Photograph by: Monica Parkkenon
Glenn Sawicki and Robert Devlaminck
lenn Sawicki loves to see people enjoy Lunch is popular at both Saffron’s locations: on the
meals at Saffron’s, but he wants to make West End in the heart of downtown and the café
sure they know that the same culinary tucked inside the bustling Greenville Children’s
creations are also available for events large Museum. Out-of-the-ordinary salads, wraps,
and small through his catering business. soups and sandwiches please all palates, with
“We do breakfast, lunch, dinner, heavy hors favorites like turkey, pepper jack and caramelized
d’oeuvres – whatever people are looking for, from onions on homemade pretzel bread, fresh buckeye
barbecue to lobster,” Sawicki says. With 24 years cookies and addictive charbroiled Angus burgers.
31 Augusta Street
Greenville in the restaurant business and an education at When he isn’t working at one of his three
864.241.0401 the Culinary Institute of America in Hyde Park, businesses (two restaurants plus full-time
New York, Sawicki knows how to create delicious catering), Sawicki is an avid patron of the arts. He
menus for any event or budget. He can provide loves expanding his art collection and supporting
Café and Catering catering, including bartender, service staff and local theater, and serves on the board of directors
private chef, at area locations or host your event at with Centre Stage.
the café, with its pretty patio.
60 behind the counter | 2012