January 22, 2012 Tasting

HISTORIC HOME TOUR & TASTING

Heirloom Cuisine LLC and Desert Plantation are offering a HISTORIC PLANTATION HOME TOUR & TASTING to the public at no charge. Desert Plantation is on the National Register of Antebellum Homes in St. Francisville.  It is a popular destination wedding venue and bed and breakfast situated on a one-thousand acre Plantation near the rolling countryside of the Felicianas.

Heirloom Cuisine, LLC is a full-service catering company serving Natchez to New Orleans and everywhere in between.  They specialize in custom weddings and special events. Chef Jason Roland and Event Planner Caryn will offer complimentary samples of their upscale cuisine. 

The TOUR & TASTING is open to the public, as well as to all past clients and potential brides.  Special discounts on Bed & Breakfast Rates and Wedding Packages will be offered for those who book on the spot.  RSVPs are encouraged but not required.

The TOUR & TASTING will take place on the grounds of Desert Plantation, located at 411 Desert Lane in St. Francisville from 2-5pm on Sunday, January 22, 2012.  Please call 225.784.0535 or RSVP.

Happy Holidays from Heirloom Cuisine, LLC

It's the start of a very busy weekend!
Catering a meeting today at the Pennington Biomedical Research Conference Center then tonight, a party at the fabulous Glassell Galleries (on the first floor of the Shaw Center for The Arts).
Tonight, Chef Jason Roland's menu is:
Crispy Plaquemines Parish Oysters, Jalapeno Tartar

Beef Tenderloin Bites on Ciabatta Bread with Horseradish Aioli and Fresh Chive Spear

Spinach & Artichokes in Bouchee

Curry & Mango Cream Cheese Terrine with Praline Pecan Glaze

Mediterranean Cheesecake,

Crostinis and Carr’s Crackers, Garnished with Fresh & Dried Fruits

Display of Raw, Grilled and Blanched Vegetables served with Tomato Basil Dip and Vidalia Onion Vinaigrette to INCLUDE Grilled Asparagus & Portobello Mushroom Display with Aged Balsamic Vinaigrette

Foie Gras Boudin Cakes, Caramelized Onions & Pepper Jelly

Crabmeat Imperial Dip with Homemade Crostinis

Bourbon Barrelwood Smoked Pork Tenderloin with Bourbon Peach Chutney, Served with Sister Schubert’s Rolls, Traditional Condiments, Fresh Herbs & Tri-Colored Peppers

Jamaican Jerk Chicken Skewers with Spicy Peanut Dipping Sauce, Garnished with Cilantro & Pineapple

Eggnog Tarts, Coffee & Chicory Crème Brulee Tarts,

Fresh & Seasonal Fruit Display in Oversized Martini Glasses w/ Toothpicks & Elderflower Crème Anglaise
Dipping Sauce

Check back later for pictures of the Gallery! 

Couchon de Lait Holiday Party

Tonight Chef Jason Roland with Heirloom Cuisine will be catering a Holiday Party at a Clients' Private Residence.  We'll be bringing our mobile kitchen and serving:
Crispy Fried Plaquemines Parish Oysters with Homemade Jalapeno Tartar
Mini Natchitoches Meat Pies
Applewood Smoked Bacon & Caramelized Onion Tarts wtih Gruyere Cheese
Baked Brie en Croute with Praline Pecan Glaze
Homemade Cracklins
Whole Pig, Smoked & Stuffed with Boudin, Carved on Site & Served with Braised Mustard Greens, Kettle-Roasted Sweet Potatoes with Toasted Pecans, Louisiana Cornbread
Crabmeat Imperial Dip with Homemade Crostinis
Chess Pie Tarts and Brownie Bliss Truffles
Check back later for pictures of the event!

Happy Holidays!!!!

Happy Holidays, Friends.
The holiday season is here!
Tonight we will be at the Old Governor's Mansion serving a fabulous spread to include:
Kettle-Roasted Sweet Potato Tarts with BBQ Shrimp
Pecan Crusted Chicken Tenders with Honey Mustard Dipping Sauce
Smoked Angus Beef Tenderloin Bites on Rosemary Focaccia with Horseradish Aioli and Fresh Chives
Sundried Tomato & Roasted Artichoke Cheesecake
Baked Brie en Croute with Praline Pecan Glaze
Fig & Sugarcane Glazed Smoked Pork Tenderloin with Boubon Peach Chutney
Gourmet Grilled Veggie Sandwiches on Ciabatta with Garlic Aioli and Alfalfa Sprouts
Crawfish Penne Pasta with Roasted Shallots, Crimini Mushrooms and Parmesan Reggiano Cream
Smoked Chicken & Andouille Gumbo
Shrimp & Corn Soup
Assorted Holiday Desserts

Check Back for other Holiday menus we are serving!!!!!

Heirloom Cuisine, LLC: Join us for the 2011 Old Governor's Masnion Gala

Heirloom Cuisine, LLC: Join us for the 2011 Old Governor's Masnion Gala: Join us tonight at the Old Governor's Mansion for the Annual Gala from 7:30-11:00pm. Heirloom Cuisine, LLC will be one of 17 participating ...

