Wine + Food Recipes 2018



Kelly Franz
Charleston Wine + Food Chef

Magnolia’s executive chef Kelly Franz shares her famous pimiento cheese recipe, which long has been a staple on the restaurant’s menu. Kelly told Charleston Food Writer Candice Herriott during a video for the Wine + Food festival that the signature ingredients are stuffed Queen olives and high-quality parmigiano-reggiano cheese.

During the Wine + Food festival, you’ll find Kelly hosting a signature dinner March 2 at Magnolia’s with chef Frank Bradley of Bourbon in Columbia. She’s also at the new Gourmetisserie in the Culinary Village for Lettuce Turnip the Beet from 2:15 to 3:30 p.m. March 3.



Pimiento Cheese
What you need:

  • 1 large roasted red pepper, peeled, seeded and chopped (see below), or 1cup jarred diced red pimientos
  • 1/4 cup finely chopped stuffed Queen olives
  • 2 cups New York or Vermont sharp white cheddar cheese, grated
  • 1/4 cup freshly grated Parmesan cheese
  • 2+ Tbsp. mayonnaise
  • 1 tablespoon chopped fresh parsley (optional)
  • Pinch of cayenne pepper

Combine all of the ingredients in a mixing bowl and mix well. Refrigerate until ready to serve.

Roasted Peppers
Thin peppers will have a shorter roasting time. It’s preferable to use fresh peppers that look very healthy and have good thick flesh.

Preheat an oven to 350 degrees.

Wash, drain and dry the peppers. Rub the peppers with olive oil, just to coat them lightly. Place the peppers on a baking sheet and roast them in the oven for about 20 minutes, turning once or twice. The skin should be well blistered and blackened in some places.

Remove the peppers from the oven. Place them in a small bowl and cover tightly with plastic wrap. Let the peppers cool for 10 to 15 minutes. The skin will be become loose and very easy to remove. Peel the skin off of the peppers. Remove the stems, cores, and seeds. Do not rinse.




Morgan Hurley
Mex 1 Coastal Cantina
Charleston Wine + Food’s Official Cocktail Competition Winner

Mex 1 beverage director Morgan Hurley shares his winning cocktail competition recipe, which was featured at the Wine + Food Opening Night party. Morgan went up against his own bar manager, Shannon Standhart, in the heated competition. A panel of food and beverage industry judges voted on the winner at a November event. The winning beverage called A Noble Hospitality features Morgan’s speciality and the official 2018
Wine + Food spirit – Tequila!

At Wine + Food, you can find Morgan, an agave aficionado, hosting the Mex 1 Coastal Cantina Tequila lunch March 2, and leading the the Te Amo, Tequila beverage workshop March 3, where he’ll lead lucky participants through a tasting of six tequilas. Salud!




“A Noble Hospitality”
Charleston Wine + Food’s Official Cocktail Competition Winner

What you need:

  • 1 oz. Don Julio Reposado
  • 1 oz. Aperol
  • .5 oz. Punt E Mes.
  • 1 oz. Pineapple Juice
  • Vida Mezcal rinse
  • Dehydrated Orange (Garnish)

Take a chilled Coupe glass and spritz with mezcal. Add above ingredients in a shaker and shake vigorously and double strain. Garnish with dehydrated orange.

About Reposado tequila
Reposado refers to tequila that is aged from two months to a year in oak barrels, which often are used for whiskey. According to Morgan, aging the tequila mellows the natural agave flavors. Don Julio Reposado has hints of roasted pecans, pepper and spice.