Monthly Archives

July 2016

Customized Dishes from Brick Lane Catering

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Brick Lane Catering prides ourselves on the customized dishes we create for our clients.  It is a part of the job we really love and why we have designed ourselves to be who we are.  Don’t get me wrong, we still enjoy the traditional menus with familiar flavors that every guest would expect at a lowcountry event.  Executive Chef/Owner, Charlie Giordano, specializes in taking familiar dishes and giving them a little twist.  This allows us to create dishes with flavors your guests are familiar with, but giving it to them in a unique way.

We hear it all the time from brides, “I really want this but all my friends/family had it at their wedding”.  We want to make sure you still get what you are looking, but leave your guests saying “wow, I have never seen it prepared that way” or “I have had that a million time but it has never tasted that good”.  Let Christy, our Sales Manager, take the time needed to get all the details needed to create your customized menu.


A Few Ideas:

For plated dinners we love to take the traditional first course salad and change it up.  Below you will see two dishes that will have your guests not missing that boring old salad and excited about these customized first course items.

Spaghetti and Meatballs
Cucumber Noodles, Watermelon, Feta Cheese, Smoked Heirloom Tomato Vinaigrette

 Charleston SC Catering; Brick Lane Catering


Organic Rainbow Carrot Salad
Sushi Vinegar, Sweet Chili Garlic Sauce, Sesame Seeds, Cilantro, Watermelon Radish, Soy “Caviar”

Organic Rainbow Carrot Salad, Sushi Vinegar, Sweet Chili Garlic Sauce, Sesame Seeds, Cilantro, Watermelon Radish, Soy Caviar

Shrimp and Grits is a staple here in Charleston.  Clients think that they have to have it on their menu when most of the time they are either afraid their out of town guests won’t enjoy it or they see it at every wedding.  We have a few tricks up our sleeves to again, give you those familiar flavors but with a fun twist with these Customized Dishes.

Chicken and Grits
Buttermilk Fried Ashley Farms Chicken, Blue Corn Grits, Red Pepper Pernod Cream, Micro Red Radish

Buttermild Fried AShley Farms Chicken, Blue Corn Grits, Red Pepper Pernod Cream, Micro Red Radish

Pan Seared Wild Caught Shrimp
Blue Corn Grit Cake, Apple Wood Smoked Bacon & Sweet Corn Cream, Radish Sprouts



Brick Lane Catering truly enjoys taking the time with each client to build a menu that is specific to their personal tastes, needs, and budget.  These customized dishes won’t break the bank, after all it is the same ingredients just presented a little differently.  We would be honored to assist you with making your event a success with a menu that is sure to wow your guests.

Brick Lane Catering at the Gadsden House

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Brick Lane Catering had the wonderful pleasure of catering a recent wedding at the Gadsden House.  This beautiful new venue is a vision of Charleston with it’s manicured courtyard, long wide porches, and the detailed architecture that can be found inside and out.  We have had the pleasure of catering at the Gadsden House before and were excited to be back for such a special wedding.

Since the wedding was in July, the Bride and Groom decided to focus on bright summer colors and a flow that allowed guests to be inside and out.  The ceremony was held outside and after, while guests enjoyed cocktail hour on the second floor, Kathleen Shuler (wedding planner at the Gadsden House), flipped the ceremony site into the reception space.  Their bar displayed a beautiful floral display and a basket of flip flops so guests could kick off their shoes for something more comfortable.  During dinner Brick Lane offered Small Plate Stations so guests could mingle and enjoy the inside of the house or the courtyard.  With two stations inside and one out on the porch, it offered the best flow for guests.  The highlight was the Taco Station on the porch where the bright summer colors popped next to the Open Faced Taco designed by Chef/Owner Charlie Giordano.  Take a look at the menu and a few photos:

Passed Bites
Charleston Lump Crab “Bon Bons”
Boursin Mousse, Chives

Fried Green Tomato “BLT”
White Cheddar Pimento, Apple Wood Smoked Bacon, Arugula

Petite Honey Cured Ham Biscuits
Buttermilk Biscuits, Pear & Bacon Jam

Station One
Low Country Shrimp and Grits
Wild Caught Shrimp, Coarse Grained White Grits, Corn, Lobster Tasso Gravy

Small Plate Carving Station 
Chef Attended Southern Style Steak au Poivre
Slow Roasted Shoulder Tenderloin of Beef, Gorgonzola Mashed Potatoes, Asparagus
Black Pepper Bourbon Cream Sauce

Small Plate Open Faced Taco Station
Chef Attended Cumin Seared Local Mahi-mahi
Flour Tortilla, Pickled Red Onions, Ginger Braised Red Cabbage, Mango Salsa

Chicken Mojo
Flour Tortilla, Yellow Tomato Pico de Gallo, Cotija Cheese, Cucumber Kim Chee
2-3 Different Hot Sauces


Open Faced Chicken Mojo Taco, Cucumber Kim Chee, Yellow Tomato Pico, Cotija Cheese