SUMMERTON SOUTHERN SOIRÉE

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From the moment we heard our bride tell the story of her family farm and its rich history, we knew this was going to be a one-of-a-kind wedding. After Kristin told us “the address won’t show up in your GPS”, we knew we were in for one of our most memorable catering experiences. Naturally, we had to brainstorm a menu that perfectly complemented the simple southern Summerton charm and pleased our belle’s down-home tastebuds!

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The breathtaking reception started with passed Hors D’oeuvres such as deep fried catfish nuggets with cocktail and tartar sauces and gourmet grilled cheese paninis before guests were invited to indulge in the beef tenderloin carving station as well as the fried chicken with sweet potato fries station and the pasta station. Other favorites from the night were the dressed arugula salad in a light and refreshing citrus vinaigrette, the grilled vegetable display with a garlic chive aioli and a spread of artisan cheese and fresh fruit.

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And don’t you just love these gorgeous pictures by Megan Manus Photography? And the incredible wedding planning by Meagan Warren?

The Carolina Bride Spring 2015

“Southern cuisine has been America’s first and truest cuisine. Deeply rooted in both the land and the people who have worked it, Southern food is the original farm-to-table cooking.”

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We are happy to be in the latest Winter/Spring 2015 issue of the Carolina Bride. Our chefs James Jones and Michael Stuckey were featured for their exquisite southern culinary skills, and the art of delivery a “one-of-a kind catering experience”. What can you take away from a copy of the magazine? A bride’s guide to a seasonal menu:

Spring: All about homegrown and colorful palettes 

  • Frisee, blueberries, goat cheese, crispy pancetta apple vinaigrette
  • Chicken and spinach crepes, garden vegetables
  • Grilled spring vegetable soup
  • Brie, apricot, and ham Panini

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Other seasonal menu tips found in this season’s issue include:

SummerThink light and refreshing
FallHearty items that will pair perfectly with a cool, fall night
WinterBundle up with warm and rich dishes

Giddy to start planning your own big day menu? Take this last tidbit of advice from Sous Chef Michael Stuckey, “Most importantly have a memorable and unique item. It doesn’t have to be overly fancy but has to get people talking. Having the right food items paired with the season your wedding is in truly will maximize the guest experience.”