Thanksgiving Dinner to GO from Halls
pick up at Halls Signature Events at 5 Faber Street
Thanksgiving Dinner to GO! Our Chefs crafted this Complete, Delicious Meal for your Holiday Celebration at Home!
Served hot & ready-to-eat, carry-out style from Halls Signature Events, 5 Faber Street, Downtown Charleston (right behind SNOB).
Schedule your pickup on either November 27 or Thanksgiving Day.
Choose from Oven Roasted Turkey or Honey Baked Ham, both served with traditional stuffing, mashed potatoes, sweet potatoes, green bean casserole, roasted root vegetables, and rolls.
Complete your meal with our house-made, 9" pecan, pumpkin, or apple pies. Each dinner serves 4 people.
Learn more and order here: https://www.hallmanagementgroup.com/shop/ or, for personal attention, please call Halls Signature Events at 843-242-3185!
Private Dining with SNOB
Enjoy a SNOB Experience with your next party or event. Call us at 843-723-3424 to discuss our Private Dining Options!
Dinner with Dock Street
August 28 - September 22
SNOB has teamed up with Dock Street Theatre for their Dinner & a Show Package on Thursdays-Saturdays, or Brunch & a Show on Sundays from August 28 - September 22. Tickets are sold through Charleston Stage at (843) 647-7365.
Find out more info here!
Smart Recycling is an organics and food waste hauling company dedicated to diverting food waste from the landfill to local composting facilities. Since beginning the program in February of 2015, Slightly North of Broad has been in partnership with Smart Recycling and diverted more than 150 tons of organic waste from our local landfill.
Smart Recycling’s Table-to-Farm Soil Sharing Program helps to close the loop on sustainable food sourcing. The company buys back finished compost and returns it to local farms and community organizations that are doing their part to support a local, pesticide free food culture.
Grow food, not landfills.
Culinary Institute of Charleston Advisory Board Member
Sous Chef Christopher Holme, a graduate of the Culinary Institute of Charleston, serves as Chairman for the school’s Advisory Board. The 30 member board of hospitality leaders, former students, and current faculty helps the school stay connected to local industry and community. The board plays a vital role with the culinary school’s apprenticeship and externship programs.