top of page
Cooking From Scratch - I don’t take shortcuts. Every soup, sauce, dressing, etc., is made from scratch from proven recipes. These recipes have been handed down through the family, given to me by other chefs, discovered in my reading or travels, or created myself.
Using Local Produce - Creative Catering prioritizes using locally sourced produce, doing so supports local family-owned farms and makes for better food. Thanks to my relationships with local farmers and produce stands such as JM Smith Farms, Cooks Farmer’s Market, Sarah’s Roadside Stand, Big Smile Farm, Titan Farms, and Dixie Bell Farms, I can utilize the freshest top-quality fruits and vegetables in all that I make from scratch.
Buying The Best Cuts - My relationship with the local Ole Butcher Shop of Edgefield allows me to shop for the freshest top-quality meats and poultry to our clients, allowing me to get the exact cuts needed for any preparation.
Growing My Own Herbs - Early in my cooking, I realized there is a difference between using dried herbs and fresh herbs. Stews, soups, sauces, and roasted items are more aromatic and enjoy a more depth of flavor when fresh herbs are used. Both in my personal life and for Creative Catering, I use fresh herbs which I grow myself.
Keeping Bees, Making My Own Honey - Under the guidance of my brother-in-law I have entered the world of bee keeping. I currently have four hives in my back yard and will be producing Johnston honey next harvest time. Until I harvest my own honey I am using honey from my brother-in-law’s hives in Edgefield. This honey is also available for purchase on it's own or include in the gourmet food gift baskets I custom make.
Doing The Extras - Special touches elevate every occasion. For plated dinners, I provide keepsake menus and napkins folded for the occasion and personalized framed buffet and reception food signs are always appreciated by guests. Colored and patterned napkins and tablecloths bring them to life. Food can be presented on traditional or contemporary chaffing dishes and trays.
GIVING BACK: I grew up with a strong sense of community service. All my life I have been volunteering for causes and efforts that I feel are important. As a business owner I set aside money to contribute locally as well as donating my catering services to fundraising efforts. These have included: American Red Cross of Augusta, Believe Special Needs Prom, Boy Scouts of America., The Edgefield Chamber of Commerce, Johnston Development Corporation, Johnston Peach Blossom Festival, Main Street Players Community Theater, National Wild Turkey Federation, Paws & Hooves Rescue, Ridge HealthCare Foundation, Strom Thurmond High School Future Farmers of America Club, Taji's Tents, and Westside Community Center. If you know of a local organization that would benefit from my support, please contact me.
bottom of page