Daniel Island Club hosts ACF dinner

  • Thursday, May 22, 2014

One of six courses: Domestic Lamb Sous Vide with a Merlot Demi, Smoked Yukon Potato Au Gratin and Lavender Heirloom Carrot. THE CONNELLYS PHOTOGRAPHY

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The Daniel Island Club ballroom was the location of a special culinary event on Monday, April 28, when 125 regional chefs and members of the American Culinary Federation (ACF) convened for a six-course dinner hosted by the 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 Daniel Island Club was chosen as the venue for its location, beautiful scenery and, of course, its reputation for outstanding cuisine. Chef Tyler 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 Academy of Chefs 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,” he added. In addition to rave reviews for the food, the 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.

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