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! 

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!