Charcuterie spread

Tales of the Cocktail 2023

Event Type: Corporate Event

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

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