Author Archives: Hamby Catering

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2017 Graduation Menu

Hamby’s Graduation offerings provide meal solutions and party snacks so you and your family can enjoy the big day celebrating your graduate!

Diploma Delight Bites – $99 (Serves 12)
  • Assorted Hamby Tea Sandwiches
  • Blanched Asparagus
  • Muscadine BBQ Meatballs
  • Hot Spinach Artichoke Dip
  • Mini Tomato Pies
Commencement Classic Cocktail Party – $235 (Serves 12)
  • Peppercorn Encrusted Tenderloin of Beef
  • Carolina Pit Ham on Sweet Potato Biscuits
  • Mrs. Hamby’s Chicken Salad Tea Sandwiches
  • Cold Boiled Shrimp
  • Hamby Assorted Sweets
Signature Farm Board – $75 (Serves 10-15)
  • House Pickled Carrots & Okra, Grilled Squash & Zucchini
  • Heirloom Tomatoes & Assorted Bell Peppers
  • Selection of Fresh Seasonal Fruits
  • Hamby Housemade Pimento Cheese Ball Rolled in Candied Pecans
  • Plank-Roasted Goat Cheese
  • Hamby Traditional Deviled Eggs

We kindly ask for 48-hour notice on all orders. Call now to order >> 843-725-4035

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Market at Hamby Wines

The Market at Hamby, located in West Ashley, now offers a wide selection of wines to compliment your next event or sit-down dinner. Our team works with Advanced Sommelier, Patrick Emerson of Curated Selections, to stock unique and affordable wines in our retail location.

During your next pick-up order from Hamby Catering or commute home from work, stop in to grab a refreshing bubbly, rich merlot or dry rosé. Speaking of, our AIX Rose (Provence, France) embodies everything that there is to love about Provence rose – elegantly refined. A blend of Grenache, Syrah and Cinsault for $22/bottle.

The Market at Hamby is open Monday through Saturday from 9-6pm at 925 St. Andrews Blvd. Our Customer Service Representatives are available to help you make the perfect selection for your table.


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Diggin’ on Donuts

Guests have been delighted by our newest event dessert offering – donuts. Plated, or as an action station using our new donut machine, Hamby donuts can be served hot and fresh with a variety of toppings, including powdered sugar, customized icing colors to match an event, cinnamon sugar or cracked M&Ms. Our new dessert is being devoured like never before. Seconds, please!

Since debuting at Spoleto last spring, our new donut machine has been all the craze at local events. In fact, we’ve served more than 50,000 hot and fresh donuts in the past three months. As a chef-attended station at SEWE, Stray Dog Society and the Volvo Car Open, these mini donuts are the perfect nostalgic snack.

The tiny dessert is a great filler for conference room breaks or a festive treat during a wedding reception. While they are easy to eat, they are also fun to display and guaranteed to bring a smile to any guest.

So far, we’ve experimented with tons of icing flavors, including Buttermilk Vanilla, Chocolate, Raspberry and Espresso Icing. The donut toppings are the most fun part of the dessert – ranging from Benne Wafers to Toasted Pecans and Crispy Bacon. But, if classic flavors are what you desire, make sure to save room for Powdered or Cinnamon Sugar.

To include donuts in the line-up of your next event, contact an Event Producer for more information.

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Catering Charleston’s 2017 Event Season

Spring marks the official start of Charleston’s tourist season. With more than one million visitors annually, it’s no surprise that this season goes hand-in-hand with Charleston’s event season. Hamby has had the pleasure of being involved with three of the city’s biggest events – Southeastern Wildlife Exposition, Wine + Food Festival and Volvo Car Open. We’re recapping our culinary adventures…

To kick-off event season, the Southeastern Wildlife Exposition took flight over Marion Square, Brittlebank Park & the Belmond Charleston Place Hotel. The 35th wildlife and conservation event brings more than 40,000 attendees to downtown Charleston – and Hamby Catering was on hand to feed the flock in both park locations. From Chicken Bog and Pimento Cheese Sandwiches to, of course, our hot Donuts – we had a great time feeding the herd!

Following February’s Southeastern Wildlife Exposition, Hamby Catering participated in the 12th annual Charleston Wine + Food Festival in March. Hamby Catering was involved in three events and was able to share our innovative Southern cuisine with thousands of festival-goers. We participated in the Grits Happen station in Marion Square and served Smoked BBQ Chicken Thighs with Sea Island Field Peas and Pimento Cheese Stone Ground Grits by Anson Mills. Our dish did everything but ‘Chicken Out.’

We also participated in a private event at the home of a Charleston native. The homeowner hosted Chef Daniel Boulud, executive chef of Daniel NYC. Hamby Catering teamed up with event planner, JMC Charleston to carefully curate a menu of heavy hors d’oeuvres for the esteemed Michelin 2-star chef and his guests. Chef Daniel and his staff coordinated with the Hamby team to provide fresh paté, smoked salmon and fromage de tete – a true culinary collaboration!

To close out the festival week, Hamby participated in the sold-out Gospel Brunch at the Gibbes Museum. We enjoyed serving our Crunchy French Toast with Maple Bacon Jam & Fresh Berries family-style, while gospel singers entertained the crowd.

After Wine + Food wrapped up, we hit the courts. The tennis courts that is… of the Volvo Car Open. This year marked our third year serving as the official tournament caterer. Over the nine-day tournament, we served more than 120 world-class athletes in player dining, 100 media partners in the media center, thousands of VIPS and box-holders in the suites and thousands of patrons in our food court concessions. We also catered the off-site Lisette L. Montreal Player Party at the South Carolina Aquarium and two luncheons in the Volvo Car Stadium sky suites.

It has been a whirlwind few months for the Hamby team but we couldn’t be more proud to be involved in such iconic events in Charleston. We’re looking forward to continuing to serve guests at these events for years to come.


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Pickled Peaches

One of our more popular passed hors d’oeuvres for weddings and corporate events is our Sea Salt & Black Pepper Seared Tenderloin of Beef Crostini with Housemade Herbed Boursin & Pickled Peach. This unique blend of bold and sweet flavors pairs perfectly together and is as equally beautiful on display. Besides the Boursin Cheese, the Pickled Peach is a uniting element for the flavor of this dish. We asked Chef Patrick to share the recipe to the Pickled Peach so you too, could make it at home.



4 Cup Sugar

1 Cup White Vinegar

1 Cup Water

4 Lbs. Peach Slices, Canned

4 Each Cinnamon Sticks

16 Each Whole Cloves


  1. Combine sugar, vinegar and water in a pot

2. Bring to boil and simmer for five minutes

3. Place one cinnamon stick and four cloves into the bottom of a quart canning jar

4. Place peaches in jar

5. Pour liquid over top to fill cans

6. Allow to cool to room temperature

7. Cover and refrigerate for storing

Yield – 256 Crostinis

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