An Engaging Cocktail Party

Join us tonight at Louisiana's Old State Capitol for Out of the Box Bridal Event.

Register at http://www.outoftheboxbridal.com/ to avoid the lines.

Chef Jason Roland will be serving Beef Wellington Bites, Applewood Smoked Bacon & Onion Tarts with Gruyere Cheese, Crawfish Corn Maque Choux in Bouchee, Crawfish Pasta with Roasted Shallots and Parmesan Reggiano Cream, Bourbon Barrel Wood Smoked Pork Tenderloin with Bourbon Peach Chutney.

Come join us for an evening of fun!

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!