2019 Year in Review
Photos Provided By: Ava Moore Photography (top left); MCG Photography (top right); Taylor Rae Photography (bottom left); Catherine Ann Photography (bottom right)
Bottom Images: The Happy Bloom (top); Sara Bee Photography (bottom left); Catherine Ann Photography (bottom middle); Taylor Rae Photography (bottom right)
Salthouse Catering had an incredible 2019! We surpassed goals, fed thousands of hungry guests, and teamed up with some new faces in some new places.
Our seasoned team grew with a few new key people in both back and front of the house andwe are ready to continue to flourish in the new year.
When looking back on this previous year, we thought it would be fun to share some of our most popular dishes and venues with you all.
In 2019 we worked all over the Lowcountry, but we noticed several spaces kept popping up in our weekly meetings. Venues like The Thomas Bennett House, and Boone Hall’s Cotton Dock, were some we frequented most often. The Legare Waring House, Magnolia Gardens and TheIsland House were favorites among clients, and we can see why. Charleston has so much to offer in the way of venues, from lush gardens to cozy, brick walled dining areas, we are so privileged to work in these dream spaces.
We also served up some delicious meals this past year. Our beautiful, bountiful Best of Season Display continues to wow guests, packed with local, seasonal veggies and fruits, gourmet cured meats and assorted cheeses, and everyone’s favorite, our House Smoked Salmon, this display kept people grazing all year!
The Salthouse serving crew offered some of our personal favorite appetizer bites, and they proved to be favored by party guests as well.
In 2019, clients branched out and made the Duck Confit Canapé, served with fig jam and pickled red onion, and our Pork Belly Crisp, served with pimento cheese mousse and fermented cabbage, two of the top selling passed hors d’oeuvres. Two southern classics remained top choices as well, including our Tomato Pie Tartlet and Mini Shrimp and Grit Cakes, which always seem to fly off the tray.
Many of our clients opted for Station Style service for their events this past year. Guests mix, mingle and enjoy a variety of small plates for dinner. We offer a full range of chef preparedtasting plates from vegetarian and gluten free to sinfully fried and braised, but some stood out more than others in 2019.
Salthouse’s Slow Braised Beef Short Rib served with Carolina Gold Middlins Rice and house made pesto was a crowd pleaser every time. Warm and filling, the beef falls apart on your fork and makes you smile when you taste it!
We also served up lots of Shrimp & Grits because Charleston folks know, nothing pairs better with grits than some Tasso Ham gravy and local shrimp.
2019 could also be described, for us, as the year of Bourbon Brown Sugar Gravy and Five Cheese Mac n Cheese. Served with our award winning buttermilk brined fried chicken, this dish is one we continue to hear about in reviews, follow up emails, and from happy guests whochose to offer it on their event menu. The gravy isn’t shy on the bourbon and pairs with everything on the plate and offers a sweet balance to the creamy mac n cheese and crispy chicken.
Salthouse celebrated an amazing 2019, but none of our accomplishments would have been possible without our amazing vendors, venues and teammates. From venue managers to photographers who send us incredible images of our work, thank you from the Salthouse Team, for a wonderful year, and we look forward to 2020 with you all!
