Does Too Much Sawce Catering do catering, and are they available on my date?

Yes, Too Much Sawce Catering is registered for catering and/or vending events on Roaming Hunger. In terms of availability, we don't manage their calendar. The best way to find out if they're available is to fill out your event information and see if they respond.

Is Too Much Sawce Catering available in my city?

Too Much Sawce Catering has a home base in Charlotte and surrounding areas. Keep in mind that for catering, they may add a travel fee if it's outside of their normal travel radius.

What type of food does Too Much Sawce Catering serve?

Too Much Sawce Catering serves the following cuisine types: Soul Food, Creole, Cajun, BBQ, Savory

What types of services (equipment) does Too Much Sawce Catering have?

Too Much Sawce Catering has the following types of services: Pop-Up, Full Service

Too Much Sawce Catering

Soul Food, Creole, Cajun, BBQ, Savory, Charlotte Food Trucks

Popup Catering, Full Service Catering

Charlotte, NC

3+ Years on Roaming Hunger

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SAWCE with a "W"

Joseph J. Graham and Garrett Simpson of Too Much Sawce Catering

Too Much Sawce Catering Menu

Appetizers

Seafood Dip

A multi-cheese dip mixed with lump crab, crab meat, and shrimp.

Guacamole (Contains Dairy)

Sweet & Sour Meatballs (Beef)

Ground beef meatballs covered in a sticky, sweet and tangy sauce.

Queso Rotel Dip w/ Italian Sausage, Beef, and/or Ground Turkey

Tequila-Lime Shrimp

Soups

Too Much Sawce Gumbo

A dark roux gumbo with shrimp, whitefish, crab meat, crab legs, smoked turkey, andouille sausage, Conecuh sausage, and chicken.

Poultry Gumbo

A dark roux based gumbo with smoked turkey, chicken, and chicken andouille sausage.

Seafood Gumbo

A dark roux based gumbo that includes whitefish, shrimp, crab legs, and crab meat.

Main

Jerk Chicken

A mix of a whole chicken that has been brined for 24 hours and marinated with jerk spice for an additional 24 hours. Then it is grilled to perfect to deliver some of the juiciest jerk chicken one has ever had.

Smoked Seafood Boil

A seafood Boil that includes snow crab legs, shrimp, andouille sausage, smoked turkey necks, corn, and new potatoes. It is drizzled with a lemon garlic butter sauce.

Creole Chicken

Savory, tomato-based chicken stew with chicken andouille sausage, onions, bell pepper, celery, and garlic.

Creole Shrimp

A savory, tomato based stew that includes shrimp, onions, bell peppers, celery, and garlic.

Sides

6 Cheese Mac 'n Cheese

A cheesy, delicious pan of mac with "at least" 6 types of cheeses in it.

TMS Southern Greens

A mix of collards and turnips with smoked turkey meat in them.

Smoked Zucchini & Squash Medley

Potato Salad

Grilled Asparagus

Garlic and Gouda Mashed Potatoes

Creamy mashed potatoes with smoked gouda cheese and roasted garlic mixed in them.

Pasta Salad w/ salami or ham

Bourbon BBQ Baked Beans

A sweet and savory side of baked beans with ground beef finished with a bourbon bbq sauce

Brunch

French Toast Casserole

A sweet, delicious breakfast casserole that doesn't even need syrup. It can be topped with blueberries, strawberries, raspberries, or all three. It's totally up to you!

Cedar Plank Smoked Salmon

Salmon Croquettes

Pan-fried salmon patties that melt in your mouth.

Smoked Thick Cut Bacon

Meet Joseph J. Graham and Garrett Simpson

Where did you learn to cook?

When I was younger, I used to tell people eating was a hobby for me. lol I ALWAYS wanted seconds. Luckily for me, my parents and a lot of my family, are extremely good at cooking. My dad and uncle bbqed and fried fish almost weekly. My mom and her siblings grew up eating home cooked meals more than going out to eat, so she naturally cooked a lot for my brother and me too. I'm very observant with almost everything, so I'd always watch how food was prepared whenever somebody was preparing it. If my dad, uncles, and their buddies were having beers while grilling, they'd tell me to watch the grill and make sure nothing burned while they were enjoying fellowshipping with each other. Clearly I had no clue what I was doing as an adolescent, but I knew what burnt food looked like. I also knew I did not want to let them down, so I did my best to make sure I could find the happy medium between uncooked and burnt. Over the years, I perfected my craft. I was the person who grilled the hot dogs and burgers for my buddies in high school. The same followed suit in undergrad. While in college, my fraternity (Omega Psi Phi Incorporated) was (and still is) internationally known for throwing some of the best tailgates/parties and grilling the best chicken. My brother, best friend, and I also lived together my senior year in college, and we threw house parties frequently. If people went out to the bars/clubs, they knew they could always come to our spot for after late-night/after-party libations and good eats. When I moved to Denver/Boulder, I continued cooking, and I started venturing out from just BBQ. 17 years later, here I am doing it full time and loving every bit of it!

Why did you decide to start your business?

I knew people loved my cooking for years, but I had a solid career in another field already that paid well. Over the years, I noticed I was always happy to get off work every day and dreading going back in the very next day. I ultimately decided I could not live the rest of my life like this. I talked to my frat brother about throwing a couple of pop-up parties, while I was living in Denver, and charging people instead of cooking for free like we usually did. Then BOOM.....Too Much Sawce Catering was born!

Who encouraged you the most to start your own business?

Many of my family and friends have been suggesting I open a restaurant/cook for a living since undergrad, but it was my wife who encouraged me to follow my passion the most. On numerous occasions, since we've been dating, she's stated how she'd rather I do what I love more than anything else. If it had not been for her encouragement and support, I'd probably still be working for federal government today.

Where did you learn to cook?

Why did you decide to start your business?

Who encouraged you the most to start your own business?

About Too Much Sawce Catering

Black Owned

When it comes to Alabama-style BBQ and Southern soul food, the sawce is boss. At Too Much Sawce Catering in Charlotte, NC, you'll get all those saucy flavors you're craving from seafood gumbo to jerk chicken to red beans 'n' rice with smoked turkey & andouille sausage. Have them over for a traditional, buffet style catering, or they'll readily pop up in any backyard or corporate venue you can imagine. Treat yourself to a personal chef's touch, and book Too Much Sawce Catering today!

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Too Much Sawce Catering Menu

What is your favorite dish on the menu?

Where did you learn to cook?

Why did you decide to start your business?

Who encouraged you the most to start your own business?

What's your favorite event that you've catered for?

What is your favorite dish on the menu?

Where did you learn to cook?

Why did you decide to start your business?

Who encouraged you the most to start your own business?

What's your favorite event that you've catered for?

What is your favorite dish on the menu?

About Too Much Sawce Catering