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Fall for Our Sweet Potato Bisque

Can you believe it?

October is here and we’re rounding the corner into one of the best seasons of the year. Now that fall has really begun and that the cooler weather is slowly beginning to creep into town, we’re starting to think about all of the recipes that we love to make during this time of year. It’s the time of year where everyone begins to crave warm, flavorful comfort foods. If one of your favorite comfort foods is a savory soup, we have a great recipe to share with you.

Sweet Potato Bisque with Bacon & Goat Cheese
Ingredients
2 large (about 2 lbs) sweet potatoes, halved lengthwise
2 tsp. olive oil
1/2 medium yellow onion, chopped
2 garlic cloves, crushed
1 tsp. chili powder
1/2 tsp. kosher salt
1/4 tsp. ground cumin
1/4 tsp. ground cinnamon
4 cups chicken broth

For topping (optional)
6 bacon slices, cooked until crisp & crumbled
1/2 cup crumbled goat cheese
2 tbsp. chopped herbs (such as rosemary, thyme, sage, or parsley)

Directions
Place potatoes, cut side down, in a large microwave-safe baking dish. Add 1/2 cup of water and cover with plastic wrap. Microwave on high for 15 minutes or until potatoes are tender. Let cool slightly, then squeeze sweet potato flesh out of skins. Discard skins.
Add olive oil to a medium saucepan set to medium-high heat. Add onion and garlic, sautéing for 2 minutes until softened. Stir in chili powder, salt, cumin, and cinnamon. Add sweet potatoes and chicken broth. Bring to a boil & then remove from heat.
Using a handheld immersion blender, blend soup until smooth. Or, transfer sweet potatoes and broth to a large blender or food processor, and blend in small batches. Return soup to saucepan and stir.
Ladle soup into individual serving bowls. If desired, top with crispy crumbled bacon, goat cheese, and chopped herbs.

We Invite You to Join Us at The Table

We invite you to join us this September 27th at 6pm at The Millstone at Adams Pond for the inaugural dinner in a brand new pop up dinner series, The Table. The Table will feature a locally curated and handcrafted menu from our own Chef Michael Stuckey and proceeds from each dinner will benefit a local charity. At this intimate dinner party, you will experience some of Southern Way’s finest cuisine and great conversation, all while helping to raise funds for a good cause.

For our first dinner, we have chosen for the proceeds to go to Camp Cole. Camp Cole is an ADA-compliant, state-of-the-art facility being built in the Midlands for children and adults facing serious illness and other physical and mental health challenges. The camp is founded in memory of Cole Sawyer who lost his battle with cancer in 2004 at the age of 11—his experience with a special summer camp while fighting cancer is the inspiration and guiding light behind Camp Cole.

Our own Chef Michael curated a menu for the evening based on Cole and his mother Stacy’s favorite foods for our first dinner.

Menu for the Evening
1st Course – Tomato Pie with Goat Cheese & Heirloom Tomatoes and an Asparagus Salad with Shallot Vinaigrette
2nd Course – Crab Cakes served with Charred Okra Succotash, Crispy Collards, and Roasted Corn Beurre Blanc
3rd Course – Confit Fried Chicken with Hominy Grits, Roasted Heirloom Tomatoes, Green Tomato Chutney, and Honey Tabasco Jus
4th Course – Chateau of Beef Tenderloin with Lions Mane Mushrooms, Duck Fat Roasted Fingerling Potatoes, Bleu Cheese Creme, and Cabernet Reduction
5th Course – Peach Panna Cotta with Candied Pecan Brittle, Grilled Peaches, Peach Caramel, Makers Mark Ice Cream, and White Chocolate Rocks


Tickets are $125 per person and each event is limited to only 40 attendees. Reserve your seat at our table now for a truly unique and absolutely delightful dining experience!

Purchase tickets here.

A Perfect Tailgate Snack for Football Season

You might not be able to feel it yet, but believe us when we tell you: fall is in the air!

The weather, especially here in the South, may lead you to believe that we still have endless days of summer ahead of us filled with vacations at the beach, days at the pool, and boat rides on the lake. But in the South, it’s not the arrival of cooler temperatures that signal the beginning of the fall season but rather the return of college football season. That’s right: college football is back this weekend!

All of us here at Southern Way Catering could not be more excited about the return of college football, especially the return of the South Carolina Gamecocks to Williams-Brice Stadium this Saturday afternoon for the first football game of the season. Who’s ready to wake up, head out to the stadium for tailgating with friends and family, and then into the stadium to see the Gamecocks take the field against Coastal Carolina? We are!

Do you have your tailgate menu planned out yet? We have a couple of great tailgate recipes to share with you today that will impress your guests and leave everyone at your tailgate well-fed before the beginning of the game! Both of these pair well on a pulled pork BBQ Slider or you can serve the cole slaw as a side item. However you choose to serve them, we know you’ll enjoy them both.

Blue Cheese Cole Slaw
Ingredients
6 tbsp. cider vinegar
2 tbsp. onion, finely chopped
2 tbsp. sugar
3/4 tsp. celery seed
1/4 tsp. salt
1/8 tsp. dry mustard
1/4 tsp. black pepper
1/2 tsp. garlic, minced
1/2 cup vegetable oil
5 lbs shredded cabbage
6 oz blue cheese

Directions
Combine cider vinegar, onion, sugar, celery seed, salt, dry mustard, pepper, and minced garlic together in a bowl. Slowly whisk in vegetable oil to the mixture, cover, and chill for at least 15 minutes. After chilling, stir in shredded cabbage and blue cheese to the mixture. Cover and chill for at least one hour before serving.
Sweet Blend BBQ Sauce
Ingredients
1 qt mustard
1/2 cup burgundy
1 pt white vinegar
1/2 cup apple juice
0.6# corn syrup
0.6# honey
4 cups ketchup
1/2# brown sugar
1 tbsp. lemon juice
1 tbsp. Texas Pete
2 tbsp. salt
1/4 tablespoon crushed red pepper
1 tbsp. coarse black pepper
Directions
Mix together all ingredients thoroughly in mixer and store at room temperature.
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