[image-1]Former fishmonger for Abundant Seafood and cook at FIG, Aaron Swersky is switching gears, traveling to Kingstree, S.C. a few days a week to master the art of meat butchering. The reason? Swersky will serve as chef and butcher at the forthcoming Herd Charleston, set to open late summer 2017 in Wagener Terrace.

Owned by Alec and Sarah Bradford, the rural Virginia-based operation has been farming Ancient White Park cattle for more than a decade. These beasts are so rare they even covered the couple and their cows in Vice. The Bradfords plan to keep their farm in Alleghany Springs, Va., until they can secure a plot of land in the Charleston area. The Herd Provisions storefront (with both a restaurant and butcher shop) will serve up these rare cuts of beef, at a reasonable price: “You can get a cheeseburger, a glass of wine, and some hand-cut fries for thirteen bucks,” says Alec.

To get a taste of  what’s in store at the Grove St. butcher shop, Swersky will stop by The Daily Friday March 10, 17, and 24 at 6 p.m. and teach guests how to cook. The chef will set up his “Cowboy Cauldron” in the parking lot and the class will focus on live-fire cooking. Each Friday will highlight a different protein: March 10 is meat, March 17 is fish, and March 24 is fowl. Guests will enjoy a multi-course meal, plus beer or wine; tickets for the class can be purchased here. Classes are $80 per person.


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