The gallery known for contemporary realism and color, Smith Killian Fine Art is located in the heart of downtown Charleston’s French Quarter District at 9 Queen Street. The gallery has been featured in national publications, including AmericanStyle, Coastal Living and Southern Living, and features works by Charleston artist Betty Anglin Smith and her triplets — painters Jennifer Smith Rogers and Shannon Smith, and photographer Tripp Smith. In addition to these artists, the gallery represents sculptor Darrell Davis, works in oil by renowned artists Kim English, Don Stone and Susan Romaine, and photographs by Leigh Limehouse.
At this year’s art and culinary affair, Smith-Killian Fine Art once again collaborates with McCrady’s. A strong supporter of Charleston’s art scene, McCrady’s Restaurant has featured works in oil depicting Charleston life from Smith-Killian featured artists, including works by Betty Anglin Smith titled Lemon Light I & II; Jennifer Smith Rogers’ West of State Street and Roof Tops at Twilight; Shannon Smith’s Trio, End of the Road, and By Moonlight. This commitment to fine art goes hand in hand with their devotion to preparing fine southern cuisine.
Since arriving in Charleston and joining McCrady’s in 2006, Chef Sean Brock has taken Charleston’s culinary scene by storm; just recently opening yet another amazing culinary destination, Husk. One of Charleston’s youngest and most celebrated chefs, chef Brock stands as a front runner of the modern cuisine that infuses fresh, locally grown ingredients with an unexpected flair.
As the winner of the Food Network challenge “The Next Great Chef, a two time nominee for the 2008 and 2009 James Beard Award for “Rising Star Chef”, and 2010 James Beard Award “Best Chef Southeast” Winner, Brock captures a field-to-table experience that brings familiarity to the palate but is presented in an innovative way. Bringing a new style to Charleston’s dining scene and Charleston cuisine to new heights, McCrady’s has been ranked as one of the top 10 restaurants of 2008 in North America.
Shortly after accepting his position with McCrady’s, chef Brock began the development of a 2.5 acre farm on Wadmalaw Island which would later serve fulfill the voluminous needs of the kitchen and the demands of an increasingly high end food community, chef Brock wanted to create a true field-to-table experience, not only for his guests, but for his staff. “Food should be a treat for the emotions as well as the palate,” says Brock, “at once comforting, exciting, and entertaining. We like to surprise and delight our guests with familiar flavors presented in unexpected ways.” Brock’s talent in the kitchen is unsurpassed and has contributed to the growing sophistication of Charleston as a whole.