Heirloom Cuisine, LLC is a full-service, upscale catering company owned and operated by Chef Jason Roland and Events Coordinator Caryn Roland.
Showing posts with label Shaw Center for the Arts. Show all posts
Showing posts with label Shaw Center for the Arts. Show all posts
Saturday, April 2, 2011
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!
Friday, February 4, 2011
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
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
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