The gallery known for contemporary realism and color, Smith Killian Fine Art is located in the heart of downtown Charleston’s French Quarter District. The gallery, which has been recently featured in AmericanStyle Magazine, Coastal Living and Southern Living, features works by Charleston artist Betty Anglin Smith and her triplets — painters, Jennifer Smith Rogers, 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 and Susan Romaine, and photographs by Tom Blagden, Jr.
At this year’s art and culinary affair, Smith-Killian collaborates once again with McCrady’s. A strong supporter of Charleston’s art scene, McCrady’s Restaurant features 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.
One of Charleston’s youngest and most celebrated chefs, Sean Brock stands on the forefront of the modern cuisine that uses fresh, locally grown ingredients. Nominated for the 2008 James Beard Award for “Raising Star Chef”, Brock captures a field-to-table experience that brings familiarity to the palate but is presented in an unexpected way.
After graduation from Johnson & Wales and apprenticeships with Chefs Rick Tramanto, Gale Gand, Grant Achatz and Paco Roncero of La Terraza del Casino in Madrid, Chef Sean Brock began his professional career as Chef Tournant under Chef Robert Carter at the Mobil Four-Star / AAA Four-Diamond award-winning Peninsula Grill in Charleston, . After two years at Peninsula Grill, Chef Brock earned the position of Executive Sous Chef under Chef Walter Bundy of Lemaire Restaurant at the AAA Five-Diamond Award / Mobil Five-Star Jefferson Hotel in South CarolinaRichmond, . His success in Richmond led to his promotion within the Elite Hospitality Group in 2003 to Executive Chef at the Hermitage Hotel in Nashville, Tennessee. Chef Brock spent just under three years fine-tuning his craft in VirginiaNashville before accepting a position as Executive Chef at McCrady’s Restaurant in Charleston, South Carolina.
Shortly after his return to Charleston, Chef Brock began the development of a 2.5 acre farm on Wadmalaw Island. Rather than rely on others to fulfill the voluminous needs of the kitchen and the demands of an increasingly sophisticated food community, Chef Brock wanted to create a true field-to-table experience, not only for his guests, but for his staff. The McCrady’s culinary service and management teams work the farm together to produce 90% of the vegetables for the restaurant. The personal relationship to the food grown on the farm serves as inspiration for everyone working at McCrady’s, from the front door to the back. Slated to be biodynamic by mid-2008, heirloom seeds from plants that are at risk of extinction are harvested from family, friends and farmers throughout the Southeast and planted with care by the same people who are preparing and serving the fruits of the collective labor to the guests.
