New Orleans Catering

Our Vision

2012-02-01T14:13:00.000-08:00

Our Vision is to execute special events with the utmost in food quality, presentation, patron service and service to our client which will result in our client achieving their goals for the event.

Established in 1981, we have built a firm reputation based on a rich heritage of traditional New Orleans and Louisiana cuisine, innovative and unique menu offerings, consistent industry leading event service, coordinated table and event décor and impeccable attention to our clients, goals, challenges and expectations.

Serving clients in just about every imaginable sphere including the President of the United States, U.S. House Speakers, U.S. Senators, & U.S. Department of Defense; A number of National Pharmaceutical companies such as Allergen, Bausch & Lomb, Roche, & Parke Davis; A variety of National Associations- The Federal Bar, American Bar, National Association of Architects, National Conference of State Legislators, CTIA Association, National Association of Governing Boards, American Museum Association, American Society of Cataract & Refractive Surgery, National Trust for Historic Preservation, Foundation of Infectious Diseases, National Auto Dealers-; National & International Companies such as Rolls Royce, Keebler Corporation, Transamerica, Monsanto Corporation, B.F. Goodrich, Sprint PCS, and Bellsouth; the global oil industry companies including Chevron, Chevron International, Texaco and Taylor Energy. We have worked with National Event Planning Companies from all over the United States.

Locally in New Orleans, we have catered and custom designed hundreds of weddings in nearly every venue in and around town. We have served every major law firm, hospital, bank, car dealership, and university, as well as, some of the most prominent New Orleans based companies such as Stewart Enterprises, Lykes Company, Lockheed Martin, Tidewater Marine, etc. Our history has been assisting clients such as these in achieving specific goals for their events and advancing their vision and mission on a consistent, repetitive basis.

One of the greatest advantages of partnering with New Orleans Catering is food quality. We are considered an industry leader in this area. A considerable portion of menus are finished or prepared on the event site. From our base kitchen facility, food is prepared fresh and production/prep begins 24 to 36 hours prior to your event with the freshest quality products available.

We are passionate about what we do, and take tremendous pride in who we are.

Terry Sistrunk
Owner

Sabine Bellew

Director of Sales & Marketing

Tastings Galore!

2011-03-30T08:20:00.000-07:00

Don't you wish you were here tasting our delicious new food?

our house made sauces

Our Seafood Stuffed Chicken Breast topped with our decadent Crawfish Julie Sauce

Savory Almond Crusted Shrimp with Raspberry Pepper Vinaigrette

Cajun Shrimp on our Luscious Roasted Corn Cheese Grits

Melt In Your Mouth Baked Brie in Puff Pastry topped with our Caramel Sauce and served with fresh blueberries

We know.

Delivering Goodness

2011-03-18T09:29:00.000-07:00

Buttery, flaky croissants

Fresh whole fruit & yogurt

Fresh muffins, & cream cheese with jams & butter

Assembling our new yummy boxed lunches

Complete with sandwich, greek pasta salad and cookie

Don't forget our divine iced chocolate brownies for dessert!

Order yours today!

Event: New Orleans Theme Station Style Reception

2011-02-07T07:56:00.000-08:00

New Year New Us!

2011-01-28T10:52:00.000-08:00

This is a special year for us. Not only is it our 30th year but we are currently implementing some major changes, the results of which you will be seeing in the next couple of months.

So stay with us and please pardon our dust as we "remodel".

We promise it will be worth the wait!

12th Night!

2011-01-04T10:29:00.000-08:00

Start Carnival season off the right way!
Thursday January 6th, 2011

Come celebrate with us and the industry's leading players at Mardi Gras World's Eastbank complex. We'll be passing three of our most famous Hot Hand Passed Hors D'oeuvres. Our Grilled Tuna, Marinated Petit Rib Eye Steak Bites and Sesame Green Beans Tempura. Each one is cooked on site and served hot and fresh by our friendly butlers in traditional french waiter uniforms.

So keep your eye out and be sure to grab one when they pass by!

You won't be disappointed.

Happy Carnival!

A Holiday Party!!

2010-12-28T09:25:00.000-08:00

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?

Event: Station Reception

2010-12-15T13:08:00.000-08:00

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.

Let The Holidays Begin!

