Chef Emily Hahn began her career in Richmond, Virginia as a hostess before working her way up the ladder, attending culinary school and eventually landing in Charleston working for Chef Mike Lata at FIG. Next, she got the whole city hooked on her handmade empanadas at her stall at the Charleston Farmer’s Market, Empanada Mamma. She is now head chef at The Warehouse and was recently named one of Charleston’s top rising chefs by Food and Wine magazine.
Chef Hahn is known for her clean, inventive cooking; take this recipe Chilled Smoked Mussel Salad, for instance. She set out to create a twist on the traditional bowl of mussels that would be packed with flavor but also a bit lighter. In the dish, she pairs lightly smoked mussels with a Lemon Dill Vinaigrette laced with honey and hot sauce and a salad of fennel, English peas and capers. The flavors blend harmoniously. Having trouble finding a few of the greens? Chef Hahn did after many of Charleston’s farms were inundated with rain a couple of weeks ago, and she recommends substituting other greens like mizuna, which she found at one of her favorite sources, Spade and Clover Gardens.
Get to the Warehouse early because there is usually a line out the door – everyone knows the craft cocktails and cuisine are worth the wait. But if you don’t want to stand in line, try making Chef Hahn’s Chilled Smoked Mussel Salad at home.
Chilled Smoked Mussel Salad
From Chef Emily Hahn of The Warehouse in Charleston, South Carolina
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