Join us for the 2011 Old Governor's Masnion Gala

Join us tonight at the Old Governor's Mansion for the Annual Gala from 7:30-11:00pm.
Heirloom Cuisine, LLC will be one of 17 participating caterers.  We will be serving Coffee Cordials, Crispy Fried Plaquemines Parish Oysters, Butternut Squash Cappuccinos, Shrimp Remoulade on Homemade Crostinis, Sugarcane Cured & Smoked Duck Breast on Manchego Flan with Bonnecaze Farm's Pepper Jelly, White Chocolate Swiss Fondue and Crawfish & Tasso Queso with Chili Dusted Tortilla Spears!
The event benefits the Foundation for Historical Louisiana's Projects and the theme tonight is "Mad Men & Women".  Come dressed in your best 50's costumes... think Mad Men and Pan Am!
Hope to see you all there!  Check out http://www.fhl.org/ for more info and tickets.

Heirloom Cuisine on 2une In Friday, 8/26

Watch Channel 2's 2une in Friday morning, August 26 to see a preview of Heirloom Cuisine's Chef Chris Mayeux cooking up some fabulous creations in support of the Capitol Chef's Showcase.
This not-to-be-missed event will be held on Thursday, September 8, 2011 at The Crowne Plaza Hotel. 
Join us for some great food and drinks!

Heirloom Cuisine

Heirloom Cuisine: Join us on Thursday, August 25, 2011 at The Old Governor's Mansion for an intimate gathering of Wedding Professionals. Sample Heirloom Cuisine's favorite hors d'oeuvres, Meet our Chefs and Managers and see our Presentation! Call 225-387-2464 for more information or to register.
Something Old, Something New Information
myemail.constantcontact.com

Holiday Parties

Now is the time to start thinking about your holiday parties! We are booking up quickly.  Check out Chef Jason Roland's new Holiday Menus posted on our website http://www.heirloomcuisine.com/. 

Weekend Events

Good Morning, friends!

Heirloom Cuisine is busy this morning preparing for our weekend events.  We are catering an 80th birthday party for a repeat client.  The theme is "Queen Bee" and we are decked out in black, brown and yellow overlays!  The event should be fabulous!  We are serving our Baked Brie en Croute with Praline Pecan Glaze, Applewood Smoked Bacon & Caramelized Onion Tarts, Crabmeat Mornay Dip with Homemade Crostinis & Gourmet Pannini Sandwiches!  I can't wait for the event tomorrow!  We are so honored to be catering such a special event for their family.

We are catering another very special event, too... one of our brides is PREGNANT!!!! and we are catering her baby shower tomorrow.  I am so happy for Misty & Derek and really looking forward to seeing her tomorrow!  It's a pretty simple menu of our Crawfish Pasta with Roasted Shallot & Parmesan Reggiano Cream and an Artisan Cheese & Fruit Display but we would do just about anything for our brides!

Call or email us for more information on having your event catered by Heirloom Cuisine, LLC!~

Fabulous Photos of Heirloom Cuisine's Presentation from Warren Connerly Photography

Special thanks to Warren Connerly Photography for taking these lovely pictures! 

Heirloom Cuisine Upcoming Events

Heirloom Cuisine's Upcoming Events: Join us in support of these organizations and have an opportunity to meet our staff and sample our cuisine
August 25 - Something Old Something New at the Old Governor's Mansion
August 26 - Watch for us on WBRZ's "Breakfast with 2une In"
August 27 - Red Stick Farmers Market "Pickle Me Green"
September 8 - Cancer Services Capital Chef's Showcase
September 17 - Peace One Day
September 30 - Art Rocks at the Louisiana State Museum
October 5 - Lunchtime Lagniappe at the Louisiana State Museum
October 12 - Lunchtime Lagniappe at the Louisiana State Museum
October 19  - Lunchtime Lagniappe at the Louisiana State Museum
October 26 - Lunchtime Lagniappe at the Louisiana State Museum
November 3 - Foundation for Historical Louisiana's Old Governor's Mansion Gala
November 18 - The Sunshine Foundation's Annual Gala at the Old Governor's Mansion

Private Pool Party

Heirloom Cuisine, LLC recently catered a private "pool party" for some regular clients.  Chef Jason Roland served up an amazing assortment of cuisine, including Rosemaryn & Garlic Marinated Beef Tenderloin, Coconut Shrimp with Mandarin Orange Dipping Sauce, Tropical Fruit Skewers with Toasted Coconut Yogurt Sauce, Baked Brie en Croute with Praline Pecan Glaze, Smoked Duck Quesadilla with Caramelized Onions and Homemade Guacamole. a Made-to-Order Pizza Station and a Chocolate Fountain with all the trimmings.  It was a wonderful event, complete with Frozen Margaritas by Tropical Freeze.  Call us to book your next party!

Art Melt Preview Party, Thursday July 14, 2011 at Louisiana State Museum

Join us tomorrow night at the Louisiana State Museum for the Art Melt Preview Party.  Heirloom Cuisine will be providing fabulous food for this fun, opening party for the exciting Art Melt event.  Chef Jason Roland will be serving Shrimp Salad on Homemade Crostinis, Cherry Tomatoes, stuffed with Proscuitto and Feta, Beef Tenderloin Bites on Rosemary Foccacia with Horseradish Aioli and Chives, Crawfish & Roasted Shallot Pasta with Parmesan Reggiano Cream, Spinach, Roasted Artichoke & Gruyere Cheese Dip, Fig & Sugarcane Glazed Smoked Pork Tenderloin with Bourbon Peach Chutney and, for dessert, White Chocolate Fondue with Fresh Fruit for Dipping!
Hope to see you all there!

