Peachy the Magazine June July 2014 | Page 97

FARM-TO-FORK Magnolias Executive Chef: Don Drake 185 E. Bay Street 843.577.7771 An institution since 1990, Magnolias helped ignite a culinary renaissance in Charleston. As Magnolias began to receive accolades from diners and critics alike, the restaurant flourished and Charleston began to gain prominence as one of the nation’s leading gastronomic destinations. Today, Magnolias remains a forerunner in upscale Southern cuisine, blending traditional ingredients and cooking techniques with modern flair for artful presentations. Popular dishes include the Down South Egg Roll stuffed with collard greens, chicken and Tasso ham (served with red pepper purée, spicy mustard sauce, and peach chutney) and Shellfish over Grits with sautéed shrimp, sea scallops, lobster, creamy white grits, lobster butter sauce and fried spinach. According to Chef Don Drake, Magnolias is committed to the farm-to-fork experience: “For us, it’s being able to create innovative, seasonal menus that showcase the local harvest. Asparagus, field peas and lettuces in the spring; sweet corn, shell beans and a variety of tomatoes in the summer; and gourds like pumpkins and squashes in the late fall/winter are all examples of seasonal produce that we incorporate into Magnolias’ dishes. We like to use more specialty items with limited availability such as squash blossoms and soft shell crabs for daily/nightly specials as well.” Magnolias completed a six-week renovation early this year and has a new look as it approaches its 25th anniversary in 2015. The refreshed space provides an enhanced experience complemented by the original Southern charm for which Magnolias is best known. “As the menu evolves with time, it is important to us to also adjust the design and atmosphere, providing JUNE JULY 2014 95