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!