2une In WBRZ

Heirloom Cuisine was on 2une In this morning on WBRZ in support of the Louisiana State Museum's first annual gala, "A Night at the Museum".  We showcased Anson Mills Grit Cakes with a Shrimp & Tomato Cream Sauce, Applewood Smoked Bacon & Caramelized Onion Tarts and a fabulous fruit cup topped with Elderflower Creme Anglaise!
Please join us at the Gala on Saturday, September 18 to taste some of these (and other) of Chef Jason Roland's creations.
Call 219-0730 for tickets and more information.
Hope to see you all there!

Heirloom Cuisine featured on the Around Town Show

Heirloom Cuisine, LLC will be featured on the Around Town Show this Saturday, June 11, 2011 in support of the Louisiana State Museum's first annual fundraiser, "A Night at the Museum".  Check out Chef Chris Mayeaux and Catering Manager Caryn Roland cooking for Scott Rogers and the Around Town crew! 

WBRZ 2une In

Tune in to WBRZ's "2une In" Friday morning as Heirloom Cuisine is featured in support of the Louisiana State Museum's First Annual Fundraiser, "Night at the Museum".  We will be serving Shrimp & Grit Cakes, Applewood Smoked Bacon & Caramelized Onion Tarts and an Exotic Fruit Display with a deligtful Elderflower Creme Anglaise!
WRBZ Friday June 10, 2011!
Check us out!!!!!

Wedding at Private Residence

Congratulations to our newest Bride & Groom, Jennifer & Julian, who were married on Saturday, June 4 at a private residence in Baton Rouge.  Heirloom Cuisine Chef Jason Roland served up some fabulous food!  Curry Chicken Salad on Homemade Wonton Chips, Caprese Salad Skewers, Fig & Sugarcane Glazed Smoked Pork Tenderloin with Bourbon Peach Chutney, Crawfish & Roasted Shallot Pasta with Parmesan Reggiano Cream Sauce, Apricot & Toasted Pecan Cheese Terrine with Homemade Crostinis, Balsamic Marinated & Grilled Vegetable Display and the list goes on! 
The ceremony took place on site with a lovely lake as the back drop.  Immediately following the ceremony, we tray passed chilled champagne with fresh strawberries to the guests.  Even though the electricity was out in South Baton Rouge when Heirloom Cuisine arrived, we were still able to get everything set up and looking fabulous right on time. 
Check out the comments from the hostess:  "It was so perfect and delicious! Your staff was wonderful. They went above and beyond.  Seriously above and beyond."

Night at the Museum!

Join us in support of the Louisiana State Museum Friends for a memorable night of live entertainment and experience history & Culture coming to life!~

Sample fabulous food items by Heirloom Cuisine and support a local cause!

Hope to see you all there.

Saturday, June 18 7-10pm
Louisiana State Museum

(Please see the attached flyer for more info).

Caryn W. Roland
Heirloom Cuisine, LLC
225-784-0535
225-907-4429 cell
heirloomcuisine@bellsouth.net
http://www.heirloomcuisine.com/
http://heirloomcuisinellc.blogspot.com/

Heirloom Cuisine, LLC: Summer Menus from Heirloom Cuisine

Heirloom Cuisine, LLC: Summer Menus from Heirloom Cuisine: "Summer Catering Menus: Hors d’Oeuvres Reception Menu Proposal #1: Cheese Terrines/Spreads to include: Sundried Tomato & Roasted Artichoke C..."

Summer Menus from Heirloom Cuisine

Summer Catering Menus:

Hors d’Oeuvres Reception Menu Proposal #1:

Cheese Terrines/Spreads to include:

Sundried Tomato & Roasted Artichoke Cheese Torte

Roquefort Grapes:  Rolled in Blue Cheese/Cream Cheese Mixture & Coated with Pistachio Nuts, Served in Silver Bowl

Smoked Salmon & Cream Cheese Terrine

Garnished with Cascading Display of Whole Fruits and Clusters of Grapes

Caprese Salad Skewers:  Grape Tomatoes, Buffalo Mozzarella, Fresh Basil Leaves threaded onto a Fresh Rosemary Skewer, Drizzled with Aged Balsamic Vinaigrette

Homemade Hummus Served in Silver Bowl, surrounded with Baby Carrots (with tops on), Garnished with Imported Green & Black Olives and Served with Homemade Pita Chips

Rosemary & Garlic Marinated and Slow-Roasted Sliced Beef, Served with Button Mushrooms in Marsala Wine Sauce

(Served Warm in Full Size Roll-Top Chafer; Meat sliced thin and small enough to be FORK TENDER)

Served with Sister Schubert’s Rolls and Traditional Condiments including Creamy Horseradish Sauce

Shrimp Queso with Homemade Tortilla Chips

Served in Round Roll-Top Chafer with Chili-shaped Platter for Tortillas

Assorted Gourmet Pick Up Sweets to include:  Brownie Bliss Truffles, Lemon Blossoms and Chocolate Dipped Strawberries

Lemonade Punch (Lemonade made with 7-Up, Cranberry Juice and garnished with Lemon and Orange Slices)

