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Elephant Ice Sculpture
Bowen Party Main Event - When MiMi Bowen and her daughter CeCe Villere decided to plan CeCe's 2002 debutante ball, they were thinking of the grandeur and decadence of debutante balls of the past where parties had exotic themes and every last detail received the most meticulous attention. CeCe wanted a Moulin Rouge themed celebration. Together with Angel City Designs of Los Angeles, Joel worked with the client's vision to create an event of a caliber and scale never before seen socially in New Orleans.
We were driven by whimsy, decadence and glorious grandeur. Set in New Orleans historic Audubon Place, guests did more than enter into a 10,000 square foot tent; they were taken to another time and place. Complete with red velvet curtains, plush settees and eclectic entertainment, the space was transformed into a Parisian cabaret. Musical entertainment was brought in from Nashville; sets were delivered from Los Angeles. We created the essence of Parisian flare with a French-themed menu including Eggs Toulouse, Crepes au Cerises and Cochon Aux Champignons. We left no stone unturned when it came to producing a soiree that met every requirement of the hosts' imaginations.
Hors D'oeuvres:
Rabbit Pastie - Rabbit Braised in Piquante Tomato Sauce and served in Flaky Fluff Pastry
Savory Mushroom "Truffles" - Sumptuous Mushroom, White Truffle and Egg Salad dusted with Parmesan Reggiano Cheese decorated with tiny Chive Spears served on Crostinis.
Citrus Cured Salmon in Cucumber Cups - Sliced, cured Salmon garnished with Red Onion, Capers and Dill.
Lobster Rouille - Lemon poached Maine Lobster served atop Zucchini Cakes and garnished with Rouille.
Louisiana Blue Crab and Beet Crisps - Horseradish dressed Jumbo Lump Crab Meat on a Crispy Beet Chip Served with Brunoise Pickled Red Onion and Chive.
Prosciutto and Celery Root Remoulade - Thin shaved Parma Prosciutto wrapped around Celery Root Remoulade on a Brioche Toast Point.
Petite Spinach Blinis with Golden Caviar - Homemade Spinach Blinis topped with Caviar and Crème Fraiche.
Beef Tartare - Classical Beef Tartare on Brioche Crouton topped with a Sunnyside Up Quail Egg and Sliced Capers.
Traditional Caviar Platter - Caviar served with traditional accoutrements and homemade Blinis.
Exotic Cheese Platter - A selection of imported and domestic Cheeses paired with fabulous seasonal Fruits and Nuts, served with Homemade Croutons.
Duck Rillette and Galantine - Rillette of Duck served in Mini Puff Pastry cups garnished with caramelized Pearl Onion and Cranberry Relish, served with a classic Duck Galantine.
Breakfast Buffets:
Cornucopia of Fresh Seasonal Fruits and Berries - A lavish assortment of Cantaloupe, Pineapple, Strawberries, Honeydew and Kiwi.
Crepes Aux Cerises - Homemade Crepes filled with dried Bing Cherries and Mascarpone Cheese drizzled with Brandy Syrup.
Profiteroles - Filled with Chocolate and Champagne Mousse.
Parisian Bread Selection - Homemade breakfast pastries to include Croissants, Raisin Brioche, Pan Au Chocolate and Raspberry-Lemon Muffins with homemade preserves.
Eggs Toulouse - Thin sliced Beef Tenderloin Bordelaise on an English Muffin topped with a Poached Egg and Sauce Bernaise.
Traditional Southern Veal Grillades and Grits - Tender Veal cutlets in a rich sauce served with creamy Grits.
Grand Egg Station - Fluffy scrambled Eggs with your choice of Truffles, Fines Herbs, Wild Mushrooms, Gruyere, Cheddar, Tomatoes, Onions and Peppers.
Cochon Aux Champignons - Seared Pork Tenderloin wrapped in Bacon and Duxelle enveloped in Puff Pastry and baked to a golden brown.
Breast of Poulet - Sliced and presented in a Brandy Thyme Cream.
