When over 100 catering executives descend upon a happening food town like Charleston, South Carolina, you can rest assured that this historic city will never be the same. Here’s a look at some of the regional low country temptations that members of the Leading Caterers of America dined upon this past November, hosted by Duvall Events. —Kathleen Stoehr
Brown Butter Toasted Brioche with seared foie gras and local pickled blueberry jam
Butternut Squash Cannoli: butternut squash mousse, bacon lardon, and micro garnish
Fried Tator Tot Poutine with cheese curds, and crab pancetta gravy, served on edible spoons
Passion Pomegranate Elixer carefully layered and served with a celery straw
Soup service: Crab salad, chive, lemon and olive oil served with a rocks glass smoke dome and “doused” upon removal with tomato fennel aqua panna
Liquid nitrogen celery sorbet intermezzo
Tempura fried chicken with aerated waffle and bacon maple caviar
Dessert assortment from Puff ‘n Stuff Catering
Bagels & Schmear bar afternoon break
