Upstate International Salsa at Sunset
Saturday, July 8th
6:00 - 10:00 PM
Graham Plaza, Peace Center
Greenville Chamber Business After Hours Business Fair
Tuesday, July 11th
3:00 - 7:00 PM
Euphoria Greenville's Tapas 'n Tinis
Friday, July 14th
7:00 - 10:00 PM
Gateway House's Beautiful Music for Beautiful Minds
Friday, August 4th
7:00 - 11:00 PM
The Old Cigar Warehouse
Lynard Skynard at Heritage Park
Friday, September 8th
Heritage Park Amphitheatre
Euphoria Greenville Festival
Thursday, September 21st - Sunday, September 24th
Downtown Greenville, SC
Liquid Catering is proud to announce a new exclusivity contract with The Upper Room, a new event venue located at 7 College Street in Downtown Greenville.
WeddingWire has named Liquid Catering as a 2017 Couple’s Choice Award Winner for Catering in South Carolina.
High Spirits Hospitality, the parent company to Liquid Catering, has hired a new Human Resources Manager, Josh Williams.
Liquid Catering has named Arica Foley as its new Sales Manager.
Originally from the Washington D.C. area, Arica brings 15 years of hospitality industry experience. Prior to her current role, she worked as a Tasting Room Manager and later as a Wine Representative for a vineyard in Maryland. Additionally, Foley spent six years in the IT Industry, where she worked as a Contracts Assistant.
“Arica brings a several years’ worth of bartending and business experience to Liquid Catering,” said Tammy Johnson, Liquid Catering’s owner. “She will be a great addition to our team.”
Check out our Sales Manager, Lindsey Cunningham on WYFF4. She is featuring several delicious cocktails you can make for Valentine's Day!
Tammy talks to Myra Ruiz about some great cocktails to make for New Year's Eve!
Check out Lindsey making a Derby Cooler for the Greenville News!
Visit the whole story here.
The U.S. Small Business Administration has named Tammy Johnson, the owner of Liquid Catering and The Old Cigar Warehouse, the 2014 South Carolina Young Entrepreneur of the Year.
We love our town! Check out our featured article in Behind the Counter, page 50.
Special Thanks To: