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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.

A Deviled Egg Recipe Perfect for Easter Brunch

Easter is on it’s way! The seersucker sport coats, linen dresses, and white sandals are all being brought out of the closet in anticipation of celebrating Easter in our Sunday best. The Easter baskets are ready and the menus for the family meal are being planned.

Are you celebrating the day with a brunch with your family and friends? If so, we have the perfect recipe for you to enjoy. As every true Southerner knows, no meal on Easter is complete without a tray full of delectable deviled eggs.

Our Executive Chef, Michael, has pulled together one of his favorite deviled egg recipes for you and your family to enjoy this year.

Bacon, Leek and Tomato Deviled Eggs
Ingredients:
  • 6 eggs
  • 1 leek, diced
  • 6 strips of bacon, rendered crispy & diced
  • 3 roma tomatoes, diced
  • 1/4 cup of mayonnaise
  • 1 tsp white vinegar
  • 1 tsp yellow mustard
  • 1/8 tsp salt
  • freshly ground black pepper (to taste)
Directions
  1. Boil eggs and once cool, peel and slice in half. Remove the yolk from each egg and place in a mixing bowl. Mix the yolks together with the mayonnaise, vinegar, mustard, salt, and pepper.
  2. Render crispy bacon, reserve the fat.
  3. In the same pan, sauté the leeks and half of the diced tomatoes in the bacon fat.
  4. Once cool, fold in the leek-tomato mix into your yolk mix and add in 1/2 of the reserved chopped bacon.
  5. Pipe the mix into the egg whites and garnish with chopped bacon.
We hope that you and your family have a wonderful Easter!

RBC HERITAGE PRESENTED BY BOEING 2018


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!

 

 

WITH YOUR PURCHASE OF A TICKET, YOU RECEIVE:

• 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!

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