The Charleston, S.C., club’s ballroom welcomed 125 regional chefs and members of the American Culinary Federation as part of the organization’s Southeast Regional Conference.
The Daniel Island Club ballroom in Charleston, S.C., was the location of a special culinary event April 28, when 125 regional chefs and members of the American Culinary Federation (ACF) convened for a six-course dinner hosted by the Daniel Island Club’s Executive Chef Tyler Dudley.
The black-tie dinner was among the more elaborate events scheduled as part of the ACF’s four-day Southeast Regional Conference, held in Charleston for the first time in the organization’s 85-year history. The conference took place April 25-29.
The Daniel Island Club was chosen as the venue for its central location, beautiful scenery and reputation for outstanding cuisine. Dudley has been a member of the ACF since the beginning of his career and was instrumental in helping secure the club as the location for the prestigious event.
“It was an extreme honor to be chosen as the host site for the 2014 American Culinary Federation’s dinner. Hosting this was the highlight of my culinary career,” said Dudley. “I am so proud of our staff for pulling off such a seamless event.”
In addition to rave reviews for the food, the Daniel Island Club received high praise for its service and staff. The six course dinner was served with wine pairings for each course and included items like Smoked Salmon Mousse, Breast of Guinea Hen with Foie Gras, Domestic Lamb Sous Vide and more.
“Not since my meal at the James Beard House in New York had I savored as delectable and decadent a meal,” said ACF member and guest Vinny Verelli on his blog.
The event underscores the level of service and attention to detail that has become a signature of the Daniel Island Club, Charleston’s in-town country club. The club offers two private golf courses, resort-style swim, tennis and fitness facilities, and a grand clubhouse featuring dining opportunities and social events.
