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Bacon and Bourbon Contact

Erin Didyoung 

Phone: 803-240-8401

Email: erin.didyoung@gocoevents.com

CHEFS 2019

 

Restaurant Menus 

 

The Mills House, Executive Chef Justin Hunt

Smoked Pork Belly Porchetta, Braised Mustard Greens,

Whole Grain Mustard + Molasses Glaze

 

Graze, Owner and Executive Chef's Michael Karkut & Derek Lathan

Pimento cheese deviled eggs with honey tobacco and candied bacon.

 

The Refuge, Executive Chef Jason Daly

smoked bacon deconstructed clam chowder

 

Poogan's Smokehouse, Executive Chef Dan Doyle 

Compart Durol Ribs, Poogan's Signature BBQ Sauce with Garlic Pickle

 

Middleton Place, Executive Chef Chris Lukic 

Chorizo and Queso Fresco Enchiladas w/ salsa verde and avocado crema

 

Swig and Swine, Executive Chef Anthony DiBernardo

Pork Belly Pastrami Reuben

 

On Forty One, Executive Chef Brannon Florie
Bacon Fat cornbread, pork belly gravy, cured egg

 

Cherrywood BBQ, Executive Chef Jason Cote

Whole Hog

 

Tavern & Table, Executive Chef Erick Comb 

Startled Pig Taco

 

Uptown Social, Executive Chef Jonathan Colders

Bulgogi pork belly with black garlic, puffed rice, and scallions.

 

Butcher and Boar, Executive Chef Tommy Begnaud

Braised bacon served over sweet potato purée and glazed with Tabasco-molasses. Garnished with shiso and radish salad.

 

Southernroots Smokehouse, Executive Chef Jason Marques

Smoked brown sugar house rubbed bacon ice cream and a 4 cheese baked mac bowl with Bacon Jam

**park circle creamery for the ice cream

 

Smithfield, Executive Chef Dan Brostowicz 

1. Mu-Ping Skewers with sticky rice and green papaya salad
2. Pork Belly Anticuchos
3. Chocolate Campfire Bacon
4. Salt and Vinegar Pork Rinds

 

 

Miss Katie's Sweets, Executive Pastry Chef April Floyd 

Jim Bean Bourbon and Bacon Cupcakes
Bourbon Apple Pie Bites

 

 

Husk

Blade and Bow Bourbon Balls

 

 

Saltwater Cowboy, Executive Cher Ryan Love

Maple-Bourbon smoked pork belly. Served over a dollop of Geechie Boy Jimmy Red grits with a chocolate-chipotle BBQ sauce.

 

 

Cru Catering, Executive Chef Steve Boyer 

Triple B-L-T Bavarian Beef Bacon, Lettuce & Tomato, Pretzel Bun & Bourbon - Tomato Brown Mustard

 

Ms.Roses, Executive Chef Matt Paul & Pastry Chef Elizabeth Gorman 

Bacon Bourbon Dinner:
House Cured Hickory Smoked Slab Bacon, Maple Glazed Butter Bib Lettuce, Pickled Carrot, Heirloom Cherry Tomato Corn Bread Crouton, Bacon and Bourbon Vinaigrette.
Dessert Menu:
Banana Fosters Cake
Banana cake, Blue Chair Bay banana rum ice cream, fosters sauce

 

Bourbon and Bubbles, Executive Chef Steve Jackson 

Bourbon Bacon Cheesecake Bite
Savory Smoked Gouda Cheesecake filled with Bacon/Bourbon Jam

Executive Chef/Co-Owner Southern Roots Park Circle Jason Marques Marques has been a member of the Lucky 17 Restaurant Group since 2011. Born and raised in Charleston, Jason has had a passion for the food and beverage industry for as long as he can remember. After graduating from the Culinary Institute of Charleston in 2008 with a degree in Hospitality Tourism Management and Culinary Arts, Jason has had the opportunity to open both Southern Roots Smokehouse restaurants in Charleston, SC. With 17 years in the food and beverage industry under his belt, Jason can whip you up anything in the kitchen and handcraft a cocktail to go with it! Jason’s attention to detail and witty personality makes his food flavorful and exciting!

Matthew Paul, Ms. Rose's Chef 

From Lancaster, Pennsylvania, Chef Matthew Paul studied at Penn State and started working in restaurants on the side to earn extra cash. He shortly transferred to Johnson & Wales in Charleston, where he graduated Magna Cum Laude in Culinary Arts in 2002. Paul was crowned the winner of the 2018 Southern Fried Chicken Challenge, cooked at the James Beard House in 2014, won a "Moonshine Throwdown" competition and placed second in the Charleston shrimp and grits competition. Chef Paul joined Ms. Rose's in October 2016, preparing authentic Lowcountry cuisine with modern twists. German and Pennsylvania Dutch influences come from his grandmother’s cooking when he was growing up resulting in meticulous yet approachable food with clean, direct flavors that channel a range of American styles into an unmistakable Charleston finish.

