Fennec Nomadic Restaurant
Chef Scott Bacon started his career as a chef in Baltimore. His childhood was spent in the Carolinas, Europe, the Mid-West, the South and Columbia, MD. He has worked in high pressure kitchens — notably, Magdalena, at The Ivy Hotel, a Ralais Chateaux Hotel. His new path started this year with Fennec Nomadic Restaurant, where he's reintroducing diners to flavor through fire, smoke, and techniques rooted in a global perspective. We are proud to have such a clever and imaginative menu for this month's Kitchen Takeover!
Kitchen Takeovers are our way for chefs to play at HEX. We're intrigued to see how a chef adds veggie ferments, kombucha and our kitchen ingredients into an à la carte menu. We encourage connections between the purveyors and farmers we source from at HEX Superette. The energy around Chef Scott Bacon and the menu he created is filled with curiosity, skill, and experimentation. Come support Chef Scott, our local talent, and we'll see you on Sunday, Aug 11!
Chef Scott Bacon’s à la carte menu:
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One Straw Farm Popcorn — garlic oil, Fennec Spice, cured egg yolk, grey Celtic Sea salt, raw sugar, lots of herbs.
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Grilled Fancy Toast — Benne seed sourdough, smoked carrot hummus, HEX Carrot Confetti, Charlottetown Goat Cheese, shaved turnips, delfino cilantro.
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Charcoal Roasted Berkshire Pork Belly — HEX umami ginger syrup & blue crab glaze, curried corn milk, chow chow slaw, grilled scallion, purple basil, mint & cilantro.
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Omnivore Board — Smoke in Chimneys brook trout tartlet with pickled cucumber, miso toum, & dill. Marinated Karma Farm tomatoes and cucumbers: grilled HEX focaccia, whipped coconut yogurt, quinoa dukkah, purple basil. Jar of wood roasted baba ghanoush served with benne seed crackers, HEX glow kraut, and crunchy veggies.
Chef Scott Bacon's dessert menu:
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Tira-Miso — Benne miso olive oil cake, Charlottetown whipped goat ricotta, candied Virginia peanuts, espresso powder.
- Sorghum Molasses Custard — HEX Turmeric tonic and stone fruit jam, Juniper Farm's Rose salt + pepper shortbread crumble.
HEX Superette's beverage menu dovetails well. Consider cocktails, mocktails, shrubs, farm sodas, or HEX Kombucha.
No ticket is required for our Kitchen Takeovers, though they are first-come, first-served — 11am until sold out.