Served in Clear Glass Decanter with Silver Spicket

$36.00 per person

Hors d’Oeuvres Reception Menu Proposal #2:

Lemon Chive Cheesecake topped with Smoked Salmon, Served on Antique Footed Cakestand with Homemade Crostinis

Charcuterie Display to Include:  Smoked Chicken & Apple Sausage, Blueberry Chicken Sausage, Maple Sausage and Traditional Smoked Sausage, Served on Wooden Cheeseboard, Garnished with Cornichons

Served with Pepper Jelly, Dijon Mustard and Whole Grain Mustard

Sweet Potato Biscuits with Fig & Sugarcane Glazed Smoked Pork Tenderloin

Served with Bourbon Peach Chutney

Served on Silver Platter, Garnished with Fresh Greens and Grape Tomatoes

Vegetable Station:  Cascading Display of Raw, Blanched and Grilled Vegetables

Served with Garden Herb Dip and Vidalia Onion Vinaigrette

Crawfish, Fire-Roasted Corn Queso Dip with Homemade Chili Dusted Tortilla Spears

Fresh Seasonal Fruit & Berry Display with Honey Lemon Yogurt Dipping Sauce

Assorted Gourmet Pick Up Sweets to include:  Chef-Made Bread Pudding Bites, Chicory Coffee Crème Brulee Tarts, Chocolate Truffles

$34.00 per person

Hors d’Oeuvres Reception Menu Proposal #3:

Artichoke Fondue served with Sourdough Dipping Baguettes,

Served warm in Round Roll-Top Chafer

Mini Seafood Cakes with Homemade Remoulade Sauce

Served warm in Round Roll-Top Chafer

Traditional Chicken Salad Terrine, Garnished with Grapes & Cashews, Served with Homemade Crostinis

Baked Brie en Croute with Praline Pecan Glaze

Served in Round Roll-Top Chafer

Crawfish Pasta with Roasted Shallots, Parmesan Reggiano Cream, Red & Yellow julienne Peppers and Crimini Mushrooms

Served in Full size Roll-Top Chafer

With Garlic Bread

Smoked Angus Beef Tenderloin Bites on Rosemary Focaccia with Horseradish Cream

Assorted Gourmet Pick Up Sweets to include:  Cheesecake Squares, Lemon Squares & Brownies

Garnished with Fresh Mint and Berries

Traditional Punch

$38.00 per person

Hors d’Oeuvres Reception Menu Proposal #4:

Assorted Gourmet Finger Sandwiches to include:
Smoked Turkey & Curry Mango on Asiago Cheese Bread

Shaved Rare Roast Beef with Horseradish Cream on Asiago Cheese Bread

Grilled Vegetable Sandwich with Avocado Spread & Sprouts on Asiago Cheese Bread

Traditional Shrimp Salad Terrine with Homemade Crostinis

Stuffed Cherry Tomatoes stuffed with Prosciutto & Feta

Spinach, Roasted Artichoke & Gruyere Cheese Dip

Served in Round Roll-Top Chafer

Grilled Portobello Mushroom & Blanched Asparagus Display

Drizzled with Vidalia Onion Vinaigrette

White Chocolate Fondue with Fresh Fruit for Dipping

Traditional Punch

$32.00 per person

Additional Menu Ideas/Suggestions:

Carving Stations:

Rosemary & Garlic Marinated Whole Beef Tenderloin

Pepper Crusted & Roasted Steamship Round of Beef

House-Smoked Honey Glazed Turkey Breast with Honey Maple Glaze

Honey Baked Ham Carving Station with Dark Cherry Sauce and Imported Mustards

, Sliced Thin and Served with Homemade Horseradish Mayo, Gourmet Mustards, Sister Schubert’s Rolls and Traditional Accompaniments

Blue Cheese & Toasted Walnuts in Bouchee with Port Poached Pears

Baked Brie en Croute with Praline Pecan Glaze

Smoked Salmon Cornets on Brioche with Avocado & Micro Herbs

Roasted Sweet Potato Salad with Diced Apples, Toasted Walnuts & Celery tossed in Apple-Infused Mayo Dressing

Mediterranean Feta Salad with Blanched Green Beans and Pomegranate Dressing

Dilled Shrimp Salad with Cucumbers and Celery

Spinach Pasta Salad:  Penne Pasta, Spinach, Mandarin Oranges, Toasted Pecans, Red Onions and Blue Cheese, drizzled with Raspberry Vinaigrette

Boiled & Spiced Louisiana Gulf Shrimp with Homemade Remoulade and Cocktail Sauces

Louisiana Jumbo Lump Crabmeat in Bouchee

Crabmeat Mornay

Crabmeat Imperial Dip

Crispy Fried Plaquemines Parish Oysters

Crispy Fried Louisiana Catfish Fingers

Foie Gras Boudin Cakes with Pickled Pepper Jelly

Spinach Oyster Rockefeller Bread Pudding Bites with Bearnaise Sauce

Mini Muffalettas

Heirloom Cuisine, LLC: A busy Spring for Weddings!

Heirloom Cuisine, LLC: A busy Spring for Weddings!: "Heirloom Cuisine, LLC has had a busy wedding season this year! Congratulations to all of our newly married couples! We have catered 15 wed..."

A busy Spring for Weddings!

