GREENVILLE — Chef Alex Morgan can lastly prepare dinner for his spouse now that he is taken on a brand new job, although the profession transfer could come as a shock to those that know him.
It is a shift from tremendous eating to small breweries.
For the previous 4 years, Morgan has served as chef de delicacies at The Anchorage and Mr. Crisp, each critically acclaimed native eating places in Greenville, however now he’ll develop the menu at downtown Fireforge Crafted Beer on East Washington Road.
Regardless of appearances, Morgan mentioned he considers it a aspect transfer.
“One of many issues I’ve cooked for the final 20 years is chef hours,” Morgan mentioned. “That is why numerous actually gifted cooks are leaving the business… that work-life steadiness. That is actually not a step backwards. Perhaps a sideways transfer.”
Morgan joined Fireforge in March and has honed the brewery’s meals menu in that point. That menu was most not too long ago directed by Nicole Cendrowski, co-owner of Fireforge, however the plan was at all times to rent somebody full-time.
“Welcoming somebody with Alex’s spectacular culinary background to our staff is thrilling,” Cendrowski mentioned in a press release. “He shares our imaginative and prescient to create the very best expertise for our visitors, from pint to plate.”
Morgan brings over twenty years of restaurant expertise and a ardour for regionally sourced substances.
Thus far he is been taking it simple, sharpening processes, researching flavors and familiarizing himself with Fireforge’s beer and tradition.
New to the menu is a South Cuban sandwich, with house-made mustard BBQ sauce, house-roasted pork and ham, and bread from an Atlanta bakery.
Morgan makes use of its connections with native producers and farmers to reimagine sourcing and substances. He makes use of the meals hub in Swamp Rabbit Café and Grocery, together with native lettuce varieties from numerous farmers.
Morgan additionally plans to host extra occasions on the brewery.
Final weekend he helped Fireforge set up the primary Polish social gathering, for which Morgan made home-smoked kielbasa on artisan buns. He does Memorial Day and Father’s Day cookouts with smash burgers and artistic scorching canine with do-it-yourself condiments and Brasstown beef scorching canine.
In tomato season, Morgan plans to make one thing with native heirloom tomatoes and burrata, as a result of “these are two of my favourite substances, and I believe they go so properly collectively.”
Morgan’s culinary profession has spanned all kinds of cuisines from burrito chef to chip chef to sous chef. His expertise at Eventide Oyster Co. in Portland, Maine, nurtured a ardour and understanding of contemporary seafood.
Via the previous 4 years at The Anchorage and Mr. Spending Crisp additionally gave us a deeper appreciation and connection to supply and farmers within the Carolinas.
“Proper now we’re attempting to determine what works greatest,” he mentioned. “Lots of people do not know that Fireforge has a lot of a menu, and I believe if folks begin to notice that, we will implement extra.”
Observe Lillia Callum-Penso on Instagram @lpenso