Chef Donald Barickman

If you live in the South (or have visited in the last 15 years), it’s likely you have heard of New South cuisine. If you’re a gourmet, you probably have heard of Donald Barickman, one of the South’s most prominent chefs, often credited with sparking the culinary revival of Charleston in 1990 with the establishment of Magnolias restaurant.We caught up with the famous chef and learned about his favorite foods, his inspirations for New South cuisine, how he balances work and family (he has twin sons, William and Stuart, 12), tips for Clever Parents when entertaining at home, and more. Plus – a great New Year’s Eve recipe from Barickman’s fabulous Magnolias Southern Cuisine cookbook.
Clever Parents: Have you always been interested in cooking and being a chef? What made you choose your profession?
Donald Barickman: I have always been interested in cooking. From cookies and brownies as a kid to pizzas, farm fresh produce and various meats in my teen years to the more classical dishes with involved preparations upon graduating from the Culinary Institute of America in 1985. I then moved to the South to focus on ingredients local to the area putting a modern spin on classic Southern dishes, focusing on simple cooking methods while striving to keep their indigenous lowcountry connotations.

CP: Tell us about your inspirations for New South cuisine.
DB: I have always been inspired by the cuisine of the South as we often traveled here for the majority of our family vacations. After learning so much from the CIA, I realized that there was a Southwest cuisine but no Southeast cuisine? It was obvious that every one thinks that all food is fried in this area and it needed some updating. I believe that my inspiration can best be explained through the accomplishments of Magnolias over the past 15 years. It has truly changed the way that menus are written these days. Collard greens, grits, and country ham and corn bread are elevated to a whole new level as a result of the birth of New South cuisine.

CP: It is getting to be fall and winter now. What are some of your favorite foods to cook with this season?
DB: I like to cook slower in the Fall. Barbecue shoulders and ribs, braised items and stews that warm the heart and soul as well as the belly. It is also a great time for oysters and clams whether steamed or raw.

CP: Being the father of twin boys has got to be challenging enough, how do you manage being a father when you’re also running three different restaurants? What are your favorite family activities?
DB: That’s a good question and I find myself answering it as I go along. It is important to have a balance. With more that two elements, it is hard to find that balance. At different times, certain things need more attention than others, being flexible is part of the solution. I try to make time for everything and everyone, including our pets. Some of our favorite family activities are fishing, hiking, biking, water sports, snow skiing and home cooking.

CP: When dining out (in Charleston or when you travel) where do you like to eat?
DB: Of course I know Charleston and its restaurants, I have my favorites. Having children also influences where and when you eat out. It’s great to see the children’s palate change as much as they do when they’re growing up. They have good taste which usually means expensive taste.

When traveling, I usually like to eat where the locals go or where they recommend. I also like to keep up with the newer places in various destinations when I travel. Usually I read about them in the trade magazines or hear about them through the “food and beverage pipeline.”

CP: Do you have tips for other Clever Parents for entertaining at home?
DB: If you are entertaining at home, I recommend cooking what you are comfortable with. When making your menu, choose items that can be done in advance and a few that you can complete that evening. This way you can heat and serve the prepped ones and focus on the main ingredient that may be grilled or sautéed and must be served right away. If you are trying something totally new, it’s best to experiment with it until you have figured it out. Practice makes perfect!

Want to learn more about Donald Barickman’s restaurants? Visit www.magnolias-blossom-cypress.com where you can also order a signed copy of Donald Barickman’s cookbook Magnolias Southern Cuisine for $19.95 – buy the book here.

Also, looking for a fabulous recipe for New Year’s Eve? Try these delicious Crab and Yellow Corn Cakes with Tomato, Corn and Chive Butter from the Magnolias Southern Cuisine cookbook.