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!!!!