Duvall is featured in the latest issue of Special Events Magazine for their article on new, exotic ingredients titled Food for Fetes, New to You. Chef Charlie created a new presentation of his purple potato vichyssoise using black garlic. Black garlic is created by fermenting whole cloves at a high temperature for one month and has a gummi bear like texture with a flavor similar to that of black licorice or balsamic vinegar.
Check it out! www.specialevents.com