By: Matt Stock
Every night at Hilton Head’s widely acclaimed The Jazz Corner, guests from near and far are treated to dazzling feats of improvisation and creativity, a feast for the senses coming from uniquely talented artists. And the band hasn’t even hit the stage yet. Executive Chef Wade Haase and his culinary team are in the back of the house jamming on the evening’s culinary compositions that have gained the restaurant countless accolades, none larger than being the number one ranked restaurant in Hilton Head since Haase took the gig seven years ago.
The road here wasn’t necessarily a short one, and it started with a college kid just trying to make a few bucks at UNC Greensboro as a line cook. Inspiration can indeed strike out of nowhere, and Haase remembers, without hesitation, the dish that would reset the course of his life. “The chef did a tune appetizer dish that showed me the art form of food for the first time. There were different sauces, different colors, different textures, it all just really popped on the plate,” he recalls.
After long stretches on both coasts following his graduation from Arizona’s Scottsdale Culinary Institute, Haase seems to have found a true symbiosis with his home in Wexford Plaza. You see, before he fell in love with cooking he fell in love with live music, and he’s certainly getting the best of both worlds now. And, as was the case for many fans of our generation, his love for live music started with the Grateful Dead.
“Oh man, I went to a million shows,” Haase laughs. “I’ve always been into music, always loved live music, and I still go to as many live shows as I can. But now I get a world class live show every night at work.” He’s not exaggerating, as The Jazz Corner has been recognized by Downbeat Magazine as one of the Top 100 Jazz Rooms in the World. Haase doesn’t even need to leave his kitchen to hear the best jazz artists, as they perform a mere 30 feet away. “It’s just awesome,” he says.
Like his musical idols, the Dead, Haase is also a firm believer in invention, improvisation, and never repeating himself on a nightly basis. “Inspiration comes from all over. The best thing about here is that I do four different specials every single night and I’m not tied into one specific type of cuisine. I can do Italian, I can do Thai, I can do whatever. And I don’t repeat them for months at a time.” Wait a minute, how many dishes is that a year? In several years? “Oh man, I don’t even know,” he laughs, “I can’t do that math.” I can. It’s quite a formidable number.
So, whomever you’re coming to see play at The Jazz Corner, expect to find cuisine that’s going to complement your entertainment. A Bobby Ryder show might have a menu reflecting some Rat Pack inspired Italian fare, pr a performance from up-and-coming fusion artists might be prepared with equally funky cuisine. “It gets better every week, every year,” Haase says. “We have so much fun with the food in here that it keeps inspiring me to do different dishes.” Between Chef Wade’s exceptional talents and those of the performers, it appears that surprise and delight will always be on the menu at The Jazz Corner.
