Aramark Collegiate Hospitality Hosts Second Annual “Welcome to South Carolina” Culinary Event at USC

Building upon the success of last year’s inaugural event, Carolina Food Co.’s 2026 celebration expanded its culinary offerings and deepened its focus on ingredients sourced from South Carolina farms and producers, highlighting the diverse flavors that define South Carolina cuisine. Guests were greeted in the courtyard with a traditional whole hog barbecue, smoked outdoors and served with peach barbecue and Carolina vinegar sauce. Oysters on the half shell and Cajun boiled peanuts created an authentic Southern welcome as guests arrived.

The menu evolved slightly this year with the addition of an outdoor service component, which was not offered during the inaugural year. Guests were able to enjoy offerings both inside the Pavilion and in the outside courtyard, creating a more dynamic and immersive experience. 

In a spirit of statewide collaboration, chefs from the University of South Carolina were joined by culinary professionals from Clemson University and Charleston Southern University, demonstrating unity among South Carolina institutions while celebrating the state’s shared culinary heritage. 

“At the University of South Carolina, we are committed to creating dining experiences that go beyond a meal. Events like Welcome to South Carolina reflect how we intentionally use our dining program to connect students to place, culture, and community in meaningful and memorable ways,” shared University of South Carolina Director of Business Affairs Joe Fortune.

Guests also enjoyed creative chef-driven dishes inspired by seasonal, locally sourced ingredients and Southern flavors, including charred tomato tataki with Asher blue cheese and peach ponzu, steak and eggs on Texas toast with mesquite-smoked beef tenderloin, and a Lowcountry tostada featuring smashed pink-eye peas, braised oxtail doux south chow chow. A pork rind bar with Southern toppings like pimento cheese, hot collard dip, and chow chow added an interactive element that celebrated classic Southern snacking traditions.

Aramark Collegiate Hospitality Chef Ryan Whittaker, Carolina Food Co. Culinary Director, explains, “When you cook with ingredients grown right here in South Carolina, the story of the state naturally comes through in every dish. This event is about honoring those traditions while introducing students to the flavors that define our region.”

The event also featured a variety of salads highlighting fresh, locally harvested produce, including radish and orange salad, burgundy sweet potato salad, pea salad, and roasted local mushrooms tossed in vinaigrette. Fresh baked items such as pimento cheddar cornbread, sweet potato biscuits with locally sourced butters, and traditional biscuits rounded out the savory offerings.

Dessert showcased South Carolina’s sweet traditions with peach ice cream sugar-cookie sandwiches, banana pudding, state-shaped cookies, and chocolate pecan caramel bourbon bread pudding. Guests could also sample an assortment of regional ice cream flavors including peach, praline pecan, sweet potato, sweet tea, and vanilla. 

The evening also featured several special touches that enhanced the immersive experience. Live music filled the space as USC alumni group The Reggie Sullivan Band performed throughout the event, creating a lively atmosphere that brought guests together in celebration. 

More than 800 branded “Welcome to South Carolina: A Culinary Exploration” t-shirts were distributed to attendees, giving students a keepsake from the evening. In addition, digital menu monitors and displays throughout the venue highlighted the local farms and producers behind many of the featured ingredients, with farmer profiles showcased to emphasize the event’s commitment to supporting South Carolina agriculture and reinforcing that most ingredients featured throughout the menu were sourced locally.