February 23, 2016
Executive Chef Lisa Marie Frantz lines up the lemon wedges, curly onion slivers, squares of butter, parsley and blackened shrimp—ingredients for shrimp and grits, one of the customer favorites at The Majestic on King Street.
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Chef Frantz discovers her sweet spot in the kitchen.
Wedges of lemon, squares of unsalted butter, curly green onion slivers, low country gravy and blackened shrimp sit mise en place in the prep kitchen at The Majestic on King Street. Lisa Marie Frantz, executive chef at The Majestic, is preparing shrimp and grits made to order for each customer.