Heirloom Cuisine, LLC has had a busy wedding season this year!  Congratulations to all of our newly married couples!
We have catered 15 weddings since our last post!  We have catered at Desert Plantation, Brandon Hall Plantation in Natchez, The Shaw Center for the Arts, The Old Governor's Mansion, the Louisiana State Muesum Baton Rouge, the Rural Life Museum and Rosemound Gardens just to name a few.
We cater about 40 weddings a year.  Newly engaged?  Call us to cater your rehearsal dinner, wedding reception, engagement party, bridesmaid's luncheon, etc. 
Try our new Caprese Salad Skewers drizzled with Aged Balsamic Vinaigrette, Andouille Crusted Tilapia with Creole Mustard Sauce, Crispy Fried Plaquemines Parish Oysters, Curry Mango Cream Cheese Terrine with Homemade Crostinis, Fig & Sugarcane Glazed Smoked Pork Tenderloin with Bourbon Peach Chutney and many many more!

Congrations to Molly & Per

Congrats go out today to Molly & Per.  Heirloom Cuisine is catering a crawfish boil engagement party for them today.  They are set to be married on Saturday, May 14, 2011.  Today, we'll be serving traditional boiled crawfish, Abita Amber draught beer, hamburgers, Crawfish Queso with Homemade Tortilla Chips and for dessert Brownie Bliss Truffle Bites, Lemon Blossoms and Chocolate Dipped Strawberries.

Couchon de Lait Wedding

Congratulations to the LeMoine family whose son is getting married today!  Heirloom cuisine is catering their Couchon de lait reception in Port Allen this afternoon.  We have a huge smoked pig (complete with the apple in the mouth!), Slow-Roasted Smoked Pork with Au Jus, Kettle-Roasted Sweet Potaotes with Toasted Pecans, Braised Mustard Greens, Fresh Cornbread and Smoked Chicken & Andouille Jamblaya.  Today's wedding is a true coon-ass reception!  Check back later today for pictures of the event.

Sunday Brunch in Point Coupee

And this morning Heirloom Cuisine is off to cater a fabulous Sunday Brunch in Point Coupee.  This morning, we will be serving:
Dark Roast Community Coffee with Alma Sugar
Fresh Squeezed Louisiana Blood Oranges
Bloody Marys with Pickled Okra
Traditional New Orleans Style Shrimp & Anson Mills Coarse Ground Grits
Spinach Madeline
Buttermilk Biscuits with LeBlanc's Cane Syrup and Fig Preserves
Cheese Straws wtih Toasted Bergeron Pecan Halves
Deviled Eggs
Fresh Fruit Salad
and Lemon Poppy Seed Bread
This is for the Southern Garden History Society.  They've been in town all weekend, touring gardens and being treated to fabulous "local" cuisine.  Today is the grand finale at the fabulous LeJeune House in New Roads!  Check back later today for pictures of the event!

70th Birthday Party in St. Francisville

Last night, Heirloom Cuisine catered one of our favorite friend's 70th birthday party!  Chef Jason Roland served up his tasty Crispy Fried Plaquemines Parish Oysters, Chef-Breaded and Fried Louisiana Catfish Fingers, Fried Green Tomatoes with Shrimp Remoulade, Southwestern Veniso Queso with Homemade Tortilla Chips, Fig & Sugarcane Glazed Smoked Pork Tenderloin with Bourbon Peach Chutney and Homemade Sweet Potato Biscuits, Caprese Salad Skewers and Crawfish & Andouille Savory Cheesecake with Homemade Crostinis.
The guests ate the oysters and catfish as fast as we could fry them.  The hit of the night, though, was again those homemade toritilla chips.  They are the bomb.
The best part of having your event catered though is that the birthday boy (and family) had a ball, and Miss Janet doesn't have to clean a thing when she wakes up this morning! 
And, we catered their daughter's wedding 5 years ago and got to see that daughter last night... along with HER new daughter, Madeline.  It was soooo sweet and she has some beautiful blue eyes!

Reception at The Shaw Center for the Arts

Last night, Heirloom Cuisine catered an exquisite reception for Kappa Kappa Gamma on the 4th Floor River Terrace at the Shaw Center for the Arts.  The weather was beautiful and the guests arrived just as the sun was setting.  We served our to-die-for Crawfish & Roasted Corn Queso with Homemade Tortilla Chips, Shrimp Pasta with Roasted Shallots, Crimini Mushrooms and Parmesan Reggiano Cream Sauce, Fig & Sugarcane Glazed Smoked Pork Tenderloin with Bourbon Peach Chutney, a lovely Mediterranean Display with Baby Carrots with tops on, Homemade Hummus, Grilled Artichokes, Roasted Red Peppers and Roasted Artichoke Spread with Freshly Grated Parmesan Cheese.  We also served a variety of cheeses to include a Fresh Fruit Display with Assorted Sliced and Whole Cheeses, Chef Jason Roland's own Mango Curry Cream Cheese Terrine with Praline Pecan Glaze and our Sundried Tomato Torte with Pesto and Pine Nuts.  Over 450 guests showed up to enjoy the evening!  Call us to book your next party at 225-784-0535!

Wedding Reception at Desert Plantation

Congratulations to Michelle and Connor!  They were married last night in a 6:30pm ceremony at Desert Plantation.  Heirloom Cuisine catered the reception that followed. 

Michelle Weller of Confections by Michelle provided a beautiful (and tasty) bride's cake and a red velvet groom's cake (YUMMY!) in the shape of an LSU football helmet. 

