Crawford Pressley prepares steamed mussels with ingredients such as shallots, garlic, thyme, and parsley.
By Amanda Taylor Photo by Amanda Taylor
A pair of square white plates, white linen napkins, and silver forks were set neatly on the large kitchen island. On the other side, little glass bowls filled with thyme, parsley, shallots, and butter were waiting to be dropped into the hot pan. From my seat at the island, I could see a framed Grande Dip-lome from Le Cordon Bleu in London and a DHEC rating sticker of “A.”
Surrounded by all of this and the aroma of sizzling shallots, it would seem probable that I was in a restaurant kitchen. But I was not. Actually, I was in the Forest Acres home of Crawford Pressley, owner of Loosh Culinaire Fine Catering.
Pressley’s catering business is unique in that he runs it out of his home’s DHEC approved kitchen. The business, which Pressley started about two years ago, specializes in fine cuisine and caters all types of events, such as cocktail parties, receptions, wine tastings, and private plated dinners.
“What I like best about what I do is that every party is a bit different and I have a different boss every time,” Pressley said, sliding a plate full of mussels into the butter–filled pan. “It’s a lot of work, but if you enjoy it, it’s no big deal,” he added.
Pressley looked up at me a moment and said, “If you were wanting to take a picture, now would be a good time.” I had just enough time to get out my camera before Pressley poured white wine and cognac into the pan, shooting huge flames into the air.
When it came time to taste the steamed mussels, I was hesitant. I had never tried mussels before, and I already knew I didn’t like oysters (too slimy). But it would have been rude to refuse, so I took a bite. I was surprised to find the mussels were absolutely delicious with delicate, perfectly matched flavors.
Though a native of Columbia, Pressley has only been living here for the past five years. He attended college at Mercer University in Macon, GA, and has worked as the Executive Sous Chef at the Crown Plaza in Macon and has worked at the Woodlands Resort in Summerville, SC. Later, he studied at Le Cordon Bleu in London, where he received their highest distinction, their Grande Diplome.
With Pressley’s background and education, some people may wonder, why he didn’t move to a large city? Pressley’s answer to that is, “It was where I was from and where I wanted to be.”
Loading Comments