It felt great to have a few days of rest and relaxation this past weekend. As I mentioned a few days ago, my time last week was devoted to executing and overseeing my company conference. I was pleased with how everything came together and relieved when it was all over.
Working for a cookware company gives way to the automatic assumption that food is an important aspect in our line of work, which is very true. Needless to say, the highlights of the majority of our work functions are based around food. So, I thought I would share some food highlights from the week.
What better way to kick the work week off than with food trucks at the office! Charleston has a pretty good food truck scene, and it's even better when you have them all to yourself. Platia, a Greek food truck known for their delicious traditional Greek cuisine, was a big hit! I couldn't resist the chicken gyro, which by the way, was one of the best I've ever had. This enormous pita was filled tzatziki, onion, tomato, chicken and wait for it...Geek fries! The portions are huge and the prices are easy on the wallet. Need I say more?
If you're looking to hire a food truck for an event, I highly recommend them.
Platia shared the spotlight with Outta My Huevos, another equally delicious food truck that Charleston has to offer. This was not the first time that we've had this brunch-style food truck around the office. A few of my favorites from their menu include the crispy chicken biscuit (topped with pimento cheese), drug store burgers, huevos rancheros and their Geechie Boy Mills cheddar grits.
And what better way to top off all of this savory food than with King of Pops! It was about 100 degrees in Charleston last week, so these sweet treats were lifesavers. They may not have a truck, but this little cart packs a lot of flavor.
This one was my favorite!
After a satisfying afternoon of endless lunch options and a long day of meetings, next on the agenda was dinner.
You may have seen a post or two (or several) about Edmund's Oast, one of my choice dinner spots in Charleston. You can read more about some of my favorite things on the menu here and here.
We rented out the bower, a covered outdoor area with picnic table seating. Fortunately we had a nice breeze that evening, providing a slight bit of relief from the uncomfortable temperatures we experienced throughout the day.
We welcomed day two of the meetings with another round of food, from a truck. This time it was all about my favorite food ever...pizza!
Coastal Crust is no stranger to our office, either. We've requested their presence on a few different occasions. Their restored antique food truck is complete with a wood-fired oven and all! They also have a truck dedicated to craft beer, premium wine and coffee. Unfortunately, that was not part of our lunch plans last week.
Below is just one of the many different pizzas that came out of the oven. I may or may not have eaten my weight in pizza.
Dinner was not a typical night spent dining in a restaurant. We opted to instead host everyone at the office for an evening filled with cuisines of the world. With a few small touches of decor and rentals from Ooh! Events and Event Works, we were able to transform our office into an environment with ethnic elements.
Chef Michael Carmel of the Culinary Institute of Charleston, along with his staff, put together a delicious spread for everyone with flavors from all corners the world.
The menu included tortilla Espanola and an assortment of tapas, including ceviche, marinated olives, pickled vegetables, whipped feta, hummus and pita bread. For the mains, a toasted farro succotash, heirloom tomato salad, paella, braised lamb, pork pan-fried noodles, and chicken balti. And for dessert, cardamon crème brûlée, mango coconut rice, and an olive oil cake.
We washed it all down with beverages from Squeeze, an excellent hosted bar service. Our bartenders were great and worked hard to make sure everyone was pleased. Our specialty cocktail of the evening was a spiked lemongrass lemonade.
This was seriously one of the most refreshing cocktails. It was the perfect mix of a hint of sweet from the lemongrass syrup, balanced by the tartness of the grilled lemon. I enjoyed it so much so that as soon as I got the chance this weekend, I immediately went on a search for the ingredients to make my own. I was unsuccessful but the search will continue.
Overall, it was a successful week of events filled with learning, laughing, socializing and food!
If you're still reading, thanks for hanging in there through this long post. Being away from the blogging world a few days leaves much to catch up on!
Have a great week!