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June 23, 2009
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 […]
June 17, 2009
Ingredients: 3 quarts of fresh local berries, any mixture! 8 ounces of sugar (2 ounces if using splenda) 3 ounces of water 1.5 loaves of stale bread Directions: Line a 3 quart bowl with the stale bread, and reserve some for closing the top! Make sure to remove the crust. […]
June 17, 2009
Going green is a lot easier than people think. In partnership with the Charleston CVB, Duvall produced one of the first all green Charleston events for Jamie and Erik Huffman’s rehearsal dinner at Middleton Place. With the support of many local vendors, plants, lighting, paper materials and furniture were all […]
May 5, 2009
On Thursday night April 23, Duvall Catering & Events 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 […]
April 8, 2009
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 & Events had the pleasure of […]
March 26, 2009
Problem: Companies are facing scrutiny from the public for hiring catering for business luncheons and cocktail hours. Pricey wining-and-dining business practices are quickly going out of style (especially during sensitive economic times). Our Solution: Go Green & Donate! By hosting eco-friendly corporate social functions and then donating green event materials […]
March 5, 2009
Red and Yellow Watermelon Salad with Kalamata Olives, Feta Cheese and Africa Blue Basil with Smoked Salt Servings: 4 Prep Time: 15 min. Ingredients: 1 C red seedless watermelon, ½” cubes 1 C yellow watermelon, ½” cubes 16 whole pitted kalamata olives, drained ¼ C crumbled feta cheese ¼ C […]
March 5, 2009
We are very excited to be sponsoring the 22nd annual MUSC Charity Ball for 2009! On Saturday, April 11th, 700 guests dressed in black tie will enter a transformed Omar Shrine Convention Center ready to enjoy an evening of dancing, eating and drinking from a fabulous menu put together by […]
February 19, 2009
Pickled Candy Cane Beets with White Truffle Whipped Goat Cheese, Shaved Fennel and Hawaiian Black Lava Salt Serves:12 Ingredients: Pickled beets 3 pounds baby candy cane beets (washed and scrubbed) 1 pint rice wine vinegar 1 pint water 2 1/2 cups granulated sugar 1 tablespoon kosher salt 1/4 small yellow onion (thinly sliced) 1/2 teaspoon mustard seed Black lava salt to taste Goat […]
November 30, 2018
Our next team spotlight features Ashlyn Moylan, our beloved Floral and Décor Department Manager. Her attention to detail and keen eye for style helps to bring her client’s vision to life! We are excited to share a little bit more about her as she celebrates her 6th year here at […]
December 19, 2018
Lauren Heath, our team feature this week, is one of our catering and event sales coordinators. Lauren’s sweet and adventurous personality is the perfect complement to her logical thought process. She began working at Duvall 6 years ago as an Event Manager, giving her a lot of experience in planning […]
February 28, 2019
Our next team spotlight features James Fox, our Operations Executive! James has been in the catering industry for 19 years. He served as the executive chef at our sister company, Best Impressions Catering for 14 years before moving down to Charleston to join the Duvall family in 2018! Catering has […]
March 25, 2019
Today we’re featuring Steve Wenger – our former owner and CEO of 27 years! With thousands of events, the addition of our floral and décor department and the expansion into a 30,000 square-foot facility; Steve took the company from good to great during his ownership. In March 1991, Steve purchased […]