Our inaugural The Table dinner was a wonderful success, and we’re grateful for everyone that came out to join us at the table! It was an evening full of conversation, great food, and new friends as we came together to raise money for a local nonprofit. We were thrilled that thanks to everyone’s participation and donations, we were able to raise $2,477.89 for Camp Cole!
Joshua and Aaron of Joshua Aaron Photography did an amazing job capturing the beauty of the evening out at The Millstone at Adams Pond.
If you missed the opportunity to dine with us this past September, you’ll want to make plans to join us for our Winter Edition.
Friday, January 25th, 2019
Welcome Reception – 6:30pm
Dinner – 7pm
This dinner will benefit Homeless No More, a local nonprofit that works to support homeless and at-risk families through services and environments that help maximize their potential and move them toward independent living. They help families in crisis quickly access the support services they need and they operate St. Lawrence Place, which provides support services, life skills training, and up to two years of transitional housing for families experiencing homelessness.
The menu for the evening has been carefully curated by our Executive Chef Michael Stuckey and our Chef de Cuisine, Patrick Weller. The evening begins with a Welcome Reception from 6:30pm until 7pm where you’ll enjoy a glass of champagne along with Mini Aged Cheddar Doughnuts with Pimento Cheese Glaze and Fried Oysters. From there, your tastebuds will continue to be delighted with a savory four course menu:
1st Course – Egg Yolk Ravioli, Butter Beans, Roasted Corn Dashi, Spinach, and House-Made Bacon
2nd Course – Seared Scallops, Warm Bibb Lettuce, Picked Mustard Seeds, Black Garlic, Dried Persimmon, and Pecan Dust
3rd Course – Lamb en Croute stuffed with Walnut Dukka, Mushroom, Coconut Cream, Cocoa-Cauliflower Puree, and Fried Sweet Potatoes
The second edition of our The Table pop up dinner series is sponsored by:
Venue: City Market Place
Photography: Joshua Aaron Photography
Dessert: Ally & Eloise Bakeshop
Menu Cards: ByFarr Design
If you’re planning a wedding in Columbia for 2019, you should plan to come out to the Columbia Metropolitan Convention Center on Sunday, January 6th, for the Bride City Bridal Show! This show features dozens of local vendors ranging from caterers to photographers, venues, DJs, and more. It’s an afternoon where you have the opportunity to come and talk with incredible people and businesses that want to make your wedding day—and all of the events and details surrounding it—even better than you had ever imagined.
Our team from Southern Way Catering will be in attendance again this year, and we’re really looking forward to meeting all of the brides and grooms. What can you expect when you stop by our booth at the show?
You can expect to meet our team, who is there to help answer any questions that you might have about catering for your big day. They’ll introduce you to our company, and they’ll guide you through the overall process of how we work with you throughout your rehearsal dinner or your reception. In our booth, we’ll talk about sample menus ranging from intimate dinners to heavy hors d’oeuvres and carving stations. Unsure about which way to go with the catering? We’ll talk with you about anticipated guest count, your venue, and the how you want the flow of the reception to go.
We’re excited to meet everyone in January! We invite you to come and talk with us—we’re ready to serve you!
For more information about the Bride City Bridal Show, please visit: https://bridecitybridalshows.com
Thanksgiving is one of our favorite times of the year, and we’re sure that you can guess why we love it so much. Families and friends are all gathering around the table to share a leisurely, delicious meal. We love to host and to prepare food for others to enjoy—Thanksgiving is always a special time for each of us as we’re able to share what we do everyday with our families.
>How do you plan to celebrate Thanksgiving this year? Whether you’re hosting family and friends at your house or you’re traveling to a relative’s home, we know that you want to put something incredibly delicious on the table for everyone to share. One staple that we find at many Thanksgiving dinners is Macaroni and Cheese. Our Chef Michael is sharing one of his favorite macaroni and cheese recipes with you today… along with a topping that will take the dish to the next level.
Trust us—we know your family and friends will love this recipe!
Macaroni & Cheese with Fried Chicken Skins
Creamy Macaroni & Cheese
2 tbsp. butter
1 cup cottage cheese (not low-fat)
2 cups milk (not skim)
1 tsp. dry mustard
1 pinch of cayenne pepper
1 pinch freshly grated nutmeg
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 lb sharp or extra sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked
Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg, salt, and pepper together. Reserve 1/4 cup of grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture, and uncooked pasta. Pour into prepared pan, cover tightly with foil, and bake for 30 minutes.
Uncover pan, stir gently, sprinkle with reserved cheese, and dot with remaining tablespoon of butter. Bake (uncovered) for 30 more minutes until browned. Let cool at least 15 minutes before serving.
Fried Chicken Skins for Topping on Macaroni & Cheese
2 cups 1/4-inch wide strips of fresh chicken skin
2 cups whole-milk buttermilk
1 tsp. cayenne pepper
1 tsp. kosher salt
4 cups canola oil
4 cups all-purpose flour
1 tsp. freshly ground black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
Heat the oven to 300 degrees.
With the back of a knife, scrape away all the visible fat from the chicken skin. The cleaner you get the skin at this point, the crisper it will be when fried.
Combine the buttermilk, cayenne, and salt in a baking dish. Add the skin & gently toss. Bake the chicken skin in the buttermilk in the oven for 1 hour, or until tender. Remove the baking dish from the oven and leave the skin in the buttermilk until cool enough to handle.
Remove the skin from the buttermilk, shake off any excess, and lay out on a wire rack set over a baking sheet to drain and cool completely (about 5 minutes).
Heat the canola oil to 350 degrees in a deep fryer or a large cast-iron skillet over medium heat. Combine the flour, black pepper, garlic powder, onion powder, and paprika in a baking dish.
Toss the skin in the flour mixture, coating it liberally. Working in batches, fry the skin for about 5 minutes until golden brown and crisp. Drain the skin for a minute or two on wire racks covered with paper towels.