As spring wedding season begins its bloom, we want to take a chance to highlight some of our favorite wedding venues in Charleston. The Cotton Dock at Boone Hall has long been a favorite for locals and non-locals alike. Its rustic chic ambiance is accentuated by the beautifully kept grounds at Boone Hall Plantation. This location is ideal for brides seeking an outdoor space with lots of existing character. Its simple charm is the perfect backdrop for wedding day pictures.
Duvall can help you create a menu to complement this classically Southern venue. Here is a quick glimpse at the menu from Bryn and Alan’s gorgeous wedding at the Cotton Dock. Catering & Event Design by Duvall Events.
Traditional Southern Style Deviled Egg
Petite Herb Biscuits with White Cheddar Pimento Cheese and Pickled Okra Relish
Charleston She Crab Soup with Sherry
Mixed Green Salad with Crumbled Goat Cheese, Candied Pecans, Pickled Grapes & Champagne Vinaigrette
Third Course (1 of 3 choices)
Pan Seared Seasonal Catch with Lemon Herb Buerre Blanc, Pecorino & Chive Local White Stone Ground Geechie Boy Grits & Lemon Olive Oil Roasted Asparagus
Seared Duck Breast with Fig Gastrique, Parmesan Farrotto (farro risotto) & Caramelized Brussells Sprouts
Parmesan Farrotto with Caramelized Brussells Sprouts & Lemon Olive Oil Roasted Asparagus
Lemon Sorbet with Raspberry Coulis & Fresh Mint
Our dear friends over at A Lowcountry Wedding featured this Magnolia Plantation beauty this week. We had a blast catering this fabulous Charleston wedding!
We love the luxurious and soft pink and white wintry floral accents.
Mixed Baby Greens with Apples, Bleu Cheese, Candied Pecans and Herb Vinaigrette
Grilled Filet Mignon with Pinot Noir Demi-Glace, Parmesan Grit Cake, and Haricot Verts tossed in herb butter
Pan Seared Salmon, Lemon-herb Beurre Blanc, Parmesan Grit Cake, and Haricot Verts tossed in herb butter
Mini-Sweets Plantation Display
Bite Size Southern Inspired Desserts to Include Mini Pecan Pies, Bourbon Pralines, Banana Pudding, Red Velvet Cupcakes and Sweet Potato Cheesecake
Thanks to our other fabulous vendors for making it all happen!
Photographer: Priscilla Thomas Photography // Event Planner: Duvall Events // Caterer: Duvall Catering Equipment Rentals: EVENT DRS // DJ: Lee Edwards Entertainment // Makeup Artist: Pamela Lesch Makeup
We’ve been busy chatting away with all of our newly engaged brides over the past two weeks – what a fabulous start to 2014!
We kicked it off by being Wedding Wire Rated for the 2013 Bride’s Choice Awards, earning us our third year of consecutive Wedding Wire badges and a bouquet of happy brides giving us great reviews (click on our badge to check some out!)!
We spent some great time at The Charleston Bridal Show this weekend – chatting with new brides about their fabulous wedding plans – check out our booth set-up with mini cucpakes and Southern classics like Charleston pickled shrimp & our famous white cheddar pimento cheese!
With Holiday parties in full swing, take some time to greet your guests with a creative specialty cocktail to set the festive mood. We’ve posted a few of our favorites below!
Pear & Sparkling Cider Cocktail
- 2 cups chilled pear nectar
- 2 cups apple cider
- 2 cups Sparkling Wine
- 4 ounces bourbon whiskey (we used Knob Creek)
- 1 pear, unpeeled and cored cut into thin slices lengthwise
- 2/3 cup sugar, 1/3 cup cinnamon mixed for rimming
- Combine all ingredients in a blender and blend until smooth and frothy.
- Rim chilled martini glasses with graham cracker crumbs.
- Pour mixture into glasses and top with a sprinkle of cinnamon
- 16 ounces fresh cranberries, washed and dried
- 1 cup sugar
- 1 cup water
- 20 fresh mint leaves
- 4 tablespoons freshly squeezed lime juice
- 8 ounces rum
- 12-14 ounces club soda
- 4 tall glasses
- In a saucepot over medium heat add the cranberries, sugar and the water. Bring them a boil, then reduce to a low simmer and cook for about 10 minutes to create a syrup. Just before the cranberries start to burst, remove from the heat and allow to cool completely. Add the cooled cranberries to a strainer and mash to extract the syrup.
- To assemble the mojito, add about 5 fresh mint leaves, 1 tablespoon of the fresh lime juice and with a muddler or the back of a wooden spoon mash the mint. Add the ice, about 4 ounces of the cranberry syrup and 2 ounces of rum to each glass. Top off with club soda and garnish with fresh cranberries and mint. Serve immediately.
1.5 oz. spice-infused Sobieski vodka (see recipe below)
1/2 oz. premium white crème de menthe
2 1/2 oz. pear nectar
1/2 oz. fresh lemon juice
5 sage leaves
1/2 oz. black currant syrup
Muddle sage leaves in mixing tin. Add all ingredients and shake hard for 10 seconds. Strain into a beautiful cocktail glass or Champagne flute. Slowly pour currant syrup through the middle of the drink. It will settle at the bottom. Garnish with fresh sage leaves and pear slices.
Spice-infused Sobieski vodka
8 oz. Sobieski vodka, room temperature
1 chai tea bag
5 black peppercorns, cracked
Put all ingredients into an airtight plastic container. Allow to infuse for 1-2 hours or until desired level of spice is reached. Will yield enough for five cocktails.
Warm Hazelnut Toddy
1 1/2 ounces Frangelico
1/2 cup hot water
2 tablespoons lightly whipped heavy cream
In a mug, stir together the Frangelico and hot water. Spoon the whipped cream over the top before serving.
Check out a snap shot of our feature with The Lee Bros. in this month’s Charleston Weddings Magazine.
Call us to book everyone’s favorite hometown brothers to cater your next event!
The Lee Brothers, Adventures in Charleston, and Duvall came together for a short and sweet cocktail party this week. Matt & Ted Lee joined the guests and chatted about their Charleston inspired recipes found in their cookbooks.
Guests enjoyed a Pousse-Rapière cocktail, a drink from their second book Simple Fresh Southern, and hors d’oeuvres made with local ingredients.
Here’s a sneak peak at a few of our special event details headed out the door this weekend…after all, beauty is always found in the details, isn’t it?
Housemade Giardiniera (Italian Pickled Vegetables) for an event gift.
Assorted artisan lettuce bouquets sourced for served dinners.
Coral roses for beautiful bridal floral.
A stunning dahlia the size of a head!
Happy Fourth of July week y’all! We’re all savoring the delicious bounty of South Carolina’s Summer produce and thought we’d share these 57 amazing peach recipes from Southern Living for all of your summer entertaining! Check out the recipe for Carolina Peach Sangria below!
- 1 (750-milliliter) bottle rosé wine
- 3/4 cup vodka*
- 1/2 cup peach nectar
- 6 tablespoons thawed frozen lemonade concentrate
- 2 tablespoons sugar
- 1 pound ripe peaches, peeled and sliced
- 1 (6-oz.) package fresh raspberries**
- 2 cups club soda, chilled
1. Combine first 5 ingredients in a pitcher; stir until sugar is dissolved. Stir in peaches and raspberries. Cover and chill 8 hours.
2. Stir in chilled club soda just before serving.
*Peach-flavored vodka may be substituted. Omit peach nectar.
**1 cup frozen raspberries may be substituted.