Duvall Catering & Event Design teamed up with Bacardi USA and the South Carolina Aquarium to host the 5th Annual Mojito Challenge benefitting the Lowcountry Special Olympics . Congratulations to Coast Bar and Grill for claiming the prize – 3rd year in a row – for their pop rocks and dragonberry concoction! Check out the photos on Charleston Picture Company
3 quarts of fresh local berries, any mixture!
8 ounces of sugar (2 ounces if using splenda)
3 ounces of water
1.5 loaves of stale bread
Line a 3 quart bowl with the stale bread, and reserve some for closing the top! Make sure to remove the crust.
Heat the berries with the sugar and the water in a small saucepan. Bring the mixture to a light simmer, and simmer for 3-5 minutes.
Pour the berry mixture into a colander to drain. Do not be temped to stir! Let drain for five minutes, save the drained juice!
Pour the berry mixture into the bread lined bowl close the top with the reserved bread.
Cover the pudding with a plate and press it down with a brick or something heavy.
Let sit over night to absorb the berry liquid.
Enjoy with a lightly sweetened cream, and the rest of the reserved juice.
Going green is a lot easier than people think. In partnership with the Charleston CVB, Duvall produced one of the first all green Charleston events for Jamie and Erik Huffman’s rehearsal dinner at Middleton Place. With the support of many local vendors, plants, lighting, paper materials and furniture were all repurposed, recycled or reused.