Adapted by Chef Forrest Parker, from Molly Heady Sillers
“Henry’s was the much more famous palace of cuisine and was much more central to the evolution of restaurant dining in Charleston.” Dr. David S. Shields
In the mid-20th century, when white tablecloths and high-backed booths signaled Charleston’s emergence as a global culinary destination, one dish reigned supreme at 54 Market Street. Flounder à la Gherardi was more than a menu item; it was a culinary manifesto of Chef John Edward Bolton.
Bolton, a Gullah chef who honed his craft in the elite professional kitchens of post-war Paris, transformed Henry’s on the Market from a “beery saloon” into a “palace of cuisine.” By combining Gullah-Geechee flavors from his Wadmalaw Island youth with rigorous French technique learned in wartime Europe, Bolton created a style that was uniquely Charleston.
Flounder à la Gherardi is one of the most important historic Charleston recipes to emerge from the city’s mid-century dining era. This recipe—featuring a rich sherry-spiked crab stuffing and the smoky, briny garnish of country bacon and Spanish olives—is a direct link to that golden age. It represents the “dignity of the front door” that Bolton discovered in Paris and brought home to the Lowcountry.
Flounder a la Gherardi
Time: 50 minutes
Yield: 6 servings
Ingredients
For the Seafood Stuffing
• 1 ½ pounds cooked shrimp, finely chopped
• ¾ pound lump crabmeat (fresh local blue crab preferred)
• 3 cups fresh bread crumbs (not panko)
• ¾ cup unsalted butter, melted
• 3 large eggs, beaten
• ¾ cup dry sherry
• 6 green onions, finely sliced
• 3 tablespoons flat-leaf parsley, chopped
• Kosher salt and freshly ground black pepper, to taste
For the Flounder
• 6 large flounder fillets (approx. 6–8 oz each)
• 12–18 medium shrimp, peeled and deveined (for garnish)
• 12 slices country-style bacon
• 6 tablespoons Spanish green olives, chopped
• 3 tablespoons unsalted butter, for the baking dishes
Preparation
Step 1
Prepare the stuffing: In a large mixing bowl, combine the chopped shrimp, lump crabmeat, and bread crumbs. Fold in the melted butter, beaten eggs, and dry sherry. Add the green onions and parsley. Season generously with salt and pepper. Mix gently by hand—the goal is a moist, cohesive “forcemeat” that retains the texture of the crab.
Step 2
Preheat the oven to 400°F (200°C). For six servings, use two separate 9×13 baking dishes to ensure even roasting. Lightly butter both dishes.
Step 3
Lay the flounder fillets flat on a clean work surface. Season lightly with salt and pepper. Place 3 tablespoons of the seafood stuffing in the center of each fillet. Fold the ends of the fish over the stuffing to create a neat, plump packet.
Step 4
Place the stuffed fillets in the prepared baking dishes, seam-side down. Top each packet with 2 to 3 whole raw shrimp and a tablespoon of chopped green olives. Arrange 2 strips of bacon crosswise over the top of each fillet, pinning the olives and shrimp in place.
Step 5
Transfer to the oven. Bake for 15 to 18 minutes. For an authentic “Henry’s” finish, you may briefly finish the dish under the broiler for 1–2 minutes until the bacon is crisp and the fish flakes easily with a fork.
Step 6
Serve immediately. At Henry’s, this was traditionally served in a “nest” of golden-brown julienne potatoes or alongside a classic rice pilaf.
Cook’s Note
The “Gherardi” style—distinguished by the interplay of olives and bacon—was a signature of the Walter Schafer and John Bolton era. If you have leftover stuffing, it is an excellent base for Henry’s Famous Deviled Crabs or as a filling for baked oysters.
Explore More Charleston Culinary History
• The French Connection: Discover the origins of Marianne’s Legendary French Onion Soup.
• The Harbor Giants: Learn about the mid-century menus of the Colony House.
• Full Archive: Browse our collection of Historic Charleston recipes.
Experience the History Firsthand
Ready to go beyond the recipe?
Join Chef Forrest Parker for an exclusive Charleston Food Tour and Cooking Class. We don’t just walk through the French Quarter; we step into the stories of the chefs, like John Bolton, who built this city’s reputation.
Our half-day experience includes a curated tour of the historic district, followed by a professional cooking demonstration and a multi-course lunch paired with fine wines. Learn the techniques that defined the “Golden Age” of Charleston dining and see why our city remains the hospitality capital of the South.
Book Your Undiscovered Charleston Tour & Class Here
Space is limited to ensure an intimate learning environment. Private group tours and personalized dietary accommodations are available upon request.
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