Lowcountry Cuisine Spring 2018

lowcountry cuisine LC 17 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com events with anywhere from 20 to 20,000 people. Patterson said that while no one wants to waste food, “the last thing you want is not to have enough. There’s a lot more to it than people understand. When it comes to planning a menu, people have no idea of how much food to prep. We err on the side of caution. We always say that we don’t sell catering; we sell non-embarrassment.” It’s hard to put a price tag on the security of knowing someone is taking care of it all. “No one wants the risk of being embarrassed so you’re paying for peace of mind,” he added. “There’s less stress on you and you’re able to enjoy your party.” Holly Herrick, media writer for Charleston Hospitality Group Catering, said whether it’s a formal or informal occasion, it’s worth it to put it in the hands of a professional caterer.