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Dish Dining Guide - Winter 2019

It was the fall of 2013. I was new to Charleston, working as a server at Cru Cafe, when the catering division recruited me for an easy evening art walk event. The hour-and-a-half of work was nothing compared to what longtime catering servers put in — read all about a gig-to-gig vet in "Wedding Slinger," — and I only glimpsed then what the highly skilled catering kitchen was capable of (I mean, just look at our cover). An oft forsaken facet of Charleston's food and drink industry, catering has grown with the city, now serving thousands of faces from here and afar every year for weddings, corporate events, and nonprofit fetes. Think you know what all that entails? Think again. Learn all about the city's unsung, tireless industry pros here, then be sure to call them up next time you're planning a shindig. —Mary Scott Hardaway

Carolima’s catering specializes in and celebrates generations-old Gullah recipes
Carolima’s catering specializes in and celebrates generations-old Gullah recipes Simply Good

"By the end of the night our feet were burning, we couldn't even stand up to take a shower," laughs Carolima's catering company founder and chef Sameka Jenkins. — Mary Scott Hardaway


Charleston's catering industry is a well-oiled, detail-oriented machine
Charleston's catering industry is a well-oiled, detail-oriented machine Large Party

It starts about a year out — first contact. There is inevitable compromising, conceding, and bargaining from the get, between the bride, groom, MILs, wedding planners, catering company. Everyone brings their ideas. — Mary Scott Hardaway


Two cocktail caterers discuss the ins and outs of their mobile services
Two cocktail caterers discuss the ins and outs of their mobile services Bar None

On Feb. 2, Punxsutawney Phil, forecaster and Pennsylvania groundhog, did not see his shadow. If you believe in the legend, that means we can expect an early spring. It also means event season is upon us. — Chase Quinn


Event gigs allow Mikell Elliott to be a tourist in his own city
Event gigs allow Mikell Elliott to be a tourist in his own city Wedding Slinger

To say variety is the spice of life is an understatement for Mikell Elliott. — Melissa Hayes


From the back of a truck to the line, chef Steve Jackson has cooked just about everywhere
From the back of a truck to the line, chef Steve Jackson has cooked just about everywhere Mr. MacGyver

Being a chef is mentally, spiritually, emotionally draining — the long hours, the shitty pay, the ever-mounting pressure. It's perhaps the physical aspect of the job, though, that is most depleting. — Mary Scott Hardaway