September 2017 Monthly Catering Delivery Specials

Check out our catering delivery specials for the month of September 2017!

August 2017 Monthly Catering Delivery Specials

Check out our catering delivery specials for the month of August 2017!

August 2017 Monthly Catering Delivery Specials

July 2017 Monthly Catering Delivery Specials

Check out our catering specials for the month of July!

The Cannery’s Five Year Anniversary Party!

Every year The Cannery has an open house for New Orleans wedding vendors, event planners and brides. We’re so excited every year to be a part of it, but this year was even more special: it was their five year anniversary!

Venue: The Cannery

Flowers & Decor: Bee’s Wedding and Event Designs

Band: The Wise Guys

Rentals: Yur Event Rentals

Ghost Chairs: Chair Couture

Photos: Mike Lirette Photography

 

New Orleans Wedding Venue

One of Our Own Ties The Knot: New Orleans Wedding – Bailee & Ryan

We are so proud to share some images from our Marketing Coordinator, Bailee’s, fabulous New Orleans wedding to her beau, Ryan. The nuptials took place in a private ceremony at the Algiers Courthouse, and the following day the couple had a beautiful reception at the Bevolo Gaslight Museum! Photos below are by the wonderful Red Leaf Weddings!

 

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new orleans catering wedding bevolo

New Orleans wedding catering

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new orleans wedding catering

new orleans wedding catering

new orleans wedding catering

new orleans wedding catering

new orleans wedding catering

Looking Back: 2015’s Catering Trends

We’re feeling very nostalgic this December. We just wrapped up our 10th year in business and time isn’t slowing down for any of us. Here are our favorite 2015 wedding catering trends:

Signature Drinks

This is at the top of our list because it gives your guests a sneak peek into your favorite drink. Don’t be afraid to have two! The bride likes French 75s and the groom likes Old Fashioned’s? No problem. Let your friends and family try your favorites!

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French 75

Naked Cakes

While we don’t make wedding cakes, we LOVE the naked cake. I know myself personally, I don’t like much icing, so this is a super ideal option for me!

Munsterman Cake

Munsterman Cake

All Things Miniature

We’ve had so much fun with this one. Just looking back at our tasting a few months ago, our late night menu featured all things mini! Mini hotdogs, mini beignets, mini EVERYTHING!

late night menu toulouse gourmet catering new orleans

Late Night Munchie Menu!

Something Simple Turned Elegant

The simple eats – like grilled cheese – can become gourmet with the right ingredients! Pairing it with a miniature (see we love mini) cup of tomato soup and it becomes not only a delicious and simple eat, but it’s also almost nostalgic and comfortable for your guests.

grilled cheese new orleans catering toulouse gourmet

 

These are just a few things that we loved in the trends this year. We enjoy working with our brides and exploring ideas with them!

 

 

A Recipe from the Chef: Bleu Cheese Cheesecake

Hello again! I’ve got another recipe up my sleeve that will keep you on top of your appetizer game. For a bridal shower, or baby shower, or anything of the like this recipe for Bleu Cheese Cheesecake is always a crowd-pleaser.

Ingredients:

  • 3# CREAM CHEESE
  • 2 CUPS CRUMBLES BLUE CHEESE, SOFTENED
  • ½ CUP GREEN ONIONS, CHOPPED
  • ¼ CUP PARSLEY, CHOPPED
  • 6 CLOVES GARLIC, CHOPPED
  • 4 WHOLE EGGS
  • ¼ CUP HALF AND HALF OR HEAVY CREAM
  • 3 TBSP TONY CHACHERE’S
  • 1 CUP ITALIAN BREAD CRUMBS
  • POMACE OLIVE OIL
  • 2 CUPS DRY APRICOTS, CHOPPED FINELY
  • 3 CUPS WALLNUTS, CHOPPED FINELY

 

Instructions:

  1. ADD OLIVE OIL TO BREAD CRUMBS UNTIL MOIST
  2. PRESS HALF OF MIXTURE INTO BOTTOM OF FOIL LINED 9 “ SPRING   PAN
  3. MIX FIRST 8 INGREDIENTS IN HOBAR
  4. FILL SPRING PAN HALF FULL OF MIXTURE
  5. GENTLY SPREAD CHOPPED APRICOTS EVENLY OVER MIXTURE
  6. SPREAD REMAINING MIXTURE OVER APRICOTS TO TOP OF PAN
  7. GENTLY TOP WITH CHOPPED WALLNUTS
  8. LOOSELY COVER WITH FOIL
  9. BAKE IN PREHEATED 350 DEGREE OVEN FOR 1 HOUR
  10. TURN OFF OVEN AND LET SIT FOR 15 MINUTES
  11. REMOVE FROM OVEN AND REFRIGERATE
  12. COOL COMPLETELY BEFORE CUTTING INTO WEDGES

 

Hope it’s a hit! Share pics with us on instagram: @toulousegourmet or on our Facebook page!

