Issue link: https://www.balharbourdigital.com/i/1532915
C O U R T E S Y O F E X P LO R E C H A R L E S TO N ; H E R D P R OV I S I O N S FROM TOP Charleston at sunset; soy-marinated duck at Herd Provisions, one of the city's new culinary gems. Charleston has emerged as the culinary heartbeat of South Carolina's Lowcountry, with a food scene that has been heating up for years. Some chefs draw inspiration from traditional Southern ingredients, while others are importing flavors from their own cultures. Tanvi Chheda speaks to five who are redefining Southern cooking in this historic town. CHEF JEANNE OLEKSIAK OF HERD PROVISIONS, A FARM-TO-TABLE RESTAURANT AND WHOLE-ANIMAL BUTCHERY Chef's journey I've lived here for more than 30 years and one thing I never really paid attention to growing up was the farmers. We would go strawberry picking out on Johns Island or harvest tomatoes on Wadmalaw Island. My dad and brother and I would go shrimping every season, we raised some chickens, but it never occurred to me how special those things were. As I've grown as a chef, I've met a bunch of farmers, from hydroponic to in-ground to animal raising, and I've seen how much love they put into what they produce. I put love and care into my dishes, and it makes sense to start with those who put love and care into the ingredients. Standout differences We strive to bring in whole animals and butcher ourselves. It allows us to confirm the quality and customize cuts. Currently we are butchering whole ducks, lamb, the occasional fish and beef, but have also brought in goat and pork. We age our beef in house from 60 to 180 days and beyond, either as straight dry age or rubbed in things like ash, dried flowers, tallow, or yeast. Cooking inspirations I am focusing on having a bit more fun with our menu. I love to recreate classics by reconstructing the way they are made, while still retaining that comfort-food element. Currently, I'm inspired by the darker flavors of winter, braises and confits that create rich, comforting dishes, nose-to-tail butchery, and utilizing all the "off cuts." pork. We age our beef in house from 60 to 180 straight dry age or rubbed in things like ash, dried focusing with our classics by are that Currently, flavors that dishes, utilizing BALHAR B O U RSH O P S .CO M