Chef Jason Roland of Heirloom Cuisine cooked up some fantastic Fresh Fried Louisiana Catfish with Homemade Tartar Sauce, Crawfish Pasta with Roasted Shallots & Parmesan Reggiano Cream Sauce, Pepper Crusted & Roasted Top Round of Beef with a fabulous Cabernet Demi Glace, Mini Muffalettas, Spinach & Artichoke Dip with Homemade Crostinis, a lovely Display of Cheeses & Fruits with Homemade crostinis and a scrumptuous Mango & Curry Cream Cheese Terrine.

Beverly Walker of Party Assist did a lovely job on the flowers.  Big purple iris and lots of yellow roses really brought out the bride & grooms' LSU colors.  The centerpieces and buffet arrangements were breathtaking and so fresh.

Mother Nature did a spectacular job on the weather and the event was absoultely perfect!  The crowd rocked out to the music of the Felicianas. 

Special thanks to Conner, Michele, Christina, and especially Jimmy & Patti.  Thanks for letting Heirloom Cuisine be such a special part of your events!

To get more information on Heirloom Cuisine and/or Desert Plantation, please see our website at http://www.heirloomcuisine.com/ or call us at 225-784-0535.

Rehearsal Dinner at Desert Plantation

Heirloom Cuisine catered a third event last night, for a wonderful couple Michele and Connor, who had their rehearsal dinner at the Historic Desert Plantation.  The rehearsal was held at the ceremony area, then guests gathered around the pool for cocktails and a smashing buffet.  Chef Jason Roland prepared a fabulous salad of Mixed Greens, Crumbled Feta & Champagne Vinaigrette.  The entrees were Warm Tequilla Lime-Marinated Louisiana Gulf Shrimp and Fig & Sugarcane Glazed Smoked Pork Tenderloin with Demi Glace.  These were accompanied by Rosemary & Olive Oil Roasted New Potatoes and Blanched Broccoli with Hollandaise Sauce.  Dessert was our Trios Delice, consisting of Chocolate Molten Cake, Cheesecake and Lemon Pie with Fresh Berries & Mint Leaves.
The guests had a fabulous evening and we are all excited about their wedding today, also at Desert Plantation, and also catered by Heirloom Cuisine.  Check back tomorrow for pictures of tonights' wedding.  And special thanks to Jim & Patti!!!!

Rehearsal Dinner

Last night we also catered a rehearsal dinner for William & Kelli in St. Francisville at the fabulous Sage Hill Antiques & Gifts banquet room.  The tables were beautifully decorated by mother of the groom, Liz Wilcox, and adorned with fresh flowers and votive candles.
The guests arrived to a fabulous Baked Brie en Croute with Praline Pecan Glaze made by Chef Jason Roland and served with Homemade Crostinis.
Once seated, they were served a three course plated dinner.  They started with a traditional Sensation Salad, then moved on to the main course:  Applewood Smoked Bacon-Wrapped Filet of Beef with a cabernet demi glace, Three-Cheese Potatoes au Gratin and French Green Beans with Caramelized Onions.  Dessert was Cheesecake with Caramel Sauce & Fresh Berries.
The tables were set with Gold Chargers and Linen Napkins.  The setting was beautiful and the guests had a great time.  Happy Wedding Day today to Kelli and William!

Beautiful Wedding Reception

Last night, we catered a beautiful wedding reception at The Old Governor's Mansion.  We had sapphire blue bengaline lines, silver chargers and flowers from Dionne as centerpieces.  For the reception, Chef Jason Roland served Sugarcane Smoked Duck Breast with Manchego Cheese on a Homemade Crostini with Mayhaw Glaze, Crawfish Beignets and She-Crab Soup.  For the plated dinner, we served a salad of Mixed Greens, Toasted Pecans, Crumbled Feta Cheese & Spiral Sliced Carrots, mixed with a Champagne Vinaigrette and Pan-Seared Snapper with a Creole Beurre Blanc and Angel Hair Pasta Pesto Rolls & Lemon Butter Asparagus.  The cake was by Ambrosia and was a square three-tiered cake in the bride's color of sapphire blue.  The ambiance was amazing and the guests had a fabulous evening.   Congratulations to Lynnetta & Ojay!!!

Heirloom Cuisine's Annual Tasting hosted by Fireside Antiques

Fireside Antiques recently hosted Heirloom Cuisine, LLC's annual tasting at their fabulous antique store.
Chef Jason Roland cooked up some exquisite creations including:
Foie Gras Boudin Cakes with Caramelized Onion Jam
Crispy Fried Plaquemines Parish Oysters with Homemade Jalapeno Tartar Sauce
Pecan Crusted Duck Tenders with Mango Chutney Dipping Sauce
Shrimp Queso with Homemade Tortilla Chips
Smoked Angus Beef Tenderloin with Creamy Horseradish Sauce
Caprese Salad Skewers drizzled with Aged Balsamic Vinaigrette
Savory Crawfish Corn Maque Choux Cheesecake with Homemade Crostinis
Spinach & Roasted Artichoke Dip with Gruyere Cheese
Baked Brie en Croute with Cranberry Walnut Topping
Special thanks to Fireside Antiques, Warren Connerly Photography (see the new pictures posted on our blog!), B&B StaffTenders, Sincerely Sweet, Southern Frolics and the Michael Foster Project/John Gray for providing us with fabulous music!

