The cocktail category is huge, and different cocktails serve a different purpose at social events. There are aperitifs that are served before a meal. There are cocktails meant for drinking with food. There are slow sippers meant as a night cap. Then there’s a whole other category of cocktails, called dessert drinks, that are rich
Anyone with a big budget can throw a catered event with Wagyu beef, caviar, foie gras or lobster on the menu. An event like that is sure to turn heads! But what if you don’t have a budget that opulent? It certainly doesn’t mean you are relegated to budget caterers that serve rubber chicken. The
Vegetarian, vegan, meat-free, plant-based….however you refer to it, the number of Americans that are eating more vegetables has been on the rise for some time. Some do it for health reasons, some religious convictions, and others do it for concerns over animal welfare and the environment. The best New Orleans caterers have been on the
Desserts are much more than just a way to end a meal and satisfy a sweet tooth. While sweets dominate when most people think of desserts…things are changing. The fastest growing ingredients on dessert menus is bacon. Yes, you read that right. Bacon is up 137% on dessert menus according to a report by Datassential.
As we all know…charcuterie is all the rage. Artful charcuterie boards populate our Instagram feeds and show up at the top of restaurant menus. Cured meats, gourmet cheeses, toasted nuts, pickled veggies, and seasonal fruits all coexist as artwork together on a charcuterie board. It’s a feast for the eyes as well as the taste
Lunches are fun, and often less formal social events than their dinner counterparts. Whether celebrating time with family and friends or a special occasion such as a birthday, anniversary, bridal or baby shower, lunch is in! “Let’s do lunch” has been a common business practice for decades in the working world whether it’s to woo
Hors d’oeuvres have been a celebration staple since first being introduced in France in the late 17th century. Literally translated from “outside the work”, the modern-day version of hors d’oeuvres grew from their predecessors called entrements, which meant “between servings” and ushered in a new era of small bites. Although used interchangeably, there is a
In-person events are carefully coming back to life and bringing with them exciting new trends on the catering menu. These new trends are also being coupled with some cautionary steps to keep guests, hosts, and catering and venue staff safe. While it’s true that the pandemic reshaped the way we think about gathering, eating and
Coffee is a mainstay at just about any event, and is usually relegated to the end, served with desserts and cordials. But coffee is one of the most popular beverages in the world with more than 400 billion cups consumed annually. So, why not make it shine? Customized coffee sleeves Most coffee shops have them
We all know the saying “good things come in small packages”. This definitely rings true in catering! Miniature foods are a great way to amp-up visual impact and give your guests more to talk about than the standard passed apps. Whether the theme of your menu focuses on Americana classics, or exotic flavors from afar,
So, you want to throw an exotic destination-themed event? Few places in the United States encompass so much variety in culture and charm as New Orleans. It is a city comprised of so many distinct cultures. NewOrleans.com describes the city as “offbeat, unusual, loud and proud – all part of the gumbo that has simmered
As COVID made us all a little leery of sharing anything—especially food—boxed meals rose dramatically in popularity and started popping up in socially-distanced board rooms and bridal showers all across the country. Even with the pandemic’s spread now under greater control and a large chunk of the population vaccinated, boxed meals are here to stay
In these post-COVID days of touchless restaurant menus you access from your phone and boxed lunches in place of buffets, single-serve dishes are more popular than ever. Done properly, it also greatly reduces waste by removing the need for plate ware. This post explores those one bite wonders that go way beyond the tried-and-true deviled
To say that 2020 was a long, lonely year is quite the understatement. As of June 7th, almost 42% of the population has been fully vaccinated against COVID-19. While that means a lessening of restrictions for the vaccinated population, the risk still remains for the 58% who have yet to get their shots. The good
If you search the hashtag #jarcuterie on Instagram, you’ll get more than 300 results. That’s just one indication of how popular “grab-and-go” options are on catering menus, and the trend will likely continue in 2021. Jarcuterie is just one trend, others include skewers, shot glasses, waffle cones and popcorn buckets. Sweet to savory, the individual
Oftentimes the hors d’oeuvres are guest’s favorite part of an event. So, why not make them the star? Make your next event a cocktail hour that doesn’t end. Forget the full meal, serve a large variety of hors d’oeuvres for your event. This allows guests to mix, mingle, eat and drink; all without the formality
Mid-May into June marks graduation season. Whether you’re applauding a student for earning their PhD or a young teenager leaving middle school for their high school career, it’s a milestone moment for the student as well as their family. With so much to look forward to, graduation is a reason to celebrate! And what complements
Want to really impress your guests with something different? How about a catered event solely designed to please the sweet tooth? Dessert-only events are gaining in popularity and for good reason. They’re colorful, visually stunning (hello Insta!), and oh so much fun! Dessert-only Variety When desserts are the star of the show, the key is
Move over charcuterie, there’s a new kid in town – the seacuterie boards. While this may be a new concept to some, the first seacuterie was served by Brooklyn Chef David Burke in 1988. It featured gravadlax – that cured salmon that’s been a Scandinavian staple for centuries – with a distinctly American twist. Burke’s
Spring will soon be upon us here in the Crescent City. The azaleas and dogwoods will be in bloom. Courtyard dining in the French Quarter will be in full swing, and tourists and residents alike will go are window shopping up and down Magazine Street to enjoy the fresh, spring air. It’s also festival and