A Lifelong Love Affair with Food

Georganne, or Gigi as she is known, chose the name Magnolia Villa because it evokes the warm hospitality of the South combined with the delicious flavors of Italian food. “The first time I went to Tuscany, I fell in love with the food, which is what we want to create. Magnolia Villa features more authentic Italian, using all handmade pasta. The seafood we serve is always going to be fresh, never frozen, and beautifully plated,” Gigi enthuses of the upscale Italian restaurant set against old brick walls accented with bright artwork.

Chef Richard Wilt, who is also the opening chef of Local on North, is at the helm in the kitchen and brings his exacting standards to all three of the couple’s fine dining establishments in Canton.“ He is a contemporary French-trained chef, and that led to a lot of seafood options at both new restaurants,” Gigi explains.

Chef Richard’s notable culinary career achievements include time at a French restaurant, La Fourchette, and experience working in the kitchen with renowned chef Gunter Seeger in Atlanta.

Richard has created a bounty of delightful recipes for the Magnolia Villa, including starters such as Beef Tenderloin Carpaccio, which features thinly sliced certified Angus beef tenderloin, fried capers, creamy parmesan, field greens, and flatbread crisps. Equally well thought out is the Clams Posillipo, which pairs Little Neck clams beautifully presented with plum tomatoes and fresh herbs such as basil and parsley.

For those who want traditional pasta dishes made with the best ingredients available and homemade pasta, such offerings as Duck Confit Pappardelle and Spicy Risotto loaded with protein of choice, mushrooms, and spinach in a cream sauce are sure to please. The updated dishes join Chicken a La Marsala, a traditional Lasagna, and Spaghetti Bolognese.

Entrees at Magnolia Villa include Tuna Puttanesca, pan-seared rare tuna served with roasted tomatoes, olives, potato puffs, pancetta, and other delectable ingredients. Atlantic Salmon is also on the menu.

The chef’s version of Veal Scallopini takes the traditional dish to new heights, beautifully plated with house-made spinach and ricotta-filled ravioli, and is sure to please the most discerning palate.

Salem, born on the island of Kerkennah in the Mediterranean off the coast of Tunisia, wants his new restaurant to bring all the best of dining to the Canton location.

“Where I grew up, we had the freshest flavors of the sea and the best ingredients to savor. I grew up a foodie. Gigi often jokes that I need to insure my tongue because I know what makes food taste best,” he offers with a smile. “I want to bring that relaxed, coastal feel to this restaurant and be a place where diners can enjoy the best in food.”

For those looking for flavors from south of the border, a stop at neighboring Nava Southwestern Kitchen & Bar has the right recipe for fulfillment. Gigi and Salem got the idea for Nava after they traveled to Tulum, where they enjoyed Latin American food and came home with the plan to offer a unique dining experience to their guests.

Nava creates its menu using the best of fresh, seasonal ingredients. It bills itself as a modern Latin-inspired restaurant with a warm, friendly vibe perfect for an after-work drink, delicious bite, or a fun night out.

“In Tulum, they do more Central American and South American food, more Latin American food,” Gigi explains. “We want to bring that to Nava. Part of what sets us apart is that we are always thinking outside the box, with more handmade, not shortcuts. Chef is literally prepping all day.”

All the meat is from the United States, certified Angus beef. Diners especially love the tacos, including the ones prepared with fresh Gulf Shrimp.

Crafted drinks, such as The Prickly Pear Margarita, are also popular. The restaurant excites the senses upon entering, and that is no accident. “Salem and I picked all the paint colors and kept the floors as they were originally.”

“We have been friends for more than 25 years; we had a friendship before anything, and now we are able to bring these restaurants to the community, and it is a great feeling to be able to work together in this way,” Gigi offers.

This article was featured in the Historic Canton magazine. Read more.