Following its opening in 2011, The Macintosh quickly found itself on the James Beard Foundation Best New Restaurant nominee list, while Executive Chef Jeremiah Bacon earned a James Beard Best Chef Southeast Award semifinalist nod, followed by two additional nominations in following years. This farm-to-fork eatery offers a seasonally-inspired, soulful menu (which changes daily), influenced by Lowcountry farmers and purveyors.
From the Lowcountry’s farms and waterways to your table, Chef Bacon is sharing three farmers market meals to recreate this fall. Scroll on to score recipes for his Seared Scallops, Tomato Jam & Fennel Salsa Verde, and Lamb Neck Ravioli, then visit the Charleston Farmers Market to pick up your fresh bounty!
Feeling inspired? Click here to discover 11 of Charleston’s favorite farm-to-fork finds.
