Choosing the perfect menu for your wedding reception a simple process with our Wedding Sales Manager and Chefs . Being in the south, we find many weddings choosing our station dinner packages to create a more casual atmosphere. We decided to ask our Chefs to choose their favorite stations:
Packwood Management’s Executive Chef, Simon Andrews is one of the creators of the bridal menus and has overseen many wedding receptions at the hotel during his 18 year career with us. His favorite station is, “shrimp & grits of course!” Born in Ireland, he has adopted the southern ways and loves to create his specialty of shrimp and girts. Chef Simons uses a secret ingredient (Tasso Ham) leaving your mouth watering! This station is one of our most popular because shrimp and grits are a delicacy of the south!
Francis Marion Hotel Executive Chef, Phil Gaulin has been with the hotel and a part of Chef Simon’s team for over 2 years. He even was the Executive Chef at our sister property (Middlebury Inn, Vermont) before he moved back south 2 years ago with his family. His favorite station is, “most definitely the banana fosters because it’s a mixture of rum & sweetness!!” Fun fact about Chef Phil, he loves bananas! Our banana foster consists of homemade vanilla ice cream smothered in a rum & brown sugar sauce covered in fresh bananas.
Banquet Chef, Daniel James is the youngest member of Chef Simon’s team and brings lots of popular food trends to the team. His favorite station is, “Our fried chicken and waffles because it’s southern and up and coming.” We infuse our homemade syrup with bacon, jalapenos and a hint of thyme. We also offer the more traditional syrup.
We hope you’re hungry now!