How to Select the Right Service Style for Your Event

A lot of planning goes into creating the perfect event, but your catering doesn’t have to be another stressful addition. With this quick guide we will simplify catering service styles and help you find the perfect fit. Here at Duvall Catering & Events, there are many options for service that set the tone for your… Continue reading How to Select the Right Service Style for Your Event

Duvall and the 2019 WeddingPro Charleston Social

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,… Continue reading Duvall and the 2019 WeddingPro Charleston Social

A Lowcountry Love Affair

We are excited to be at Magnolia Plantation and Gardens this Sunday, January 28th to participate in A Lowcountry Love Affair as a preferred vendor. A Lowcountry Love Affair is an afternoon of celebration. There will be four separate live wedding ceremonies, including an elopement, a 10 year, 25 year, and a 50 year wedding… Continue reading A Lowcountry Love Affair

Traditional Charleston Entertaining

Whether your Charleston obsession was first inspired by Southern Living magazine or a walk down King Street, you’re likely aware of the Holy City’s world-renowned hospitality. Charlestonians are also known for their ‘Joie De Vivre,’ a French phrase meaning the light hearted enjoyment of life. Paige Crone, founder of Charleston Protocol Y’all, Tanya Gurrieri, owner… Continue reading Traditional Charleston Entertaining

Christmas in July

There may be no sleigh bells ringing or chestnuts roasting over an open fire, but we’re still finding cause for celebration- it’s Christmas in July! Offices and holiday lovers around the country enjoy bringing the holiday season to the summertime and embracing the holiday spirit despite the hot temperatures. If celebrating Christmas in July isn’t… Continue reading Christmas in July

Hootie’s Homegrown Ale Release Party

Hootie & the Blowfish can now add a unique item to their list of accomplishments: being the inspiration for a new craft beer. Local Charleston brewery Palmetto Brewing Company has partnered up with Rock Brothers and Cigar City Brewing to create the ale. The band itself has also been energetically involved in the brewing process. Before its… Continue reading Hootie’s Homegrown Ale Release Party

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… Continue reading 5 Questions You May not Know to Ask Your Caterer

An Engagement to Remember…

One thing we love about our job is being a part of our clients’ most memorable days. We recently had the opportunity to play a hand in a clandestine proposal on the terrace at the South Carolina Aquarium. Here’s the story…. Meet Thomas and Laura    The evening went a little something like this…. Proposal … Continue reading An Engagement to Remember…

Duvall Charleston Catering on Presidential Yacht Sequoia

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… Continue reading Duvall Charleston Catering on Presidential Yacht Sequoia

Sample Holiday Menu, Winter 2010

Let Duvall cater this year’s holiday gathering. Below is a sample of the Duvall Holiday Menu: Displayed Hors d’oeuvres Roasted Vegetables Baked Brie en Croute with Macadamia Nuts & Pineapple Duck Confit Slider with Violet Mustard Petite Lump Crab Cakes with Cajun Caper Remoulade Buttermilk-Fried Quail Breast with Blackberry Port Drizzle Roasted Sweet Potatoes topped… Continue reading Sample Holiday Menu, Winter 2010