Catering Trends to Follow During COVID 19

Pre-COVID-19 life seems like forever ago. The possibilities for wedding and catering planning were endless before covid. Guess what? They still are! Still dream big, be creative and imagine the most unique and delicious wedding menu ever! Whatever you imagine will just need minor adjustments when planning. Our two main goals for covid wedding catering are guest safety, and delicious food. Let us show you how to accomplish those!

First, make sure you have your theming in order. Take into consideration your venue and the setting. Think about if you want to incorporate the culture of the location of your wedding into the cuisine. For example, if your wedding is at the Cannery in New Orleans you will have to decide whether you want to incorporate New Orleans food into the menu or not. You could choose to not incorporate the local cuisine into the menu at all. Take into consideration your budget for catering as well. After you have started to think about all of the elements of your wedding, begin to write down ideas you have for catering. Be as creative as possible. Maybe you want a gourmet version of you and your spouse’s favorite home cooked meal? Maybe you want gourmet French food or a Brunch menu. Write down as many ideas as you can think of and then start to narrow down into your favorites. One you have narrowed down to your final idea, begin to plan out your finalized menu. Remember to have options for people with special diets if you choose.

Now, take your finalized menu and make sure that your catering is covid-19 friendly. The simplest step to ensure safety of the guests is to make sure that all catering and serving staff is covid 19 negative before working the event. Also do temperature checks on the day of the event to ensure the safety of your guests. Now onto serving. The biggest adjustment on catering due to covid 19 will be needing the catering staff to pre plate food. For example, there is no way that having a chocolate fountain with fruit to dip in it by guests will be safe under CDC guidelines. There will need to be an attendant at any type of interactive food stations. Catering staff will need to dip the strawberries upon request and hand them to the guests on a plate or plate them in the kitchen before serving out at the wedding. Also you probably can not have those large glass drink containers that usually hold lemonade or cucumber water. Also charcuterie boards or grazing tables will need an attendant to plate food for guests. Drinks will need to be poured by catering staff or individually packaged. As for dessert, people have done a more creative alternative for wedding cake. Wedding hosts are ordering individually packaged desserts like small individual cakes for guests to eat then or to take home. It will only take small adjustments to make sure your menu is safe during covid 19.

Your wedding during covid 19 can still be very successful. You may not even notice a difference. Stay positive through the process of planning a wedding through these different times. Contact Toulouse Gourmet Catering today to plan catering for your wedding today!

Engagement Party Ideas

The wedding date is set! Now you are trying to plan all the other festivities related to your wedding. The second most exciting event next to the wedding is the engagement party. Planning your engagement party is just as fun as planning your big day without the stress of planning THE big day. What is the centerpiece of the engagement party besides the happy couple?…the food!
Let me tell you about some engagement party food/theme ideas that are so unique and could fit you and your partner perfectly!

A really popular venue for engagement parties is your own backyard (or a friend of family members)! Your own backyard, plus beautiful themed decor, plus great food, plus the people you love as guests equals the perfect ambiance for a successful engagement party.

A super easy option is a backyard barbecue! There’s not much setting up to do or decorating, just enjoying the food Toulouse Gourmet will cater for you and your guests.

A backyard luau has awesome potential! Imagine looking at gorgeous hibiscus flowers, and palm trees while dining on tropical drinks and Luau style food catered by us.

What about a brunch themed engagement party? We can definitely cater brunch too! Just to name a few more engagement party ideas for a foodie couple: a sweets themed party, French themed with tons of cheese boards, an around the world party with cuisine inspired from all over the map!

The themes go on and on making the possibilities endless. You always could keep it simple with no theme at all really, just basic decor such as balloons and white table cloth tables in the backyard. Of course we could cater you more standard party foods like pastas, salads, and finger sandwiches.

Contact us today for more details.

How Our Venue Has Changed Hygiene Policies Since COVID-19

Toulouse Gourmet catering is still open through the pandemic. Since the pandemic has begun, we have updated our hygiene policies to ensure the safety of our guests. We want to ensure you that we are taking all of the cleaning and necessary safety precautions in order for you to feel comfortable ordering and eating food from us.
In preparing and serving food, we must first abide by rules regarding COVID-19 set by the local government and the CDC. From there, we will establish any further precautions we will set within our kitchen to protect the health of our guests.

What are we doing to keep our customers safe? Let us proudly tell you! With our catering, Toulouse Gourmet, has always prepared dishes in a thoroughly clean kitchen. Our previous health inspections have passed as exceptionally clean. As of now, we are following every extra safety precaution to protect our guests from COVID-19. Before entering our kitchen, we take our kitchen staff’s temperatures and make sure they have zero symptoms before working, especially before serving food at an event. Our kitchen staff has been trained in preparing food safely. Our janitorial staff is cleaning and disinfecting our entire kitchen around the clock to ensure the safety of our workers and guests.

