TASTE
KROUSKOFF HOUSE, the historic 1897 home at the corner of Abercorn and 37th streets, now has a satisfying second act as home to Common Thread, one of the city’s newest restaurants from the team behind FARM Bluffton. The interiors feel like home (due to the building’s history, many of its original details remain), but it’s the food that makes guests want to get comfortable: co-executive chef John Benhase presents a delectable mashup of classic and modern Lowcountry fare within Common Thread’s cozy, vintage-inspired confines. Here, Benhase shares how he found his way into the culinary world and why the support of his friends and family helped him persevere through a challenging year. ___________________________________________________________________________________________________________________
ON HUMBLE BEGINNINGS:
I have always been a creative and tactile person, so finding a career path where I could combine those things with the joy you get from hospitality and service was a perfect fit. I knew I wanted to cook, and I figured the best way to learn was to just get in a kitchen and work hard. I started washing dishes, making salads and desserts and even cleaning hotel rooms just to try and get my foot in the door. ON FAMILY (AND WORK FAMILY): CHEF Q&A
Close to Home JOHN BENHASE, CO-EXECUTIVE C H E F, C O M M O N T H R E A D Interview by STEVEN ALFORD
78
SAVANNAHMAGAZINE.COM
As for my values and who I am as a person, I could not have a more wonderful or supportive family on both sides. Sarah, my wife, is truly incredible. My family members have always been my biggest fans; I just try to make them proud. [FARM executive chef and partner] Brandon Carter has become a great friend and mentor to me during the process of opening Common Thread. We joke about finishing each other’s sentences now. In our kitchen, we all taste things together, we influence one another, and we draw from our individual backgrounds to create uniquely collective food. ON LOCAL INGREDIENTS:
In the Lowcountry, we have incredible growing seasons, which allows chefs like us to cook with the seasons and have constant inspiration rolling in. We also have truly beautiful seafood down here, from
Photography courtesy of COMMON THREAD