Elizabeth Gorman, Executive Pastry Chef, Ms. Rose’s Fine Food & Cocktails

A true Charleston local, Elizabeth Gorman was born and raised in the Lowcountry. With family roots in West Ashley that go back many generations, it is only fitting that Gorman would find a home at the beloved West Ashley eatery, Ms. Rose’s Fine Food & Cocktails. While Gorman has always had a passion for food, she chose to put family first and focus on raising her four children. It was not until her husband, a veteran of the Army National Guard, was deployed to Kuwait in 2012, that Gorman found herself inspired to pursue her passion for the pastry arts. 

Tommy Begnaud, Executive Chef Butcher & the Boar

Tommy Begnaud is the Executive Chef of the Award-Winning Restaurant, Butcher & the Boar. Begnaud developed his Cajun and Southern-influenced cuisine from his roots in Lafayette, Louisiana.  After graduating from culinary school in 2005, Begnaud honed his skills at Minneapolis standout restaurants Coup d'etat and Cafe Maude. He has appeared on The Food Network and Travel Channel.

Tommy brings a refined yet simple approach to his cuisine that keeps guests intrigued and coming back for more. The affable Begnaud is sure to have a smile on his face while leading his team and entertaining diners.

Steve Jackson, Executive Chef Republic Development and Management Group

Jackson bringing with him over 30 years of experience as a culinary master. Prior to joining DMG, he was an event chef for one of the largest catering companies in South Carolina for seven years. Jackson has called Charleston his home since he moved to the Holy City as a senior in high school. While pursuing a degree at the University of South Carolina, he worked as a server at local restaurants where he discovered his interest in delivering excellent customer service as well as the culinary side of the business.

Chef Jonathan I. M. Kaldas, Executive Chef Uptown Social

Born and bred Charlestonian of Egyptian descent. Having graduated from the Culinary Institute of Charleston, he’s been a featured staple of the Charleston food scene most of his life. He was on the American Culinary Federation for South Carolina for multiple years and has most recently been the Executive Chef of The Dining Room at the prestigious Woodlands Inn. As a seasoned chef, he has taken bar food to another level at Uptown Social.  With the pizzas that are offered this makes him the culinary ninja of the Peninsula.  His love of bourbon can only be described as intense and profound.  He always has a bottle of Basil Hayden, Woodford, Four Roses, and Willett on hand at home.  His favorite bourbon drink is neat.  He says “Why ruin God’s perfection with ice?”

April Floyd, Owner, and Pastry Chef Miss Katie's Sweets 

Bringin' the sweetest of sweets to the sweet people of Charleston. But these aren't your regular ol' sweets. They're Miss Katie's Sweets. Got it? Good. Because you're gonna wanna remember her name, she's the sweet connoisseur and purveyor of sweets on a whole new level of delicious. At Miss Katie's Sweets, she's reinventing those classic sweets for the better. April began cooking at an early age. Under the direction of her Grandmother, she began learning traditional southern recipes which she now shares with her followers. What's even cooler than that? She gets to carry on the tradition of with her own children, including her youngest Katie, whom which she affectionately named her company after.

Steve Boyer, Executive Chef, CRU Catering

Steve is a Magna cum Laude graduate of Johnson & Wales University from the Charleston campus.   Originally from rural Wisconsin, he grew up spending much of his time in his family's restaurant.  He has been with CRU since 2007, starting as a part-time prep cook.  He found a perfect outlet for his creativity and desire for new challenges with CRU and has been manning the helm of the Catering kitchen for Chef / Owner John Zucker since 2012.   

Ryan Love, Executive Chef, Saltwater Cowboy 

Love was growing up watching and helping his grandmother in her garden and kitchen.  His Grandmothers inspiration is where his culinary background arose for fresh-local ingredients and southern cuisine with a focus on BBQ. Born and raised on the Georgia/South Carolina border in the town of North Augusta where his family still resides today. Upon leaving high school Ryan battled the decision of what career path he wanted to take. Eventually choosing to go to Clemson for Engineering which was very short-lived. Ryan had a burning passion for cooking and wanted to pursue his culinary dreams. He then applied to the Art Institute of Charleston where he pursued an Associates degree in Culinary Arts. While earning his degree he worked for Home Team BBQ under a number of chefs, “the most aspiring of which being the well know pit master Taylor Garrigan” he says. While at home team for two years Ryan honed his skills on the smoker as well as a line cook and eventually worked his way into the executive sous chef position.

