On the Menu provides news from the Charleston area’s culinary community, including new restaurants, new menu items and upcoming events, as well as details about local chefs. Submit your news using our online form.
Duvall Catering & Events has launched a meal preparation service, Table & Twine, as a new division of its catering business. The service provides a rotating schedule of partially prepared items to be finished at home.
Options include dinner entrees, breakfast items, appetizers, cocktail mixes, desserts, seasonal grilling packages, charcuterie boards and kids’ meals. Selections will stay fresh for three to five days, and most meals can be completed in 15 minutes. Duvall’s floral and decor division can also create seasonal bouquets and arrangements to add to orders.
Orders should be placed 48 hours in advance, for pickup or delivery on Tuesdays, Thursdays and Saturdays at the Duvall Event Center, at 2816 Azalea Drive in North Charleston.
The series will begin at 6:30 p.m. Sept. 1. Each class will focus on a specific culinary skill or technique led by a chef expert on the topic.
The first class will explore knife skills, led by Chef Lauren Furey. Xan McLaughlin, a longtime bartender and operating partner at The Park Cafe, will lead attendees through a cocktail class to pair with the meal, including a look at various garnish cuts.
Attendees will receive an email outlining ingredients and equipment needed prior to the class. Each class is open to the public and donation-based, with a suggested donation of $20.
Deep Water Vineyard on Wadmalaw Island won multiple awards at the third annual Palmetto Wine Competition. The competition included 68 entries of wine, mead and cider produced by 11 different wineries across the state.
Deep Water Vineyard won best estate wine and best muscadine for its Magnolia wine; bronze medals for its Blueberry Session mead, Sea Island Red and Creamsicle Session mead; silver medals for its Magnolia wine and Blueberry Session mead; and a gold medal for its Magnolia wine.s