Louisiana Crabmeat Beggars Purses
Big Day Giveaway Kickoff Party
In the autumn of 2002, NEW ORLEANS’ PREMIERE EVENT DESIGNERS gathered to create THE BIG DAY WEDDING GIVEAWAY. The campaign kick-off party was on November 21, 2002 at historic LATROBE’S ON ROYAL.
The party was a huge success, with 400 guests dining and dancing late into the night to the fabulous sounds of Reggie Hall and the Twighlighters, provided by NEW ORLEANS MUSIC EVENTS.
Guests received beautiful couture invitations hand-crafted by SCRIPTURA. LATROBE’S on ROYAL, a restored French Quarter landmark, was transformed by URBAN EARTH with, among the many eclectic centerpieces and buffet arrangements, rose curtains, hanging amaranthus lamps, and marigold pomanders. Guests enjoyed gourmet cuisine from JOEL with a menu consisting of, among many offerings, Louisiana Jumbo Lump Crabmeat Beggars Purses, Seared Duck Breast on Grit Cake and Joel’s very own Strawberry Shortcake Bride’s Cake. Exquisitely tailored linens from PERRIER PARTY RENTALS gave the room crisp color and warmth while LONDON LIVERY’S elegant limousines waited outside on fabulous Royal Street. Candid and artful images of the evening were beautifully captured by photographer JEFF POUNDS. It was a night we will never forget. The evening was a great success. We thought you might enjoy seeing photographs of the event and meeting the people involved in making it all happen. When it comes to Your Big Day, it will be unforgettable as well.
LOIN OF LAMB
Filled with spinach, pine nuts and goat cheese, resting on a crouton finished with romesco sauce & roasted red pepper diamond.
SAVORY MUSHROOM "TRUFFLES"
Sumptuous mushroom, white truffle and egg salad dusted with parmesan reggiano cheese decorated with tiny chive spears served on crostinis.
CREOLE CRAWFISH CAKES
Served with our spicy remoulade sauce.
SEARED BEEF TENDERLOIN
Served with a roasted beet and a horseradish - chive sour cream.
LOUISIANA LUMP CRABMEAT BEGGARS PURSES
A homemade herbed crepe filled with crabmeat, cheese and scallions finished with a sweet corn sauce.
JAMBALAYA CAKES WITH BBQ SHRIMP
Savory jambalaya cakes topped with sauteed spinach and bbq shrimp.BLOODY
Fresh gulf oysters served in a shot glass with spicy horseradish cocktail sauce
DELECTABLE CRAWFISH SALAD
Crawfish with Creole mustard sauce and fresh chives served with mixed greens
OVEN ROASTED TENDERLOIN OF BEEF WITH PINOT NOIR
Seasoned to perfection and served with a pinot noir sauce and homemade breads.
GRILLED ASPARAGUS, ENDIVE AND GRAPEFRUIT
A spiral presentation of grilled aspargus, endive and ruby fruit grapefruit sections with a center baby lettuce tower accented with petite triangles of brie served with a citrus vinaigrette dressing.
Traditional pommes dauphine piped and warmed to a golden brown, served in individual portions from an over sized pan.
ROULADE OF CHICKEN & LEEKS
A pinwheel of chicken, leeks, ricotta cheese and spinach
APRICOT GLAZED PORK TENDERLOIN
Marinated, grilled and served with pork demi glace surrounded by grilled apricots.
VINE RIPENED TOMATOES WITH REMOULADE SAUCE
Served with pickled mirliton and sweet onions with Creole remoulade sauce.
SEARED DUCK BREAST ON SOUTHERN GRIT CAKES
Drizzled with a tarragon orange glaze and duck reduction sauce.
DOMESTIC AND IMPORTED CHEESE
A selection of domestic and imported cheeses paired with seasonal fruits and nuts, served with homemade croutons, breads and crackers.
ITALIAN BRUSCHETTA STATION 2
Rustic slices of grilled country bread flavored with olive oil and garlic, offered with an assortment of olive tapenade, gorgonzola, paper thin slices of prosciutto, sundried tomato caponata, roasted garlic and marinated bocconcini.