HIDDEN F&B: Tanya Gurrieri
By Helen Mitternight / Photo by E Bea Photography courtesy of Tanya Gurrieri
(Editor’s 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.”)
Charleston is the ultimate destination wedding town — though COVID-19 is changing the way we celebrate weddings, maybe forever. Tanya Gurrieri, Co-owner ofSalthouse Catering,says self-serve will be a thing of the past, and receptions will look a bit different in the future. But even during a pandemic, folks are eating, and Gurrieri offers her take.
Favorite Kitchen Tool or Gadget: I love my wooden spoons. I use them for everything.
In My Refrigerator (3 Things): Always Duke’s mayo. It’s a staple. And Tabasco and Worcestershire sauce rounds out the trinity.
In My Pantry (3 Things): We have two kids, so there’s always cereal, usually an almost-empty box because that’s how they leave it. And La Panzanella Croccantini Bites. And then probably Triscuits.
Favorite Charleston Restaurant Other Than Yours: There are so many! But we loveRappahannock Oyster Barat theCigar Factory.They have an amazing happy hour. We loveRarebitas well. They make a mean Moscow Mule.
Comfort Food: Crock pot or one-pot meals like my mom’s mac and cheese or chicken and dumplings.
Favorite Smell: I’m a citrus girl. Orange or grapefruit.
Favorite Drink: I loveCathead Distilleryin Mississippi and they give proceeds from their sales to live music in Mississippi. They have a honeysuckle vodka I adore.
Number of Hours You Work a Week: Normally, 40-50 hours. With the shutdown, I’ve had weekend nights off, and that’s been different.
Best Advice From A Mentor: That was Gedney Howe. I was giving tours with him of Calhoun House. I was a business major and hated it. He told me to get experience in what I want to do and study what I enjoyed. It changed my life path.