Brooke and Greg hail from Chicago, but wanted their wedding to have a lot of traditional New Orleans flair. Their catering showed the same passion for New Orleans as the second line they chose to do.
Oysters are delightful at a New Orleans event. Brooke and Greg’s oyster bar featured both raw and chargrilled options. One of the passed hors d’oeuvres featured boudin, a Louisiana sausage made with Cajun spices, rice, onions, and peppers. Another included pimento cheese, a true Southern classic. Their entrees continued the New Orleans theme, with a chicken and andouille gumbo, and a creole spiced roast beef. They also served a stone-ground grits bar featuring an array of toppings, as well as macaroni and cheese.
The couple also showed their personality with special touches such as a champagne tower and a dessert display featuring beignets and mini cupcakes, in the bride’s favorite vanilla-vanilla and chocolate peanut butter varieties. Brooke and Greg even incorporated New Orleans into their drinks package, including local craft beer, Sazeracs, and Hurricanes.
Event Photos
