It’s Mother’s Day weekend and we’ve all got someone in mind to celebrate. One of our favorite ways to show people we love them is some good ol’ home cookin’. Make your mom a breakfast and shower her with flowers and gifts this Mother’s Day. We think homemade strawberry (in season!) scones will do the trick. Check out this recipe below from Ina Garten and thanks to all the moms out there!

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour
• 2 tablespoons sugar, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, lightly beaten
• 1 cup cold heavy cream
• 3/4 cup small-diced local strawberries
• 1 egg beaten with 2 tablespoons water or milk, for egg wash

Directions

Duvall has been working with Grow Food Carolina to source the freshest produce for our events. These beautiful patty pan squash were cut off the vine this morning and delivered to our kitchen this afternoon. They’ll be sizzling in the pan in a few hours and on a dinner plate tonight.

Summer squash are in full bloom in Charleston and when we’re dealing with the freshest local ingredients, we like to make sure the flavor shines. Tonight, we’ll be serving sauteed local summer squash with roasted spring onion, shaved garlic and extra virgin olive oil.

5-minute Charleston Summer Squash

Cut squash into bite-size pieces.

Heat pan to medium-high heat with 2tsp olive oil.

Quickly sautee onion until translucent, add garlic a minute or two later. Let cook for another minute. Add squash- toss and let sautee for 2-3 more minutes. Remove from heat and finish with course sea salt and enjoy!

According to Grow Food’s website, ”GrowFood Carolina’s mission is to help link local farmers to local and regional markets by providing adequate infrastructure and coordination so that fresh produce can move seamlessly from local farmers’ land to consumers’ hands.”

Check out Grow Food’s website for other local vendors supporting the “from land to hand” movement!

Name? Matthew Kyle Greene – 27 years old.

Background? I graduated in 2005 with an associate’s degree in occupational studies from The Culinary Institute of America.

Why Charleston? I spent the beginning of my career moving throughout the country.  I honed my craft by working in a variety of restaurants & hotels and living in cities such as Chicago, Charlotte NC, New York, DC, and Kalamazoo Michigan.

“When I came to Charleston to visit and to see if it would be a place I would like to live I knew it was be a perfect fit.  Charleston has an amazing food scene with an emphasis on local and sustainable ingredients.  The southern hospitality and the gorgeous coastal beaches were just an added bonus.”

 

What sets Duvall apart? First and foremost the people. The employees that work for this company are dedicated to service and exceeding our client’s expectations.  The second is how we can take a venue like an open field at a plantation, or an empty warehouse and turn it into a catering masterpiece with our elegant décor and first class menus.

“This company takes big city expectations and brings them to the relaxed feel of Charleston.”   

What projects will you undertake? Continuing to customize menus for clients with the freshest and best products I can source.  I also have plans to have a chef’s garden. This can be challenging for a catering company but I hope to be completely sustainable with all of our herbs by the end of the year.

Favorite food memory?  Sunday dinner with my family.  My mother would almost always have a pot of marinara cooking on the stove all morning.  By mid afternoon the aroma of tomatoes, onions, and garlic had filled the house.  Dinner was early and often included an array of authentic Italian dishes such as eggplant parmesan, braised meat balls, and mom’s lavish antipasto spread.

Favorite meal to cook at home? Potato gnocchi.  There is something to be said about taking simple raw ingredients and working them with your hands to create a light and fluffy dumpling.  I love that I can use the gnocchi in a variety if dishes no matter the season.

Why you wanted to be an event coordinator:

I have always loved the concept of bringing people together over delicious food, beautiful flowers and candlelight, great music and an inviting atmosphere. Hosting is second nature to me and I love nothing more than seeing a flawless event pulled together, whether a wedding or family celebration, corporate affair, etc. This is the only career I have ever had and I can’t imagine doing anything different!

What brought you to Charleston?

I have always loved the coast and of course have been a huge fan of Charleston my whole life. I think that the  southern culture, history and beauty of the city, combined with local sustainability and farm to table food efforts, make for the perfect backdrop for events and therefor set the stage for me to continue my path in the event industry. Charleston is an incredible destination location for events and was a natural fit for my personality. So here I am!

Favorite thing about Charleston so far?

Hands down the scenery! Those that have lived here for a long time I am sure are used to the surroundings, but every time I smell the sea air, get a glimpse of the harbor or drive by a historical home or venue downtown, I am overwhelmed with excitement that I actually live here and am not just on vacation!

Favorite event you’ve planned and why?

I would have to say my best friend’s wedding in Georgia last Fall. She and I have been friends since kindergarten, so I had a very clear picture of what she envisioned for her wedding. We share very similar, if not exact, tastes and style, so I almost felt as if I was picking out the menu and flowers for my own wedding. The whole day was perfect and totally surpassed my expectations and of course the bride’s in every way. Planning an event for someone so close to you is very gratifying and special.

Favorite food?

This is probably one of the hardest questions to answer. I would have to say seared tuna. It is in many of my favorite dishes whether it be tar-tar, sushi, salads, ceviche, etc.  I also cook with it a lot and one of my best dishes is seared tuna with soy, ginger and avocado.

Best thing you’ve learned about Duvall:

The food is amazing! Before coming on board, I of course expected the food to be great based on Duvall’s reputation and experience, but having now been involved in some tastings and events firsthand, I am blown away by the quality, flavor, and perfectly prepared cuisine.

One food item you would put on your wedding menu:

A Southern antipasto station with butterbean hummus, cured meats, local cheese & honey, and of course freshly baked bread.

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

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.