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!
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
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 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.
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!
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:
ADD OLIVE OIL TO BREAD CRUMBS UNTIL MOIST
PRESS HALF OF MIXTURE INTO BOTTOM OF FOIL LINED 9 “ SPRING PAN
MIX FIRST 8 INGREDIENTS IN HOBAR
FILL SPRING PAN HALF FULL OF MIXTURE
GENTLY SPREAD CHOPPED APRICOTS EVENLY OVER MIXTURE
SPREAD REMAINING MIXTURE OVER APRICOTS TO TOP OF PAN
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!
https://www.toulousegourmet.com/wp-content/uploads/2015/10/e_0160.jpg20001335Toulouse Gourmethttps://www.toulousegourmet.com/wp-content/uploads/2015/05/TG_LOGO_DK.pngToulouse Gourmet2015-10-20 20:25:252015-10-20 20:25:25Fall 2015 Open House
Looking Back: 2015’s Catering Trends
/in Blog/by Toulouse GourmetWe’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!
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
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 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.
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
/in Blog/by Toulouse GourmetHello 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:
Instructions:
Hope it’s a hit! Share pics with us on instagram: @toulousegourmet or on our Facebook page!
— Chef Russ Spezial
Fall 2015 Open House
/in Blog/by Toulouse GourmetTwice 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!