Graham Ervin serves as director of private event sales for The Cedar Room in the Cigar Factory and The Riley Park Club at the Riverdogs Ballpark. Both venues are operated by Mercantile and Mash, which is owned by The Indigo Road Restaurant Group. Graham has been with the company since November 2015.

Previously, she held marketing and special event positions at The Reynolds Group Inc., the Charleston School of Law, the South Carolina Aquarium and the Charleston Wine + Food Festival. On occasion, she teaches as an adjunct professor in the College of Charleston’s Department of Hospitality and Tourism Management.

Graham earned a bachelor’s degree from the College of Charleston in communication in 2005 and a master’s degree from The University of Georgia in journalism and mass communication with a concentration in public relations in 2011.

In her free time, Graham enjoys training and competing as a NPC Figure Athlete (bodybuilder). She has placed top 3 in 8 state competitions, won the Overall Figure Champion title in the 2015 SC Upstate Classic, and has been nationally qualified six times.

Renee Bawden currently serves as the Senior Catering Services Manager of The Cedar Room. Originally from Victorville, C.A., Renee moved to Las Vegas at the young age of 18, where she discovered her passion for the special events world. In April of 2017, Renee gave up the West Coast sunshine for a Lowcountry lifestyle, relocating with her husband, Brandon, and two cats, Bailey and Guinness. The pair and their pets quickly fell in love with the southern way of life.

Prior to The Cedar Room, Renee worked for Wynn Las Vegas for nearly 8 years, assisting with everything from private events to city wide conventions and becoming refined in the art of event planning. Renee joined The Indigo Road Hospitality Group in 2017 as Catering Services Manager of Mercantile & Mash before becoming part of The Cedar Room team in 2019.

When she’s not organizing the catering for elaborate events, you can find Renee cooking, fishing, and enjoying an ice-cold beverage. With her ability to thrive in fast-paced environments and her willingness to go the extra mile to exceed guest expectations, Renee is an essential member of The Cedar Room team.

Tim brings passion and precision to the kitchens of Mercantile and Mash, leading the Lowcountry’s newest food emporium and American whiskey and beer bar. A native Minnesotan, Tim started his culinary career in 2005 after graduating from the College of Coastal Georgia, where he was accredited by the American Culinary Federation. Since his graduation, he has acquired years of experience working for a handful of Forbes Five Star rated Hotels and Restaurants. Most recently, Morton worked as executive sous chef at The Umstead Hotel and Spa in Raleigh under the leadership of Steven Greene and previously Scott Crawford. Prior to that, he spent time as chef tournant of Chicago’s famed Alinea restaurant.

Beyond his learned skill set, Morton believes in the art of seasonal cooking, highlighting local ingredients at their peak. With his versatile background being mentored by some of the most notable chefs, he carries unique insights on a number of concepts and volumes that he uses to feature produce from surrounding farms.

As a complement to his expertise, Tim also has a passion for traveling and specifically exploring new places, practices and insights he can bring home to the Mercantile kitchen. When roving the mountains specifically, you can find him on skis tearing up the slopes equally as smoothly as he runs his kitchen.