Coleman brings authentic New Orleans fare to the Lowcountry

Chef Iran Coleman opened the Crescent Connection, his Cajun/Creole restaurant and catering business, in the Park Circle neighborhood of North Charleston a few months ago.

With 25 years of culinary experience, he specializes in everything from jambalaya to gumbo. A New Orleans native, Coleman seeks to bring his customers authentic, Big Easy-style fare that can't be found anywhere else in Charleston.

Coleman got his start at a restaurant called Coop's Place in the French Quarter of New Orleans. After Hurricane Katrina hit the city in 2005, he left New Orleans and worked in Augusta until he found himself in Charleston in 2007. He opened Crescent Connection to introduce his native cuisine to Charleston.

Coleman learned many of the recipes he prepares from his family as he was growing up in New Orleans. He is excited to be able to share his Cajun and Creole dishes with his customers through the opening of his restaurant. But most importantly, Coleman shares an unmatched passion for food and cooking, and can't think of anything else he would rather be doing.

Q: What is your first food memory?

A: As a young teenager, I remember one of my punishments for getting in trouble was to help my mom in the kitchen. I had to go to the grocery store and buy produce for her, and then I had to cut up and cook all of the vegetables. I remember making red beans and rice, and corn machaux, or a kind of "kicked up" version of creamed corn.

Q: What kind of food did you eat growing up in New Orleans?

A: A lot of soul food. I remember my aunts cooking something called millet, or boiled squash baked with any kind of meat or seafood.

Q: What's been the best thing about being involved in the Charleston food scene?

A: Actually, I feel a bit undiscovered in some ways, since my place is a lot farther away from most of Charleston's restaurants.

Q: How has your Cajun/Creole origins influenced being a chef in the Lowcountry?

A: There are so many great restaurants in the Charleston area, I thought why not open my own place? I thought, if they can cook good seafood, I could do it better.

Also, I've found that Cajun and Creole food is often stereotyped as hot and spicy. I want to show my customers that this isn't true at all. My cuisine is more about the combination of flavors from French, Spanish and Creole cultures found in New Orleans.

Q: What do you feel is your greatest accomplishment as a chef?

A: Finally opening my restaurant here and being able to teach New Orleans cuisine to other people in Charleston. I learned the basics of cooking from my mom and have worked with some great chefs along the way. To me, there's nothing better than being able to share my cooking with people who have helped me get this far.

Q: If you weren't a chef, what else might you be doing?

A: This is it. Cooking is my love and passion. There's nothing else for me right now except retirement.

Q: Have you ever had a kitchen disaster?

A: When I was working in New Orleans, my grill area caught on fire once. At another restaurant I worked at, there had just been a giant flood, what I call "the May 8th Flood." The entire kitchen flooded so I had to work in a foot of water with no electricity. Now that was a disaster. I learned from these experiences that you have to be ready to cook and serve your customers, no matter what the circumstances.

Q: Who is your favorite Charleston chef?

A: I'm still getting familiar with many of Charleston chefs, but I recently ate dinner downtown at Hank's Seafood and loved the food. I didn't get to meet the chef, unfortunately.

Q: Who is your favorite chef outside of Charleston?

A: Hands down, chef Walter Louis. I worked with him at a restaurant called Mishaul's on St. Charles in New Orleans. This guy is great.

Q: What is your favorite meal?

A: New Orleans-Style Gumbo. My aunt taught me how to make it. I've always said if you can make a good gumbo, then you know really how to cook.

Q: Least favorite meal?

A: I don't believe in disliking any kind of food. I'll try anything. I love chicken livers, gizzards, alligator and even nutria, which looks like a giant rat.

Q: What is your favorite ingredient to cook with and why?

A: There's nothing better than fresh herbs, especially thyme. I use it in everything from gumbo to jambalaya. It's amazingly versatile.

Q: What do you think sets Crescent Connection apart from other Charleston restaurants?

A: I'm born and raised in New Orleans. Everything about my restaurant is authentic New Orleans, from the food to the music and decor. My cousin ships me produce and seafood straight from New Orleans every week, too.

When you come to the Crescent Connection, I want you to feel like you're in New Orleans.

I want to give you the opportunity to try something new and fresh, and to widen your palette. I want to give people something they can't find anywhere else in Charleston.

Reach Elizabeth Laseter at 958-7368 or elaseter@postandcourier.com