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Monthly Archives: September 2009

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…

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Duvall Events has been hand selecting flowers, setting tables, sourcing locally, making delicious cuisine, crafting cocktails, setting lights, seamlessly designing, artfully entertaining, obsessively organizing and welcoming the magic of celebration since 1978.

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Duvall Catering & Events
2816 Azalea Drive
Charleston, SC 29405