GREENVILLE — Chef Alex Morgan can lastly prepare dinner for his spouse now that he is taken on a brand new job, despite the fact that the profession transfer could come as a shock to those that know him.
It is a shift from high-quality 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 stated he considers it a facet transfer.
“One of many issues I’ve cooked for the final 20 years is chef hours,” Morgan stated. “That is why a variety of actually proficient cooks are leaving the business… that work-life stability. 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 group is thrilling,” Cendrowski stated in an announcement. “He shares our imaginative and prescient to create the very best expertise for our company, from pint to plate.”
Morgan brings over 20 years of restaurant expertise and a ardour for regionally sourced elements.
Up to now 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 elements. He makes use of the meals hub in Swamp Rabbit Café and Grocery, together with native lettuce varieties from varied farmers.
Morgan additionally plans to host extra occasions on the brewery.
Final weekend he helped Fireforge set up the primary Polish get together, for which Morgan made home-smoked kielbasa on artisan buns. He does Memorial Day and Father’s Day cookouts with smash burgers and artistic sizzling canines with selfmade condiments and Brasstown beef sizzling canines.
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 elements, and I believe they go so nicely 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 recent seafood.
By way of 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 finest,” he stated. “Lots of people do not know that Fireforge has a lot of a menu, and I believe if folks begin to understand that, we will implement extra.”
Comply with Lillia Callum-Penso on Instagram @lpenso