Gullah Geechee CATERING Excellence

Tradition, a cherished act passed down from generation to generation, is deeply embedded in the Lowcountry, particularly within the Gullah Geechee culture. Among these traditions is the art and craft of crabbing, a centuries-old practice that brings families and communities together. At Carolima's Lowcountry Cuisine, there is no shortage of blue crabs during the season. When cravings strike, sisters Sameka and 'Emma are known for preparing the most delectable crustaceans. However, there's a secret that, I believe, Sameka is ready to confront. With the support of her sister and the expertise of a trusted friend, this Charleston native is prepared to face her fear of one of the tastiest, most sought-after bottom dwellers in the Southern Atlantic Ocean: The Blue Crab. You might wonder how a Charleston native, deeply rooted in her Gullah Geechee heritage, could be afraid of something she enjoys eating. Fellow Lowcountry native Tia Clark, renowned for her crabbing expertise, might just have the experience needed to uncover the roots of this fear and help Sameka overcome it. Tia’s immersive crabbing tours offer not just a chance to catch seafood but a deep dive into the local culture, making her the perfect guide for Sameka’s journey. An experience with Casual Crabbing with Tia is unlike any other. You'll not only learn the rich traditions of crabbing but also how to cast a net, bait, and fish. Tia's tours have earned recognition as one of the top four Airbnb experiences in the world, a testament to her skill and the unforgettable memories she helps create. The freshest seafood you can find is the seafood you catch yourself. Book a tour with Tia for an experience that will create lasting memories. Stay tuned for updates on Sameka's journey to conquering her fear of blue crabs. For more information about booking a tour with Tia, visit https://www.casualcrabbingwithtia.com/

We live in a world where everything is moving fast, everyone is a millionaire (in their own minds) on social media, and it's hard to tell what's real from what's not. However, when it comes to preparing delicious food authenticity plays a key role in what is being served to guests. There are many catering companies and chefs to choose from nowadays. Most are committed to excellence and love what they do. Then, unfortunately there are a select few that make you scratch your head in disbelief. Fresh vs. Fast: Authenticity in Catering When it comes to catering, the age-old debate between fresh, made-from-scratch dishes and pre-made, convenient options simmers on. Both have their merits, but the question remains: what truly defines an authentic catering experience? The Allure of Authenticity There's a certain magic to food crafted with care. A caterer who understands the cultural nuances of a dish, uses high-quality ingredients, and prepares it with passion creates an experience that transcends mere sustenance. Each bite becomes a journey, transporting you to the heart of a culinary tradition. At Carolima's that experience is our goal when servicing our clients. This authenticity fosters a sense of connection. It shows the client has invested not just in feeding their guests, but in creating a memorable occasion. The Convenience of Pre-Made Let's be honest, catering isn't always about elaborate affairs. Sometimes, you need a delicious, reliable option that fits a tight budget or timeframe. Pre-made food from reputable sources can be a lifesaver in such scenarios. Which brings me to the debate we experienced on Facebook last week. We were informed that a lot of caterers don't fry their own chicken but instead buys them from a grocery store. While we were clutching our pearls about it at Carolima's we respect the right of everyone to do what is best in their business. However, we're somewhat famous for our fried chicken so we would not buy fried chicken from a store. BUT let's say that we dropped all of our fried chicken while setting up for an event. We would go out and purchase some from the store opposed to not being able to offer it at the event at all. Modern food preparation techniques like sous vide ensure quality and consistency. Plus, pre-made options offer a wider variety, especially for dietary restrictions. This is a lifesaver sometimes for dietary needs like vegan and gluten free. Finding the Perfect Blend The truth is, there's no single answer. The ideal catering solution depends on your specific needs and priorities. But here are some things to consider: The Occasion: Is it a casual gathering or a formal event? A corporate lunch or a family reunion? The formality of the occasion can guide your decision. Your Budget: Authentic, made-from-scratch catering typically comes at a premium. Be realistic about your budget and how much you're willing to spend. Your Time Constraints: How much time do you have for planning and set-up? Pre-made options offer greater flexibility for last-minute events. Guest Preferences: Do you have a diverse group with dietary restrictions? Pre-made options might offer a wider selection to accommodate everyone. Beyond the Binary There's also a middle ground. Some caterers specialize in taking pre-made components and elevating them with fresh,homemade touches. This approach allows for a balance between convenience and a more personalized touch. The Final Bite Authenticity isn't just about scratch-made dishes. It's about the passion and care put into the food, regardless of its origin. By considering your needs and exploring all the options, you can find a catering solution that delivers both deliciousness and a touch of genuine magic.

