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