Creative Catering by Doug Landreth

Creative Catering by Doug Landreth Creative Catering exemplifies a unique duality of small-town sensibility and worldly sophistication.

My life and personality exemplify a unique duality of small town sensibility and worldly sophistication. Creatively cooking from scratch, shopping locally, focusing on details, understanding dietary restrictions, respecting my client’s vison, time, and budget, and being a good neighbor and community member, are at the core of my work. Raised in rural Tennessee, I lived in South Carolina after coll

ege, and later moved to Florida where I was part owner of a restaurant. I travel and do new things as often as I can, value time with my family and friends, love the arts, and support civic causes financially and by volunteering. I recently moved to Johnston, SC, where I immediately felt at home. I am offering my catering services in Edgefield and Aiken SC counties and the greater Augusta GA area. I offer in home chef prepared dinner parties, authentic English tea parties, delivered gourmet picnics, corporate lunches, buffet or plated banquets up to 100 people, and more. I look forward to building a mutually rewarding relationship with you, both professionally and personally.

After a lot of reflection, I want to share that Creative Catering by Doug Landreth has officially served its last dish.T...
05/05/2026

After a lot of reflection, I want to share that Creative Catering by Doug Landreth has officially served its last dish.

This decision did not come lightly. After a prolonged struggle with back issues, my doctor has strongly advised me to step away from the physical demands of the catering business. For years, I’ve done what I love—cooking, creating, and serving people during some of their most meaningful moments. But catering is also a business that doesn’t pause when my body needs rest. I was often contractually committed to events on days when my back pain was significant, and I found myself pushing through more than I should have.

I truly loved catering. I loved the energy of events, the creativity in the kitchen, and most of all, the people—clients, families, and everyone who trusted me to be part of their celebrations. Walking away from that chapter is not easy, and I will genuinely miss it.

At the same time, I’m not stepping away from work altogether. I will now be focusing my energy on growing Farmhouse Honey. While it may seem just as physically demanding on the surface, there is a key difference that makes it a better fit for me moving forward. Beekeeping and honey production allow for more flexibility and accommodation when my back is having difficult days. I can work with the bees alongside my brother-in-law at a pace that is more sustainable for my health, without the same pressure of immovable service commitments. PLEASE GIVE ME ANY LEADS ON FARMER'S MARKET, FESTIVALS, AND RETAIL LOCATION WHERE I MIGHT BE ABLE TO SELL OUR HONEY.

More than anything, I’ve grown deeply fascinated by honey bees—their intelligence, their structure, and their importance to our world. Working with them has become something I truly enjoy and look forward to building upon.

To everyone who supported Creative Catering by Doug Landreth over the years—thank you. Thank you for trusting me, hiring me, sharing your special moments with me, and allowing me to be part of your tables and celebrations. Your support meant more than I can fully express, and I will carry that gratitude forward into this next chapter.

This isn’t just an ending—it’s a transition into something different, and something I hope will be more sustainable for both my health and my future.

With sincere appreciation,
Doug Landreth

In a kitchen not so far away, where flames dance and flavors come alive, every great dish begins with a little courage a...
05/04/2026

In a kitchen not so far away, where flames dance and flavors come alive, every great dish begins with a little courage and a lot of heart—because the Force isn’t just in the galaxy, it’s in your hands, your instincts, and your ingredients. Whether you’re searing, sautéing, or plating with precision, remember that balance is everything and timing is your greatest ally. Trust your training, taste as you go, and don’t fear a bold move at the stove—because in the end, greatness isn’t given, it’s created. May the Fork be with you, always.

ITS DERBY DAY... The Kentucky Derby isn’t just “the most exciting two minutes in sports”—it’s also one of the most food-...
05/02/2026

ITS DERBY DAY... The Kentucky Derby isn’t just “the most exciting two minutes in sports”—it’s also one of the most food-rich traditions in American culture. Its culinary identity grew alongside Southern hospitality, local agriculture, and the spectacle of race-day entertaining.

A Southern table on display...
Since the first Derby in 1875 at Churchill Downs, the event has been as much about socializing as racing. Wealthy attendees hosted lavish parties, and menus reflected classic Kentucky and Southern fare—ham biscuits, deviled eggs, fried chicken, and country hams. These foods were practical (easy to serve in large quantities) but also showcased regional pride.

The rise of the Mint Julep...
No Derby food story is complete without the Mint Julep. While the drink predates the Derby, it became the race’s signature cocktail in the early 20th century. Served in frosted silver cups, it highlights Kentucky’s most famous spirit—bourbon. Today, Churchill Downs serves well over 100,000 juleps during Derby weekend, making it one of the most iconic single-event beverages in the world.

The Hot Brown and Louisville classics...
Another culinary staple tied to Derby traditions is the Hot Brown, created in the 1920s at the Brown Hotel. Though not invented specifically for the Derby, it became a go-to dish for late-night diners and visitors attending Derby festivities. Its rich, indulgent nature fits the celebratory mood of the event.

