Chef Frank McMahon of Hank's Seafood in Charleston, S.C., is a hot commodity in the Holy City, thanks to his distinctive Irish brogue and modern take on classic Southern seafood. A native of Limerick, Ireland, McMahon serves as the Chef Chair of the Charleston Wine & Food Festival and brings his expertise of local seafood to the kitchen at Hank's. "Christmas morning in the McMahon household begins with gifts exchanged at the crack of dawn along with a breakfast casserole of sausage, egg, and cheese made with leeks and Texas toast-style bread,” says the chef For Christmas dinner, McMahon serves a standing rib roast and Yorkshire puddings with a sherry trifle for dessert inspired by the dessert his Irish grandmother used to make with layers of sherry-soaked sponge cake topped with fruit, custard, jam, and cream. McMahon's young daughter, Keely, was so inspired by her family's Christmas traditions that she wrote the poem, "Kitchen," published in the Cool Inside: Hank's Seafood Restaurant cookbook, in 2011.
Yorkshire pudding was an excellent and affordable way to fill up on a meager budget. Often, Yorkshire pudding was served before a less-than-filling meal as a way to stave off hunger. While not enjoyed by the upper crust, Yorkshire pudding — along with a side of jam or cream — is the kind of snack Mr. Mason would serve to Daisy during her after-Christmas visit.