You are here
Jeremiah Bacon, chef of Oak and The Macintosh, falls for the season with an autumnal feast
It all began with a conversation about bird hunting, a popular Lowcountry sport and one that Jeremiah Bacon enjoys with his dad. “We’ve hunted on farms and plantations around the state, especially in Florence, Walterboro, and the Santee area, since I was 14,” he explains. “I’ve done a bit of deer hunting, but I really enjoy the challenge of bird hunting. Dove and quail are my favorite.” The talk quickly segued to the pleasures that come after, when the birds are dressed and browning in the pan.
So, what would Bacon, executive chef/partner of Oak Steakhouse and The Macintosh, pair with a bevy of bobwhites? “I’d plan an earthy, medium- to full-bodied palate, dishes that have a rustic elegance as well as refined flavors,” he says. Those musings morphed from small talk into a menu, and the menu into a feast: roasted fall squash and root vegetables, Brussels sprouts—“they roast up great, too”—a simple purée of spinach for contrast, and a stuffing of Carolina Gold rice. “After a feast like that, dessert should be low-key,” says Bacon. “Perhaps a caramel pot de crème with a touch of fresh plum chutney.” All seasonally perfect for a special post-hunt dinner party or even as flavorful sides for holiday meals.