In case you missed it, we had the lovely opportunity to chat with Charleston Magazine about our awesome new facility. We’re having all kinds of fun working with our new food truck family! Check out the article here. We’ve also got a brand new Charleston event space, The Kitchen, which we can rent out for more intimate gatherings and custom cooking demonstrations & classes. Call us for more info!
Thanksgiving week at Duvall means something a bit different than everyone else. While everyone is prepping their turkey and writing their extensive holiday shopping lists, we’re preparing for a weekend of beautiful balls at Hibernian Hall.
From the food to the floral and everything in between these private balls do not miss a detail. Peek at some of the photos below from this weekend’s events. We’re loving the lusciously feminine purple and white palate.
Last week we had the opportunity to transform a classic Charleston space into an elegant served dinner. The First Annual Inaugural Charleston Library Society Gala Dinner allowed us to get creative with the menu and play on the beautiful historic architecture with our decor. Dramatic silver candelabras from Event Drs. lined the tables with wreaths of fresh oranges and the glow of candles. Attendees said it was “the best event they had been to in Charleston” and said they had never had food like this before in the city- calling it “haute cuisine”. We had a blast getting creative with the menu and send a big shout out to our clients at the Library Society and amazing chefs Matt and Britney for coming up with this delectable menu.
First Course
Chilled Golden Tomato soup, Parmesan Crisp, Basil Oil, served in a mini Pilsner Glass
Second Course
Smoked Duck Confit tossed in Apple Gastrique, Brunoise of Tart Apple’ Seasonal Greens, Apple Cider Vinaigrette, Candy Cane Beet carpaccio, Crushed Toasted Hazelnuts
Third Course
Roasted Guinea Hen with Pomegranate-Orange Vincotto, Haricots Vert with Shaved Carrots and Blistered Cherry Tomatoes and Roasted Fingerling Potatoes Tossed in Olive Oil & Sea Salt
Fourth Course
Vanilla Pot de Creme with Fresh Berries and Chocolate Hazelnut Cake with Fresh Vanilla Cream and Chocolate Sauce
Last week Duvall hosted a dinner at the Presidential Sequoia Yacht in Washington D.C. Sous Chef Matt Grenne and Executive Pastry Chef Chip Plaistowe enjoyed shopping at fresh seafood markets and searching for organic and local produce to create the delicious seasonal menu below. Above all else, they loved being a part of the rich history of the Sequoia.
The Sequoia is a 104 foot yacht that has served presidents since Herbert Hoover. The yacht is a national historic landmark and home to some of America’s most interesting history.
The Sequoia’s website explains a bit of its history, “It was used during the Harding administration to enforce Prohibition; FDR and Eisenhower planned D-day; Truman decided to drop the bomb on Hiroshima; Kennedy celebrated his last (46th) birthday party; LBJ lobbied for civil rights legislation, and planned Vietnam War strategy; Nixon negotiated the first arms control treaty with the Soviet Union, and later decided to resign on board.”
Passed Hors D’oeuvres
Black Mission Fig Stuffed | Creamy Gorgonzola | Balsamic Glaze
Little Neck Clam Casino
First Course
Bacon Wrapped Country Style Pate | Duck | Pancetta | Pork | Chicken Liver | Quialuail Confit inlay | Frisee | Truffle Vinaigrette
Second Course
Lemon-Herb Ricotta Gnocchi | Bell Peppers | Corn | Andouille Sausage | Crawfish | Cream Broth
Third Course
Pan Seared Rockfish | Risotto Style Butternut Squash |Beurre Rouge
Fourth Course
Honey Crisp Apple Gallette | Cinnamon Cream | Apple Caramel
Charleston is now home to a new space at the North Charleston Coliseum, Convention and Performing Arts Center. The Montague Terrace will be a great venue for both intimate and extravagant gatherings- we look forward to working with our clients in the space. With a capacity for over 700 guests, the Montague terrace is a new state of the art facility with modern interiors, natural light and a great balcony overlooking a beautiful oak tree grove. We’re excited to see what the location has in store!
