Talk about a party!
This year we had the privilege to cater the 2019 WeddingPro Charleston Social. Duvall Catering & Events combined forces with one of our favorite venues, The Gibbes Museum, to celebrate The Knot and Wedding Wire last month. This 70s Boho inspired celebration, planned by Beautiful Bride Events, featured whimsical floral arrangements, funky furniture, signature cocktails, and of course a custom menu designed by yours truly.
After being greeted with a cocktail, guests could find displayed items for the taking on Ooh! Events Walker bookshelves. This display offered guests savory takes on some of our most favorite food items including cheesecake and crepes! Passed oysters, beef tartare, duck rolls, lamb kofta and sundried tomato beignets rounded out the hor d’oeuvre selections.
Guests wandered from inside the Gibbes Museum’s reception hall out to the tented sail cloth courtyard where the boho theme spilled out of the tent and into the garden. Basket lanterns, velvet couches, fun prints and muted florals were woven throughout the space. A bar, desserts, and a photo booth rounded out the outside lounge. We brought the finishing touch to the outdoor space with two chef attended action stations.
Our “Carolina Classic Station” featured pork belly glazed in Cheerwine with Geechie Boy Blue Grits, elderberry lemon gastrique and candied jalapeño. An upscale southern classic!
We were excited to debut our newest station, “The Levitation Station” offering floating cups of goat cheese agnolotti with balsamic beet puree, micro beet tops and elephant garlic crisp. Truly an “elevated” take on pasta perfection.
Inspired by these dishes? Add these custom items to your next event and start planning today!
Check out the night’s full menu below:
Sun Dried Tomato Beignet
Olive Oil Powder
Heirloom Melon Pearls | Shishito Chiffonade
Napa Cabbage Duck Roll
Yuzu Dipping Sauce
Yukon Pave | Cured Egg Yolk
Middle Eastern Lamb Kofta
Peri Peri Sauce
Rye Crust | Tomato Jam
Smoked Diver Scallop
Fennel Compote | Olive Oil Toast
Chive Mascarpone Crepe
Braised Short Rib & Local Chanterelle Mushroom Ragu
Grilled Local Shrimp
Asian Noodle Salad | Scallion Threads | Pomegranate Drizzle
Chef Attended Stations:
“Carolina Classic” Chef Attended Small Plate
Cheer Wine Glazed Pork Belly
Geechie Boy Blue Grits | Elderberry Lemon Gastrique
Chef Attended Levitation Station
Goat Cheese Agnolotti
Balsamic Beet Puree | Micro Beet Tops I Elephant Garlic Crisp
Photography: Stephen Atohi