Lowcountry Cuisine Charleston 2020 Spring

www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine LC 9 KWEI FEI James Island When chef David Schuttenberg and his wife, Tina, made the move to Charleston from New York City, they struggled to find their place in the Holy City. Together, they decided that it was time to stop searching and create a place for themselves, and in 2018, Kwei Fei (pronounced Kh-why Fay) was born. Named after an eighth century consort of the last Tang dynasty Emperor Xuanzong, who was renowned for her beauty and affection for alcohol, Kwei Fei’s menu features Sichuan cuisine, which is known for its vibrant, spicy flavors. “I was quite scared, honestly,” said David. “It was apparent that the market was ready for new and exciting ethnic options, but whether or not they were ready for the spice level and textural styles of regional Chinese cuisine was an unknown.” Backed by his passion for Sichuan fare and the laments of locals regarding the lack of ethnic dining options, the two created a niche and have been blown away by Charleston’s acceptance for David’s style of cooking. The origin of Kwei Fei’s dishes may be halfway around the world, but many showcase ingredients sourced much closer to home. “There are some amazing similarities in the ingredients used in Chinese cooking and Lowcountry cooking,” said David. Anson Mills Sea Island red peas take the place of the cow peas used in traditional Chinese noodles, local mustard greens stand in for gai choy and shitake mushrooms grown at Mepkin Abbey fit seamlessly into Sichuan dishes. David took advantage of local talent as well, collaborating with Rio Bertolini’s to develop a Chinese style noodle used in several menu items. David is excited and inspired to see the Charleston restaurant scene shifting from corporate-driven restaurants to smaller, independently owned neighborhood spots. “We have a blossoming small business owner scene here in Charleston that I hope to see more of. Who doesn’t want more Chubby Fish’s, Daps’, Maison’s, Spanglish’s, Babas’ or Graft’s? I know I do!” SPANGLISH West Ashley Another set of New York City transplants (by way of Miami), Tomas and Lynda Prado traveled extensively throughout the South, and could never resist making a stop in Charleston. “It was love at first sight,” said Lynda of the city that they now call home. It was on one of those trips that the two stopped in at Workshop, a food court on Upper Enjoy vibrant, spicy flavors. Kwei Fei’s menu features Sichuan cuisine. Avocado Salad. Spanglish’s Picadillo.