Two Day Event at Bevelo for Redemption Rye
The idea behind the event was a multiple-room experience set in the Prohibition Era. There was an old-school NOPD car out front, then you enter the space. The first room was a “Tailor Shoppe.”
- “Tea Station” tea sandwiches: shrimp-basil, cucumber-herbed cream, and smoked salmon-goat cheese
- Mini berry scones with clotted cream, mini lemon meringue pies, and dark chocolate-sea salt cookies with paired Redemption-based cocktails.
The second room was a “Speakeasy” set with small tables and had a tasting through various Redemption Ryes paired with bites for whiskey tasting—dark chocolate bark, sea salt roasted almonds, dried apples, dried cherries, and rye chips.
Towards the end of the tasting there was a “raid” by NOPD. Everyone was rushed into the final room, for some final snacks, a cheese & charcuterie display, and a popcorn station with creole spiced popcorn, caramel popcorn, and tasting of some rare Ryes.
Two Day Event at Race + Religious for Hendriks Gin
We worked with My House Events to do this event. We were hired to help execute a menu from a chef out of Washington, D.C. that paired with Hendrik’s gin cocktails. The menu was “gyro fries” with cucumber tzatziki, laser sauce, fried pickles with Nashville hot sauce, fancy pants ranch sauce on milk bread, and chili crisp cucumber on bao buns.
Tales of the Cocktail Spirited Dinner Awards
We worked with My House Events to do this event, an awards ceremony for 800 guests at the Fillmore. There were passed hors d’oeuvres for VIP guests, then stationary hors d’oeuvres for 300, a buffet for 80, a seated dinner for 400, and desserts for everyone.
Passed Hors d’Oeuvres
Bruschetta
creole tomato, house-made ricotta, fresh mint
Watermelon & Chili Marinated Feta
basil
Louisiana Crabmeat Ravigote
cucumber, crispy leeks
Boudin Balls
satsuma-creole mustard
Shrimp Canapé
avocado aioli, bacon jam, pickled red onion
Smoked Brisket
onion jam, toasted horseradish
Box Seat Stations
Salad
Custom Salad
Louisiana blueberries, goat cheese, crispy grana padano, toasted pecans, Steen’s cane vinaigrette (goat cheese + crispy grana on the side)
Creole Rice Bar
Creole Red Beans
smoked onion
Chicken Fricassee
roasted garlic
Roasted Oyster Mushroom Sauce Piquant
Rice Bar
Seated Dinner Menu
Seasonal Salad
local blueberries, crispy Parmesan, baby arugula, Steen’s cane vinaigrette
Custom Entree
seared sirloin steak, creole tomato jam, potato gratin, pan-seared Gulf Fish, citrus gastrique, chili roasted green beans
Main Room Stationed Hors D’oeurves
Bruschetta
creole tomato, house-made ricotta, fresh mint
Louisiana Crabmeat Ravigote
cucumber, crispy leeks
Boudin Balls
satsuma-creole mustard
Shrimp Canapé
avocado aioli, bacon jam, pickled red onion
Smoked Brisket
onion jam, toasted horseradish
Cajun Pasta
blackened cauliflower
Dessert Stations
Olive Oil Cupcake
peach, whipped marscapone
Goat Cheese Cake
local berries
Café Brulot Bread Pudding
cinnamon & clove scented bread pudding, coffee-brandy sauce, candied orange zest
Dark Chocolate Budino
amaretto whipped cream, candied almonds
