Schaefer-Brewer Wedding

As anticipated,  Duvall’s own Event Coordinator, Alicia Schaefer’s wedding was one to remember!  We have always been supporters of the ‘backyard wedding’, but are even more so after such a successful event.  Congratulations Alicia and Dallas!

Eco-friendly Summer Centerpieces

Although it’s only December, May and June are on Duvall’s mind!  We love these unique centerpieces for summer parties found on MarthaStewart.com. Baby vegetables in modern containers and classic runners are a perfect way to display healthy food items.

Pork Steamship Round and Brining for the Hollidays

Ever wonder how restaurants are able to keep their pork chops tender when they always seem to dry out when you are using the grill in the backyard? Its not restaurant magic, its osmosis. Restaurants and caterers have long understood that a method called “brining” can keep your white meats moist, even when subjected to prolonged heat like on a grill or in an oven. Brining is the process of soaking meat in a spiced sugar/saline solution. When you do this the cells take on some of the solution, due to the curative powers of sugar and salt the walls of the cell are reinforced, and therefore you are meat is not only more hydrated but more resistant to the degenerative effects of heat. So when you are trying to figure out how to not dehydrate that turkey or ham for the holidays remember, brining overnight will make your main dish highly delectable and it will have your relatives wondering what magical culinary powers you possess that grandma could never attain.

All Natural Steamship Round of Pork with Rosemary Dijon Cream Sauce Serves 10
1 Niman Ranch Steamship Round of Pork
OR
1 Crown Roast of Pork or Boneless Pork Loin
1 batch Pork Brine
2 quarts Rosemary Dijon Cream Sauce

Make Pork Brine 2 days before
The day before cooking brine pork for 24 hours covered in refrigerator
Take pork out of brine and let dry in refrigerator for 2 hours
Preheat oven to 350 degrees
Place pork in roasting pan and roast uncovered for 23 minutes per pound so internal temp reaches if 150 degrees.
Let rest for 20 minutes
Carve and serve.

Rosemary Dijon Cream Sauce Serves 10
1 Shallot, minced
1 ounce White Wine
1 quart Heavy Cream
1 sprig fresh Rosemary, chopped
1 tablespoon Dijon Mustard
1 teaspoon Butter
Salt and White Pepper to taste

In a non- reactive sauce pan, add butter and shallots on medium heat
Sauté until translucent.
Deglaze with white wine and reduce by one half.
Add heavy cream and reduce by one third.
Add chopped rosemary and Dijon and reduce by one quarter.
Salt and pepper to taste.

Pork Brine Serves 15
0.6 gallon Water
1 cup Raw Ginger
½ cup Kosher Salt
3 tablespoons Fennel Seeds
0.6 bunches fresh Thyme
3 tablespoons whole Black Peppercorns
1.5 tablespoons Crushed Red Pepper

Mix all ingredients in a stock pot and bring to a boil for 5 minutes
Cool overnight.

Duvall welcomes CHAT

Duvall is looking forward to hosting the College of Charleston’s Hospitality and Tourism club, CHAT, this afternoon.  Members will tour our facility and have an open Q&A session with members of all Duvall departments.

The purpose of CHAT is to provide an arena for the intellectual and experiential growth of our members who are interested in the hospitality and tourism industry.

Paella Party

Need a reason to turn an occasion into a celebration?  Throw a Paella Party in your backyard. Paella is the national dish of Spain and is a staple party dish throught the country. Three widely known types of this saffron scented short grained rice dish are Valencian Paella, Seafood Paella, and Mixed Paella. The joy in a Paella Party is that you can throw one with little more than a big fire, big pan and a big group of friends to eat this delectible dish. If you are looking for a casual event atmosphere, like an Oyster Roast, give a Paella Party a try!  Check out this recipe for paella and fun @ Joy is Cooking, one of our favorite foodie blogs.

Bissell Awards Sandra Day O’Connor with Duvall’s Help

On September 30th, Duvall Catering and Event Design had the privilege of catering the SC and NC Women Lawyers Association Bissell Award Reception.  Attendees traveled from North Carolina and DC to honor Sandra Day O’Connor’s achievements. Duvall is proud to have been a part of such a prestigious and worthy ceremony.

Thank You SCWLA!

Reducing Carbs – What do you think?

This months Catersource Magainze features an article on reducing the carbohydrate in a typical passed hors d’oeuvres.  Rather than using a bread, potato or polenta base, Catersouce suggests using local, fresh vegetables such as a radish pictured below.

Duvall wants to konw what you think!  Vegetable or Carb for the passed hors d’oeuvre…

Chic, Orange and Teal from Style Me Pretty

Some bright inspiration from Style Me Pretty.  Love the idea!

Love Bites

Would you enjoy these late night passed sweets?

Strawberry Mousse Filled Strawberries with Fresh Mint

Trio of Coconut – Warm Coconut Pecan Spoonbread, Coconut Panna Cotta, Coconut Fiancier

Classic S’mores – Graham Cracker Crust, Chocolate Fondant, Marshmallow Cream

Then & Now

It’s such a surprise to look back at old event pictures and see how the trends have changed. In the last 30 years Duvall has had some major face lifts. We continue to serve traditional fruits, cheese and vegetables but our presentation styles have vastly changed. What used to be trendy like fluffy greenery and elevation, today is transformed with chic, modern and simple arrangements.