Vivian Howard’s Handy & Hot will collaborate with local chefs for the next year to create different iterations of its hand pies, a signature item at the Wentworth St. cafe. The series starts on Friday, March 12 with Jackrabbit Filly co-owner and executive chef Shuai Wang, who will contribute a hand pie filled with Szechuan ground pork, Sea Island red peas and smoked cheddar.
“Before COVID, the Charleston restaurant scene felt like a community, an industry that lifted up and supported each other,” Howard said in a press release. “But the pandemic pushed restaurants into little pods of survival making it really hard to feel as if we are part of something bigger. So Handy & Hot’s hand pie collaboration is our effort to reach across social distancing and say, ‘We see you, we respect you and we love your food.’”
Wang’s $6 hand pie will be available at Handy & Hot, open daily from 7 a.m.-4 p.m., through May 31.
“Whatever we’re doing, it’s to support our community. This hand pie collaboration is a fun way to support each other,” Wang said in the release.
After Wang, these chefs will participate in the series from June 2021 through March 2022:
- Lowcountry Fresh Market & Cafe culinary director BJ Dennis (June and July)
- Malagon executive chef Juan Cassalet (August and September)
- Chez Nous co-owner and executive chef Jill Mathias (October and November)
- The Obstinate Daughter and Wild Olive executive chef Jacques Larson (December 2021 and January 2022)
- Rodney Scott’s BBQ owner Rodney Scott (February 2022 and March 2022)
For more information, visit handyandhot.com.
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