Tuesday, September 25, 2012

A Candlelit Southern Wedding | September 15th | New Orleans Wax Museum




Monday, September 17, 2012

Free Download: End of Summer Party Invitation

Summer is almost gone! Let us help you usher out the season with your own 
End of Summer Barbeque Bash!
We've made it so easy for you, just follow these three easy steps:

1.Check out our End of Summer Barbeque pintrest board for inspiration!

Then call and reserve your date with us!
We'll help you select your menu.

We've designed it especially for your end of summer party.
All you have to do is download, fill in the blanks, print and send.
It really is that easy. Call us today!
504.837.1075

Thursday, September 6, 2012

A Vintage New Orleans Wedding

This wedding is very near and dear to our hearts. Our own team member Greta, made a lovely bride as she married Jason at Mardi Gras World's Grand Oaks Mansion.  Greta combined her southern heritage with her love for DIY and added a touch of our beloved New Orleans to create this 
Vintage Southern DIY Wedding!
Hand Passed Hors D'Oeuvres
Passed By Butlers In Traditional French Waiter Uniforms

Grilled Fillet of Tuna
Fresh gulf yellow fin tuna, marinated in fresh squeezed fruit juices and char-grilled medium rare on site

Petite Crab Cakes Bearnaise
Local crab and aromatic vegetables, fried in a crunchy breadcrumb coating, and served with our savory BĂ©arnaise sauce for dipping

Marinated Petite Rib Eyes
Bite size tender rib eye steaks, marinated in oils and spices and sauteed on site in a hot buttered iron skillet

Sesame Green Beans Tempura
Fresh green beans, in a sesame and beer tempura, served with soy sauce for dipping

Pita Toast with Wild Mushrooms
Wild mushrooms, shallots, and fresh thyme in a wine and cream reduction, served on toasted pita wedges topped with fresh grated Parmesan and Manchego cheeses.
Cocktail Buffet Presentation
Artfully Arranged

Crawfish Ravigote with Mushrooms En Croustade
Earthy Shitake &white mushrooms with fresh crawfish tails in a velvety brandy cream sauce. Served with Gorgonzola encrusted french bread rounds for spooning. 

Baked Brie with Apple Pecan Sauce
Creamy Brie cheese wrapped in pastry and baked to a golden brown, smothered with apples and pecans in a brown sugar sauce.

Chilled Asparagus with Champagne Vinaigrette
Fresh bright asparagus steamed tender crisp, drizzled with a luscious and tangy champagne vinaigrette

Assorted Olive Display
A variety of assorted olives including Grabers, Black, Stuffed Green & Kalamatta

Raw Oyster Bar
Raw oysters, freshly shucked and presented in a pirogue of ice. With cocktail sauce, lemons, and the traditional condiments.

Soup & Salad Station
Served at the station by a uniformed chef

Isidore Salad
Ice cold iceberg, romaine and green leaf lettuces, with apples, pecans, Gorgonzola crumbles, toasted pine nuts, and red grapes. Tossed with a traditional French Vinaigrette

Duck & Andouille Gumbo
Succulent duck breast and Louisiana smoked Andouille sausage simmered with duck stock, vegetables, and aromatics into a unique and rich local flavor. Served in a Brulot cup for sipping.

Chef Station
 Served at the station by a uniformed chef

Shrimp Napoleon with Fried Eggplant & Grits
 Buttery gulf shrimp in a luxurious cream sauce with mushrooms, garlic and artichoke hearts, served over your choice of thinly sliced fried eggplant rounds or creamy southern grits.

Cheese Stuffed Ravioli with Sun Dried Tomato, Mushroom & Tasso Cream 
Fresh cheese ravioli cradled in a cream reduction with smoky Tasso, earthy mushrooms, tangy sun dried tomatoes, and soft Marscapone cheese

Southern Dessert Buffet
Assorted pies, pralines, cakes, cookies, & other little yummies

Congratulations Greta & Jason!
Photography by Elizabeth Ray


Florals by Perfect Presentations
Makeup & Hair by Get Polished
Some event deco by CHL Linens

Music by A DJ For You
Second Line Band: The Pinstripe Brass Band

and of course
Catering by New Orleans Catering, Inc.

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