A collaboration between chef Marc DeRego, Kristen Rogers, and Sally Huntington.
Marc DeRego: Head Chef, Co-Founder, Farmer
Growing up in a landmark New England restaurant, Marc learned to cook before most kids learned to tie their shoes. His life has revolved around food ever since. He foraged, fished and cooked his way across the Pacific Northwest in his twenties – shaping his philosophy for fresh, local, and sustainable ingredients. After returning to New England, Marc spent years growing and cooking the best produce and products available on the South Coast. He worked at the Back Eddy under Chris Schlesinger, and later under his brother Aaron DeRego, while learning the art of pickling from Dan George. Marc has also been a representative to Slow Food's Terra Madre Food & Farming Conference in Torino, Italy, studied meat and cheese with Persimmon Provisions Butchery, and even toured Puerto Rico's Pork Highway. All in all, it's been what Marc calls "a life well fed."
Kristen Rogers: Chef, Co-Founder, Farmer
Kristen gives the phrase "farm-to-table" a whole new meaning. From growing hydroponic vegetables in local greenhouses to studying the intricacies of grapes at Westport Rivers Vineyard & Winery, Kristen has developed an encyclopedic knowledge for all things food. Working for Chris Schlesinger at the Back Eddy introduced Kristen to the importance of fresh, local and seasonal ingredients, and taught her how to build relationships with the best farmers and fishermen in the South Coast food community. Now that her main focus is S&P, she can take pleasure in seeing the full extent of her food know-how. From choosing and sourcing the produce to cooking and serving the final product, Kristen's greatest reward is witnessing the delighted reactions as people share her love for great food.
Sally Huntington: Event Planner, Crew Chief, Founder
Sally's lifelong career in food got its start at her uncle's Irish Restaurant, where she worked her way through college waiting tables, tending bar. After years working for restaurants & catering companies across New England, Sally learned a thing or two about planning a good party. She saw how the smallest detail can make or break an event, and how important it is bring people together around good food and great company. Driven by a philosophy to create atmospheres that revere the food itself and honor where it comes from, Sally decided to start Smoke & Pickles as a founding partner. Nowadays, it's her job to coordinate everything from the timeline and site plan, to rentals, tents, and of course – the food!
Some of our favorites
...ask about pickles!
Young Pickles, Aged Cheeses, & Orchard Fruit
South Coast Style Raw Bar & Grill
Wood Roasted Striped Bass
Pastured Lamb Primal Cuts
Wood Grilled Pizza Patches
Spice Rubbed Bruschetta
13 Hr Smoked Beef Brisket
Roasted, Grilled, & Chilled Summer Vegetables
No. Carolina Style Pulled Pork
Whole Wood Roasted Salmon
Westport Grown Organic Greens
Whole Locally Pastured Pig
Firebox Roasted Potatoes
Yellow Fin Tuna Rare Bar
Southern Rubbed Chicken
Wood Grilled Wild Shrimp
Jumbo Lobster Roll Bar & Griddle
Call anytime 508.951.6201 or email firstname.lastname@example.org
Feel free to explore some menu samples from our menu page. They are somewhat flexible and meant to begin our conversation. Tell us what makes your mouth water and we will rough draft a menu and ballpark price for discussion.
Our Old Site
Miss our old site?
We loved it too. Please just click on the image above to visit it. Enjoy!