Charleston on Main celebrates 10 years

Becky Statum and Barbara Smith are celebrating the 10th anniversary of Charleston On Main. (T-G Photo by Sadie Fowler) [Order this photo]

If there is one thing Barbara Smith has learned in the last 10 years, it's that the restaurant business is no easy feat.

"You're on your feet all day," she said, as she took hot corn nuggets out of the oven. "You don't get a break."

Still, pushing through the physical, financial and many other challenges restaurants bring with them, Barbara and her partner Becky Staton have managed to keep their heads above water and avoid the all-too-often heard about restaurant curse.

Barbara and Becky take full advantage of fresh tomatoes, now in season. (T-G Photo by Sadie Fowler) [Click to enlarge] [Order this photo]

Charleston on Main is celebrating its 10-year anniversary, along with Merchant's Walk, in which the restaurant is located. Barbara and Becky credit their unique buffet, their variety of homemade casseroles, salads and desserts, and relaxing atmosphere with attracting customers over the years.

"It's not your basic meat-and-three," said Barbara, explaining what has kept the restaurant open for 10 successful years. "We like to add a little glorification to our recipes."

Becky added, "It's charming here. It's something unique that no one else has."

Last Wednesday, Barbara and Becky had prepared a variety of salads for the buffet including a crunchy Asian cole slaw, spinach and strawberry salad with a homemade tangy spinach salad dressing, corn bread salad with corn and kidney beans, traditional Southern potato salad and strawberry "fluff" with a hint of coconut.

Main entrees included a chicken and asparagus bake, pork tenderloin, a vegetable medley with hollandaise sauce and corn nuggets. In case that wasn't enough to fill up a customer, they also featured homemade corn chowder.

"We have always done and will always do all the cooking here," Barbara said. "And presentation is big. The food has got to be appealing to the eye."

Charleston on Main opened in 1999, after Carolyn Matusek, owner of the Merchant's Walk building and also the clothing store located next to the restaurant, approached Barbara.

Carolyn had been operating two businesses on the square prior to moving to North Main Street.

"Carolyn said, 'If I'm going to move I want people to have a place to eat while they shop,'" Barbara said.

Barbara, an avid cook who learned the ins and outs of a kitchen from her grandmother, had wanted to open a restaurant for quite some time, so when Carolyn asked her if she was interested her answer was yes ... under one condition.

She needed a partner.

"I knew I couldn't run a restaurant alone," she said.

Her dear friend Barbara Burks jumped on board, but got out of the business three years into it as a result of her husband's health problems.

"She had a love for cooking as much as I do," Barbara said of her former partner. "Of course, we didn't know what we were getting ourselves into!"

Becky Staton eventually stepped up and replaced Barbara Burks' partnership role. Interestingly enough, Becky did not have a passion for cooking. She barely even knew how to cook.

"I remember the first time I had to make a chicken casserole it took me all day," she laughed. "Now, it takes me 15 minutes."

Barbara said Becky has come a long way, and now is very talented in the kitchen. Her homemade muffins are one of the tea room's signature items on the menu.

The two ladies share all the duties and work side-by-side at least five days a week.

"We have some good days and some bad days," laughed Becky. "We divide everything up. If she does the chicken, I do the pork."

"We're two blondes!" added Barbara. "But we work well together. We encourage each other."

Though last Wednesday was bustling, Barbara said the restaurant business is one that's sort of feast or famine, and determining how much food to prepare is one of the biggest challenges they face.

"I've learned you must always have a back up," Barbara said. "Have something in the freezer that doesn't take long to get ready. You do not want to run out of food, that's for sure."

Just because they've managed to remain open doesn't mean they have not faced trouble during the recent tough economic times.

"This year has been a struggle," Barbara said. But she said they have loyal customers who are truly concerned. And they keep coming back, whether it be for lunch, a bridal shower or reception, or a game of bridge with the ladies.

Barbara Smith prepares corn nuggets. (T-G Photo by Sadie Fowler) [Order this photo]

Barbara's passion for cooking remains alive and well today, and both ladies are constantly studying cookbooks and looking for new recipes to bring to the table to pair with their classic favorites, like Barbara's grandmother's homemade chocolate meringue pie.

Both ladies are gearing up for horse show season and looking forward to seeing the friends they only get to see once a year.

"It's always exciting," Barbara said. "It's like one big family reunion."

In keeping things fresh, the ladies are also considering bringing in a piano that will be played on occasion.

Both ladies arrive in the morning to prepare the meats and vegetables for the buffet, muffins and soup. Salads and other side items are often times prepared the evening before. During their hours of operation, the ladies often remain in the kitchen, preparing orders placed from the regular menu (in house and take out) and keeping the buffet replenished.

"We also enjoy greeting customers," Becky said. "And if our waitress gets too busy, we'll jump in and do that."

Barbara shared one popular recipe served often at Charleston on Main, and that recipe follows, but for the rest, you'll have to get your taste at the restaurant, because Barbara isn't going to share!

Charleston on Main is located at 764 N. Main St. They're open from 11 a.m. to 2 p.m. Monday through Friday, and for special occasions on Sunday. During the Celebration only, they will be open 11 a.m. until 3 p.m. Monday through Saturday.

Chicken artichoke bake

2 (9 oz.) packages of frozen artichokes

2 tsp. olive oil

2 cloves minced garlic

3 cups cooked chicken

1 can cream of chicken soup

1/2 cup of mayonnaise

1 tsp. lemon juice

1 tsp. curry powder

1 1/4 cup shredded sharp cheddar cheese

1 1/4 cup soft bread crumbs

2 Tbsp. melted butter

Cook artichokes according to package directions, adding oil and garlic to cooking water. Drain artichokes and arrange in a greased 9x13 inch baking pan.

Spread chicken over artichokes.

Combine soup, mayonnaise, lemon juice and curry powder and mix well. Pour over chicken.

Sprinkle cheese. Toss bread crumbs in butter and spread over cheese.

Bake, uncovered, at 350 degrees for 25 minutes.