Game On

Article by Nick Smith/ Charleston City PaperSome people come to SEWE to look at wildlife. Others come to eat it.

This year, Halls Chophouse has a special five-course wild game menu. And the man behind it all in the kitchen is Halls Executive Chef Matthew Niessner, a brainy, bespectacled guy with more than 20 years of culinary know-how.

In fact, Halls regularly serves an ever-changing selection of game, depending on, Niessner says, “what’s available, what’s fresh, and what I think is hot.” That might include antelope, venison, or rabbit. “That way, I’m able to surprise the repeat clientele,” he says. “I might have the game for just one evening. Those fortunate guests who come in and try it love it.”

For SEWE’s Wild Game Dinner, Niessner will serve Carolina Cup oysters, Manchester Farm quail, and bison ribeye. The meal will be served with wine pairings in the Lamond Room, an intimate upstairs dining space.

Niessner also plans to keep his items as close to home as possible. “Our intense tidal changes and high salinity keep the Carolina deep cup oysters salty and clean,” the chef says. “The roasted beet salad is sweet, naturally and locally grown.”

Manchester Farm Broiled Quail is also local, semi-boneless, and easy to eat. The lean free-range bison meat is from the Dakotas and Wyoming, with an intense flavor and no hormones or antibiotics. Niessner hand selects the ribeyes. “I create with what I have, with more of a philosophy than a recipe,” he says, “I pair special products with local produce.”

For Billy Hall, co-manager of the steakhouse, “Being a steakhouse, a wild game dinner has a lot of similarities with our core menu.” Hall hopes that the event will start an annual tradition at the restaurant.

Tags: Antelope, Billy Hall, Charleston, Charleston City Paper, Chef Matthew Niessner, Event, Halls Chophouse, Quail, Rabbit, Ribeye, South Carolina, Southeastern Western Expo, Steak, Steak House, Steakhouse, Tommy Hall, Upper King District, Venison