A Tale of Two Reds: Exploring Cultural Cuisines Through Ogbono Soup, Jollof Rice, and Charleston Red Rice Charleston, South Carolina, and Nigeria boast vibrant cultures with deep culinary traditions. Today, we're taking a delicious dive into some iconic red dishes: Nigerian ogbono soup and jollof rice, contrasted with Charleston's red rice. Buckle up for a flavor adventure! The West African Powerhouse: Ogbono Soup and Jollof Rice Nigerian cuisine is a tapestry of bold flavors. Let's start with ogbono soup, a rich and viscous stew. Its vibrant red color comes from ground ogbono seeds, native to West Africa. These seeds lend a unique sour tang, perfectly balanced by fragrant seafood, leafy greens, and a variety of protein options. Although the soup can also be prepared without the leafy greens. It's so easy to make it your own. Imagine a spicy, savory, and slightly tart gumbo – that's the magic of ogbono soup! Jollof rice, another Nigerian staple, might look familiar. This one-pot wonder features long-grain rice simmered in a rich tomato base infused with aromatic spices like thyme, curry powder, and fiery peppers. The result? A fluffy, flavorful rice dish that's a party in your mouth. Jollof rice is a celebratory food, enjoyed at festivals, weddings, and family gatherings. Charleston's Comforting Classic: Red Rice Across the Atlantic, Charleston's culinary scene boasts its own red gem – red rice. This dish, deeply rooted in African American history, is a slow-cooked, comforting purloo. Carolina Gold Rice, a long-grain variety with a nutty flavor, is simmered with tomatoes, vegetables, and often bits of cured meat like bacon or sausage. The long cooking time imbues the rice with a deep reddish hue and a savory, slightly smoky flavor. Red rice is a side dish, traditionally served with fried fish, fried chicken, or fried shrimp. A Celebration of Heritage While the color red unites these dishes, their flavors tell unique stories. Ogbono soup and jollof rice are vibrant expressions of West African cuisine, packed with bold spices and native ingredients. Red rice, on the other hand, whispers tales of resilience and cultural exchange in the American South. So, next time you're craving something red, consider this: Feeling adventurous? Try making ogbono soup with its surprising sour tang and fragrant seafood. In the mood for a crowd-pleaser? Whip up a pot of jollof rice – its versatility allows for endless protein and vegetable variations. Yearning for comfort food? Charleston red rice is a warm hug on a plate, perfect with a simple prepared protein. Food is a universal language, and these red dishes offer a delicious window into rich cultural heritages. So, explore, experiment, and celebrate the diversity on your plate! We're happy to share our easy recipe for Charleston Red Rice 2 cups parboiled rice (We recommend Uncle Ben's) 1 -14.5 oz can petite diced tomatoes (We recommend Hunt's ) 1 - 8 oz can tomato sauce (We recommend Hunt's) 2 tbsp. Ketchup (We recommend Heinz ) 2 tbsp. bacon grease 1 tbsp. sugar 3/4 c. water salt & pepper to taste 3 smoked sausages, sliced into small pieces (We recommend Roger Wood) 4 strips hickory smoked bacon (We recommend Smithfield ) 1 small onion, diced In a large skillet, fry the 4 strips of bacon until crispy. Remove from the skillet and place on a napkin. Leave the bacon grease in the skillet. Add the 3 smoked sausages and diced onions to the skillet on medium heat, stirring well. Place the sausage, crumbled bacon, onions, and remaining ingredients in a pan and mix well. Cover with a lid or foil and bake for 1 hour at 350 degrees. Remove and stir well. If needed, bake another 30-45 minutes. Feeds 12. Photo credit: Grandbaby-cakes.com

Let's Finish Strong!

