Perhaps you're not familiar with her name, but Air Casebier is a prime veteran of the Charleston culinary scene. After attending Johnson & Wales, she worked with Mike Lata at FIG and was a sous chef at Southern favorite Husk. She recently finished a stint with the Tom Colicchio machine in New York and returned to the Lowcountry. Working long weeks finally took their toll, and Casebier knew she had to change. The ability to choose her own hours and clients was much more tempting than another job on the line in another restaurant kitchen — thus, Feast was born.
Feast is Casebier's new catering business based in Awendaw. She says the sense of community in Charleston brought her back. "It's incredible to see the support for grassroots, local businesses. It's just awesome."
During 2014, Casebier prepared meals for small events and then saw a greater need for sustainable, local product catering. Feast is growing due to that increased demand. Casebier now has a dedicated crew for larger parties and is constantly taking on new clients.
When asked how Feast differs from other caterers, Casebier says, "Everything I do is seasonally based. I won't serve strawberries in December — there are other companies that will do that. I think it's important to bring you ingredients that grow here locally. It will all be seasonal and farm-driven."