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Brittany Stuckey

Our Vice President of Operations, Brittany, always says that she’s been in catering since she was 5 years old. It’s an accurate statement for the daughter of two parents in the catering business! She began working part time for Southern Way in high school, continued in college, and came on board full time 6 years ago.

Brittany’s favorite part of the job is all of the people that she’s fortunate enough to know through the business. She loves the employees that she works with everyday because they are like family to her now, and she enjoys meeting with all of the clients that she works with. One of the things that she loves to do the most is to plan menus for a variety of events. Food is what Southern Way Catering does so she wants it to be creative, delicious and beautiful.

If she had to pick a favorite dish right now, it would be a new passed item that we just created: the Bacon/Ciabatta Bread Crostini with goat cheese pimento cheese and candied jalapeños.

One thing that Brittany is most excited about for 2017 is all of the planning. Southern Way continues to grow each year and she loves the behind the scenes planning process. Everything from the menu planning, the planning of new looks for Southern Way and the logistical planning to ensure that we are able to pull it all off. She is passionate about planning wonderful menus and events and ensuring that each and every client is over-the-moon happy with their event!

Cinco de Mayo Recipe

Happy Cinco de Mayo! In honor of the celebration, we’re sharing Chef Stuckey’s recipe for churros with habanero chocolate sauce. Enjoy!

Churros with habanero chocolate sauce

1 cup water

2 1/2 tablespoons white sugar

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup all-purpose flour

2 quarts oil for frying

1/2 cup white sugar, or to taste

1 teaspoon ground cinnamon

1cup milk chocolate chips

1 cup heavy whipping cream

1 habanero pepper, deseeded

  • In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
  • Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
  • Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture or….
    Heat the heavy cream to boiling and pour over chocolate chips. Wait 3 minutes and stir to combine. Finely dice the deseeded habanero pepper (use gloves!) and add to your desired heat level!

35 Years of Doing Business the Southern Way

 

A problem solver, innovator, and a dreamer, Jimmy Stevenson is the president of one of the most reputable catering companies in the Southeast. Starting in 1982, he built a solid foundation based on consistently surpassing client expectations. He turned a small company into one of the highest sought after catering companies in the region. “The business model was simple,” stated Stevenson, “if someone asked if we could do it, the answer was, yes! Then, we figured out how to make it happen.”

Southern Way Catering is efficient and dependable, capable of catering events as small as eight people or as large as eight thousand. No matter the size of the crowd, quality and consistency is paramount to Jimmy. In his opinion, in order to create this you need good staff. Therefore, he has surrounded himself with the best young professionals in the business. His leadership team includes Executive Chef Michael Stuckey, VP of Operations, Brittany Stuckey, VP of Business Development, Jesse Bullard, Sales Manager, Aimee Wicker, Logistics Manager, Jacob Williams, Finance Manager, Jessica Stevenson and Creative Director, Harrison Duke. In addition to staff Stevenson has reinvested in his company purchasing mobile equipment and mobile kitchens that allow him to provide the best service possible to his clients. This gives him greater production capability than most caters in the state.

Over the years the company has acquired a long list of distinguished awards including the lifetime achievement award from the SC restaurant and lodging association, best caterer in Columbia Metropolitan Magazine multiple years and top 25 fastest growing companies in the state. When asked how he managed to be successful in an industry that is ever changing for over 35 years, Stevenson replied “it is very simple, treat your client the way you would like to be treated.” Jimmy is proud of his team and plans to continue to aim for excellence in everything they do for the next 35 years.

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