Category Archives: Hamby Weddings

Hamby’s Top 5 Wedding Catering Trends

We can’t believe our Lowcountry wedding season is about to ramp up again! This year, our team has already served more than 150 wedding receptions and assisted countless couples through the planning process. Besides custom menu creation, the Hamby team aids couples and planners with rental orders, timeline creation and space planning for their venue. In 2016, many couples gravitated towards southern-inspired cuisine and innovative items. Today, we’re sharing our top five catering trends from this past wedding receptions and looking to the year ahead.

#1: Intriguing Presentations Make a Statement 

Clever food presentations make a statement. This is exemplified in our Cheesecake Mousse with Raspberry Sauce that we serve in a stemless wine glass or our Mini Shrimp & Grits presented in a mini mason jar. We know that presentation counts and love hearing client feedback that guests not only talk about the taste of our menu items, but how they are presented as well.


#2: Fuse Global Cuisine with Local Ingredients 

Glo-cal is huge right now (read: pairing global flavor with local ingredients). Headquartered in a port town, Hamby has the benefit of receiving fresh seafood and produce. With Charleston as the number two wedding destination in the country, our clients come to us from across the nation with a well-traveled palette. They often want to incorporate the southern tradition of the Lowcountry with food items customary to their heritage. A great example of one of Hamby’s favorite glo-cal dishes is our Swordfish en Chemise a la Nicoise that is served with Mediterranean flavors of Eggplant, Phyllo and Chèvre Feta with Olive Tapenade Oil.


#3: Old-School Comfort Hits Home

Comfort food is king. Hamby loves the challenge of re-inventing old school recipes with a modern twist. Recently, our Artisan Donut Station has become a popular request, which features variations on the seemingly simple treat. Donut offerings include Chocolate icing, with crispy bacon; buttermilk vanilla icing with chopped M&Ms and espresso icing with toasted pecans. We’re coming back for seconds!


#4: The ‘Classics’ Make a Comeback 

It’s important to include a few easily recognizable items on the menu. Even though our guests embrace cutting-edge culinary creations, they also gravitate toward traditional flavors like Tomato Pies, Tea Sandwiches and Shrimp and Grits. You can’t go wrong with the classics, y’all.


#5: Mini Bites with Big Flavor Flourish

First emerging in 2015, guests are still raving about eating food in a single bite (or two). Mini bites are the perfect solution to feed your guests while mingling with party-goers. Some favorites include our Yucca Root Chips with Edamame or Mini Tomato Pies. You can read more about this trend in our previous blog post, here.


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Real Hamby Weddings: Lauren & Ryan

Billie Jo & Jeremy Photography just perked up our inbox with shots from Hamby couple, Lauren & Ryan’s Harborside East November wedding.

Lauren and Ryan are the perfect pair. Lauren, with her eccentric red locks and Ryan with his outgoing personality (check out his shirt sleeves!) make a dynamic duo. See what we mean below!

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Lauren and her dad decided to do first look – a new trend emerging between brides and their father figures. We love this sweet picture, with mom looking on.

Lauren and Ryan did a variation of one as well, opting to to hold hands and pray before the ceremony back to back.

Now to the eats. The couple decided on a Southern influenced menu featuring, Shrimp & Grits, She Crab Soup, Fried Okra and Pecan-Crusted Chicken to name a few. Here’s a peek at a few shots captured beautifully by Billie Joe & Jeremy.

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Real Hamby Weddings: Megan & AJ

Megan & AJ, a recent Hamby couple, said, “I do” on a beautiful September day at Magnolia Planation. With Smith photos + ink on hand to capture all the sweet moments, their day was complete perfection. The pair traveled from NYC to celebrate their love in Megan’s hometown of Charleston. Donning red lips and a feather hair fastener, Megan was one stylish bride! It was a true pleasure to be involved in their day.

Oh, and we can’t forget to mention the couple served chicken and waffles as a late night snack – the perfect dancing treat!