2010-12-06T14:05:00.000-08:00

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!

All in the preparation...

2010-12-02T13:29:00.000-08:00

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!

Happy Thanksgiving

2010-11-23T10:15:00.000-08:00

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.

Tasting!

2010-11-17T08:47:00.000-08:00

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!

Event: Cocktail Reception

2010-11-10T11:01:00.000-08:00

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.

Beverage 101

2010-09-16T07:54:00.000-07:00

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!

Spotlight on: Margaret Gardens Inn

2010-07-30T10:11:00.000-07:00

Experience a truly classic New Orleans atmosphere. The perfect setting for your next celebration. Imagine your social gala at Margaret Gardens, an 1854 Greek Revival mansion with a lush 3,000 sq. ft. courtyard.

Margaret Gardens Inn is located in the plaza of Margaret Place and Walk, founded in 1884 and dedicated to the Irish immigrant Margaret Goffney Haugherty who devoted her life to helping the needy and providing shelter for orphans. By establishing a bakery and dairy, she accumulated enough wealth to found seven orphanages with the help of her friends and the Daughters of Charity Organization. The seven steps leading to her statue in Margaret Park are imprinted with these orphanage name and dates of founding. She is the only woman in the United States to have three monuments pronounced in her honor, one of which can be seen from the front steps of our Inn.

From the 1930’s to the 1960’s Cecile Rouillier from Convent, Louisiana, operated a boarding house for the young gentlemen from River Road between New Orleans to Baton Rouge, who came to New Orleans to look for employment during the depression. The young ladies from the “country” stayed at the Louise House across the street.

Entering the renovated 1834 Greek Revival mansion is a step back in time to Old New Orleans. Enter the mansion into the stately foyer with its 14 ft ceilings, hardwood floors, majestic mirror and grand staircase.

The spacious double parlor, Magnolia Room can be entered through two 12 ft. cypress doors. The Ralph Lauren candlelight flickers on the walls of the Magnolia Room reflects the light from the two crystal chandeliers and two crystal wall sconces. Margaret Gardens’ courtyard can also be accessed through the floor-to-ceiling window overlooking the courtyard.

Exiting the Magnolia Room and traveling down the foyer hall, you come to the Dragon Room, so named for the intricate hand-carved dragon fireplace. This room has a panoramic view of the courtyard and is a central location for food stations.

Straight ahead is the Courtyard Retreat and yet another atmosphere with its exposed brick walls, two fireplaces and three doors opening onto the 3,000 sq ft courtyard.

Traveling through the mansion, the last stop is Margaret Gardens’ lush 3,000 sq ft Courtyard with its romantic French gazebo which provides a spacious setting with an abundance of greenery and flowers.

Your guests can enjoy the elegant interior of the 1854 Greek Revival mansion and have the added lagniappe of our lush courtyard.

Visit their website for more information:
Linda will be happy to assist you!
http://www.margaret-place.com/index.htm

A Letter From The NOMCVB

2010-06-22T07:39:00.000-07:00

(Company Letterhead)

(Month, date, 2010)

Dear (customer/client),

We at (name of your business) want to welcome you to our city. In the wake of the environmental disaster in the Gulf of Mexico, our hearts go out to our fellow Louisiana citizens on the Gulf Coast who are suffering from this catastrophic event. However, we also want to reassure you that all of the things that you've come to enjoy in New Orleans remain unchanged and in some ways, are better than ever.

You should know that New Orleans is located 100 miles inland, and in turn, have avoided any physical or environmental damage. Tourism in New Orleans has undergone a resurgence this year as huge numbers of visitors and convention-goers have flocked to one of the world's most exciting culinary and nightlife destinations. We continue to meet and exceed the expectations of hundreds of thousands of business and leisure travelers and festival-goers. New Orleans tourism officials are constantly monitoring the environmental impact on our wetlands and beautiful marshes two hours to our south bordering the Gulf of Mexico.

Our world famous seafood industry has and always will go through rigorous testing from various strict agencies before our product reaches market, and our renowned chefs ensure that only the highest quality fresh products are prepared and served. In fact, our restaurants and food suppliers work with purveyors locally and nationally to ensure food quality and safety from sea to table. This has long been a New Orleans commitment. To learn more about seafood, please visit www.louisianaseafood.com.

