Things worth writing down.
Christine and Karl Schaefer are opening Maisie’s Green Brae on July 4th — building a third place for Tega Cay around the bones of a 1977 building, the Scottish roots that shaped Low Country food, and a one-eyed foxhound rescue named Maisie. Read the full Tega Cay Sun feature on how the founders came to Tega Cay, what drew them to 2150 Gold Hill Road, and why a brae and a rescue dog ended up at the center of the restaurant’s name.
Read at Tega Cay Sun External LinkCorporate events in this region usually land in one of two places: a hotel ballroom or a dedicated event hall. A neighborhood restaurant is the third option, and it gets overlooked more often than it should. What you get, what you don’t get, the questions worth asking before you book, and how to tell whether a venue is right for the kind of evening you’re planning.
Read the GuideTeam lunches at scale look simple from the outside. Someone orders food, food arrives, people eat. The honest answer is that quite a bit goes into a clean catering job, and most of it is invisible until it isn’t. A pulled-back look at the timeline, the dietary handoff, what setup actually means, and the two moments that decide whether the planner looks good.
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