Watch as Chef Todd creates a simple & elegant charcuterie board using everyday items that you can find in your refrigerator!

Salthouse Catering was thrilled to be featured in the December 2020 issue of Charleston Magazine!

We were involved in creating a COVID-safe New Year’s Day meal for the family on Yonges Island complete with recipes for our Lowcountry Hoppin’ John and Collard Greens.

Southern tradition holds that these two dishes, commonly eaten on New Year’s Day, are said to bring good luck and prosperity in the coming year. After the year we’ve had in 2020, we could all use a little luck and money in 2021!

Salthouse Catering is thrilled to be working with the talented group at Intrigue Events and contribute to The Lovely Elopement.

Salthouse Catering is proud to announce that Jake Stone has been promoted from the position of Sous Chef to become Salthouse’s first Chef de Cuisine.

Salthouse has been working hard to stay busy while we wait to resume partying again.
This time has allowed us to create and offer a great new way to enjoy Salthouse cooking at home or on the go. We know you’re tired of cooking at home – so relax and let us handle the hard work!

Salthouse Catering is committed to protecting the health and safety of our employees, clients and guests.

Salthouse wants to help in any way we can.

The Salthouse team is thrilled to see owner, Tanya Gurrieri, featured in Weddings in Houston Magazine.

Salthouse had an amazing 2019, thanks to all the help from our vendor friends and teammates!

Salthouse knows the best elements of a dish are fresh and in season. With Fall in full swing, we’ve narrowed down a few of our favorite fall menu items. Ingredients like squash, sweet potato, and roasted veggies are some we use again and again because there are so many yummy ways to prepare them. We’d thought we’d give you a jump start on some fall recipes with some components you might not have thought to add before!