SEWE Game Dinner at Hall's Chop House

Chef Matthew Niessner with Tommy Hall
and the very filling bison ribeye

2010 SEWE Wild Game Menu

Carolina Cup oyster rockefeller

The 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 such event new to Wednesday night at SEWE is the Game Dinner at Hall’s Chophouse at 434 King Street. Guests were warmly welcomed by hostess Kylie Cross and escorted to the private dining area upstairs. Executive Chef Matthew Niessner cordially addressed the attendees and outlined the five-course meal about to be served. An Edna Valley Chardonnay warmed up the guests while Chef Matthew explained how the sustainable seafood Carolina Cup oysters were in season right now. They were served Rockefeller style, warm in the shell, and the presentation offered rock salt and a lemon wedge. 

Broiled quail served with gravy and grits

The second course of candied striped beet salad with duck confit served over Montrachet cheese and spiced cashews was very light compared to the McMurray Pinot Noir served with it, a wine that had a floral nose and a smoothe finish. The Manchester Farm broiled quail was splashed with a brown gravy and served over sweet and sour collard greens and pepperjack grits, accompanied by a cheese biscuit. The broiled quail had a savory grill taste and the blend of flavors from the sides was a showstopper, with the Sawbuck Malbec serving to calm the heat from the pepper spice. Before the main course was served, a toast was offered by corporate sponsor Tommy Baker saluting the vision of Jimmy Huggins and Buzzy Newton, who were seated with SEWE artist John Banovich. Then Neil Robinson of SEWE spoke to how the festival will thrive with new partnerships such as the annual game dinner at Hall's Chophouse. Dinner continued with a generous portion of bison ribeye that was served 'pink' all the way through and very juicy, demonstrating the talents that Chef Matthew brings to dinner at Hall's. The sweet potato spoonbread went well with the meat and a Louis Martini Cabernet Savignon accompanied the course. 

Juicy bison ribeye with pearl onions
with sweet potato spoonbread

With hardly any room left for dessert attendees sampled a key lime curd in an almond tuille basket alongside white chocolate pearls and a Mirabelle Brut. Ben Arnold beverage company was a presenting partner for the game dinner and worked with Hall's to select and provide the wines. Hall's Chophouse is open for dinner nightly and they also serve a Sunday brunch, for more information visit the Internet at www.hallschophouse.com.

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