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4 New Ways To Incorporate Peaches Past The Pie

More than just a U-Pick phenomena, peaches have expanded our Southern Way taste buds from May through August. As we approach the heart of South Carolina summer we can’t help but remember peaches when thinking of our favorite childhood past time in local orchards. Now older, we find that they can also become the perfect summer compliment, and we’re not just talking about cobbler and ice cream.

Experiment with this sweet, yet sometimes savory, flavor with our four new ways to incorporate peaches past the pie.

  1. Grilled Peach & Chevre Flatbread
    A fancy way to serve a favorite comfort food the cocktail party way. Top this with a Brown Sugar Cinnamon Glaze to add a sweet compliment to the Chevre cheese.1 Flat Bread
    6 oz. Cream Cheese Whipped Together With 6oz. Chevre Cheese
    2 cups of sliced peaches (lightly grilled)
  2. Peach & Rum Chicken Breasts
    Marinate your peaches in a sugar, lemon juice and rum mixer for about an hour to make a sweet rub that will bring your guests coming back for seconds. (Serves 4)4/ 5oz. boneless chicken breasts
    1 pound of fresh peaches
    ½ cup sugar
    2 tbsp. lemon juice
    ½ cup rum
    4 tbsp. brown sugar
    1 cup chicken brothFrom The Chef: Add browned chicken to pan and simmer until chicken is fully cooked and tender. Serve.
  3. Pork Belly Hoecake With A Peach Pepper Ginger Sauce
    A Handmade Hoecake Topped with Collards and Pork Belly Drizzled with Sallie’s Greatest Peach Pepper & Ginger Reduction.For The Homemade Hoecakes: made from corn bread batter mixed with jalapenos and flattened like a pancakeFor The Collards:
    3 Strips Of Bacon (Diced)
    ½ Yellow Onion
    2 Cups Of Vinegar
    1 Cup Of Sugar

    From The Chef: Add this liquid mixture to the collards and crispy bacon and mix together

    For The Pork Belly:
    Dry rub the porkbelly with cayenne, salt and pepper
    Smoke the porkbelly for 8-12Hrs.
    Cool, Cut And Fry To Create A Crisp Exterior

    For The Glaze:
    ½ jar of Sallie’s Greatest Peach Pepper Ginger Jelly

    From The Chef: Create a reduction over the stove top with a light simmer and adding water to reduce sweetness and a glaze for drizzling.

  4. Peach Pepper Ginger Infused Cream Cheese served in a phyllo cup
    5 oz. of cream cheese (at room temperature)
    3 Tbsp. of Sallie’s Greatest Peach Pepper and Ginger JellyFrom The Chef: Whip your cream cheese and jam together to combine the two flavors and pipe or spoon into a phyllo cup.

Columbia welcomes Tara Guérard!

A steady chorus of buzzing was in the air nearly a month ago at Wavering Place Plantation – from busy bumblebees to the lively conversations of Columbia’s Wedding Professionals to our staff preparing a full day of cuisine. Everyone was waiting in anticipation for Tara Guérard, Charleston’s elite wedding planner and designer, to share her insight into creating and executing the perfect wedding.


The morning started off with a light breakfast that consisted of Salted Pistachios with Vanilla Yogurt Parfaits and Warm Sweet Potato with Honey, Butter & Blueberry Lavender Jam perfectly complimented the gorgeous Southern Spring weather!


After a few educational sessions, the attendees took a short break to mingle with one another over our mimosa bar containing an assortment of fresh fruit, mint leaves, and the most refreshing champagne! It was the perfect addition to the idyllic backdrop of the historic plantation home.



The champagne reception and networking session ended up being a great taste of the meal to come, seeing as everyone worked up quite an appetite for lunch! We had the pleasure of serving lunch on the front porch of the plantation home as Tara Guérard eloquently spoke to the crowd. Tara spoke about how she started her business, Soirée, and how she’s continued to maintain its energy and impeccable reputation as everyone in attendance enjoyed our Shrimp over Parmesan Chive Grit Cakes Topped with Corn, Tomatoes & Fried Leeks.

It was truly an honor and privilege to work alongside such wonderful sponsors and serve bridal consultants from across the South as we gained valuable knowledge from Emily McCollin of Angel Biz Consulting, Bill Grant of Cinema Couture, Kevin Roberts of Vow, and Tara Guérard of Soirée. Thank you to Randy Harp for the photography.

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