Additionally, the BP oil spill has had no impact on the air or water quality in New Orleans both of which are completely safe and unaffected. Air and water quality samples are taken regularly and tested as they are in every major American City as a matter of course.

We are most appreciative of our fellow citizens around the world who are closely watching events unfold and looking to find any way to lend support. For the latest information, please visit www.neworleanscvb.com.

Thank you for choosing New Orleans and we look forward to rolling out the red carpet for you.

Red beans and ricely yours,

(signature)

(name)

(company)

Spotlight on: The New Orleans Women's Opera Guild Home

2010-06-07T10:04:00.000-07:00

Underneath the towering trees of the lower garden district, just a block off of Saint Charles Avenue lies one New Orleans' best kept secrets, The New Orleans Women's Opera Guild Home.

Built in 1865, the home served as the Davis/Seebold Residence until 1966 when it became the home of the Women's Guild. In 2005, the home suffered some damage during the after-effects of Hurricane Katrina but has since been restored to it's former glory. Furnished lavishly in 18th and 19th Century European and American furniture, artwork, antiques and object d'art, the home is a great location for weddings, receptions, bridal showers, luncheons, dinners, coffees, or any social or corporate gathering.

The side yard is a perfect place for wedding ceremonies or picnics!

Upon entrance the grand foyer makes an elegant statement.

The living room is beautifully furnished and features a grand piano.

The sitting room features an expanse of windows and a crystal chandelier.

Through the sitting room, the formal dining room features stained glass windows and fireplace.

The solarium to the back of the living room has exquisite marble flooring!

Upstairs, the gentleman's rooms features leather couches and is the perfect place to hide grooms and groomsmen before a wedding ceremony.

Likewise, the bride's room is right across the hall and has a vanity and full length mirror!

The Opera Guild Home is one of New Orleans best kept secrets and is an amazing value!

We just coordinated and catered a beautiful wedding ceremony and reception here a couple of weeks ago.

It is definitely worth checking out!

Locavore Recipes

2010-05-12T09:10:00.000-07:00

Summer is finally here and the farmer's markets are brimming with fresh, locally grown produce. Here in Louisiana, fruits like apples, asian pears, blackberries, blueberries, cantaloupes, figs, muscadine grapes, peaches, and watermelon; herbs such as basil, and sage; veggies including asparagus, beans, butter beans, cherry tomatoes, creole tomatoes, cucumbers, eggplant, green onions, okra, peppers (bell and hot), potatoes, snap beans, squash (crook neck and zucchini), and sweet corn are all in abundance. To celebrate this fact, we're featuring some recipes from all over the web to highlight our amazing local produce. There are a plethora of recipes and resources to inspire us on the information super highway. We rarely go a day without checking it.

Apple Cheesecake Brulee from
Cate's World Kitchen

Vanilla Ginger Black Tea Scented Asian Pears from

Sippity Sup

Easy Blueberry Toasties from

Leslie Sarna

Grilled Cantaloupe with Proscuitto Kabobs with Spicy Balsamic Drizzle from

The Bake-Off Flunkie

Red Wine Figs and Gorgonzola Cream Salad from

Kitchen Crush

Muscadine Pudding Tarts from

My Recipes

Honey Chamomile Frozen Custard with Preserved Peaches from

A Little Bit of Spain in Iowa

Tomato Watermelon Salad from

My Kitchen Moovement

Insalata Caprese from
How To: Simplify

Sage Brunch Biscuits with Strawberries, Bacon, And Honey Creme Fraiche from
Zested

Goat Cheese and Asparagus Fritters from
Steff Says

Deconstructed Green Bean Casserole from
A Homemaker's Habit

Sticky Chicken and Butter Beans with Rice from
La Casa De Nanan

Crabmeat and Shrimp Fritters with Creole Tomato Dressing from
John Besh via Zatarain's

Cherry Tomato Cobbler from
Nummy Kitchen

Cucumber Limeade from
Martha Stewart via The Dabble

Truffled Eggplant Stacks from
Sugarlaws

Shrimp and Okra Beignets from
Hominy Grill via She Wears Many Hats

Fresh Peas with Green Onions and Basil from
Food and Paper

Polenta Stuffed Peppers from
Sweet and Saucy

Crash Hot Potatoes from
Seasaltwithfood

Fried Stuffed Squash Blossoms from
Raccoon and Lobster

Cajun Shrimp with Corn Maque Choux from
Iowa Girl Eats

It's almost too much, isn't it?
But the sheer beauty of food never ceases to amaze us.
We hope you find it the same.

