Tag Archives: sc

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.

 

Ingredients

4 Cup Sugar

1 Cup White Vinegar

1 Cup Water

4 Lbs. Peach Slices, Canned

4 Each Cinnamon Sticks

16 Each Whole Cloves

Directions 

  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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Hamby Celebrates Gaillard Success

Since reopening in late 2015, we’ve had the honor of acting as one of the Third Party Approved Caterers of Charleston’s esteemed, Gaillard Center. Over the last two years, we’ve entertained thousands of guests and enjoyed our time serving in this historical venue.

Whether you’re hosting an intimate party or an 800 person bash, the Gaillard Center’s catering kitchen can accommodate your meal service. Chef Schmidt and our entire kitchen staff has perfected the onsite experience and honed our menu offerings to match the grandeur of the ballrooms. Needless to say after over 4,000 happy guests, our staff is prepared to handle the demands of your next event. Here’s a look back at a few of our favorite events:

College of Charleston Alumni Gala (320 Guests)

City of Charleston Holiday Party (800 Guests)

Boeing Centennial (400 Guests)

Boeing STEM Night (320 Guests)

Spoleto Festival Porgy & Bess Opening Night Gala (600 Guests)

Martin Luther King, Jr. Breakfast (700 Guests)

Chase After a Cure Gala (400 Guests)

Historic Charleston Foundation Martha Stewart Luncheon (600 Guests)

TOTAL GUESTS SERVED TO DATE AT GAILLARD: 4,140

We’re excited to continue to cater life’s special moments at The Gaillard.

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Match point, Hamby! Hamby & the Volvo Car Open

Day one has begun at the Volvo Car Open, and Hamby Catering is proud to be the Official Tournament caterer!

During the week, our team will be serving up healthy options every day to the more than 100 players who will be taking to the courts.  We will also handling all meals for the writers and photographers who cover the tournament, as well as the sponsors and VIPS in the suites.

Last, but not least, we are setting up shop in the Food Court to offer spectators our signature Hamby favorites like Carolina BBQ and chicken salad sandwiches…and don’t forget to order a side of our delicious salt and pepper chips or pickled vegetables!  

Below is a sneak peek of the Hamby crew in action – working on a handwritten chalkboard in the player dining room.  The menu was designed by ours truly, Bellamy. We hope the players will love it!

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Florals by Yoj Events – Rentals by EventHaus 

Tickets are still available here. We hope to see some of you this week on beautiful Daniel Island!

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Hamby’s 2016 Easter Menu

Celebrate the Easter holiday around the dining room table with your closest friends and family. Chef Brunski has carefully curated an Easter menu that reflects traditional favorites combined with classic Southern flavors. The Easter package is available for pick-up on March 26th. All orders need to be placed by March 23rd.

Easter Package-2

To order an Easter package, click here.

 

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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:

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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
3 TBL. EVOO
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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