Tuesday, December 28, 2010

A Holiday Party!!

So many holiday parties...so little time.

We used this client's dining room table to create a fabulous buffet spread. Here, you can see our famous Baked Brie en Croute with homemade Apple Pecan Caramel Sauce

Our caviar checkerboard is artfully crafted on top of cream cheese with boiled egg slices serving as whimsical playing pieces.

Melt in your mouth ham loin with a crunchy, sweet crust is always a holiday favorite.

Beautiful arrangements by Harkins, the Florist.

Juicy mandarin orange slices, creamy avocado cubes, crunchy pecans, and aromatic red onions accent this salad

Votive candles glimmer among the holiday berries and branches

Who's ready to go on their post-holiday diet?

Wednesday, December 15, 2010

Event: Station Reception

The station reception works well for  corporate events like this one we catered recently at the Grand Oaks Mansion inside the new Mardi Gras World on the Eastbank. It really is a magical venue and we'll be spotlighting it after the holidays. But for now, enjoy these pretty photos.

To us, catering is much more than just putting food on the table. And we think it shows.

Monday, December 6, 2010

Let The Holidays Begin!

The holidays are here! That means our season is in full swing. Our most recent party, a holiday soiree for the courts featured some of our most favorite and classic holiday menu items as well as new ones with new & interesting presentations

You can too drink your vegetables from a shot glass
with savory buttermilk ranch dressing

Be gone frilly toothpicks!
our infamous Marinated Grilled Filet of Tuna has never looked better with knotted bamboo skewers

Our mouthwatering tender Petit Rib Eye Bites served in a bread bowl

Delectable Crawfish & Gouda Bundles on transparent triangle plates

Bronze table decorations glitter in the candlelight

Happy Holidays!

Thursday, December 2, 2010

All in the preparation...

Today we are preparing our new little veggie shooters for their debut at an event tonight.

 all lined up and ready to go

stay tuned for more on tonight's event!

Tuesday, November 23, 2010

Happy Thanksgiving

Because we are firm believers that you eat with your eyes first, we're going to wish you a happy Thanksgiving with some beautiful food. 
Happy Eating!
& Happy Thanksgiving.

Wednesday, November 17, 2010


We had a tasting for one of our potential bride's yesterday.

Delectable Crawfish & Gouda Bundles

 Our Infamous Golden Brown Petit Crab Cakes

Creamy & Bubbly Potatoes Au Gratin

Stir Fry Veggies with Pine Nuts
(so fresh they steamed up the lens!)

Tangy Fried Green Tomatoes smothered with luscious Crawfish Ravigote

Melt in Your Mouth Grillades served over southern style grits

A preview of some new serving platters and decorations we recently acquired.
Stay tuned!

Wednesday, November 10, 2010

Event: Cocktail Reception

Monday November 1, 2010

This year's menu featured some of our most popular hand passed items:

Grilled Filet of Tuna
Sushi grade yellow fin tuna in our most coveted secret recipe of fresh squeezed fruit juices and seasonings
Marinated Petit Rib Eyes
Tender rib eye steaks in our own mixture of herbs, oils, and spices, flash fried on site
Gulf Shrimp with Sherry Sauce
Gulf shrimp fried to a golden brown and served with our velvety sherry cream sauce for dipping
Sesame Green Beans Tempura
Fresh green beans flash fried in sesame and beer tempura batter, served with soy sauce for dipping

as well as the client's favorite buffet and station menu items:
Baked Brie with Apple Pecan Sauce

Chilled Asparagus with Champagne Vinaigrette

Our towering and impressive Fruit Tree served with warmed chocolate fondue on the side for dipping

Our Isidore Salad, Catfish Pecan & Chicken Beauregard

French Pastries are always a favorite

Another success on the books!
We are looking forward to next year already.

Thursday, September 16, 2010

Beverage 101

 More and more people now a days are stocking their own bars for their parties. Unless you're throwing a major bash the only spirits you need to stock are vodka, rum, whiskey, wine and beer. A standard bar setup includes vodka, gin, rum, tequila, bourbon and brandy but if you're pinching for pennies, (and who isn't these days), our experience actually shows guests prefer fewer options. For mixers, cranberry juice,club soda, tonic water, coca-cola, and plenty of lemons. Fill a couple pitchers with a pre-made concoction like a rum punch or a seasonal signature cocktail. Don't forget tools like a corkscrew, shaker & strainer set, and a muddler. Other guides suggest you provide a shot glass for measuring but here in the "freepour capital of the world" we know that would just end up on the floor somewhere.

How much to buy:
The general rule of thumb is plan on two drinks per person for the first two hours, and one drink per person for each extra hour. Assume 40% drink beer, 30% sip liquor, and the other 30% drink wine. 

25 People
Beer: 60 bottles
Wine and champagne: 9 bottles
Hard liquor: 3 bottles
Mixers: 12 liters

50 People
Beer: 120 bottles
Wine and champagne: 18 bottles
Hard liquor: 6 bottles
Mixers: 24 liters

100 People
Beer: 240 bottles
Wine and champagne: 36 bottles
Hard liquor: 11 bottles
Mixers: 48 liters 

 You can trade in champagne for sparkling wine or try serving artisanal beers. They provide more bang for your buck with extra flavor and go great with party foods. If you can't afford the Grey Goose, try pouring your Stolichnaya in a funky bottle to disguise it. Everything tastes better when it's beautiful.  
Always make sure you take your guests and party type into consideration. You know your friends and family the best so it's probably a good idea to stock up on the beer for a Superbowl party, wine for an elegant dinner party, and liquor for your 80's dance party. Also if you are expecting lots of couples, make sure your pre-mixed drink will look cool in both sex's hands. Read: no pink panty martini's, please.

  Not everyone drinks! It's a great idea to have a few non-alcoholic options like mocktails, or fruit juices and sparkling waters. Don't forget a pitcher or two of water. Coffee couldn't be a bad idea at the end of the night, unless you want to play overnight host too. Cab company phone number's are always good to have.

Ice: 1 lb. per person.  

With these tips and a little creativity and forethought, you can have your best party ever! 
With our stellar food and service, of course!

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