Guardian of the Heartland Award Dinner

2010-04-13T12:16:00.000-07:00

Donald T. Bollinger, a member of the Coast Guard Foundation board of trustees, speaks at the Guardian of the Heartland Dinner here, April 9, 2010. The Foundation Dinner was attended by close to 600 people, some of whom included Coast Guard Commandant Adm. Thad Allen, Atlantic Area Commander Vice Adm. Robert Papp and Master Chief Petty of the Coast Guard Charles “Skip” Bowen. Coast Guard photo by Petty Officer 3rd Class Casey J. Ranel.

Attendees and Honorees were served our best Hand Passed Hors'Doeuvres during cocktail hour including our infamous Citrus and Spice Marinated Grilled Tuna, Pepper and Herb Marinated Rib Eyes, and Flash Fried Sesame Green Beans Tempura. Dinner consisted of four courses including Hot and Creamy Corn & Crab Bisque, Fresh and Crunchy Isidore Salad, Tender Filet of Tenderloin with Marchand De Vin Sauce and Fancy Mushroom Caps, Baked Delicate Lane Red Snapper with our indulgent Crawfish Ravigote Sauce, Creamy Potatoes Au Gratin with Gruyere Cheese and Nutmeg, Baby Carrots with Brown Sugar, Onions, and Bacon, Hot and Crusty Bread Rolls with Butter and to top it all off local Ponchatoula Strawberries served with a Sweet Freshly Whipped Cream served in martini glasses.

Yum!

We just keep receiving thank you's from the dinner on Friday. Here are some of them.

We can't keep all the credit though. We couldn't have done it without our amazing vendors and partners.

And so many, many more. Thank you all for another great night!

Sometimes It's All In The Preparation

2010-04-09T07:25:00.000-07:00

We're in prep mode today, for a 600 person formal dinner. Lots of work goes into large events like these.

After hours of logistical planning, we spent all day yesterday setting up the room

and preparing for service.

Today the food is being prepared,

to be finished off on site so it's as fresh and hot as possible!

These are just some garnishes.

It's going to be a grand affair!

DIY Table Decor

2010-03-24T10:22:00.000-07:00

Our favorite tabletops are simple, beautiful, elegant, and of course, a bit creative. We love to repurpose and we love to DIY. Here are some of our favorite DIY ideas from around the web.

Wine Glass Candles Lampshades

From Casa Sugar.
Wine glasses, votive candles, vellum paper, scissors. Snap.

Vintage Tins & Free Lables

From I DIY
Soup, Tomato, & Vegetable cans, labels removed. Replaced with vintage labels from this amazing flickr set.

Wine Bottle Torches

From Design Sponge
A wine bottle, torch wick and some fuel and presto! Even if you aren't having an event, these torches are great for your outdoor space!

Wine Bottle Vases

From Citified.
Wine bottles, candles, Beautiful!

Also try Flea Market & Yard Sale Finds
Spring is the time to pound the pavement. Hit the yard sales, flea markets, and thrift stores in search for unique pieces that can be used in a variety of ways.Teapots, mason jars, glass vases, even old ashtrays can be repurposed into something beautiful!

Remember, variety is the key. Make sure you get different sizes, textures, and colors. We like them to hold flowers, candles, flatware, dipping sauces or just by themselves!

or if you can't find unique looking pieces...make 'em! With this tutorial:
Erica's Faux Porcelain

From Design Sponge.
So cool!

Vintage Book Table Numbers

By Bird and Banner on Once Wed
You can always find old looking books in thrift stores. A really cool cost conscious craft!

A little bit of thought, a lot of time and a couple of supplies and you can mold your own dream night!

Good Thing

2010-03-10T08:56:00.000-08:00

You've got to see this gem we found in the back of our book shelves.

From, 1984, Martha Stewart's Hors d'Oeuvres.

