We are magnolias on the move 


At Magnolia’s we celebrate the South’s world-famous culinary tradition with highly flavorful recipes that are rooted in seasonal freshness and ethnic diversity. Our meals are prepared with a passion for perfection under the guidance of Chef Shanita McAfee-Bryant, Kansas City’s only African American female chef. Our Food Network Cutthroat Kitchen champion Chef McAfee-Bryant has perfected Magnolia’s menu and regularly adds new and exciting dishes that have guests talking for days about how wonderful the food tastes. From weddings to cocktail parties and everything in between, We are your choice for Southern Cuisine. Our attention to detail, extensive culinary experience and reliability ensure that your event will be a smashing success!



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Here are a couple of last minute yummy recipes to top off the tummies you will fill tonight at dinner! 



Apple Almond Bread Pudding 


2 C Whole Milk

4 Eggs 

1 C Granulated Sugar

4 TBS Melted Butter

1 TSP Cinnamon 

1 TSP Almond Extract

1 TSP Vanilla

1/4 C Disaronno

1 Loaf of Callah 

3 Diced Honey Crisp Apples

1/2 C White Chocolate Chips 

1/2 C Sliced almonds 


1. In a large mixing bowl, mix together milk, sugar, eggs, butter, cinnamon, almond, vanilla and disaronno. 

2. Once well mixed add callah (cut into one inch cubes), apples, chocolate chips and almonds. 

3. Let all stand for 5 minutes until break soaks up the mixture

4. Preheat oven to 350 degrees

5. Portion mixture into 6 small ramekins. 

6. Place ramekins into deep sheet pan half filled with water

7. Cover pan with foil and bake for 10-15 minutes.

8. Remove foil and sprinkle with a little sugar to taste and bake until golden brown (additional 10-15 minutes). 



Magnolia's Candied Sweet Potatoes


-2 cups firmly packed brown sugar

-1 cup heavy whipping cream 

-4 tablespoons unsalted butter

-1 teaspoon kosher salt 

-1 teaspoon coarsely ground black pepper

-1/2 teaspoon ground nutmeg 

-1 teaspoon ground cinnamon 

-1/2 teaspoon ground ginger 

-1 tablespoon vanilla extract

-1/4 cup brandy

-Zest of 1 orange

-3 1/2 pounds medium-sized sweet potatoes


1. Preheat oven to 375 degrees.




2. Spray a 9-by-13-inch casserole dish with vegetable cooking spray. 

3. In a saucepan,  mix the brown sugar,  heavy cream,  butter and spices with a wooden spoon and cook over medium-low heat.

4. Cook while whisking gently for 5 to 7 minutes,  until the mixture thickens. Add the vanilla,  brandy and orange zest;  cook another minute to thicken further.

5. Turn off the heat,  cool slightly;  set aside 

6.Peel and slice sweet potatoes into 1/2-inch circles and arrange in prepared baking dish.

7.Pour candy sauce over the sweet potatoes,  cover with foil and bake for 40 to 50 minutes.

8.Remove foil and bake another 20 to 30 minutes uncovered,  until sweet potatoes are fork-tender,  basting periodically with sauce.