Located where diners meet and mingle before meals, the Greenhouse Gallery at the Beard House exhibits the works of up-and-coming and established artists who work with culinary themes.
Currently on display is The Boar Hunt, a photo series by Peter Frank Edwards that documents the hunting, butchering, and cooking of a wild boar in the wilderness of South Carolina's Santee River Delta. "The premise was to get a great chef and put him with some great hunters and let them learn and experience different things from each other," says Edwards.
The great chef? Brad Farmerie of NYC's Public, Double Crown, and the Monday Room. "Brad has a passion for pork, but had never hunted and harvested a pig," says Edwards. "We had a great and challenging time working on the project together. Chest-deep swamp water, long hikes through the swamp, listening for the pigs."
The work was commissioned by Men's Journal, which published "Wild Boar: Kill It, Cook It, Eat It" earlier this year.
Stationed in a one-room cabin, the members of the expedition prepared a meal that included braised ribs, head cheese, boudin noir, and flan. Edwards, himself a culinary school graduate, even participated in the preparations. "I worked as a sous-chef through college, so I put down the camera and jumped in and gave a hand where I could—mostly with prep and mise-en-place."
The series will remain in the Greenhouse Gallery through the end of August. For more information and images, click here.
Located where diners meet and mingle before meals, the Greenhouse Gallery at the Beard House exhibits the works of up-and-coming and established artists who work with culinary themes.
Currently on display is The Boar Hunt, a photo series by Peter Frank Edwards that documents the hunting, butchering, and cooking of a wild boar in the wilderness of South Carolina's Santee River Delta. "The premise was to get a great chef and put him with some great hunters and let them learn and experience different things from each other," says Edwards.
The great chef? Brad Farmerie of NYC's Public, Double Crown, and the Monday Room. "Brad has a passion for pork, but had never hunted and harvested a pig," says Edwards. "We had a great and challenging time working on the project together. Chest-deep swamp water, long hikes through the swamp, listening for the pigs."
The work was commissioned by Men's Journal, which published "Wild Boar: Kill It, Cook It, Eat It" earlier this year.
Stationed in a one-room cabin, the members of the expedition prepared a meal that included braised ribs, head cheese, boudin noir, and flan. Edwards, himself a culinary school graduate, even participated in the preparations. "I worked as a sous-chef through college, so I put down the camera and jumped in and gave a hand where I could—mostly with prep and mise-en-place."
The series will remain in the Greenhouse Gallery through the end of August. For more information and images, click here.
