Opened in 1982 with a focus on gracious hospitality and fresh local cuisine, 82 Queen is one of the Lowcountry's oldest and most authentic restaurants. In Lowcountry Cooking with 82 Queen, the restaurant's Chef Proprietor Stephen G. Kish with Executive Chef Brad Jones celebrate the area's unique cuisine and shares some of 82 Queen's prized recipes.
Lowcountry Cooking with 82 Queen is the sequel to Chef Kish's popular The Best of Lowcountry Cuisine, first published in the mid-1990s. The latest cookbook, published in 2006, features a fresh, easy-to-read format and includes recipes from the restaurant's past and present. Chef Brad Jones has also included "The Perfect Pair," which offers wine suggestions that complement many of the entrées. The cookbook is also flavored with colorful humor and historical highlights of the region.
"Lowcountry Cooking with 82 Queen shares the best and most frequently requested menu selection of 82 Queen," says Chef Kish, who has co-owned the restaurant with business partner Joe Sliker for more than a quarter century. "This labor of love reflects the desire of the owners and staff to share our recipes for the best Lowcountry cuisine in Charleston."
Recipes include Award Winning She Crab Soup, Shrimp Gazpacho, BBQ Shrimp & Grits, Daufuskie Deviled Crab, McClellanville Crab Cakes, Oyster Gumbo, Toogoodoo Vegetables & Shrimp in Parchment Paper, to name just a few.
Chef Kish adds, "82 Queen is pleased to share the delicious recipes that have made us one of Charleston's premier restaurants for more than 26 years."
Chef Donald Barickman brings his contemporary take on true Southern dishes to the table at Magnolias restaurant, cited in Patricia Schultz's 1,000 Places to See Before You Die. Chef Barickman sparked an international interest in what is now known as "Lowcountry cuisine" with his uptown approach to down South flavors with the establishment of Magnolias in 1990. Magnolias and Chef Barickman have garnered praise for this distinctive fare, a culinary evolution of fresh local and regional ingredients combined with a traditional Southern style that is at once comfortable and elegant.
Magnolias Southern Cuisine, first published in 1995, shared the restaurant's patrons' favorite recipes with the world. After more than a decade, his new book published in 2007 is the long-awaited sequel, bringing forth over 50 new mouth-watering recipes while retaining many of the most popular originals. Chef Barickman's resource guide and easy-to-follow recipes make his cookbook a must-have for anyone with an interest in cooking with Southern style.
"My first cookbook, Magnolias Southern Cuisine, was a reflection of the initial success of Magnolias restaurant," says Chef Barickman, vice president and executive chef of Hospitality Management Group, which owns Blossom, Cypress Lowcountry Grille and Magnolias. "The sequel was prepared in response to that continued success, and is a celebration of over 15 years of Southern service at Magnolias.
"I have tailored each recipe to meet the needs of the domestic chef," continues Chef Barickman. "Although our restaurants feature Lowcountry ingredients, each recipe can easily be prepared with items found at your local grocer or specialty food store."
"For me, cooking is a sensory experience and plated dishes are the end result of creative thought, problem solving and trained taste buds," states Chef Deihl, executive chef of Cypress Lowcountry Grille.
Bold, imaginative, passionate…these are just a few of the words used to describe Chef Craig Deihl's dynamic cuisine. His fast-paced, visual cookbook, Cypress, showcases his signature style of classic dishes, indigenous Lowcountry ingredients and global spice.
Cypress demonstrates a variety of traditional cooking methods and ingredient pairings to ensure success with Chef Deihl's recipes, as well as how to "think like a chef" and create a personal repertoire for cooking and entertaining at home.
"In Cypress, you will discover my culinary philosophy that each new encounter with an ingredient is unique, and that there is no 'right' way to cook," states Chef Deihl, executive chef of Cypress Lowcountry Grille. "For me, cooking is a sensory experience and plated dishes are the end result of creative thought, problem solving and trained taste buds."
Published in 2007, Cypress helps you learn the basic culinary principles, including organizational planning, cooking techniques and Chef Deihl's flavor profiles: hot, sour, salty, sweet and bitter. From there, Chef Deihl encourages you along your journey as you put your own fives senses in gear and create a personal repertoire of recipes and flavor combinations that will become the requested meal from your own kitchen.
"Test the recipes and recommendations in Cypress," adds Chef Deihl. "Meld them into your own kitchen environment and adapt them to your region's produce, meats, seafood and specialties. Become your own kitchen's executive chef and delight in the rewards of sharing food with family and friends."
