Charleston Style and Design

FALL 2014

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210 CHARLESTON STYLE & DESIGN | FALL 14 B R I D A L C A T E R E R S T here are all kinds of caterers doing business in the Low- country, but for a true Charleston wedding, there's only one kind you want: the purists. Irving Peters and John G. Thornhill, owners of Charleston Bay Gourmet Catering, exemplify that category by offering a refned menu of traditional, distinctive and local cuisine. The duo, both natives of the Lowcountry, are wild game hunters who don't shy away from using unconventional, regional ingredients such as alligator, rabbit and Carolina quail (with red currant sauce, no less). They've hosted everything from casual backyard barbecues to formal rehearsal dinners at plantations and waterfront venues, and their seasonal oyster roasts are legendary. Some of their most popular specialties include Frogmore stew, Charleston she-crab soup with sherry, and, of course, Lowcountry shrimp with stone-ground yellow grits. You'll also fnd a few more unique offerings like whole fried turkey, spicy popcorn and "Mos- quito Fleet" cole slaw. As for dessert, they've got plenty of down-home classics like Kentucky bourbon pecan pie and chocolate mousse as well as candied applewood-smoked bacon served in individual Mason jars with sides of chocolate sauce, imported cheeses and whipped cream. "We provide your event that one ingredient it needs to be extraordinary," Thornhill says. "We want to make it fun for the bride and groom." Find out more by calling 843-884-7515 or visiting Down by the Bay Charleston Bay Gourmet offers a taste of the Lowcountry BY E R ICA JACKSON CU R RAN Photographs courtesy of Charleston Bay Gourmet

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