Posted by Meaghan Cody
A couple of months ago we were introduced to Enjolik at Thursday Therapy and immediately knew she was something worth sharing. She is the owner of Low Country Quisine, a catering company in Dallas that is southern food at it’s finest.
We had the chance to ask Enjolik a couple of questions about her business and some of the things that inspire her. Hopefully you enjoy her as much as we do!
How did you get started in the Catering business, and specifically with weddings?
As a small child I spent my summers in Charleston, SC with my grandparent who cooked all three meals every single day without fail! So my love for food came at an early age, I’d say around 4 or 5! Since my mom never learned to cook, I took on the role of cook for my family. Around 2007 I realized that people were always asking me to cook for parties and events. At that point it literally came to me in the middle of the night; I could combine my passion for food and entertaining with my background in sales & marketing. I thought about my fondest memories of food and I kept going back to the food I ate with my grandparents, Low Country food. Hence the name Low Country Quisine by Jolie’ Ramize. My business started in 2007 as a part-time venture and at that point I didn’t take on any bridal clients because I felt that weddings were events that would require full-time attention. In 2009, we prepared to take the business full-time and we catered our 1st wedding for 150 guests and the rest is history! I love working with brides and their families. After all, the food is one of the most important elements of that special day.
What is your typical day like as a Caterer on the day of the wedding, and also on a non-wedding day?
On a wedding day, our day usually begins very early. Normally around 5am. The most time consuming part of the day is coordinating all of the supplies we need to bring along to create beautiful visual that compliments the bride’s vision for the day. Presentation is very important to us. On a non-wedding day our day is pretty similar. We have the food preparation down to a science. It’s the details and decor of each event that we tend to spend time on because each event is unique.
What would you say makes your style or personality unique from other Caterer?
I think my personality is different from other caterers because I have a strong background in sales which makes it easier for me uncover my clients needs. When clients know that you’re taking care of the things that are important to them it makes for a great working relationship. The same is true when I work directly with wedding planners. It’s our goal to make their job easier. They trust that we’ll deliver what we’ve promised and then some!
What are some of your favorite dishes that you serve at events?
Our mini crab cakes are always a favorite, Alma’s Mac & Cheese, named after my grandmother,as well as our barbeque braised short ribs.
Favorite tips or advice for the bride and grooms to be?
When it comes to catering for your special day, I always advise my clients to take their time when confirming their guest counts. Food & beverage is one of the most, if not the most expensive line items for a wedding and you never want to over or under estimate.
When you aren’t working, what are some of your favorite things to do?
When I have down time, I like to spend time with my husband and daughter. I usually end up cooking for them or experimenting with new recipes. It’s hard for me to get away from food.
What are some of your favorite venues in the DFW area, and why?
I really love Studios 1019 located in the Design District. I think lofty, “warehousey-like” venues tend to be blank canvases that you can design to suit your needs. To me it’s all about creating a memorable and unique experience for you and your guests.
Enjolik just presented her new website this past weekend and we absolutely LOVE it! Check it our here.