Category Archives: Appetizers

Pecans On Fire

If you are looking for a crowd pleaser, look no further than this unique snack or salad topping, which includes a true southern staple, pecans. We pair our recipe with southern bred, Schermer Pecans, but any will work!

Pecans on Fire

Yield: 1 Pound

1 1/2 Teaspoon Salt

2 1/4 Teaspoon Sweet Paprika

1 Teaspoon Cayenne Pepper

1 1/2 Teaspoon Black Pepper

1 Pound Extra Large Pecan Halves

1 Cup Confectioners Sugar


  1.  Beat until frothy- 1 Teaspoon Water, 1 Egg White
  2.  Coat nuts with mixture. Place on baking sheet at 250F for 60 minutes

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Prosciutto Wrapped Asparagus

In the need of an elevated starter for your upcoming dinner party? Our Prosciutto Wrapped Asparagus is sure to please. Plus, it’s easy to make and pairs well with heartier fall entrees like wild game. Follow the recipe below for this easy yet elegant side.


1 lb. Fresh Asparagus (Approx. 16-20 spears)
1/2 lb. Thinly Sliced Prosciutto
Olive Oil
Kosher Salt
Fresh Ground Black Pepper


  1. Break off the asparagus at 1 1/2 -2 inches from the tip. When you hear the snap of the vegetable, you know you are working with fresh product.
  2. Check your asparagus and trim away any brown spikes with a small pairing knife.
  3. Wrap asparagus with paper thin prosciutto several times.
  4. Arrange on a baking tray, sprinkle with kosher salt and black pepper and a sparingly amount of olive oil.
  5. Roast in the oven at 375 degrees for 10-15 minutes depending on your desired crispiness.


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Watermelon Cubes

Watermelon Cubes – Recipe
Take a bite out of summer with our Watermelon Cubes! These small bites are packed with flavor and are the perfect summer snack. These refreshing cubes feature our housemade Basil Oil and Balsamic Salt. YUM!

Watermelon Cube

Seedless Watermelon
Mozzarella Cheese Ball
Basil Leaves
Olive Oil
Kosher Salt
Balsamic Vinegar

Cut watermelon, approximently into 1/2 inch think slices
Cut slices into 1×1 cubes
Carve out indentation into watermelon cube with spoon
Place Ciligene Ball onto indentation

Arrange on tray, drizzle with Basil Oil (see recipe below) and sprinkle with Balsamic Salt (see recipe below)

Basil Oil – Ingredients 
2 cups Tightly Packed Basil Leaves
2 cups Olive Oil

Basil Oil – Directions
Blanch basil Leaves in boiling water and shock in ice bat
Dry to remove excess water and rough chop
Place in blender with oil and puree to smooth
Strain through cheesecloth twice
Store refrigerated until needed
Should be room temperature at time of use
(May be stored up to 1 week)

Balsamic Salt – Ingredients 
35 oz. Kosher Salt
6 cups Balsamic Vinegar

Balsamic Salt – Directions
Over medium heat, reduce vinegar by ½ (approximately 20 minutes)
Add Kosher Salt, stir and reduce heat to low
Continue to cook until almost dry, stirring often
Pour onto a tray with pan liner place in a low oven 200 degrees and allow to dry completely (approximately 2 -3 hours)

When completely dry, process in a spice grinder until fine.

Store in container with lid closed tightly.

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Yucca Root Chip

This light and refreshing appetizer is perfect for Spring. Whether you’re hosting a cocktail party or bridal shower – these chips are a wonderful, fresh bite! Here’s how you can make the delicious treat at home:


Serving Size: 30 Pieces

Yucca Root Chip Ingredients:

Edamamus (Recipe below)
Crumbled Feta Cheese
Watermelon Radish – cut in spears

Edamamus Ingredients:

8 oz. Edamamus
1/4 cup Tahini
1/4 cup Water
1/2 TSP. Lemon Zest
3 TBL. Lemon Juice
1 Garlic Glove
3/4 TSP. Kosher Salt
1/2 TSP Ground Cumin
1/2 TSP Ground Coriander
1 TBL. Parsley

Edamamus Directions:

  1. Place edamamus, tahini, water, lemon zest and juice, garlic, salt, cumin and coriander in a food processor
  2. Puree until smooth
  3. Slowly drizzle EVOO into processor while running
  4. Transfer to a bowl and stir in parsley

Yucca Root Chip Directions:

  1. Slice Yucca Root 1mm, fry and season with salt
  2. Top with 1 tsp. of Edamamus
  3. Sprinkle with crumbled Feta Cheese (optional) and garish with 2 Watermelon Radish Spears
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Hearty & Warm: Flavors of Fall

As the leaves begin to change and the temperature drops, our minds drift to hot apple cider, pumpkin flavored everything and hearty entrée options that warm the soul. It’s fall y’all, and we wanted to share a few tips to make your fall menu memorable.

For starters, we encourage clients to highlight ingredients from the harvest. Produce like corn, pumpkin and potatoes are fall staples, but at Hamby we like to combine these basic ingredients with unexpected flavors that excite the palate. Our warm Corn Bisque with Crisp Prosciutto is one example of a unique pairing, as well as our Rilette of Duck Confit atop Cabernet-poached apple with leek frizzles (shown below).

Alongside seasonable vegetables, these surprising hors d’oeuvres invite people to approach basic ingredients with a new fall flair!


Moving on to entrées, it’s all about the main attraction. You can’t go wrong with classics like a perfectly seasoned beef tenderloin or rosemary roasted chicken. But for couples that want to explore the less expected, Hamby offers our Lamb en Chemise with Goat Cheese, Pine Nuts, Baby Malabar Spinach and Rosemary Jus.

And, of course, you can’t forget the sides! We pair this dish with Sweet Glazed Carrots and Herb Roasted Mini Potatoes to complete the fall flavor profile (pictured below). Yum!


Another option is our Lowcountry Chicken Saltimbocca, pan-fried with Shaved Country Ham and served with Seasonal Fall Vegetables (pictured below).


To round out the menu, we never forget dessert! Our Homemade Fruit Pies are a fan favorite for dinner parties or holiday meals. While our Apple Tarte Tatin with Cinnamon Crème Angalise or Tispy Bread Pudding (shown below) are also perfect options for the grand finale of an autumn wedding or corporate event menu.

Tipsy Bread Pudding

As the evenings cool down and a breeze drifts through the Holy City, we look forward to being a part of your fall season. Whether it’s for a wedding, Thanksgiving dinner or holiday party, Hamby would be delighted to share the flavors of fall with you and yours.

Click here to preview our fall menus.

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