Southern Cookin' with Sass... Chef Donald Barickman
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Chef Donald Barickman
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One of the South's most prominent chefs, Donald Barickman is often credited with sparking the culinary revival of Charleston in 1990 with the establishment of Magnolias restaurant. A 1985 graduate of the Culinary Institute of America, Barickman has perfected his distinctive cooking style over the past decade and is internationally known for creating innovative American cuisine with a Down South flavor. He embraces old methods and recipes refining them with a modern interpretation. Magnolias has come to represent a "taste of the past with a touch of the present."
"Grits are not just for breakfast any more," says Chef Barickman. According to him, grits no longer need be thought of as simply "the plain Jane" of Southern breakfasts. Typical of this philosophy is Magnolias' spicy shrimp and sausage with tasso gravy over creamy white stone ground grits (click here for recipe).
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Shrimp and Grits
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Barickman has been a guest chef and instructor at numerous culinary programs across the U.S. including the prestigious Cakebread Cellars American Harvest Workshop, La Varenne at the Greenbrier, Star Canyon in Dall as and the Inn at Blackberry Farm. He published Magnolias Southern Cuisine (Wyrick) in 1995 and is a featured chef of the Great Chefs of the South cookbook and television series. Barickman's talents have also been recognized by Gourmet Magazine, The New York Times, Smithsonian Magazine, Southern Living, the James Beard Foundation and the Food Network among other notable critics and food experts.
Barickman has seen contemporary cuisine evolve from "fusion to confusion to French bistro with a sushi bar." His vision now has no limits... "Out with tradition... any combination goes!"
For more information about Chef Barickman and his restaurants, visit www.magnolias-blossom-cypress.com.
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