Hamby Catering Offering Holiday Party Menu

Provided

Hamby Catering & Events is celebrating the last holiday of the decade with its 2019 Holiday Party Menu, available now at The Market at Hamby in West Ashley. The menu features several seasonal selections for all occasions and will save locals time on party planning.

The Jingle Bells Classic Cocktail Party Menu, priced at $235, serves up to 12 guests and features familiar holiday favorites, including Peppercorn Encrusted Tenderloin of Beef, Carolina Pit Ham on Sweet Potato Biscuits, Mrs. Hamby’s Chicken Salad Tea Sandwiches and Cold Boiled Shrimp with Cocktail Sauce. The package also includes Hamby Holiday Sweets, which comes with a variety of treats and can be ordered à la carte for $25. Desserts include Cranberry Orange Pinwheels, Peanut Butter Bites, Red Velvet Crinkles, Ginger Snaps, Pecan Sandies and Bourbon Balls.

Hamby Catering is also offering a Signature Farm Board and Southern Antipasto Board. Both options serve 10-15 guests for just $75 each. The Signature Farm Board features House Pickled Carrots & Okra, Grilled Squash & Zucchini, Heirloom Tomatoes & Assorted Bell Peppers, Selection of Fresh Seasonal Fruits, Praline Pimento Cheese Ball, Goat Cheese with Muscadine Chutney, Hamby Traditional Deviled Eggs, Pecan Raisin Crisps and Water Crackers. The Southern Antipasto Board includes the Chef’s Selection of Artisan Meats & Cheese, Cajun Boiled Peanuts, Pickled Okra & Green Beans, Green Tomato Chow Chow, Cabernet Grain Mustard & Fig Jam and Portuguese Cornbread.

A special holiday wine menu is also available, curated by advanced sommelier Patrick Emerson of Curated Selections to pair perfectly with a holiday feast. Patrons have a choice of the Hubert Clavelin ($20), King & Cannon ($24), or Pichler-Krutzler ($25).

Hamby Catering is accepting Holiday Party orders now through the New Year. Orders can be placed online, by emailing info@hambycatering.com or by calling The Market at Hamby at 843-725-4035.

24-hour advance notice is recommended for all orders.

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