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Monthly Archives: March 2010

Anthony Bourdain in NOLA!

Thursday, March 25, 2010 Posted in Blog, Business, New Orleans Events, New Orleans Events Planning

Happy New Year! We can’t wait to see what 2010 has in store for us! So far we have kicked off the year on the right foot.  Anthony Bourdain asked us to cater his VIP after party this week.  Nothing is better than having a client tell you to do whatever you want.  We all know from the Travel channel that Anthony Bourdain will eat about anything so Rambla owner, Bob Iacovone, got right to work on a creative menu.   Chef Bob had passed hors d’ oeuvres to please the eyes and taste buds of all:

Passed Hors d’ oeuvres

warm foie gras and pecan pie

octopus & habanero ceviche; white gazpacho

serrano wrapped chevre stuffed peppadews

sea scallop boudin; chilled uni

Being the fan that I am I scored a copy of “Kitchen Confidential” and had a great night!

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-Bridgette

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An Around the World Rehearsal Dinner

Wednesday, March 24, 2010 Posted in Blog, Business, New Orleans Destination Weddings, New Orleans Events, New Orleans Holiday Catering, New Orleans Holiday Event Planning, New Orleans Holiday Events

The bride and groom were huge travelers before they fell in love with one another.  Their romance grew as they exchanged stories of each other’s adventures.  Therefore it seemed fitting that as soon as they were married they would set off on yet another jet setting memory.

The night before the wedding the groom’s parents hosted the rehearsal dinner in their home.  It was a lovely affair! The home was easy to work with as we incorporated it all into the dinner theme and event décor.

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The meal itself was quite a journey as each course held true to the couple’s desire to travel.  Take a look at the menu:

Around the World Passed Hors d’oeuvres

Crabcakes; Crabmeat Ravigote

Sherried Mushroom Duxelles with Chèvre; Brioche Toast

Medjool Dates, Smoked Bacon; Marcona, Valdeon

Grilled Pork Satays, Butternut Squash; Crisped Sage

Local

The Bleu

apples, cashews, red onion

France

Crab Meat & Brie Gnocchi

shaved parmesan; truffle oil

Italy

12- Hour Braised Beef Short Rib “Osso Buco”

forestiere sauce, polenta; cippolini onions; sweet corn muffin

USA

Mile High Pie

chocolate pie crust, layered ice creams; (peppermint,chocolate, vanilla)  meringue

The night concluded with toasts congratulating the soon to be married couple.  We were so lucky to be apart of such a memorable night!

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-Bridgette

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Holiday Brunch

Wednesday, March 24, 2010 Posted in New Orleans Destination Weddings, New Orleans Events, New Orleans Events Planning, New Orleans Holiday Catering

Schedules change and so do social calendars.  This year one of our repeat clients needed to switch up their annual evening Christmas party to a Sunday afternoon brunch.  I can’t think of a better way to spend a Sunday afternoon in December than sipping mimosas with friends and indulging!

Our clients are huge foodies so of course they had to have a menu complete with everyone’s favorites. In the kitchen we had a chef on hand searing diver scallops and pairing them with a sweet-corn flan.  Incredible!

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Grazing tables were set up with assorted pates, cheeses, tenderloin wrapped asparagus and satays of rare tuna & piquillo peppers with romesco.

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We had to make sure no one left hungry so the dining room was filled with beef brisket-green chile-black bean tamales, spiced shrimp remoulade, roasted pork tenderloin with a winter berry compote & lollypop lamb chops.

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The event was a huge success and will be again next year regardless of the time of day!

-Bridgette

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Taylor Energy 25th Anniversary

Wednesday, March 24, 2010 Posted in Blog, New Orleans Destination Weddings, New Orleans Events, New Orleans Events Planning, New Orleans Holiday Catering

I have the pleasure of going into some of the most beautiful homes and venues on a very regular basis.  One place that never gets old is the Taylor Energy building in Lee Circle.  It is simply magnificent and shines during the Christmas season!

This year Patrick Taylor’s office had a great sushi selection that guests raved over.  The dining room showcased many of the Taylor’s beautiful silver pieces and had candles throughout.  The table was draped in rich gold and maroon fabrics to complement the holiday décor.  Guest helped themselves to a buffet of butternut squash bisque, duck confit cassoulet with smothered greens and 12- hour braised short ribs to name a few.

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The showstopper of the evening was the dessert selection.  With the company’s 25th anniversary on the horizon we did the entire room with a pearl theme to represent the milestone.   Riedel Champagne flutes were etched with the company logo as a party favor for the evening.  The guests had a toast before indulging in the sweets.

Can’t wait till next year!

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-Bridgette

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