If Toulouse Gourmet employees are to be serving our catering to guests at an event, we especially make sure that our employees are cleaning their hands thoroughly, are wearing gloves and masks, and are constantly re-sanitizing common areas where food is being served.

We want you to enjoy great food and trust that we are keeping your and your guests safe. You will not notice a difference in the quality of our food. Your favorite dishes from us will taste just as delicious as before with the added comfort knowing that we prepared the food with every safety precaution.

Are you considering ordering catering from Toulouse Gourmet? Contact us today to place an order or to discuss more details!

Return of the Dinner Party!

Dinner parties are a great way to bring loved ones and friends together. Planning and hosting a dinner party can quickly become stressful, especially cooking. Planning dishes and preparing them is where hosting a dinner party may become overwhelming. The host must prepare enough food for the amount of guests while trying to please everyones tastes and preferences. An easy way to host a stress free dinner party where you can just show up, eat, and enjoy the company of your guests is by ordering catering from Toulouse Gourmet. Toulouse Gourmet Catering will deliver the food right to you!

Let us be your gourmet caterer! Let us cook and serve gourmet food that you and your guests love. We serve the freshest ingredients and will customize a menu for your dinner party! We offer appetizers, entrees, desserts, sides, salads, and so much more! Our catering will also be your mixologist and create delicious, beautiful drinks. We can definitely do that too! Not only is planning your dinner party and catering with us easy, but it is fun! We have so many great food options to make your dinner party exactly how you want!

Everyone will have a great time and will LOVE the food. Take all the complements for hosting the most Pinterest-worthy dinner party of all time. You can thank us later. Are you considering a dinner party? Contact us today for more details.

What is a Micro-Wedding?

Weddings are arguably the most important day in a woman or man’s life. Most imagine their wedding day like a fairytale, while you and your partner are surrounded by loved ones, gorgeous flower arrangements, and a beautiful venue. That being said, fairytales are not cheap and can get quite hectic, putting extra stress on the special couple. What if there was an option to have the perfect wedding with less noise, less guests, and more money in your pocket? The answer is a micro-wedding.

A micro-wedding is the same fairytale wedding, but on a smaller scale. Micro-weddings have recently taken the wedding scene by storm for many great reasons. The greatest feature of micro-weddings is that they are so intimate, by only having 20-50 guests in attendance compared to the typical 150-200 guests at a traditional wedding. By having a micro-wedding, you will be able to spend more quality time with each guest. The couple gets to closely enjoy each other, loved ones, and the venue. Micro-weddings are a great option for not breaking the bank. By inviting less guests, the couple has more freedom in their wedding budget to make choices regarding planning. Instead of blowing half of the budget on feeding 150 mouths at a traditional wedding, with a micro wedding you have the financial freedom to spend more money on things like a singer or the venue. Destination weddings are also considered micro-weddings as well. Less money spent on a large venue or number of guests can now be spent on travel with a small wedding party of 10-20.

Micro-weddings are extremely versatile. There is almost zero stress in planning a micro-wedding, and the options are endless. The overall vibe is relaxed, magical, and intimate. With micro-weddings, less truly is more for the happy couple. Are you considering a micro-wedding? Contact us today for more details!

New Orleans Wedding Story: Heather & Spencer

Heather & Spencer’s wedding was all about classic Italian countryside charm.

Planning: Rena Sweeney – Alchemy Events, LLC

Photo by Rob Garland Photographers

So many wonderful vendors on this wedding!
Candles & lighting: Firefly Ambiance Candles & Decor
Rentals: True Value Rental/Just Ask Rental
Tent: Gulf Coast Tent Rentals
Video: Mary M. Cinema
Flowers: Bee’s Wedding and Event Designs
Reception Music: Boogie Falaya
Catering: Toulouse Gourmet Catering
Venue: Pitot House
Fireworks: AFX PRO


Recipes from Our Families: Grandma’s Marshmallow Cream Fudge

We’re all about the desserts of our grandma’s lately! And this recipe does not disappoint!





Recipes from Our Families: Nana’s Peanut Butter Pie

If you’re already ditching your resolutions like we are, you’ll love this Peanut Butter Pie recipe that is yummy any time of the year! This recipe is from my grandma’s kitchen and this is on the back of the card:














  • 1/2 cup of creamy peanut butter
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1/2 cup milk
  • small container of cool whip
  • graham cracker crust


  1. Whip cream until fluffy.
  2. Beat in peanut butter & sugar
  3. Slowly add milk.
  4. Fold in cool whip.
  5. Pour into graham cracker crust.
  6. Refrigerate
  7. Enjoy!