Taste of the Lowcountry was based on the Taste of the Lowcountry demonstration cooking classes held weekly at Charleston Cooks! The cookbook is a compilation of recipes showcasing the culinary draw of the region and features secrets for preparing the dishes with ease.
According to Chef Frank Lee, Charleston Cooks! has become a favorite stop for those who are passionate about cuisine. Charleston Cooks! is a kitchen store that features high-performance kitchen tools, culinary gadgets, gifts and cookbooks. In the state-of-the-art demonstration kitchen, cooking classes from the area's top chefs are offered on a variety of topics, skills and menus.
"The recipes are perfect for anyone who enjoys Southern cooking and wants to prepare those favorite dishes at home," states Chef Lee, executive chef of Slightly North of Broad and Maverick Southern Kitchens. The size of a recipe card, it will become your favorite little reference in the kitchen."
"We are thrilled about the completion of this project and the wonderful reception we have already received from our customers who are using the book," adds Danielle Wecksler, general manager of Charleston Cooks! "Publication of the cookbook is our way of saying thank you to the thousands of home cooks who have joined us for Taste of the Lowcountry classes over the past three years, bringing their enthusiasm and passion for cooking into our Maverick Kitchen."
Charleston Cooks! is the property of Maverick Southern Kitchens, which owns three area restaurants. They include Slightly North of Broad, the Old Village Post House, and High Cotton, Maverick Bar & Grill.
Tristan offers a bold American menu with a global influence in a beautiful, yet relaxed atmosphere that reflects the character of a fine dining establishment. Located at 55 South Market Street (next to the French Quarter Inn), Tristan offers an energetic bar and an award-winning wine list.
In 1978 A.W. Shuck’s opened on The Market. It was a place where you could get a plate of fried shrimp, a dozen raw oysters or an ice cold pitcher of beer. Shuck’s has expanded and evolved, but has remained true to its roots of local décor, local food, and a local atmosphere ... a casual, upscale spot where all feel at home.
Welcome to Charleston. Our heart of pine floors, ceiling fans and walls of hand-made brick have been the signatures of Lowcountry high-life since antebellum times. Even our name is derived from plantation jargon for livin’ large. Our menu is hearty and southern, featuring regional favorites prepared with Maverick artistry.
Opened in 1982 with a focus on gracious hospitality and fresh local cuisine, 82 Queen is one of the Lowcountry's oldest and most authentic restaurants. In Lowcountry Cooking with 82 Queen, the restaurant's Chef Proprietor Stephen G. Kish with Executive Chef Brad Jones celebrate the area's unique cuisine and shares some of 82 Queen's prized recipes.
Chef Donald Barickman brings his contemporary take on true Southern dishes to the table at Magnolias restaurant, cited in Patricia Schultz's 1,000 Places to See Before You Die. Chef Barickman sparked an international interest in what is now known as "Lowcountry cuisine" with his uptown approach to down South flavors with the establishment of Magnolias in 1990. Magnolias and Chef Barickman have garnered praise for this distinctive fare, a culinary evolution of fresh local and regional ingredients combined with a traditional Southern style that is at once comfortable and elegant.
"For me, cooking is a sensory experience and plated dishes are the end result of creative thought, problem solving and trained taste buds," states Chef Deihl, executive chef of Cypress Lowcountry Grille.
Taste of the Lowcountry was based on the Taste of the Lowcountry demonstration cooking classes held weekly at Charleston Cooks! The cookbook is a compilation of recipes showcasing the culinary draw of the region and features secrets for preparing the dishes with ease.
Tristan offers a bold American menu with a global influence in a beautiful, yet relaxed atmosphere that reflects the character of a fine dining establishment. Located at 55 South Market Street (next to the French Quarter Inn), Tristan offers an energetic bar and an award-winning wine list.
In 1978 A.W. Shuck’s opened on The Market. It was a place where you could get a plate of fried shrimp, a dozen raw oysters or an ice cold pitcher of beer. Shuck’s has expanded and evolved, but has remained true to its roots of local décor, local food, and a local atmosphere ... a casual, upscale spot where all feel at home.
Welcome to Charleston. Our heart of pine floors, ceiling fans and walls of hand-made brick have been the signatures of Lowcountry high-life since antebellum times. Even our name is derived from plantation jargon for livin’ large. Our menu is hearty and southern, featuring regional favorites prepared with Maverick artistry.
