Crooked Johnson
“Regular Sausage?” Crooked Johnson goes beyond Peppers & Onions
“My mission is to work closely with farms in the southeastern region of the US, who offers pasture raised pigs. My motivation is to create and perfect a style of charcuterie for locals to enjoy. I’m grateful for those moments when customers tell me that my products remind them of home or that my products are identical to what they had in another country.
It’s important that I offer and perfect traditional styles of meats, but I need to have fun doing so, and create something that people have never seen or experienced.”
Handmade Sausages
Humanely raised pork, beef, and poultry. Small batch meats in limited quantities. Handmade locally. “I make the sausages I am NOT a re-packer”
“The Best Breakfast Sandwich”
“The cure, the reason to wake up early.”
Unique Takes
“My favorite style of sausage depends on the day, what culture am I studying, and currently cooking at home. What type of cuisine I’m invested in at the time.”
Classic Favorites
“We love imitating iconic foods, always with respect but also educating ourselves with the history of famous recipes”
Culinary Innovator, Chef Kevin Johnson
“My first cooking job was after High School at a diner making fresh breads. I eventually worked up the confidence and applied for a job at a fine dining spot called Cafe Margaux. I got the job starting as a dishwasher and worked my way up. I fell in love with the hospitality industry so I toured schools up north and attended FCI in New York City, after a short time in New York I moved back to Florida and cooked and then in a short period of time, I was offered a Chef position at Ulysses’s Prime Steakhouse, there we offered 5A wagyu beef, bison and lamb. I moved again back to South Carolina because I wanted to work under some of the biggest names in the south.
I took a line cook position at Cypress located in downtown Charleston. There I learned exactly what I needed, working under Chef Craig Deihl and CDC Bob Cook. It was obvious why these names received nods from the JBFA. It was during those years I realized how much I loved the versatility of pork and charcuterie while learning how to cook local ingredients with respect and with a greater understanding of the art of culinary and the community effort it takes to create a sustainable food culture”