Burgoo: the crowd-feeding stew...
For something more rustic, there’s Burgoo—a thick, slow-cooked stew often made in huge batches. Historically served at large gatherings like political rallies and race-day events, burgoo reflects Kentucky’s communal cooking traditions and ability to feed a crowd.

Desserts and pie traditions...
Sweets also play a role, especially Derby Pie, created in the 1950s at Prospect, Kentucky. Its combination of chocolate, nuts, and bourbon-adjacent flavors makes it a natural fit for Derby celebrations.

Modern Derby entertaining...
Today, Derby food ranges from tailgate-style spreads in the infield to high-end catered experiences in private suites. But the through-line remains: bold Southern flavors, bourbon-forward drinks, and dishes designed for sharing and celebrating.

Creative Catering by Doug Landreth was honored to continue a favorite tradition—donating the Opening Night Pre-Curtain R...
05/02/2026

Creative Catering by Doug Landreth was honored to continue a favorite tradition—donating the Opening Night Pre-Curtain Reception for tonight’s production of Four Old Broads on the High Seas by The Main Street Players. Supporting local arts in this way is something I truly value, as community theater holds a very special place in my heart.

Growing up in Tennessee, I often watched my dad light up the stage at Cumberland County Playhouse, where he had a knack for stealing the show. After retiring, he founded a new creative home with Tennessee Valley Theater in our hometown of Spring City. Theater was a family affair—my siblings and I (and even mom once) were all involved through high school, college, and community productions, both onstage and behind the scenes.

Here in our area, we’re fortunate to have such a vibrant theater community, including The Main Street Players, Aiken Community Theatre, and Newberry Community Players. I encourage everyone to take advantage of the incredible talent and dedication right in our own backyard.

This evening’s reception menu featured:(sorry for poor quality of photos) Tropical Chicken Salad on Mini Croissants; Queso Corn Dip with Corn Chips; Shrimp Salad in Phyllo Shells; Ginger Carrot Hummus with Pita Bread; Pimento Cheese on Crackers; Goat Cheese and Honey-Soaked Peach Tarts; and Coconut Cream in Puff Pastry.

Creative Catering by Doug Landreth is proud to continue supporting live local community theater with another donation of...
04/20/2026

Creative Catering by Doug Landreth is proud to continue supporting live local community theater with another donation of an Opening Night Pre Curtain Reception of the Main Street Players production of “Four Old Broads on the High Seas” by Leslie Kimbell. This is a hilarious sequel to Four Old Broads, following four spirited seniors—Beatrice, Imogene, Eaddy Mae, and Maude—on a zany cruise adventure. And the original cast is coming back! The ladies set sail on a Caribbean cruise expecting rest and relaxation, but instead find themselves caught up in chaos involving missing passengers, flirtatious ship crew, and mysterious shenanigans that could only happen to this eccentric group. Along the way, they encounter romance, mischief, and plenty of laughter as their friendship is tested and strengthened. Full of Southern charm, witty banter, and outrageous situations, the play celebrates aging with humor and heart, proving that adventure and fun don’t have an expiration date. Four Old Broads on the High Seas is a fast-paced comedy about friendship, freedom, and living life to the fullest—no matter your age.

Purchase tickets online at: https://mainstreetplayers.ludus.com/index.php

Creative Catering by Doug Landreth is thrilled to continue supporting local community theater by donating a FREE Opening...
03/12/2026

Creative Catering by Doug Landreth is thrilled to continue supporting local community theater by donating a FREE Opening Night-Pre Curtain Reception. Don’t be left standing on the dock, TICKETS ON SALE NOW at EdgefieldTheatre.com. This reception is only offered on opening night.

Get ready to set sail with your favorite Old Broads. Yes... they’re back again and ready for a Sassy Senior’s cruise to the Bahamas. Beatrice is determined to have her pick of ALL the eligible men on the ship... but Maude, fresh from her win at The Miss Magnolia Senior Citizen Pageant, plans on being her biggest competition. Wedding bells are ringing for Sam and Imogene... maybe. And Eaddy... well... she just wants to know what all the fuss is about up on the topless sun deck. Throw in a murder mystery, a fabulous drag queen and a crazy costume party, and you’re in for a laugh-a-minute, side-splitting laugh-out-loud night of fun.

It was wonderful to once again donate a Opening Night Pre-Curtain Reception for last night’s performance of "The Wild Wo...
03/07/2026

It was wonderful to once again donate a Opening Night Pre-Curtain Reception for last night’s performance of "The Wild Women of Winedale."

Since moving here four years ago, Creative Catering by Doug Landreth has supported local live community theater by donating these receptions for every production put on by The Main Street Players.