I was born in late November around Thanksgiving. That means I've never celebrated a birthday when it was warm outside. However, because I live in Mt. Pleasant, SC and the world is going through global warming, we have great weather year round so I have had a few outdoor birthday parties as an adult. All of this is to make the point that people are surprised that I love summer so much. I don't like the cold although I'm a "winter baby". We can have just about anything we want to eat at anytime nowadays which is nice BUT I'm old school and still enjoy eating certain foods when they are in season. For example, I LOVE watermelon! I love it so much that when I was pregnant (during winter months) I craved it so bad until my mouth would salivate. Publix was my go to for watermelon and I didn't care what it cost. I had to have it. I think they have some of the best fruit for a grocery store. Now when I want a watermelon I try to find a local fruit stand and buy it off the back of the truck. Y'all know what I'm talking about especially if you're from Charleston. I take it home and put it in the fridge and within a few hours I get to slicing. Crazy part is I prefer eating it straight off the rind as opposed to cutting it into chunks. I'm not sure why but it's probably because it reminds me of my childhood eating watermelon on the stoop with my sister and cousins. It was always soooo good! My second favorite summer food is what I call "wild" plums. Not the plums out of the grocery store but the "wild" ones you find on a tree in someone's yard. Y'all remember? The plums where we always had to sneak and "steal" some off the tree because the old lady whose yard the tree was in NEVER allowed kids to just enjoy the fruit? I found the best at Jefferson's Roadside Fruit Stand on Hamlin Road. I'm talking about the ones that bring back memories of your childhood. Unlike so many foods we eat nowadays, the plums still taste the same. It's literally like going back in time. Unfortunately the trees are very finicky for these plums. I'm not sure why but they tend to bear fruit one year and not bear anything the next or even for a few years. This year I noticed my auntie's tree only had about 3 plums on it. That's the kind of craziness that happens with wild plums. What's your favorite summer food?

June 19, 1965 - Freedom Day

We have catered so many events over the past 13 years I've lost count. If I had to give a number I would say we have catered thousands of events. Somehow they were all preparing us for the call we received to cater our largest event ever. Over a month ago we received a call to cater an event for 1,500 guests in Florence, SC. We were excited and ready for the challenge. We knew this event would test us in so many ways. It would stretch our imagination and it would call for everything we've ever learned to be put to the test! 'Emma's anxiety was high when all I could worry about was the physical labor of it all. As I tell everyone, I'm 51 and I feel it everyday. LOL. The planning and logistics of an event this size requires a team and takes several weeks. We began by calculating how much food was required based on the menu. Then we contacted several vendors to receive the best rates. We also needed an on site team that could execute the plan. Once we were able to solidify this information we were able to provide a quote with the best rate for the client. Once approved we went into action. We were able to call on so many of our Chef partners to assist with prepping and also agreeing to travel to Florence, SC with us the day of the event. For that we are forever grateful because we couldn't pull it off without their support. After 10 days of prepping it was time to show up and show out! We arrived at our kitchen at 4am that morning to load the Uhaul with tons of food. We used everything from Cambros to Yeti coolers to transport the food safely. Once we arrived in Florence at 8am we unloaded and had full use of their commercial kitchen. The culinary staff at the Florence Center were very nice and accommodating. Everyone had an assigned station and task thanks to 'Emma and her careful planning of the BEO (Banquet Event Order). We held a quick team meeting with our staff along with the Florence Center staff to make sure everyone was on the same page. The staff total was 48 which sounds like a lot but actually it still wasn't enough for an event with 1,500 guests. We were able to set up a hydration station so that drinks never ran out, we had the Florence Center staff passing hors d'oeuvres, a VIP Dinner, and our team was serving on the main buffet line, replenishing and clearing tables. It was 4.5 hours of non stop catering once the event started. Our team did an extraordinary job! We were exhausted but everyone was so excited that we were able to pull it off without any major hiccups. We are so grateful to have this opportunity to once again show how Carolima's is willing and able to accommodate events of any size. We're excited for what's next!

Kid's Summer Cooking Camp 2024

Carolima’s has a new look!