The couple let their love of wizardry influence their reception decor.


Notice anyone familiar? Hint: The lady on the far left thinks 98 degrees is the perfect temperature!


Homemade Madeleines with Jalapeño Honey Butter


Our Sweet & Savory Biscuit Bar. Guests can choose berries and jam as something sweet or Carolina Pit ham for a salty bite!


Our Roadside BBQ station features Slow Roasted Pork, Corn Muffins and Rolls, Black-Eyed Pea Salad, Collard Slaw and Hamby’s Home Style Mac & Cheese


A lovely station set-up featuring wood, hammered silver and cast iron display pieces.


Hamby’s Taste of the Sea display includes lots of Peel & Eat Shrimp among others! Yum!


Our speciality stations and display tables framed the reception tent.

Photography: Smith photos + ink

Beauty: Vanity salon

Venue: Magnolia Plantation

Day of Coordination: Pinnacle 

Floral: Charleston Flower Market

Cake: Ashley Bakery

Rentals: Snyder Events

Valet: Lowcountry Valet 

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Real Hamby Weddings: Kelly & Drew

As we exit the gloomy weather of the epic South Carolina Flood, Aaron and Jillian Photography brightened up our day with these new photos. Framed by the beautiful landscape and architecture of Magnolia Plantation, Hamby couple, Kelly and Drew tied the knot September 18, 2015. Below are a handful of photos from their big day.


Guests enjoyed a variety of stations including, Lowcountry Shrimp & Grits, Beef Tenderloin with Rosemary Cabernet and Fried Chicken Medallions with Bourbon Sweet Potato Mustard. Shown below are a sampling of food images captured by Aaron and Jillian. Leave it to those two to set up food shots next to a beautiful floral arrangement – and we can’t thank them enough for it!


Chef-Sauteed Large Shrimp served with Yellow Stone Ground Gullah Grits, Tasso Gravy, Crisp Bacon, Shaved Cheddar & Chopped Scallions


Fried Chicken Medallions with Bourbon Sweet Potato Mustard served with Southern Style Mac & Cheese Cakes and Hamby Collard Slaw


Beef Tenderloin with Rosemary Cabernet served with Au Gratin Potatoes and Blanched Asparagus with Dill Sauce


Kelly and Drew, we’re wishing you the best for your many years ahead. Thank you for allowing Hamby to be a part of your wedding day.

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Hamby Happenings: Get Hitched

Hamby Catering & Events was honored to be involved in the Get Hitched event, an LGBT wedding showcase – the first of its kind in Charleston. The event featured multiple event companies that support and welcome the legalization of same sex marriage in South Carolina. Event organizers hoped to connect LGBT couples with vendors who would openly embrace their business.

Hamby’s philosophy is to make each couple comfortable, and to provide a fun environment for them to be able to plan their big day in a stress-free way.

The showcase was held at Memminger Auditorium and allowed for an open air vibe that gave attendees freedom to mix and mingle (and of course snack on some Hamby small bites!). Guests enjoyed a variety of our most popular items including, Mini Tomato Pies, Beef Crostinis, Cucumber Spi Rolls, Hamby Tea Sandwiches, Sweet Potato Biscuits with Carolina Pit Ham, Yucca Root Chips with Edamamus, Cheese Straws and an assortment of Tarts (think Pecan Pie, Key Lime Pie and Banana Pudding!).

Get Hitched Lounge Space

Our booth gave guests a comfortable space to relax and chat with our Event Producers about their wedding day vision.

Sweet Potato Biscuits

Hamby Team

The day was a huge success. Our team had a blast meeting prospective clients and being a part of such an inclusive event. We couldn’t be prouder of our very own Ryan Mckenzie, who served on the Get Hitched committee (also pictured, Managing Director, Candice Wigfield and Customer Relations Representative, Sarah Ann Nunn).

Our team had the opportunity to speak to Charleston City Paper prior to the event about Hamby’s sponsorship, you can read the article here.

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