Duvall Greenville took first place at the Chocolate Soiree, an annual benefit for The Children’s Museum. The winning dish from Duvall was a Cocoa Scallop Ceviche over a corn milk pana cotta, garnished with wild corn lettuce and roasted cocoa nib creme fraiche. Duvall Greenville Executive Chef Geoff Schauder took a cue from Aztec culture and how they used chocolate as a flavor enhancer rather than a flavor profile. This strategy of looking back to create an innovative dish, set the Duvall team apart from the rest to take the top prize.
This was the first time Duvall participated in the Chocolate Soiree. In the three categories: Savory, Sweet, and Display, Duvall Greenville took home 2 prizes. First place for Most Exquisite Taste, in the savory competition with a Cocoa Scallop Ceviche and Runner-Up in the Most Unique and Innovative Display category.
Duvall’s menu for the event consisted of:
Mexican Drinking Chocolate
The Winning Savory Dish: Cocoa Scallop Ceviche over a corn milk pana cotta, garnished with wild corn lettuce and roasted cocoa nib creme fraiche
Sweet: Thyme-honey White Chocolate Truffles
Congratulations to the Duvall Greenville team for their creativity and ability to look to the past to make delicious forward-thinking dishes!
Duvall Greenville Executive Chef, Geoff Schauder and Duvall Greenville Managing Partner Charlie Moore with the awards.