Jul
13
2012

Summer Charleston Menu

We had our chefs come up with a fun seasonal summer menu to emphasize the delicious bounty of South Carolina ingredients. Enjoy with a refreshing gin and tonic!

Summer Charleston Menu

Firecracker Pimento Cheese on Fried Green Tomato with Bull’s Blood Micro Green Garnish

Fingerling Potato Salad with Benton’s Bacon Vinaigrette

Crab Cake Deviled Eggs Stuffed with Blue Crab

Cheerwine BBQ Braised Short Ribs

Grilled Corn Grit Cake with Charleston Shrimp and Heirloom Tomato Horseradish Salad

Jan
13
2012

5 Questions You May not Know to Ask Your Caterer

1. How many staff members can I expect to need at my event? 

The number of staff you need at your event will vary greatly depending on your venue, menu, style of service and the flow of your event. Be sure to ask your caterer how many staff members the style of event you’re looking for would need to be a success!

2. What rentals are included in your price estimate? 

Different companies include different rentals in their basic food estimate. When working with Duvall, your menu price will include all cooking and serving equipment in addition to tray jacks, basic linens for service and more. It is important to understand what is included in your estimate in order to know what value you are getting.

3. Where is the food made? 

All catering companies have different processes and standards for preparing their food. Make sure to ask where the food for your event will be made. The capabilities will change based on the location of your event but knowing that as much food as possible is made on-site and fresh for your guests is important.

4. How long is your food open for? 

All catering companies keep their food stations open for varried amounts of time- is it by the hour? By quantity? The full length of your event? Be sure to follow-up on this question to ensure your vision is executed.

5. Does this company have the tools to execute your vision? 

Do you want a specialty food? Decor? A full-service company? A food-only company? What kind of experience do they have in doing the type of event you’re looking for? Make sure to know what your vision is before you pick up the phone so you know what to ask for.

Jan
28
2011

Get on the Bus

On Thursday, January 27th, the U.S. Transportation Secretary toured Proterra Inc., a Greenville, SC company  that manufactures battery-powered, fast-charging transit buses – and Duvall was there.

In line with Duvall’s efforts to be green and produce sustainable events, Duvall provided the catering for the Transportation Secretary’s visit. Duvall is proud to be a part of Greenville”s efforts to to make the city a more sustainable place to live and work

Jun
18
2010

Duvall Client Appreciation Party on the Carolina Girl Yacht

On June 9, 2010 Duvall celebrated another year of business by throwing a party in honor of those who made it possible…the clients! Guests enjoyed drinks and Chef Mark’s edible creations aboard the Carolina Girl Yacht. Check out more pictures here!

Dec
21
2009

Schaefer-Brewer Wedding

As anticipated,  Duvall’s own Event Coordinator, Alicia Schaefer’s wedding was one to remember!  We have always been supporters of the ‘backyard wedding’, but are even more so after such a successful event.  Congratulations Alicia and Dallas!

Nov
30
2009

Pork Steamship Round and Brining for the Hollidays

Ever wonder how restaurants are able to keep their pork chops tender when they always seem to dry out when you are using the grill in the backyard? Its not restaurant magic, its osmosis. Restaurants and caterers have long understood that a method called “brining” can keep your white meats moist, even when subjected to prolonged heat like on a grill or in an oven. Brining is the process of soaking meat in a spiced sugar/saline solution. When you do this the cells take on some of the solution, due to the curative powers of sugar and salt the walls of the cell are reinforced, and therefore you are meat is not only more hydrated but more resistant to the degenerative effects of heat. So when you are trying to figure out how to not dehydrate that turkey or ham for the holidays remember, brining overnight will make your main dish highly delectable and it will have your relatives wondering what magical culinary powers you possess that grandma could never attain.

All Natural Steamship Round of Pork with Rosemary Dijon Cream Sauce Serves 10
1 Niman Ranch Steamship Round of Pork
OR
1 Crown Roast of Pork or Boneless Pork Loin
1 batch Pork Brine
2 quarts Rosemary Dijon Cream Sauce

Make Pork Brine 2 days before
The day before cooking brine pork for 24 hours covered in refrigerator
Take pork out of brine and let dry in refrigerator for 2 hours
Preheat oven to 350 degrees
Place pork in roasting pan and roast uncovered for 23 minutes per pound so internal temp reaches if 150 degrees.
Let rest for 20 minutes
Carve and serve.

Rosemary Dijon Cream Sauce Serves 10
1 Shallot, minced
1 ounce White Wine
1 quart Heavy Cream
1 sprig fresh Rosemary, chopped
1 tablespoon Dijon Mustard
1 teaspoon Butter
Salt and White Pepper to taste

In a non- reactive sauce pan, add butter and shallots on medium heat
Sauté until translucent.
Deglaze with white wine and reduce by one half.
Add heavy cream and reduce by one third.
Add chopped rosemary and Dijon and reduce by one quarter.
Salt and pepper to taste.

Pork Brine Serves 15
0.6 gallon Water
1 cup Raw Ginger
½ cup Kosher Salt
3 tablespoons Fennel Seeds
0.6 bunches fresh Thyme
3 tablespoons whole Black Peppercorns
1.5 tablespoons Crushed Red Pepper

Mix all ingredients in a stock pot and bring to a boil for 5 minutes
Cool overnight.