Growing up in a small rural Spring City Tennessee, I saw my Dad ham it up on stage in many shows. My sister, brother, and myself were part of high school, college, and community theater productions. Upon retirement our Dad founded The Tennessee Valley Theater. Live community theater contributes so much to a small town. I am proud to continue my support of The Main Street Players.

The night's menu included... Toasted Cranberry Chicken Salad Sandwiches; Olive and Caper Tapenade with Corn Chips; Bacon Jam and Feta Cheese Crostini; Crudite with Ceaser Dip; Beet Hummus in Puff Pastry; Smoked Trout Mouuse in Pastry Cups; and Dark Chocolate Rice Crispy Bites.

If you missed Opening Night there are five more opportunities to see this hilarious show - March 7, 8, 13, 14, and 15. Get your tickets at EdgefieldTheatre.com.

OPENING NIGHT IS FRIDAY!I am thrilled to continue my support of local community theater by donating a FREE Opening Night...
03/01/2026

OPENING NIGHT IS FRIDAY!
I am thrilled to continue my support of local community theater by donating a FREE Opening Night-Pre Curtain Reception. Get tickets to opening night and enjoy this reception. TICKETS NOW ON SALE at EdgefieldTheatre.com

Celebrate Easter Sunday at Homeland Craft Beer & Wine with a special brunch experience prepared by Chef Doug Landreth of...
02/26/2026

Celebrate Easter Sunday at Homeland Craft Beer & Wine with a special brunch experience prepared by Chef Doug Landreth of Creative Catering by Doug. Gather with family and friends and enjoy a thoughtfully crafted, from-scratch menu in a relaxed, welcoming setting.

Sunday, April 5
Four intimate seatings, limited to 15 guests each:
• 12:00pm
• 12:30pm
• 1:00pm
• 1:30pm
$49.99 per person

Includes water, tea, and lemonade.

Homeland’s full drink menu will also be available for purchase, plus enjoy a special 50% off mimosas during brunch!
🥂
Brunch Menu Highlights…

Fresh-Baked Breads: Banana Chocolate Chip, Oatmeal Carrot Raisin, and Lemon Poppy Seed

Scratch-Made Buttermilk Biscuits with Gravy, Butter, Honey, and Blackberry Preserves

Fresh Seasonal Fruit

Build-Your-Own Oatmeal Station: Fried Apples, Raisins, Cranberries, Apricots, Pecans, Toasted Coconut, Chocolate Chips, Brown Sugar, Cinnamon, and Butter

Four Cheese Grits

Bacon and Sausage

Chef-Attended Omelet Station: Blackened Shrimp, Top Sirloin, Ham, Tomatoes, Red Peppers, Scallions, Red Onion, Sautéed Mushrooms, Spinach, Cilantro, Cheddar, Feta, Salsa, Sour Cream, and Jalapeños

Garden Salad with house-made dressings: Poppy Seed, Herb Vinaigrette, and Green Goddess

House-Made Salads: Lemon Basil Pasta Salad, Sweet Potato Cranberry Salad, and Grilled Marinated Vegetable Salad

Seating is very limited and expected to fill quickly—reserve your preferred time below:
12:00pm Seating: https://square.link/u/JJ2ZSu5R
12:30pm Seating: https://square.link/u/bxybCxGK
1:00pm Seating: https://square.link/u/2mSdDgg3
1:30pm Seating: https://square.link/u/qFntftqE[]

I was honored to be asked back to cook Valentine's Day Dinner to a sold out (sold out in 6 days!, so fast I did not get ...
02/15/2026

I was honored to be asked back to cook Valentine's Day Dinner to a sold out (sold out in 6 days!, so fast I did not get a chance to promote it) crowd at Homeland Craft Beer and Wine. I WILL BE BACK DOING EASTER BRUNCH! Grab your reservations fast once they are announced. Dawn and Rosemary have created a really special place, I highly encourage you to follow all the fun and unique events they host.

Upon arrival, guests enjoyed Spicy Corn Dip and Sundried Tomato and Olive Tapande with Corn Chips.

Once seated dinner got underway with an appitizer of Maple Bacon Onion Jam,
Smoked Trout Mouuse, and Roasted Beet Hummus, accompanied with Puff Pastry Planks.

The night's salad was Mixed Greens, with
Seared Pears, Candied Pecans, and Feta Cheese, dressed with a Sweet-n-Sour Honey Vinaigrette.

The entree was Beef Tips Burgundy (Red Wine, Tomato, Mushrooms, and Carrots)
accompanied with Herbed Red Skin Smashed Potatoes, and Braised Red Cabbage.

A sweet closure of the dinner was provided by a dessert of Flourless Chocolate Fudge Cake, White Chocolate Mouse, and Raspberry Coulis.

Address

109 Calhoun Street
Johnston, SC
32566

Telephone

+18034308325

Website

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