In classic Martha-esque perfection, "Mrs. Stewart", as the book calls her, describes the cocktail party as her favorite way to entertain. And shares recipes, presentations, and trade secrets from her catering firm, Martha Stewart, Inc., in Westport, Conneticut. Loaded with gorgeous photos, and amazing recipes, Martha contines to remind us that even in 1984, she was still the queen.

And get a load of that dress!

Laura Ashley eat your heart out!

The book is divided into different types of cocktail parties. The first one is

Tea in the Library

The tea table is crowded with goodies including pickled quail eggs with seasoned salt, heart shaped shortbread flavored with cayenne, scones with herb jellies, biscuits with whipped creme fraiche, cream puffs with powdered sugar and jam, and dainty open faced tea sandwiches. Martha used her grandmother's silver pieces and repurposed the ashtrays into jam containers.

Christmas Cocktails

You must love the mismatching bowties! Left: skewered tortellini were piled onto silver trays, served with Parmesan dipping sauce and garnished with whole heads of roasted garlic.Right: Baked oysters set atop wilted spinach leaves and decorated with a red strip of sun-dried tomatoes.

Left: A savory wreath of olives, cornichons, and roasted peppers arranged on sprigs of rosemary and fresh basil leaves. You could also add quartered baby artichokes, marinated mushrooms, or any other pickled or marinated vegetables. Right: Red, ripe cherry tomatoes filled with a mixture of smoked salmon and cream cheese rest on a bed of dill. The tomatoes were hollowed with a melon-ball scoop and the filling was piped in with a decorative tip pastry bag. We've filled these tomatoes with a mixture of goat cheese and pesto as well.

Country Kitchen Hors d'Oeuvres

A sun filled kitchen is a delightful setting for this party. The buffet table is laden with cheeses, fruits, and a bright yellow platter heaped with asparagus.

Champagne & Valentines

An herb-flavored coeur a la creme is surrounded by heart-shaped cucumbers on an
eighteeth-century English mahogany tray.

Here, cucumber slices are shown prepared in a variety of ways. Left: Biscuit cutters can vary the shape, and a melon-ball scoop can make a small hollow to hold the filling. Center: Different pastry tips can also be used to change the look. A star tip of salmon mousse, a rosette of herb cheese, and a leaf of trout mousse. Right: A lengthwise slice of pear is the perfect foil for tangy Gorgonzola-Stilton, either sliced or softened and piped.

A Spring Wedding Reception

Martha's favorite weddings are those that adhere to tradition and have a feeling of simple elegance, restrained formality, and a friendly family atmosphere. On white linens from the brides collection a crudite of thin asparagus and long, tender haricot verts (green beans) in a stemmed candy dish with a lemon-flavored dip; cucumber rounds with smoked salmon mousse and a watercress leaf garnish; Ultra-thin pastry shells were filled with Oriental-style chicken salad; Boat-shaped pastry shells called barquettes with leek and creme fraiche filling; and tiny orange muffins with smoked turkey and quince jelly; served on silver borrowed from family members.

Oriental Cocktails in the Parlor
One recipe jumped out at us from this section...

Tea Smoked Eggs with Sesame Salt
These easy-to-make marbleized tea eggs are beautiful inside and out. smoky, and flavorful, they are centuries old in culinary tradition. Martha served them cut in wedges with sesame salt but we think they would be beautiful piled in a bowl at the center of the buffet. The shells are just too pretty to discard. Here's the recipe:

Tea Smoked Eggs with Sesame Salt

8 eggs

2 tablespoons coarse salt

4 tablespoons dark soy sauce

2 whole star anise

2 tablespoons smoky tea (Earl Grey or Hu-Kwa)

Sesame Salt

1 tablespoon sesame seeds

3 tablespoons coarse salt

large pinch of freshly ground black pepper

Boil eggs 20 minutes over a low flame. Cool in cooking water. Drain the eggs, and tap the shells all over with the back of a spoon until each shell is completely crackled. Return the eggs to the pan, cover with cold water, and add the salt, soy sauce, star anise, and tea. Bring to a boil, reduce the heat, and simmer very slowly for 2 to 3 hours. Turn off the flame and leave the eggs in the liquid for 8 hours. Drain the eggs but leave in shells until ready to use. They keep well wrapped in the refrigerator for up to a week.

