Hidden F&B: Jason Dupree
By Helen Mitternight
Editor’s Note: Charleston is such a foodie town that food and beverage superstars are hiding in plain sight, out of theJames Beardlimelight, but still very much creating and serving amazing food and drinks. This series profiles Charleston’s “Hidden F&Bs.”
He’s a guy whose tastes range from fine dining to Fritos, and he has a lot to say about what it takes to succeed in his world.
Jason DuPree ofBlu Oyster Sushi + Seafoodon Johns Island is one of the few African American executive chefs in the Charleston area. He’s a guy whose tastes range from fine dining to Fritos, and he has a lot to say about what it takes to succeed in his world.
Favorite kitchen tool or gadget
My Vita-Prep. It’s able to puree, make quick sauces. It just makes life so much easier.
In my refrigerator (three things)
Chicken wings, bratwurst and some sort of steak.
In my pantry (three things)
A package of Oodles Noodles, Fritos and masa – I love making tamales.
There’s a plate my mother used to make, fried chicken and mac and cheese, collard greens and cornbread. It’s my happy place.
I love all types of red wine.
Number of hours you work a week
Customer pet peeve
When somebody leaves a review with a one and they don’t give me anything else, they don’t give me anything to fix.
Most underrated ingredient
I hate wasting bacon fat. You can turn it into so many things! It’s so versatile. People forget about bacon fat. If someone tells me they hate bacon, we’re not going to be friends.
Favorite meal to cook at home
Because my wife enjoys it so much, I’m going to say mushroom risotto. She’s a risotto freak! I also like a simple roasted chicken.
Best advice a mentor gave you
It was a comedian in Philadelphia, and he recently told me, “Every day, you’re not going to have the drive. But when you don’t have the drive, just try to be consistent.”
My partner and I want to bring a small bodega to Charleston that serves hoagies, cheesesteaks. We want to bring a little Philly taste to Charleston.