The Pleasant Places Cooking Team Feeds Over 1,000 in May
A Tradition of Good Food, Great People, and Stronger Partnerships
Every Friday in May, across the Lowcountry from downtown Charleston to Seabrook Island, the Pleasant Places “Cooking Team” has rolled up with trailers, tents, and tongs in hand—serving more than 1,000 meals to job sites, project teams, and long-time partners.
This is more than a company picnic. It’s a time-honored tradition, one that traces back decades. From construction sites to Friday night football tailgates, Pleasant Places has served tens of thousands of meals to clients, co-workers, trade partners, and extended families.
"This month started with Choate Construction at American Gardens to close out their Safety Week celebrations,” said Gilly Artigues, who helped in the effort. “We cooked at The Cooper Waterfront Hotel for BL Harbert; Line Street for Lifestyle Communities and then Seabrook for Balfour Beatty. There’s no better way to connect with the people we work alongside every day than by sharing a good meal.”
The team doesn’t cut corners. Palmer Artigues explained, “We use family recipes, passed down over the years, and mix them in with cookout staples—hot dogs, hamburgers, sausage and some beer chicken barbecue. Taking over this tradition means something. My Dad (Guy Artigues) always went all out. We’ve built multiple trailers with commercial-grade grills and fryers, tents, tables, chairs—the full setup. We take it seriously because it matters.”
For Marty Fosberry, Business Development, the Cooking Team is as much about culture as it is about food. “Our legacy clients know this tradition and love it. But with all the growth in our region, we’ve got a responsibility to bring new partners into it too. We win hearts and minds through their stomachs—and that’s not just a saying.”
And while the Cooking Team might be rooted in tradition, it’s also evolving. “Today, it’s often led by our estimating team,” said Patrick Savage, Director of Experience. “Getting on-site, spending time with project managers, and walking the job gives us and them a better understanding of the work—and of the relationships. That insight makes us better at what we do across the board.”
Where will the Pleasant Places Cooking Team show up next? Keep an eye out for the trailers. If you see smoke in the air and the smell of something great on the grill, there’s a good chance it’s them—serving up more than lunch.
