People have been lining up at Magee’s Kitchen at the Original Farmers Market since 1934, when Blanche Magee started selling sandwiches to farmers selling produce at the corner of Third and Fairfax.

Magee’s horseradish, with a kick like a Missouri mule, has been been freshly ground for decades and is sold at the kitchen. (photo courtesy of Magee’s)

But the story actually started 17 years earlier, when the entrepreneurial Magee began selling pickles, horseradish, peanut butter and other foods in barrels at a stand at the Grand Central Market downtown. On Oct. 27, Magee’s is celebrating the 100th anniversary of Blanche’s vision. Dwayne Call, general manager of Magee’s Kitchen and Blanche Magee’s great, great nephew, said he will mark the milestone with specials and festivities befitting of a centennial.

“We are very excited,” said Call, who took over day-to-day operations at Magee’s from longtime owner Phyllis Magee four years ago. “We are looking at doing a big birthday celebration, probably a birthday cake. To me, it solidifies a tradition of quality. The family was always focused on real food cooked fresh. That never goes out of style.”

Magee’s has been at the Original Farmers Market since the beginning. (photo courtesy of Magee’s)

Magee’s, which is still a family-owned business, is known for its classic dishes, like tender turkey, roast beef and ham, served home-style with potatoes and vegetables. Perhaps its most famous fare is the corned beef and cabbage – a St. Paddy’s Day staple. A must is the fresh horseradish, which Phyllis Magee always said has a “kick like a Missouri mule.”

All of the delicious meats are also carved for sandwiches, and the French dip is a customer favorite. Their cheese enchiladas, carrot salad and hot dogs are popular too. The Original Farmers Market is also home to Magee’s House of Nuts, which sells nuts, jams and nut butters of all kinds, including Blanche’s famous homemade peanut butter.

Phyllis Magee retired, but remains an important part of the family business. (photo by Edwin Folven)

Phyllis Magee, who retired but is still involved in the family business, attributed Magee’s’ longevity to serving the best-quality foods and ingredients, maintaining high standards and staying true to Blanche’s formula of offering good food at a fair price. Call said he follows the same approach, and keeping Blanche’s vision is paramount.

“We still have the recipe cards dating back to the ‘30s and ‘40s,” Call added. “The meats are top quality. The horseradish, we grind it fresh. Good, simple ingredients make good food. That’s been a tradition for 100 years, and hopefully 100 more.”