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Started By
Message
re: Baton Rouge Wedding Caterer Recommendations? (Updated)
Posted on 2/28/12 at 9:22 pm to Brinner
Posted on 2/28/12 at 9:22 pm to Brinner
quote:
Sounds like y'all already have your mind made up to spend money. I don't have one friend who would ever comment about the food at the wedding.
We have our minds made up to have good food. We're willing to sacrifice some other things for that and plan to do so. If we're talking about Swedish meatballs or cocktail sausages with shrimp alfredo, I agree that it's not worth comment.
quote:
The band y'all should get is the neighborhood all stars, but I bet y'all end up with after 8.
I don't know who after 8 is, but we're considering the Neighborhood All Stars, as well as others mentioned here, amongst a number of others. Whichever would promote our guests having a great time and perhaps allow them to take over the microphone after a number of cocktails. Thanks for the suggestion on the band.
1
Posted on 2/28/12 at 9:41 pm to Brinner
quote:
Your friends and family don't give a shite about the food at your wedding.
First thing I look for at weddings is the food so I can decide whether I want to take the time to taste it. If it looks good, I will make a point of tasting certain things. I also like to know the name of the caterer. I have to use caterers for functions from time to time, so I like to know who does what. I also like to see if there are any new fun things being served that I might want to try and make myself.
First thing my family and friends talk about at weddings is the food. You and I just don't have the same type of friends. Not necessarily a bad thing. It's just that my family and friends are into good food.
Most importantly, when I give a party and invite guests, I feed them good food and drink or I don't do it at all. That doesn't always mean it has to be out of the park expensive. If you consider the choices well, you can make things work better than some folks think.
Posted on 2/28/12 at 9:48 pm to Politiceaux
I was a guest at a wedding Best Catered events catered at the LA State Museum and the presentation was absolutely fantastic as was the food; great entrees and little passed items.
This post was edited on 2/28/12 at 9:51 pm
Posted on 2/28/12 at 9:51 pm to Stephanieb36
I love good passed items.
Posted on 2/28/12 at 9:53 pm to Politiceaux
if Heoirloomis the company out of St. Francisville the food is very good and the lady that owns it is an absolutely delightful person
Posted on 2/29/12 at 7:35 am to madamsquirrel
quote:
if Heoirloomis the company out of St. Francisville the food is very good and the lady that owns it is an absolutely delightful person
Thank you, ma'am.
Posted on 2/29/12 at 8:35 am to Politiceaux
quote:
First thing I look for at weddings is the food
Along with 90% of the other guest. Food is important.
Posted on 4/3/12 at 8:40 pm to Politiceaux
Cocktail Hour
Passed Hors d’ oeuvres
Apple Smoked Bacon Wrapped Quail Breast bites
Finished with a Praline glaze
Mini Crab & Brie Beignets
Smoked Salmon & Caper Cream Cheese Cornets
Reception Buffet Menu
Carving Board
Rosemary crusted Beef Tenderloin, Abita Turbo Dog marinated & smoked Pork Loin &
Blackberry glazed & seared Duck Breast
Served sliced with Creole spread, Blackberry & Vidalia onion chutney & artesian rolls
Seafood Display
Spicy Boiled Shrimp, Apple smoked bacon wrapped shrimp & marinated gulf Crab Claws &
Served with remoulade for dipping
Antipasto Display
Imported & domestic Cheeses paired with cured gourmet Italian Meats
Accompanied by marinated vegetables & heirloom grape tomato caprese skewers
Served with assorted crackers & flatbreads
Roasted Garlic Grit Cakes topped with BBQ shrimp
Served in curved appetizer spoons
Mini Jumbo lump crab cakes
Set on micro greens with a caviar cream garnish, presented on mini appetizer plate
Traditional Gnocchi
Tossed with a Smoked Tasso Cream
Beverage Station
Full Open Bar
Jack Daniels, Crown, Grey Goose, Maker's Mark, Beefeater & Bacardi
Domestic bottled beer & Abita beer
Chardonnay, Sauvignon Blanc & Champagne (No red wine allowed at the Old State Capitol, unfortunately)
Soft drinks, bottled water, mixers & bar fruit
Thoughts?