To make sesame salt, lightly toast sesame seeds in a hot frying pan, tossing gently over high heat. Combine toasted sesame seeds, salt, and pepper in a small mixing bowl. Set aside. To serve, carefully peel the eggs The whites will be marbled with dark lines. Cut the eggs into halves or quarters, and serve with sesame salt.

The Grand and Elegant Party

Oysters with white wine and shallot butter

From top: Oysters with orange butter, Iced oyster with dill and sesame seeds.
Left: Magenta butter turns its brilliant color from balsamic vinegar and red wine, Right: Lime Butter

Fancy Cocktails

Mache leaves and enoki mushrooms garnish an Irish treamer that holds two types of skewered hors d'oeuvres: egg and spinach tortellini, and bite-size chunks of chicken and peppers.

From her introduction:
"The hors d'oeuvre party is truly an opportunity for a host or hostess to be imaginative. Creating finger food with care and attention to detail, developing ideas for unusual combinations and variations, using serving pieces, glassware, flowers, and other decorations in an original way-all of this makes hors d'oeuvres a fascinating art, and one, I find, that guests always enjoy and appreciate"

It never hurts to peek back at your roots, huh? Especially when they are this pretty.

Spring has Sprung

2010-03-08T09:13:00.000-08:00

And thank goodness for that!

This weekend's beautiful weather got us inspired to create a brunch menu. The charm of brunch lies in its versatility and character. You can literally design your event from the ground up! Or you can sit back, relax, and let us do all the dirty work. Our menu, which features treats like smoked salmon and avocado pinwheels and the traditional New Orleans brunch item, Grillades and Grits; was in part, inspired by this collection of gorgeous photographs found on tastespotting and photograzing. Yummy filled goodness awaits!

Click on the thumbnail below to download the .pdf menu!

Post Script:
Wanted to share this beautiful looking recipe from A Cozy Kitchen.
Behold: Fried Green Tomatoes with Jalapeno Cheese Grits!

Happy Brunching!

Come See Us Tonight!

2010-03-02T12:32:00.000-08:00

Come see us tonight at the New Orleans Museum of Art at New Orleans Wedding Magazine's Bridal Event 2010! We'll be serving up our infamous Crabmeat Charlene chilled on french bread rounds and giving away a gift certificate to Earthsavers! All you have to do is sign up! A mock wedding is set for 5pm under the tent in the sculpture garden, and the museum opens at 6pm with tons of vendors in one convenient place! We'll be in the McDermott Lobby next to the elevator. Pictures to come tomorrow.
See you there!

Spotlight on: The New Orleans Wax Museum

2010-02-17T11:50:00.001-08:00

This historical building on Conti Street in the French Quarter is one of New Orleans most beloved traditions and most unique special event venues.

Downstairs, you can wander the mysterious halls of the museum as the story of New Orleans unfolds before your eyes. Beautiful costumes, accurate décor, and unbelievable stories are woven into a history unlike any other city! Begin 300 years ago as you meet our local legends: Iberville and Bienville discovering the swampy city, the duc d'Orleans planning New Orleans, the casket girls, Napoleon as he sells Louisiana, Jean Lafitte the pirate, Andrew Jackson in the Battle of New Orleans, Marie Laveau and her voodoo dancers, Mardi Gras Zulu King Weatherspoon, Louis Armstrong and Pete Fountain. Plus the eerie Haunted Dungeon!

Upstairs, the Legend Room is the perfect spot for your event. Built in 1890, the Wax is a perfect example of turn of the century French Quarter architecture: cypress windows, spot sandblasted brick walls, original heartwood pine floors, exposed wooden white-washed beams with indirect lighting and a skylight for accent. They even offer tarot card and palm readers, and costumed tour guides! The Legend Room can accommodate up to 300 for seated dinners & 500 for standing cocktail.

But we'd be remiss if we didn't mention the biggest advantage to this charming venue. The events manager, Beth, is one of the best in the city. She's a responsive, easy to work with straight shooter. And is one of the most valuable resources you'll have upon contracting at the Wax.

An event at the Wax is a guaranteed success.
Contact Beth at beth@neworleanswaxmuseum.com for more information, availability, and rates.