Chef Russ Spezial

 

Fall 2015 Open House

Twice each year we’re reminded how lucky we are to be the in-house caterer for The Cannery. I mean, we know we’re lucky, but when The Cannery’s Open House rolls around, there’s nothing quite like it. This bi-annual event is something we look forward to AS SOON as the previous one is over (we’re already planning Spring 2016)! The vendors were top-notch:

Red Leaf Weddings STUNNED us again (I really don’t know why we’re surprised at this point) with incredible photos of the event AND our tasty food!

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A Recipe from the Chef: Summer Nicoise Salad

Nothing is better than a cool summer salad recipe when the dog days of summer are upon us.

This classic Parisian salad is typically prepared with tuna, and I felt that a chilled poached Salmon alternative may fit the bill  nicely, combined with the traditional garnishes, coupled with a few of my non traditional garnishes.

Paired with a simple Provencal rose, this is a wonderful light dinner or lunch dish to create. Although it appears to be a tad bit labor intensive, it is not, and once all of the prep is done, it comes together very fast,a nd can be produced in large amounts if you expect many guests.

Ingredients: 

  • fresh salmon fillets, bottom skin removed ( 6 ounces per guest)
  • Fresh  summer snap beans ( six per guest)
  • small red bliss potatoes( three per guest)
  • quartered artichoke hearts( six per guest)
  • if available, the best local summer tomatoes, sliced( two medallions per guest)
  • butter lettuce( enough per guest to line plate)
  • anchovy fillets( optional)
  • fresh  “semi hard ” boiled farm eggs, cut in quarters( one per guest)
  • cerignola black olives (available fresh at most good grocery stores)
  • home made pickled Kirby cucumbers (prepped before as sweet refrigerator pickles)
  • home made pickled vidalia onions (prepped before as sweet refrigerator onions)
  • fresh garlic cloves
  • shallot dijon vinaigrette dressing
  • crusty  french baguette (cut longways and drizzled with olive oil and  garlic)

Most of the ingredients in this recipe are oven roasted, which brings out the sugars during rationalization, and turns these veggies into golden sweet morsels of deliciousness!

Instructions:

  1. To begin, Get your oven to 350 degrees.
  2. Rub salmon with sea salt, pepper and  olive oil. Place on  sheet pan and roast in oven until slightly translucent( I prefer the Salmon to be on the “sushi” side of cooked, and very rare in the middle) Remove from oven and set aside.
  3. Next, in a large mixing bowl, place snap beans, red bliss potatoes, and artichoke hearts , drizzle with olive oil, salt and pepper and toss them till all of your veggies are lightly coated. Place on  sheet pan and roast in oven until all veggies are slightly caramelized , but not too soft( artichokes will finish first, then snap beans , then potatoes. Remove accordingly)
  4. Toss in baguette until lightly crispy and golden.. Remove from oven and rub sides of bread with fresh garlic cloves to season.
  5. Arrange salmon, beans, potatoes, artichokes, and tomatoes over bed of butter lettuce. Garnish with black olives, anchovy fillets( optional) boiled eggs, pickled cucumbers,  and pickled onions, Lightly dress with Shallot vinaigrette. Serve with crusty warm bread.

 

BONUS! Here’s our Mason Jar Shallot Vinaigrette!

In a  small mason jar, combine olive oil, sherry or red wine vinegar( 3 to 1 ratio of oil to vinegar), one finely  minced shallot, teaspoon of dijon mustard,  salt and pepper. Shake like crazy until dressing emulsifies. Taste to be sure not to acidic and adjust as needed!

 

And here’s our Granny’s Refigerator Pickles and Onions!

I make these ALL SUMMER LONG; and do not be afraid to use any veggies in your ice box (carrots, cauliflower, red peppers, green beans, etc.).

Again, make sure you start with clean mason jars with good lids.  There is no need to sterilize these jars, as you will only be storing pickles in them for no more than a week or two.

Instructions:

  1. Slice kirby cucumbers on the bias and fill jars pretty tightly.
  2. Slice vidalia onions into thin rings and also place in mason jars .
  3. On stove top, boil together equal parts of white distilled vinegar, white granulated sugar and garlic cloves (five needed per mason jar) until solution is clear, and garlic has softened
  4. Pour warm brine over cucumbers and onions. Let stand at room temp until cooled enough to put mason jar lids on, and refrigerate.

These are so so easy and will hold in the fridge for about two weeks, and they are the perfect summer “pickles” without the need to can according to standard methods of sterilizing, boiling and sealing jars.

 

Enjoy!
Chef Russ