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What happens when you combine a prestigious, time-honored PGA Tour event at a beautiful golf course and our delicious, down-home, southern cooking?

Each spring, a crowd of over a hundred thousand people will travel down to Hilton Head Island for the annual RBC Heritage Presented by Boeing PGA Tour event where we, along with Doc’s BBQ, will host guests at our Doc’s BBQ at 15 tent.

This April marks the 50th Anniversary of the RBC Heritage Golf Tournament, and despite the number of years that have passed from the very first one, the tournament still boasts its unique low country hospitality and family-friendly atmosphere. It is one of the most enjoyable stops for both players and fans alike. The RBC Heritage is one of our favorite events and is one that all of us at Southern Way Catering look forward to each year.

This year, purchase your ticket to come and experience the newly designed Doc’s BBQ at 15 with us! Located behind the 15th green, you’re close enough to the course that you’ll feel like you are a part of the action. You’ll enjoy exceptional views of the 15th green from the tiered seating and will have access to a casual climate controlled lounge.

We bring our very best recipes, ingredients, and chefs down to the low country and we prepare everything for Doc’s BBQ at 15 right on site. You can smell the delicious barbecue cooking before you even reach the tent!




• One Clubhouse Practice Round ticket (Monday – Wednesday)

• One ticket with access to Doc’s at 15 for each competition round (Thursday – Sunday)

• Access to a daily buffet lunch provided by Doc’s BBQ (Thursday – Sunday)

• Access to southern cuisine provided by Southern Way Catering (Thursday – Sunday)

• Anheuser-Busch beer, Clos du Bois Wine, and Coca-Cola beverages (spirits will be available for purchase)

Don’t miss out on this year’s RBC Heritage Tournament or our set up at the 15th Green this spring during April 9-15th.

We cannot wait for April to get here! We are looking forward to seeing all of the 50th Anniversary celebrations and watching South Carolina native Wesley Bryan defend his RBC Heritage title. We hope to see you there!

January Bridal Show

This past Sunday, we escaped the chilly weather outside, and we spent awonderful afternoon inside of the Columbia Metropolitan Convention Center at the January Bride City Bridal Show.



We met so many beautiful newly engaged couples who stopped to speak with us at our booth at the show. It was a pleasure meeting all of the couples and hearing the distinctly unique visions that each couple had in mind for the food that they wanted to serve at their wedding reception. Thank you to each of you that took a moment of your time on Sunday to visit with us! We hope that you’ve had a chance to pop your bubbly and enjoy a glass of champagne.

Southern Way Catering has been catering weddings and hosting events for over 35 years! Our reputation here in Columbia, SC proceeds us—we’ve set the expectations high for immaculate service and the finest cuisine that is sure to leave every guest ‘wowed’ at your reception. Each member of our team is ready to take the next step in helping you curate the most delectable menu for your big day.

Are you interested in talking with us further about catering your event? Please do not hesitate to reach out to us! You can reach us at or by calling 803-783-1061. You can also find us on social media on Facebook and on Instagram.

We look forward to hearing from you. Until then, happy planning!

A Farm-to-Table Affair: A 5-Course Meal Using Local Farm Ingredients

image001The Pee Dee Land Trust celebrated their 5th annual Bountiful Brunch Benefit at Darlington, South Carolina’s beautiful Melea Manning House on Lowther’s Lake. We had the privilege of teaming up with local farms to create an incredible menu for their 230 guests.
The quail roulade with an oyster mushroom ductile and a blueberry reduction was one of the passed menu items with ingredients coming from Manchester Farms and Rebecca Farms. Our cheese plate saw a variety of local ingredients, such as goat cheese, pecans, chicken and figs. One of our classic southern dishes and the third course of the day, the Parmesan Chive Grits Cake, was topped with the freshest shrimp from Independent Seafood and grits from Carolina Plantation Rice. The sweet potatoes for our biscuits came from Ratley Farm and were topped of with the most delicious jam that came from field to jar from Sallie’s Greatest Jams. Our main course, the fourth course of the day, was pork belly provided by Carolina Heritage Farms! Other farms and food sources included Cashua Coffee, Maypop Free Range Chickens, Ward Richardson Honey, Ivory Wilson, Young Pecans, and Kevin Gowdy!


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