Passed Hors d’ oeuvres
Apple Smoked Bacon Wrapped Quail Breast bites
Finished with a Praline glaze
Mini Crab & Brie Beignets
Smoked Salmon & Caper Cream Cheese Cornets
Reception Buffet Menu
Carving Board
Rosemary crusted Beef Tenderloin, Abita Turbo Dog marinated & smoked Pork Loin &
Blackberry glazed & seared Duck Breast
Served sliced with Creole spread, Blackberry & Vidalia onion chutney & artesian rolls
Seafood Display
Spicy Boiled Shrimp, Apple smoked bacon wrapped shrimp & marinated gulf Crab Claws &
Served with remoulade for dipping
Antipasto Display
Imported & domestic Cheeses paired with cured gourmet Italian Meats
Accompanied by marinated vegetables & heirloom grape tomato caprese skewers
Served with assorted crackers & flatbreads
Roasted Garlic Grit Cakes topped with BBQ shrimp
Served in curved appetizer spoons
Mini Jumbo lump crab cakes
Set on micro greens with a caviar cream garnish, presented on mini appetizer plate
Traditional Gnocchi
Tossed with a Smoked Tasso Cream
Beverage Station
Full Open Bar
Jack Daniels, Crown, Grey Goose, Maker's Mark, Beefeater & Bacardi
Domestic bottled beer & Abita beer
Chardonnay, Sauvignon Blanc & Champagne (No red wine allowed at the Old State Capitol, unfortunately)
Soft drinks, bottled water, mixers & bar fruit
Thoughts?
This post was edited on 4/3/12 at 8:41 pm
Posted on 4/3/12 at 8:50 pm to Politiceaux
Where's my invitation?
Posted on 4/3/12 at 8:56 pm to Politiceaux
quote:
ETA: We decided to go with Culinary Productions for our reception. Tentative menu on Pg. 3. Thank you to all for your help. If I can be of any assistance to anyone, please let me know.
Missed this thread but that would have been my suggestion.
Edible event would have been number 2
Posted on 4/3/12 at 9:02 pm to OTIS2
quote:
Where's my invitation?
In the mail.
Oteece
NoLA
That's all the envelope says. I'm pretty sure that's sufficient.
Posted on 4/3/12 at 9:28 pm to Politiceaux
That menu looks great. And to the other poster, people care about the food, alcohol, and band.
Posted on 4/3/12 at 10:04 pm to Politiceaux
This looks amazing! Your guests are indeed fortunate.
Enjoy!
Enjoy!
Posted on 4/3/12 at 10:06 pm to Politiceaux
Didn't read but Margo was the answer.
Posted on 4/3/12 at 10:48 pm to eleventy
quote:
This looks amazing! Your guests are indeed fortunate.
Thank you. We certainly want to thank them properly for coming to celebrate with us.
Posted on 4/4/12 at 12:22 am to Politiceaux
Love the menu!
I would prefer a Pinot grigio and Bombay gin, though.
Seriously, your guests will be treated well and I hope you and the bride at least taste some things.
I would prefer a Pinot grigio and Bombay gin, though.
Seriously, your guests will be treated well and I hope you and the bride at least taste some things.
This post was edited on 4/4/12 at 1:04 am
Posted on 4/4/12 at 12:38 am to Politiceaux
quote:
We decided to go with Culinary Productions for our reception. Tentative menu on Pg. 3. Thank you to all for your help. If I can be of any assistance to anyone, please let me know.
I hear they're the best. Definitely let us know when everything is said and done. Them and The Edible Event have always intrigued me with their different menus than the norm.
Posted on 4/4/12 at 7:23 am to Gris Gris
quote:
I would prefer a Pinot grigio and Bombay gin, though.
We're thinking the same and may make that request. Neither of us are white wine drinkers, really, so we're trying to be crowd pleasers on that end.
This post was edited on 4/4/12 at 7:24 am
Posted on 4/4/12 at 7:24 am to LouisianaLady
quote:
I hear they're the best. Definitely let us know when everything is said and done. Them and The Edible Event have always intrigued me with their different menus than the norm.
Will do, and I agree. We met with The Edible Event as well.
Posted on 4/4/12 at 7:30 am to Politiceaux
The menu looks great. How many people?
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