From the Chef: Happy New Year!

Pork Loin with Gravy

  1. Preheat oven to 300 degrees F 
  2. Melt 2 tbs butter in a skillet over medium heat, and stir in 1/2 teaspoon each of black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
  3. With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with 1 stalk celery, 2 # baby carrots, and 1 sliced yellow onion, and season to taste with salt and black pepper.
  4. Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F , about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
  5. Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
  6. While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.
Potatoes Au Gratin (serves 6-8)
  1. Preheat oven to 350. In a large sauce pan, melt 3 tablespoon butter over low heat. Stir in 3 tablespoon flour, salt and pepper until smooth. Gradually add 2cups milk. Bring to a boil; cook and stir 2 minutes or until thickened.
  2. Using either 6 Yukon gold or russet potatoes, peel the skin then slice into thin ovals.
  3. Finely dice one yellow onion.
  4. In a baking pan, layer the potatoes, cover with onions and bachemel sauce and bake 30-40 minutes, until tender.


Black eye peas

  1. Rinse and sort 1# black eye peas.
  2. Heat oil in a large pot over medium heat. Add 1 pound pickled pork, 1 diced green bell pepper, 3 diced stalks of celery, 1 diced yellow onion, 4 cloves garlic and 1 tablespoon tomato paste. Saute 15 minutes.
  3. Add 5 cups water and 5 cups chicken stock, 2 bay leaves and black eye peas. Bring to a boil then reduce heat and simmer 1.5 hours stirring occasionally.
  4. Add salt/pepper/hot sauce to taste.
  5. Serve over hot rice, garnish with chopped green onion.


Smothered Cabbage

  1. In a large pot cook 1# sliced bacon. Remove and drain, reserving the fat.
  2. Add 1 diced yellow onion into the fat and cook for 3 minutes.
  3. Add cabbage and drained bacon and sauce for 5-10 minutes. Salt and pepper to taste and serve.



From the Chef: Christmas Dinner!

This holiday season, our chefs are sharing some of their own family recipes! Check this one out from Justin!

Beef tenderloin (serves about 15)

Have butcher clean one whole tenderloin (6-8#). Season with salt, pepper, Tony Chacherie’s, Montreal Steak Seasoning, Worcestershire sauce and let sit overnight. Preheat grill and sear on high heat both sides. Pour marinade juices into a skillet and add 2 tablespoons margarine and 1 cup red wine. Bring to a boil then baste the meat as it cooks. Reduce heat and cook until thickest center piece is medium rare (135 degrees). The tails will be medium. Let sit for 10 minutes before slicing.

Breaded cauliflower

Cut two heads of cauliflower. In a mixing bowl, make an egg wash of 3 eggs and 2 cups of milk. In another bowl, pour 4 cups Italian bread crumbs, 1 cup grated parmesan and season with Tony’s. Coat the cauliflower in the egg wash, then dredge in the bread crumbs.

Heat oil in either a fryer or a deep pot to 375. Drop in the cauliflower and cook until golden brown. Once done, remove from oil and set on a tray lined with paper towels and season with salt.

Shrimp reoulade salad
In the container of a food processor, combine 4 celery stalks, 4 green onions, 1 small yellow onion and 1 cup parsley. Pulse until finely chopped. Add 1/2 cup red wine vinegar, 1/2 cup ketchup, 1/2 cup tomato puree, 1/2 cup creole mustard and 1 tablespoon Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle 1.25cup canola oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight


Bring 2 quarts water to a boil in a large pot. Add 3 tbs salt, 2 sliced lemon, 2 fl oz liqiud seafood boil and 2 fl oz worchestire sauce. Let boil 10 minutes then add 3 ln 26-30 count peeled and deveined shrimp. Bring back to a boil and let cook 5-7 minutes, until shrimp turn pink. Drain the shrimp and run under cold water to stop cooking. Refrigerate.


Thinly slice 2 heads of iceberg lettuce. Take the cooked shrimp and toss with the dressing. Place the shrimp over the lettuce, garnish with pieces of lemon and sliced green onion.


Bananas foster (serves four)


  • 1/4 cup (1/2 stick) butter
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup banana liqueur
  • 4 bananas, cut in half lengthwise, then halved
  • 1/4 cup dark rum
  • 4 scoops vanilla ice cream


  • Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
  • Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
  • Stir in the banana liqueur, then place the bananas in the pan.
  • When the banana sections soften and begin to brown, carefully add the rum.
  • Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
  • When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
  • Generously spoon warm sauce over the top of the ice cream and serve immediately.