JAZZ & HERITAGE FEST
It's a Wrap!
We had a wonderful and successful fest thanks to all of you who came and supported us, liked & shared our post, ordered on line and told everyone about us. Thank you so much!!! We made a fresh batch of strudels if you would like to order any along with any other fest items above.
Here are some photos we took.
French Quarter Fest
We had a blast at our 1st French Quarter Fest. Thanks to everyone who came out to support the city and us.
We made some more grillades and grits for local pick up and also to SHIP!
You can click the link below to place your order.
Grillades & Grits
What are grillades? It is a traditional New Orleans dish of a smothered meat in a rich brown gravy. Ours starts off with a well trimmed pork butt, and we slow roast it until you can pull the bone out. Then we shred it and braise in our red wine gravy. It goes great with our roasted corn grits. It is great for breakfast, lunch or dinner and the grillades also go well with mashed potatoes, rice or pasta.
What are roasted corn grits? Grits are made from ground corn and are usually cooked with water and milk and butter. Our roasted corn grits are made a lot thicker, almost like a pudding texture. They are made with cream, water and butter and we add roasted corn and sautéed onions and seasoning.
The grits and grillades go beautifully together and is one of our favorite dishes.
Another great thing about them is how easy is is to reheat. Just place the bags in to a pot of boiling water and boil for about 30 min. No stirring or burning.
So if you missed the fest or didn't get enough, click the link below to get you some!
Natalie I. Jefferson Chamber Foundation Academy JCGA-East
I have used Cottage Catering twice now for business breakfast and am extremely impressed with their service and their food quality.
Cottage Catering specializes in New Orleans business, education, industrial and breakfast and lunch office catering. We have packaged our menu in such a way as to make it very easy to order. Our breakfast, lunch and box lunch offerings come complete with the appropriate sides, breads, desserts, drinks and utensils. We deliver a complete, meal, with everything you need for your business meeting, saftey seminar, new parents buffet, welcome back teacher party, award banquets, sports banquets, going away parties, promotion celebrations. We can customize an event for the budget friendly employee appreciation meeting to the office buffet for the big out of town boss, to the plush get out your silver deluxe buffet for the big law firm partners meeting. We are also available for home parties celebrations like showers, small weddings, anniversaries parties, barmitzas, birthdays, an bereavement gatherings.
Once you set up an account which only takes a minute you can order yourself on line. If you are not comfortable with that give us a call 504-343-5706 and leave a message and we will call you back that day. You can even leave a text of your order and contact information and we will take care of you. Once you get used to us just text us how many people, the package you want or your usual, and where it's going. We will take care of the rest and call you if we need more info.
We know you are busy planning for your company, your school, your life and you don't want to mess with the details of all the little things needed to have a good productive business breakfast or lunch meeting. New orleans is full of caterers and restaurants that cater and all the delivery services out there make the choices you face confusing. We want you to know that we appreciate your choosing us or just considering us for your important events. We don't take that choice lightly. We will do what ever it takes to make sure that your order is complete down to the last serving spoons and cocktail napkins, that is on time and that it is delicious.
Speaking of delicious, a little about our chef and kitchen. Chef Caluda is a graduate of the Culinary Institute of America, former pastry Chef o the Royal Orleans Hotel, Owner/chef of Sweet Basil's in Panama City FL, opening chef for Flagons Wine bar on Magazine. He has over 45 years of experience in local new orleans cuisine, is well adapt at asian, southwest, Italian, and mediterranean cuisine as well.
We try and do the little things like make all our own salad dressings, make sauces, soups, and gumbos from scratch. Not mixes or out of a can or a freezer bag. We bake most of our own breads, make all of our desserts, follow best practices to make sure your food arrives hot and the best possible condition. We use Louisiana shrimp most of the time, we use wild caught salmon, fresh LA. trout, LA crawfish when we can.