Jackson Tres - Jackson, Tres

Tres Jackson

Biography

Chef Tres Jackson is the executive chef and owner of Sorghum & Salt, an upbeat eatery in Downtown Charleston, SC. Offering a menu that pushes the boundaries in Lowcountry cuisine, his dishes are vegetable and seafood-centric small plates created with unexpected cooking techniques and ingredient combinations. Each item on the menu reflects the locavore lifestyle, changing daily based on what is fresh and in season and what Chef Jackson is inspired to create each day.

His start in the restaurant business began as a busboy, as he worked to learn the industry from the ground... READ MORE

Chef Tres Jackson is the executive chef and owner of Sorghum & Salt, an upbeat eatery in Downtown Charleston, SC. Offering a menu that pushes the boundaries in Lowcountry cuisine, his dishes are vegetable and seafood-centric small plates created with unexpected cooking techniques and ingredient combinations. Each item on the menu reflects the locavore lifestyle, changing daily based on what is fresh and in season and what Chef Jackson is inspired to create each day.

His start in the restaurant business began as a busboy, as he worked to learn the industry from the ground up while studying restaurant management at the University of Alabama. His commitment of using local ingredients he credits to his childhood, during which he spent summers shucking corn and shelling peas while visiting relatives. He believes his long-spanned philosophy of sourcing ingredients locally is more of a social movement rather than a restaurant movement, as he encourages educating youth of the benefits of eating products from close-by farms and fisherman and putting money back into the local community.

Before the start of Sorghum & Salt, Tres was no stranger to owning and operating a local hotspot. As the previous executive chef and owner of Epiphany, a Tuscaloosa, AL favorite for over 13 successful years, he now brings his progressive culinary style and experience back to his home state of South Carolina. Since Sorghum & Salt’s opening in 2017, the restaurant was nominated by Eater as Restaurant of the Year, Tres was invited to cook as a guest chef at the prestigious James Beard House and has received countless accolades from food critics and patrons alike.

With unrelenting creativity, a signature culinary style and dedication to support his now hometown, Chef Jackson has quickly become a pillar in the Charleston food and beverage community. He continues to create unexpected culinary twists and dining experiences that keep patrons guessing what he’ll be inspired to wow them with next.

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What is your favorite NYC restaurant? And what is your go-to dish? I've had really excellent meals at Wild Air, Ssam Bar, Cosme, Per Se and Otaway. But I would have to say Blue Hill for its focus on hyper seasonal cooking. Go to dish would probably be the spicy ramen at Ivan Ramen. What is your ultimate meal? My ultimate meal is anything prepared where it is from and preferably in conjunction with the people responsible for the ingredients. What three things are always in your pantry? Vinegar or citrus, lots of herbs, Yogurt If you weren't a chef, what would you be? I have no clue to be honest. Maybe a writer? If you could cook with anyone, who would that be? Thomas Keller or Gaggan Anand What’s your favorite NYCWFF memory? I have not had the pleasure to attend

Roasted Heirloom Radish and Pears with Black Olive, Matcha and Soy

 

Ingredients:

Radish and Pears

8 Red Radishes (Round large radishes like watermelon work best)
4 Red Pears
12 T Black Olive Caramel
3 T Matcha Green Tea Powder
3 T White Soy
Seasonal Herbs and/or radish tops
2 T butter

Caramel

1 C sugar
1 C water
1 C puree black olives (preferably Kalamata or oil cured)

 

Directions:

Caramel

Combine sugar, water and olives
Reduce to a syrup and let cool
Puree once more in a blender
Taste and adjust seasoning

Radish and Pears
Quarter 6 of the radishes in olive oil, salt and pepper and roast at 400 degrees for 15 minutes until crisp but a knife goes through them cleanly

Heat a cast iron pan on high heat and add the butter and few drops of olive oil
Char the radishes lightly until still crunchy and raw in the center

To Serve
Brush a circle of caramel on the plate
Arrange the roasted radishes and pears in an alternating circle
Drizzle with the butter and a few drops of the white soy
Dust with the matcha
Lay herbs ad raw shaved radishes on top randomly