As others in the event industry can attest, when others are paryting (nights, weekends, holidays), the Hamby team is hard at work. December 2012 proved to be a marathon event month, and we were so thankful to be part of so many fabulous celebrations for our clients.
Selecting a free date in December for our company holiday party is nearly impossible, so we have opted to extend the holidays into January! This year we opted to have our holiday party at South End Brewery in their third floor event space. It is such a treat for us to let someone else handle the eats and drinks while we can enjoy each other’s company in a social setting.
The “piece de resistance” was the amazing hummingbird cake from Molly Lawson at D’Lish Desserts. We love working with vendors like D’Lish for client events, but it’s even more fun when the treats are for us! We asked her to concoct a delicious confection featuring the Hamby Catering & Events logo, and she really knocked it out of the park. Not only was the cake beautiful, but it was a true treat for the taste buds.
Feast your eyes on this cake, and let your imagination run wild with how Molly can create your own personalized dessert! Visit her website or connect with her on Facebook for more information.
The Hamby Cake!
Wishing everyone the very happiest of holidays from the Hamby Catering & Events team! Thanks to all for a fabulous 2012!
Check out the Hamby Holiday card for a few fun facts from 2012.
A first glimpse at the Hamby Holiday Buche de Noel (Yule Log) finished with pistachios and meringue puffs. Place your holiday pickup order today! Call 854.571.3103 or order online.
For a bit of history on the Yule Log tradition, check out this link! Happy Holidays to all.
Hamby Holiday Yule Log
Just in case you missed it, Hamby was featured in the Wednesday, November 28 edition of The Post & Courier in an article covering tried & true Charleston appetizers. Our passed hors d’oeuvres shrimp & grit cakes were even pictured on the front page!
Hamby's Shrimp & Grit Cake Make the Front Page
Hamby’s shrimp & grits have long been one of the most requested chef-attended action stations at wedding receptions and corporate events. By creating a bite-sized passed hors d’oeuvres version of this tried & true favorite, we’ve been able to expand the application of this yummy, Lowcountry dish.
The article also divulges the “secret” Tasso gravy recipe as well as step-by-step preparation details for all elements of the shrimp & grit cake hors d’oeuvres. Feel free to peruse the article online, or check out the screen grabs of the print version in the body of this blog.
Cheers to tried & true Charleston favorites! Happy holiday cooking to all and to all a good night!
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Article Jump with Chef Brunski Shout Out!
An event with seated-served style service requires a lot of prior planning to ensure that each guest is given their individual plated serving in a timely, proper fashion. Instead of putting our creative touch on a buffet or station setup, for seated-served events, each plate is considered an opportunity for creative flair and precise plating.
Add in transporting all the necessary event items and staff to Orangeburg from our home base in Charleston, SC. Oh, and did I mention that there will be 320 guests for this plated luncheon? All these elements combined present a project that Executive Chef John Brunski and the entire Hamby culinary team can really sink their teeth into.
What’s on the menu?
Hamby’s Signature Bread & Butter Service
Salad: Spinach with strawberries, goat cheese, toasted pecans & champagne vinaigrette
Entree: Braised boneless beef ribs & herb-encrusted chicken breast stuffed with proscuitto, brie & arugula. Served with garlic mashed potatoes and green beans almondine.
Dessert: White chocolate raspberry cheesecake
Below are a few shots of the Hamby team in action, plating up today’s seated served luncheon for 320 guests like a well-oiled machine. Boom!
Ready to Eat!