How to Feed a Bunch of Hungry Golfers

Conference Services and the Culinary Institute of Charleston teamed up to put out a great lunch spread and an after party extravaganza for TTC's Second Annual Golf Tournament. CIC tapped its alumni to donate great food and drink. Lunch was provided by CIC alum Patrick Kish's family's Swig & Swine. Serving under tented stations after the tourney, the participating alumni included chefs William Mote, Butcher & Bee; Andrea Upchurch, Cypress, Magnolias, & Blossom; Marcus Middleton, Middleton Made Cuisine; Corey Elliott, Country Club of Charleston; Ellis Grossman, Black Bean Co.; Chelsey Conrad, Butcher & Bee; Claire Chapman, Peninsula Grill; Josh Shea, Charleston RiverDogs; Kelly Franz, Magnolias; Aaron Lemieux, Vincent Chico's; John Ondo, Lana; Trey Dutton, Hominy Grill. CIC alum Sonya Macaulay provided cocktails by Terresentia. That's how you do it!

We Also Welcome Petite Parties

Dinner for twelve? You name the date. We'll do everything from setting the mood to cooking the food. All you have to do is come and enjoy yourself!

TTC's 2016 Night in the Valley Auction and Dinner Is Always Spectular

We Feature Expandable Space for Meetings

Whether you need a small space or a big one (in case you plan to invite the public), we have you covered. Check out all of the options at our Conference Center on Main Campus and at our optional rooms at the Palmer Campus.