2016-17 Food & Fashion Edition

one of the locations. Describe how a chef is selected. Reichman: There are a few criteria. Foremost, is the chef doing something special with food? Is it important to the city’s cultural identity? Can the chef hold interest? And can the restaurant support production? Not every place has all of this. For example, being at McCrady’s on the peninsula, where George Washington once dined, is entertaining for viewers and provided multiple story layers. Mount Pleasant Magazine: Which parts of this season have been a favorite? Reichman: There are a couple things we’re excited about. We did a luncheon honoring Edna Lewis, a well-known food matriarch for Southern cuisine. We also sent chefs to home-cooked meals in historic homes. The homes included those of BJ Dennis, Carrie Morey and others. Mount Pleasant Magazine: Has the fact that Charleston is still a fairly small place (despite its cosmopolitan feel) affected this season of Top Chef, and how so? Reichman: I think that the cities always get excited we’re there. In Charleston and the surrounding areas, locals helped us get access to certain places. We got to see cool things, not the typical tourism checklist. From a small town standpoint, Charleston is hospitable and gracious. There’s a fraternity, you might say, of chefs here as well. When we’re in New York or Los Angeles, it’s harder to focus. Charleston is a nice size. The city that we’ve been to that most resembles Charleston, geographically and population-wise, is New Orleans. Mount Pleasant Magazine: Do you see any variation between the specific areas of the Lowcountry – Mount Pleasant, downtown, Johns Island – as far as cuisine/menu/ style? Reichman: We covered a lot of ground. We shot at all those places. We tried to find backdrops that support the creative and show all the things happening in the Charleston food scene, from outdoor casual to barbecue to fine dining. When you’re on King Street, there are some beautiful restaurants and steakhouses. Out on the islands it’s more casual, like eating shrimp with your hands. Mount Pleasant Magazine: Where did you spend time in Mount Pleasant and East Cooper? Reichman: We shot at the Wreck of Richard and Charlene – it’s one of those special outdoorsy spots I mentioned! What we wanted to do was play off the pirate theme and the coastal geography. That’s how we are on the show; we try to get off of the beaten path. We also shot at Whole Foods in Mount Pleasant and Boone Hall Plantation. And the chefs lived together in a house at Isle of Palms. Mount Pleasant Magazine: How has the Charleston food scene helped drive enthusiasm for the episodes of Top Chef shot here? Reichman: What’s happening in Charleston is happening across the country – getting into the heritage behind foods. It’s at the top of everyone’s radar. We were very happy to capture it at peak. IGT 7 www.GoldenSpoonAwards.Restaurant | www.MountPleasant.Restaurant FULL SERVICE CATERING EMAIL [email protected] TO START PLANNING YOUR HOLIDAY PARTY, LUNCHEON OR DINNER Visit our website to order take-out, delivery and for information on upcoming events and music! BRUNCH SATURDAY AND SUNDAY 9am-3pm LIVE MUSIC EVERY BRUNCH AND MOST NIGHTS OPEN Mon-Fri 11am-2am Sat & Sun 9am-2am THE SHELTER KITCHEN AND BAR 202 Coleman Blvd (p) 843.388.3625 | (f) 843.388.3641 www.theshelterkitchenandbar.com