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, 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 for weddings, 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: 

Passed items: 

Sun Dried Tomato Beignet

Olive Oil Powder

Kumamoto Oysters 

Heirloom Melon Pearls | Shishito Chiffonade 

Napa Cabbage Duck Roll

Yuzu Dipping Sauce

Beef Tartare

Yukon Pave | Cured Egg Yolk 

Middle Eastern Lamb Kofta

Peri Peri Sauce 

Displayed items: 

Camembert Cheesecake

Rye Crust | Tomato Jam  

Smoked Diver Scallop

Fennel Compote | Olive Oil Toast 

Chive Mascarpone Crepe

Braised Short Rib & Local Chanterelle Mushroom Ragu

Port Reduction

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

Candied Jalapeno 

Chef Attended Levitation Station

Goat Cheese Agnolotti

Balsamic Beet Puree | Micro Beet Tops I Elephant Garlic Crisp

Photography: Stephen Atohi