What do you think when you hear grass roots, natural, class and elegance? Boho Chic! Annie and Paul exchanged vows this past Sunday at the Boone Hall Cotton Dock, a fabulous natural and romantic setting, surrounded by family and friends. This was the perfect spot to capture their ideas and create this look dressed with fresh blooms, specialty dupioni and bengaline linens (provided by Destinctive Details, inc.), and grapevine wreaths. If it is true that a picture is worth a thousand words these photos tell the story of how we captured and incorporated all their ideas into creating their dream wedding… All photos taken by local photographer, Gene McKnight Photography.
On Thursday night April 23, Duvall catered the Kiawah Conservancy’s Bobcat Ball for the third year in a row! This year there were several new twists! This included partnering with the Sustainability Institute, offering a family style dinner for their 320 attendees, making the event as green and sustainable as possible, and having it all take place surrounded by nature in the parking lot of the property owner’s building, The Sandcastle.
Our green efforts started with our local and organic menu. Menu items included our Free Range Ashley Farms Chicken, McClellanville Crab, locally caught Mahi Mahi, and fresh Johns Island vegetables and fruits. We also offered locally brewed organic COAST Beer. For the event we use all biodegradable cups and containers to take home, used FSC green paper products, offered carpooling for all 30+ Duvall staff members and, of course, recycled.
Going green at the Bobcat Ball
The Kiawah Conservancy raised about $50,000 for the preservation of the natural balance of the flora and fauna on Kiawah Island. A new table competition was introduced this year called the “Hip to be Square” Challenge. Guests raised money for the conservancy one square foot at a time ($25/sq ft). Everyone exceeded expectations and the winning table was invited to a dinner hosted by the Conservancy’s Chairman and his wife at their home. The funds raised during this challenge go towards the Conservancy’s efforts of educating residents and visitors on how to best preserve and maintain the natural habitat of the island.
Congratulations on a successful event!
On Saturday, April 4, 2009, the Duvall team headed to Cypress Trees Plantation on Edisto Island to celebrate Nathan and Sabrina’s wedding. It was a nerve-racking week, especially with record-breaking rain levels two days before the event. All I could think of was disaster; a tented plantation wedding ruined by rain, mud and bugs!
Thankfully, the day of the wedding was a perfect spring day - 80° and not a cloud in the sky.
From start to finish, the wedding was perfect! Thank You Jennifer Bearden Photography for capturing this celebration!
by: Caroline Heuring, Sales Assistant at Duvall Catering & Event Design
Winners of the Charleston Convention & Visitors Bureau Charleston Wedding Giveaway, and former Survivor: China castmates, Jaime Dugan and Erik Huffman, married Saturday, April 4th, at the Wild Dunes Resort.The rehearsal dinner was held Friday evening at the Middleton Place Plantation , and Duvall Catering & Event Design had the pleasure of providing the décor and catering for the event.
Duvall created a rustic theme for the dinner. One element in particular that made the event feel truly rustic was Elizabeth Porcher Jones’ calligraphy. Her hand-written menu and welcome sign that she wrote on recycled chalkboards was a great décor detail.
Local invitation designer, Kelli Hall of Carte Blanche Invitations, teamed up with our Design Director, Jacqueline Lawrence, to create custom favors and place cards for last Friday’s CVB Wedding Giveaway rehearsal dinner.
For more information on Elizabeth’s fine calligraphy and illustration email her at elizporcher@gmail.com.
Tomme Hilton, a talented Charleston photographer, took some fabulous shots of our rustic rehearsal dinner. Check out Tomme’s photos at TommeHiltonGallery.com.
Favors included small jars of local honey from the “honey man” Robert Biggerstaff of Johns Island (843.766.8259) and local loose leaf tea from the Charleston Tea Plantation. Using local vendors is a great way to “green” your next event. Check them out!
by: Alicia Schaefer, Event Coordinator at Duvall Catering & Event Design
