Charleston Magazine spotlights CIC alum and Hominy Grill culinary operations director Trey Dutton in the magazine's May's monthly Chef's Table feature. He's seen in this photo with Joseph Fields. Trey sources many of the vegetables for his artisan preserves and pickles company, Southern Keep, from Fields' organic farm.
"While experimenting with recipes for Southern Keep, Dutton, then based in Bluffton, first met John’s Island farmer Joseph Fields. “I’d drive 45 minutes to the Beaufort Farmers Market,” the chef recalls, “because his produce was so much better than anything I was able to get where I was working.” Today, Dutton serves as culinary operations director for Hominy Grill and Chick’s Fry House, and he continues to source Fields’s organic fruits and vegetables, available at Fields’s 50-acre farm and at local farmers markets six days a week."
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Photo credit: RUTA ELVIKYTE
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