Joseph Lambert Cain, Ardoyne, circa 1957
Founded by Robert Hicklin, Jr. in 1972, the Charleston Renaissance Gallery, located at 103 Church Street, is the only gallery in the nation specializing in fine art of the American South. The gallery has maintained a distinctive reputation for its offerings of 19th and 20th century masterworks, including works on oil, paper, sculptures, the art of the Charleston Renaissance Movement and select works from the estate of Elizabeth O’Neil Verner, one of the most influential artists of her time.
For more than 30 years, the Charleston Renaissance Gallery has handled works by the most prestigious Southern artists, as well as American artists who have explored Southern subject matter. The gallery counts private collectors from across the country and around the world, as well as premier national institutions among its clients. In addition to regular exhibitions and educational symposiums, it the gallery has published several scholarly catalogues and three major art volumes. The gallery is also home to a library of more than 4000 books and archives on Southern art history.
A strong supporter of the Charleston Fine Art Dealers’ Association, Circa 1886 will participate for the sixth time in the prestigious event, raising money for local student art programs and supporting art education in Charleston.
To complement the latest gallery exhibit titled “Southern Modernity,” featuring contemporary, timeless and—essentially—Southern works in a very traditional gallery setting, Marc Collins, Executive Chef of Circa 1886, will be sure to delight guests with a modern and innovative approach to traditional Southern cuisine. For the event, the chef created a special dish: wreckbass ceviche with avocado puree and raspberry hazelnut pave.
Chef Marc Collins
Chef Collins earned his formal culinary training at the Pennsylvania Institute of Culinary Arts in Pittsburgh from where he moved to San Antonio, Texas. Here he worked at La Mansion Del Rio under French Chef Guy Collinet; he then continued to hone his skills at La Louisiane and the Fairmount Hotel, perfecting his talent in the French culinary technique.
In 2001, Chef Collins moved to Charleston, South Carolina, where he was given the prestigious title of executive chef of Circa 1886. A true hidden gem, Circa 1886 is nestled in the gardens behind the Wentworth Mansion downtown. Thanks to Chef Collins’ dedication to excellence, the restaurant has earned many accolades and awards, including the AAA Four Diamond Award, the Mobil Four Star Award, the DiRoNA Award for Fine Dining, as well as the Wine Spectator’s Award of Excellence. Chef Collins has also received numerous personal honors that include being named a “Chef to Watch” by Esquire magazine in 2001. The son of an artist himself, Chef Collins brings an affinity for creativity and innovation to the preparation and presentation of every dish he serves.
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