Two prolific Charleston chefs escape the kitchen and find peace at sea

It’s a little after 2 p.m. on a Monday and the wooden shrimp trawler, built in 1969, sits low in the water at the Wando Dock on Shem Creek. Emily Hahn takes the leap first, nimbly navigating the portside of the Miss Paula in her clunky fishing boots, leaning one deeply tanned arm against a cable as she nods toward the galley.,, The irony that a former Top Chef contestant would not be able to swing it in the boat’s kitchen makes Hahn smile. She’s smiling a lot, actually,,, Hahn says that after a few months of full-time shrimping, she finally has her sea legs, and she’s been able to wean off her daily dose of Dramamine.  “We’ve been making some pretty epic crew food: shrimp and grits, ceviche, fried fish tacos, eggs in a hole with fried onions and bacon.” The crew was understandably happy when they discovered their new mate’s skills, “they’re like ‘Oh — you can really cook!”  >click to read<10:17

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