Reception in New Orleans

Tuesday night, Heirloom Cuisine and Chef Jason Roland catered a fabulous reception for Window World at a private home on Royal Street, right outside the French Quarter.  Chef Roland prepared his amazing Foie Gras Boudin Cakes with Sweet Onion Jam, Louisiana Boiled & Spiced Shrimp with Homemade Remoulade Sauce, Crabmeat Ravigote with Homemade Crostinis, Crawfish & Roasted Shallot Pasta with Parmesan Reggiano Cream Sauce, Fig & Sugarcane Glazed Smoked Pork Tenderloin with Bourbon Peach Chutney and for dessert ... King Cake, of course!  It was a great party.  Call us for your next party.  225-784-0535

Cane River Exhibit Opening Reception

Heirloom Cuisine, LLC and Chef Jason Roland are catering the Cane River Exhibit Reception tonight at the Louisiana State Museum, Baton Rouge.  We will be serving an Artisanal Cheese & Fruit Display, Mango Curry Cream Cheese Terrine topped with Praline Pecan Glaze served with Homemade Crostinis, Smoked Chicken & Andouille Sausage Gumbo, Applewood Smoked Bacon Tarts with Caramelized Onions, Crawfish en Bouchee and Double Chocolate Brownie Bites!  Check back tomorrow for pictures of the event.

Monday Night Reception at Historic Private Home

Monday night, Heirloom Cuisine, LLC catered a reception at a private home in the rolling hills of Historic St. Francisville where we tray passed our fabulous Applewood Smoked Bacon, Caramelized Onion & Gruyere Cheese Tarts, Crispy Fried Plaquemines Parish Oysters with Homemade Remoulade Sauce, Kettle Roasted Sweet Potato Tarts with New Orleans Style BBQ Shrimp.  The buffet items were served on the hostess's antique dining table and included Mardi Gras Coleslaw, Crispy Fried Louisiana Catfish with Homemade Tartar Sauce and Hushpuppies, Smoked Chicken & Andouille Sausage over Rice, Smoked Angus Beef Tenderloin with Horseradish Sauce and New Orleans Style Bread Pudding with Whiskey Creme Anglaise.  The hosting company's color was baby blue, so Heirloom Cuisine tied baby blue ribbon around linen napkins, holding the fork and soup spoon.  Chafers were set on baby blue overlays to accent the company's colors.  The party was a smashing success!
Call Heirloom Cuisine at 225-785-0535 to book your next event.

Valentine's Dinner at Sage Hill Antiques

Join Heirloom Cuisine, LLC for a romantic evening in St. Francisville on Monday, February 14 from 6:30 - 9:30pm at Sage Hill Antiques.
Chef Jason Roland will prepare a fabulous five-course dinner consisting of:
Jumbo Boiled Gulf Shrimp with Remoulade Sauce, Oyster Artichoke Bisque with Cripy Fried Oyster, Applewood Smoked Bacon-Wrapped Filet of Angus Beef with Pinot Noir Demi Glace, Lemon Buttered Asparagus and Three Cheese Potatoes au Gratin.  And for desert, individual Chocolate "molten" cakes with Bushmill's Irish Whiskey Creme Anglaise and Fresh Raspberries.
Call 225-784-0535 to make your reservation or for more information.  Full menu and details on our website at http://www.heirloomcuisine.com/.

Wedding at Old State Capitol

And on Friday, January 28, Heirloom Cuisine catered a wedding for a lovely bride at the Old State Capitol.  The ceremony was on-site and, as soon as the ceremony ended, dapperly-dressed staff (clad in tuxedo shirts and black bow ties) tray passed Chef-Made Boudin Cakes with Pickled Pepper Jelly and Oyster Rockefeller Bread Pudding Bites along with Robert Strong Chardonnay and Copolla Pinot Grigio.
Guests at the bar were treated with Abita Amber, Abita Mardi Gras Bock and Bud Light, in addition to choice of wine and premium cocktails.
The Don Gros Band played all 9 pieces and the guests danced the night away!
For the buffet, Heirloom Cuisine served Smoked Chicken & Andouille Gumbo over Steamed Rice, Louisiana Style Shrimp & Grits, Balsamic Marinated & Grilled Vegetable Display, Fig & Sugarcane Glazed Smoked Pork Tenderloin with Bourbon Peach Chutney and our Artisan Cheese Display with Homemade Crostinis and Crawfish Corn Maque Choux Cheesecake.
Heirloom Cuisine served the bride & groom dinner in the Old State Capitol's board room.  The Bride's cake was by Mary Aycock.  The bride & groom chose chocolate King Cake for the groom's cake!
It was a fabulous event.  Thanks to all who worked and attended!
Thank you Doug and Dorothy.  And CONGRATULATIONS Kathryn & Cliff!

LTPA Event at The Shaw Center for the Arts

Last Tuesday, January 25, Heirloom Cuisine, LLC catered a reception for the Louisiana Travel Planners Association at The Shaw Center for The Arts.

