The Carolina Bride Spring 2015

“Southern cuisine has been America’s first and truest cuisine. Deeply rooted in both the land and the people who have worked it, Southern food is the original farm-to-table cooking.”

SWC_BLOG_02-1024x683

We are happy to be in the latest Winter/Spring 2015 issue of the Carolina Bride. Our chefs James Jones and Michael Stuckey were featured for their exquisite southern culinary skills, and the art of delivery a “one-of-a kind catering experience”. What can you take away from a copy of the magazine? A bride’s guide to a seasonal menu:

Spring: All about homegrown and colorful palettes 

  • Frisee, blueberries, goat cheese, crispy pancetta apple vinaigrette
  • Chicken and spinach crepes, garden vegetables
  • Grilled spring vegetable soup
  • Brie, apricot, and ham Panini

SWC_BLOG_01-1024x683

Other seasonal menu tips found in this season’s issue include:

SummerThink light and refreshing
FallHearty items that will pair perfectly with a cool, fall night
WinterBundle up with warm and rich dishes

Giddy to start planning your own big day menu? Take this last tidbit of advice from Sous Chef Michael Stuckey, “Most importantly have a memorable and unique item. It doesn’t have to be overly fancy but has to get people talking. Having the right food items paired with the season your wedding is in truly will maximize the guest experience.”

SIGN UP FOR NEWS, SPECIALS, & UPDATES!

  • 100 East Exchange Place
    Columbia, SC 29209
    803.783.1061