Built in 1927, New Orleans' landmark Saenger Theatre served as the venue for the ceremony as well as the reception. Working closely with Michelle, we had six weeks to deliver a wedding as memorable and exciting as a European getaway. From the food, to the décor, to the design layout, we handled all of the details. As the couple originally wanted the beauty and romance of a French wedding, The Saenger was the perfect choice as the architecture echoes the old European Baroque styles. The ceremony was held in the theatre's grand marble lobby. Behind the altar, a background was created using Greek Statues and lush red drapery. After the couple was pronounced man and wife, they were showered with white feathers as they left the ceremony. After the ceremony, guests retired to the theatre where the reception was held. Designed with the ambiance of an Italian Baroque Courtyard the theatre is complete with elaborate archways, Greek statues and 150 small lights in the ceiling arranged in constellation patterns to give the impression of stars in the night sky. We worked with an architect who acted as set designer to construct a floor flush with the stage that rose out and above the seating area. The Bride wanted an elegant yet intimate atmosphere so we were very tactile in our choices of décor. We considered not only how it would look, but how it would feel. Abundant use of fruits and hydrangea on tables and buffets created an ethereal and decadent atmosphere. On table arrangements, clusters of votives painted in textured saffron sparkled in elaborate floral designs. Guests enjoyed passed Hors D'oeuvres such as Bass Seviche in Cucumber cups and Seared Hudson Valley Foie Gras. Other gourmet delights included Oysters on the Half Shell, Roasted New Zealand Lamb Chops and Spoonbread topped with a Wild Mushroom Ragout. As it was a theatre, we used our imagination and skill to conceptualize and deliver a fairytale wedding the couple and their guests would enjoy and remember forever.

 

PASSED HORS D'OEUVRE

BEEF TARTARE:
Classical Beef Tartare on Brioche Crouton topped with a Sunnyside Up Quail Egg and Sliced Capers.

FLASH FRIED SOFT SHELL CRAB:
Pee Wee Soft Shell Crabs halved and fried to perfection served with our spicy Ravigote Sauce and Tartar Sauce.

CHIPS & DIP:
Homemade Potato Chips with Truffle Dip

SEA BASS SEVICHE IN CUCUMBER CUP:
Sea Bass tossed in the traditional Spanish Marinade including Citrus Juice, Onions and Chiles.

SEARED HUDSON VALLEY FOIE GRAS:
Served on Homemade Brioche and finished with Cassis.

 

AN ACTION STATION
JOEL'S OWN SAUTEED SHRIMP:
Jumbo Gulf Shrimp sautéed with spicy Chili Flakes, Fennel and a hint of Garlic and finished with Lemon.

FLANKED BY CORNETTES WITH SALMON TARTARE AND SEARED TUNA
A Towering display of individual Cones filled with Salmon Tartare and seared Ahi Tuna with your choice of toppings to include: Crème Fraiche, Traditional Gravalox Garnishes, Tobiko Caviar, Papaya Salsa, Lemon Cream Cheese, Spring Green Sauce and Roma Tomato Sweet Corn Relish.

 

RAW BAR
OYSTERS ON THE HALF SHELL:
Displayed on a bed of seaweed accompanied by Saltine Crackers, a traditional Cocktail Sauce, a Creole Remoulade Sauce and a lemon Mignonette Sauce.

LOUISIANA JUMBO LUMP CRABMEAT SALAD:
Jumbo Lump Crabmeat tossed with Joel's spicy Ravigote Dressing, garnished with Baby Lettuces and accompanied by homemade Brioche Croutons.

MAINE LOBSTER TAILS:
Fresh, grilled Maine Lobster Tails served with a myriad of homemade sauces to include: Ravigote, Remoulade, Mango & Papaya Relish, fresh drawn butter and Chow Chow.

CLASSIC FALL FARE
ROASTED NEW ZEALAND LAMB CHOPS:
Rubbed with Dijon and Herbed Bread Crumbs, served with a Pinot Rosemary Reduction.

ROASTED RACK OF VEAL:
Whole rack of Veal offered with a Wild Mushroom Madeira Cream and Potato Gratin.

ROQUEFORT WALNUT TERRINE:
Roquefort Cheese blended together with Fromage Blanc and Roasted Walnuts. Served with a Salad of Aged Balsamic, Wild Baby Greens and Washington Tart Apples. Presented with Carrs Crackers.

CLASSIC DUCK CONFIT AND NEW POTATO SALAD:
Tossed with Carmelized Pearl Onions, Fresh Oregano and White Wine Gastrique presented with homemade Croutons.

 

A NEW ORLEANS DEGUSTATION MENU
SPOONBREAD TOPPED WITH A WILD MUSHROOM RAGOUT:
Wild Mushrooms slow simmered with fresh herbs, Roma Tomatoes, Shallots and Garlic served over Creole Spoonbread.

FIELD GREENS WITH CRISPY ANDOUILLE:
Baby Lettuces tossed with crispy Andouille and Fire Roased Corn served with a Red Bell Pepper Vinagrette.

ARTICHOKE MAGAZINE:
Artichoke Bottoms filled with Fresh Gulf Oyster Dressing finished with a Lemon Beurre Blanc.

BARBECUED SHRIMP:
Louisiana Gulf Shrimp Basted in Joel's Creole Barbecue Sauce served on Cheddar Biscuits.

VINE RIPENED CREOLE TOMATOES WITH REMOULADE SAUCE:
Served with Vidalia Onions and Creole Remoulade Sauce.

NEW ORLEANS STYLE COFFEE AND CHICORY