On the First Floor:  Turner Gallery, we tray passed red & white wine, hors d'oeuvres to include Applewood Smoked Bacon Tarts with Caramelized Onions & Gruyere Cheese and  Angus Beef Tenderloin Bites on Focaccia Squares with Horseradish Aioli; Stationary Hors d'Oeuvres included:  Italian Anitpasto Station with Marinated & Imported Olives, Thinly Sliced Gourmet Italian Meats, Buffalo Mozzarella, Sliced Italian Cheeses, Roasted Peppers, Marinated Artichoke Hearts with Fresh Basil and Rosemary, Rustic Bread Boulles & Loaves presented with Gourmet Olive Oils, Truffled Butter and Herbed Butter; 
and Shrimp Pasta with Roasted Shallots, Crimini Mushrooms, Red & Yellow Julienne Peppers and Parmesan Reggiano Cream Sauce

On the Third Floor: MOA, we served Fig & Sugarcane Glazed Smoked Pork Tenderloin with Bourbon Peach Chutney paired with Draft beer donated by Tin Roof Brewery.

On the Fourth Floor:  River Terrace, we served a Display of Imported & Domestic Cheeses, Crawfish Queso Dip with Chili Dusted Tortilla Spears, Spinach & Artichoke Dip with Homemade Crostinis, Baked Brie en Croute with Praline Pecan Glaze, Station garnished with cascading display of whole fresh fruits, grapes & berries.

On the Fifth Floor Museum:  Brownie Bliss Truffle Bites, Cheesecake Squares and Chess Pie Squares with Poeme Champagne, Fresh Berries and Cascading Grapes

Historic Home Tour and Tasting on Sunday, February 27, 2011

Contact: Caryn Roland

Tel. 225.784.0535

Cell Phone   225.907.4429

Email: heirloomcuisine@bellsouth.net

HISTORIC HOME TOUR & TASTING

Heirloom Cuisine LLC and Desert Plantation are offering a HISTORIC PLANTATION HOME TOUR & TASTING to the public at no charge. Desert Plantation is on the National Register of Antebellum Homes in St. Francisville.  It is a popular destination wedding venue and bed and breakfast situated on a one-thousand acre Plantation near the rolling countryside of the Felicianas.

Heirloom Cuisine, LLC is a full-service catering company serving Natchez to New Orleans and everywhere in between.  They specialize in custom weddings and special events. Chef Jason Roland and Event Planner Caryn will offer complimentary samples of their upscale cuisine. 

The TOUR & TASTING is open to the public, as well as to all past clients and potential brides.  Special discounts on Bed & Breakfast Rates and Wedding Packages will be offered for those who book on the spot.  RSVPs are encouraged but not required.

The TOUR & TASTING will take place on the grounds of Desert Plantation, located at 411 Desert Lane in St. Francisville from 2-5pm on Sunday, February 27, 2011.  Please call 225.784.0535 to register or for directions.

Baby shower at private home

Today we catered a baby shower brunch at a private home. We served Traditional New Orleans style Grits & Grillades, grilled vegetable quiche, salad of mixed greens, toasted pecans, crumbled feta with raspberry vinaigrette, a fresh fruit display and homemade biscuits with fig preserves. The hostess also had mimosas and a special cake for the mother-to-be. Well, let me rephrase that. She had cake for the mother-to-be and mimosas for the other guests! It was a great party!

Something old something new bridal show

Heirloom cuisine participated in the bridal show "something old something new" last night at The Old Governors Mansion. It was a fabulous event, thanks to Claire Trahan,Mansion Special Events Coordinator, and Allie Wester, wedding planner and owner of Weddings by Allie.
Designs by Milissa provided some beautiful flowers. There were lots o other vendors at the event,as well, including Warren Connerly Photography, Ocken Photography and many more.
Heirloom cuisine provided perfectly seasoned and tasty
Lobster Bisque, elegantly ladled into demitasse cups, smoked angus beef tenderloin bites on homemade crostinis with
horseradish aiolo and chives. Mango curry cream cheese
terrine with maple walnut topping and sundried tomato,
roasted artichoke torte with pine nuts and pesto.
Over 130 brides attended. Special thanks to the Mansion staff and volunteers for doing such an outstanding job of organizing and executing the event. And to Jenn Ocken for lending a helping hand when needed! And of couse, thank you to all the brides, vendors and other participants for coming out on such a cold January night to join us for an evening of fun!!!!

Happy Saturday, January 8, 2011

What a beautiful, sunshining day in St. Francisville, LA.
We are getting ready for our first party of 2011.  A 60th birthday party tomorrow at a private residence in Baton Rouge.  We will be serving some of our favorites:
Crispy Fried Plaquemines Parish Oysters with Homemade Tartar
Nut Crusted Duck Tenders with Mango Chutney Dipping Sauce

Foie Gras & Black Truffle Flan served in Demitasse Cups with Creme Fraiche and Osetra Caviar
Venison Sliders with Homemade Cherry BBQ Sauce
Whole Beef Tenderloin with Horseradish Sauce
Blanched Asparagus Display drizzled with Vidalia Onion Vinaigrette

Tune in tomorrow for pictures!  Please see our Facebook Posts for upcoming events including:
Something Old Something New Bridal Event at The Old Governor's Mansion on Thursday, January 13, 2011
Heirloom Cuisine, LLC's Annual Tasting at Fireside Antiques in Baton Rouge on Sunday, February 20, 2011
Desert Plantation's Annual Open House and Tasting at Desert Plantation in St. Francisville, LA on Sunday, February 27, 2011