A Week at the RBC Heritage

Like clockwork every year, in April, the Southern Way Catering team makes our annual pilgrimage down to Hilton Head Island for the RBC Heritage PGA Golf Tournament. This year was incredibly special year for the RBC Heritage as the tournament celebrated it’s 50th year.

We are one of the largest caterers and food providers on site as we cook and serve at 9 locations throughout the tournament. You can only imagine the size of the team that it would take to work such a large event! This year, we employed a team of more than 50 people down at the RBC Heritage—approximately half were our Southern Way Catering team and half were local Hilton Head staff.

It takes a true team effort from all of us to make sure that everything runs smoothly each year at the RBC Heritage. Tournament goers see the delicious, exceptional food, drink, and service that we provide during the tournament but what they don’t see are all of the systems that are in place behind the scenes.

There’s all the prep work that happens from cutting up catfish filets for the fried catfish bites to preparing 2,000 crab cakes and smoking and pulling 1,600 lbs of BBQ. There are transportation systems for bringing in food and supplies from Columbia to Hilton Head Island and to bring in fresh water daily to cook with and to clean dishes with. It’s a finely honed system that our team has perfected over the years to continually provide tournament goers with impeccable service and delicious food.

We take care in making sure that we’re using as many local ingredients as possible and that throughout the tournament, we’re minimizing our impact on the environment. Much of our produce came from local, Certified SC (link: https://www.certifiedscgrown.com) farms like WP Rawl, Mccall Farms, Larso LLC, Perdue Farms, City Roots, Amick Farms, Allen Brothers Milling Company, Hickory Hill Milk, Bell Honey, CF Saver, and Columbia Meats. The produce and meat we purchased from these farms included BBQ, strawberries, Clemson Blue Cheese, chicken, corn, bacon, okra, tomatoes, grits, butter beans, green beans, collards, peaches, micro greens, and blueberries. All of the paper products that we used throughout the tournament were biodegradable and made out of sugarcane.

Chef Michael Stuckey does a wonderful job curating the perfect menu each year. This year’s menu included Chipotle-Lime Fried Shrimp Tacos, Braised Short Ribs over Rosemary Garlic Mashed Potatoes, Gourmet Grilled Cheese, Fried Balsamic Brussels, Grilled Flank Steak with Chimmichurri and Roasted Corn Salad, Hand Breaded Whole Fried Okra, and a Bacon and Beer bar featuring a trio of peppered bacon. We crafted up speciality drinks to serve alongside the food including a Bloody Mary, the Owens Grapefruit Ginger Vodka drink and the Owens Lime Ginger Vodka Drink.

It was another wonderful year on Hilton Head Island for the RBC Heritage! We can’t wait for this event to roll around again next spring.