Flavor Crave

BY ERICA JACKSON CURRAN

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It’s a bit tragic that most brides and grooms never get to sample the food at their own weddings because—let’s be honest—it’s often the high point of the event. Whether it’s a formal sit-down meal, a casual buffet or a cocktail reception with heavy hors d’oeuvres, a good menu will haunt people’s memories.

With 22 years of experience in the culinary world, chef Michael Petrillo of cRaVE Catering knows a thing or two about creating a memorable meal, no matter where it’s being served. “We are very flexible in meeting the customer’s needs,” catering manager April Romanelli says. “We can adapt to any situation, whether it be in a field with no running water or a boat in the middle of the harbor, and still ensure complete satisfaction.”

That flexibility extends to the company’s culinary offerings, which range from Lowcountry classics to Tex-Mex to sushi. Some of cRaVE Catering’s most popular dishes: chicken pot pie, crispy duck skin salad, shrimp and smoked gouda grits with “Goodness Gravy,” and seafood stew.

And for dessert? “We’ve noticed that people are becoming more interested in mini desserts, or dessert tables versus the traditional wedding cake,” Romanelli says. “Chef Mike has the ability to create any type of menu to satisfy any palate.”

For more information, call 843-801-2774

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