Nature of the Beast: How Jeremy Charles Is Turning St. John’s Into the Ultimate Dining Destination
There’s a startling portrait of Jeremy Charles in his new cookbook, Wildness. He’s wearing a wool toque, plaid flannel shirt, and work pants that are saturated with blood. Draped over his shoulders is the pelt of a moose, still scarlet with scraped flesh on the underside, flashy as a red satin lining.
The heart of this moose was, no doubt, served with squid ink at Raymonds, the St. John’s restaurant that catapulted Charles to international fame. Freshly