We pride ourselves on using fresh from the farm meats and produce as well as sustainable seafood to make all our culinary creations.
Through our broad network of farmers, fisherman, bakers and pasta makers, we can source ingredients from the sublime to the exotic. We regularly consult the SC Department of Agriculture’s seasonal produce recommendations to build menus appropriate to the month of your event.
We rely on Ambrose Farms for the best Johns Island produce such as beets, onions, lettuces, herbs and strawberries.
Salthouse is lucky to have Grow Food Carolina in Charleston bringing all South Carolina based products to local chefs. We depend on Grow Food Carolina for the quantity and variety of seasonal products needed to cater large functions from meats and nuts to a host of cheeses.
Clammer Dave brings us the sweetest littleneck clams and briny oysters in the area.
Salthouse loves Rio Bertolini’s handmade pastas! They can put anything in a ravioli beets , short ribs, pimento cheese, you name it!
Pane Di Vita supplies us with amazing local artisan breads.
Mepkin Abbey is the only Monastery in the United States growing mushrooms. They offer some of the tastiest shiitake and oyster mushrooms around.
Salthouse sources our poultry from Joyce Farms in Winston Salem, North Carolina
Heritage Farms Cheshire Pork is some of the best available in our area.
We source local oysters from Lady’s Island Oysters near Beaufort, South Carolina.
We feature local gelato from Paolo’s Gelateria. He has mobile gelato bars and carts.