By Helen Mitternight
(Editors Note: Charleston is such a foodie town that food and beverage superstars are hiding in plain sight, out of the James Beard limelight, but still very much creating and serving amazing food and drinks. This series profiles Charleston’s “hidden F&Bs.”)
Katie Hajjar, general manager at Parcel 32, was trained in the culinary arts, but it only took her nine months in the kitchen before she decided to let her personality shine in the front of the house.
Katie’s take
Favorite Kitchen Tool or Gadget: Paring knife.
In My Refrigerator (3 Things): Homemade hummus, Goose Cheese, Soy millk
In My Pantry (3 Things): Coffee, Triscuits, coconut oil
Favorite After-work Hangout: The Mill in Park Circle
Favorite Charleston Restaurant Other Than Yours: Butcher and Bee.
Comfort Food: Plain old pasta and red sauce.
Favorite Smell: Eucalyptus – I find it comforting.
Favorite Drink: Water.
Number of Hours You Work a Week: Between 60-65.
Customer Pet Peeve: Holding back when they have an issue until they leave and I don’t have a chance to fix it.
Most Under-rated Ingredient: Cucumbers.
Favorite Meal to Cook at Home: Meatloaf, although I don’t eat meat. I just cook it for people.
Best Advice a Mentor Gave You: Be true to yourself.
Parcel 32 is at 442 King Street.
Want more details (including what the heck is Goose Cheese)? Check out the companion podcast where Katie calls in!
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