 Katie Lorenzen, Executive Chef 

A graduate of Le Cordon Bleu Scottsdale, Chef Katie worked her way up through the ranks to become Executive Sous Chef to Beau MacMillan at Elements Restaurant in the Sanctuary in Scottsdale, Arizona.  In 2011 she took the Executive Chef Position at BB’s in Aspen, CO and was working there when we lured her to the Lowcountry. Through her stellar career, she has battled Bobby Flay on Iron Chef America and won, prepared more than one James Beard dinner and participated in Aspen’s famous Food and Wine Festival.

John Devaney, Chef 

20+ years experience in foodservice sales and as a chef

A graduate of The Culinary Institute of America

Part of the AGP team since 2014

Executive Chef, Chris Lukic

A Marine Corp veteran joined the culinary team at Middleton Place with a background that is impressive by any standard. He trained at the French Culinary Institute in New York City, earning a Grande Diploma in Culinary Arts. He has cooked in kitchens overseen by some of the finest chefs in the world. Chris’ early hands-on training was at Aquavit, the famed Manhattan restaurant helmed by Marcus Samuelsson, the youngest chef in history to earn a 3-star review in the New York Times. Other mentors include Rick Moonen, renowned for his commitment to sustainable seafood and Wolfgang Puck, who Chris served as Executive Sous Chef at Puck’s catering operations.

Chef Anthony DiBernardo at Swig and Swine is a member of the Queen Street Hospitality Group. The Chef and Owner is Anthony DiBernardo.  His background in food is as diverse as our selection of BBQ sauces.  From cooking on a Submarine to Chef at Kiawah Island Resort Anthony has done it all.  He has a passion for naturally smoked bbq and is a competitor with the KCBS.  His competitive nature shows in the quality of the smoked meats he serves. 

Chef and Restaurateur Brannon Florie is working to keep the soul of Southern food and hospitality alive. These ideals permeate his many different endeavors, including restaurants On Forty-One and Pier 41, as well as Florie's Events and Floking Artisan Products. Florie aims to honor the relationships he has built with local farmers, fisherman, brewers and distillers. His desire to give back to the community is exemplified by his involvement with local charities such as East Cooper Meals on Wheels, East Cooper Land Trust and Lowcountry Land Trust.  He is a member of Charleston Brown Water Society and the founder of Charleston's first free Food and Beverage Employment site.  

Graze, Executive Chef Michael Karkut

Born and raised in New Jersey, went to college in North Carolina at Elon then proceeded to Johnson and Wales in Charleston in 2000. Worked in many different genres of restaurants before opening my own place, Graze in Mt. Pleasant with partners Bradford Bobbitt and Derek Lathan in 2010. We opened our second location in Summerville in 2015. 

Christopher & Keila Garate, BKeDSHoP Owners

Both graduated from The Culinary Institute of America gain most of their culinary knowledge from their years in the NYC restaurant scene. They moved to Charleston from Brooklyn three years ago with the dream of opening a bakery. Now, BKeDSHoP will open in the Spring serving American classic bakery treats with a focus on Donuts. The store will also feature hand-rolled artisan pretzels, milkshakes using local milk, and other nostalgic treats.

Justin Hunt, Executive Chef Mills House Wyndham Grand

Mills House Wyndham Grand Executive Chef Justin Hunt brings a wealth of culinary successes to the Mills House.  Justin has come full circle in his outstanding career, starting off at the College of Charleston and the International Culinary School of the Art Institute in the Culinary Arts in Charleston, and now at the Mills House.  His journey has included successes in the Manhattan area and Northern California. Prior to joining the Mills House, Justin was at The Macintosh in Charleston.  Justin blends his Southern culinary beginnings with unique and high-end experiences from coast to coast.  Nicki and Justin Hunt reside in the nearby West Ashley area of Charleston.  He and his team welcome you to the Mills House Wyndham Grand.

Jason Daly, The Refuge Executive Chef 

An up and coming addition to Charleston’s ever-growing culinary scene, Chef Jason Daly aims to infuse his New England background into his cuisine at The Refuge on Isle of Palms through highlighting fresh seafood in inventive dishes. Having graduated Le Cordon Bleu in 2011, Chef Jason has run kitchens from Savannah and Austin to Boston and Portland, Maine. His love of cocktails and how flavors play together translates into his inspired Contemporary American cuisine. Whether having worked under Michelin starred chefs in New York City, securing AAA four-diamond awards in Savannah, or making it to the finals on Food Network's Chopped Surf and Turf episode, Chef Jason always strives for excellence and pushes the boundaries in his kitchen and in his dishes.