Article and Photos By Jeff DennisThe 2010 Southeastern Wildlife Exposition will welcome flocks of wildlife enthusiasts into the heart of downtown Charleston for a Valentine’s weekend lovefest with nature. Local residents and regular attendees will know how to traverse the jungle of sporting paths that accompany SEWE each year, but 2010 offers several new exhibits and activities that may have patrons mapping a new route for their wildlife weekend. One…
2008 - 2010Steak Articles
SEWE begins at Hall’s Chop House
Thursday, February 11th, 2010Ole Wild Game Dinner
Thursday, February 11th, 2010Game 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…
Halls Chophouse Part of “Wine on the Water” Aquarium Benefit
Wednesday, August 26th, 2009Halls Chophouse will join the South Carolina Aquarium for “Wine on the Water,” an evening of great wine with sustainable seafood Tuesday September 1 from 7:00 until 9:00 PM. Enjoy the waterfront views of the Charleston Harbor and sample sustainable seafood dishes prepared by some of Charleston’s finest chefs including Halls Executive Chef Matthew Niessner.
USDA Prime Dry Aged Steaks and Roasts
Tuesday, August 25th, 2009Dry-Aged beef was the standard until about 25 years ago when wet-aging,began to take its place. Our dry-aged steaks and roasts are stored in our custom-designed dry-aged cooler where a complex process incorporates an intricate and delicate balance of time, temperature, air circulation, and humidity. Over time, as the beef ages openly exposed to the elements inside the cooler, the beef’s enzymes break down and tenderize the meat, giving it a unique flavor. The extra time and care we put into aging our beef ensures superlative flavor…