April 23,24,25 & April 30, May 1, & 2
12 to 5pm
Strudel & Pudding
Even though it has been moved to October, April is the month of Jazz Fest!
This is made from our delicious sweet brioche dough and decorated festively, you won't want to miss this one!
Grilled Chicken, sliced and tossed with garlic, sweet onions, artichokes, peppers, sun-dried tomatoes, Italian parsley and feta cheese in a light butter sauce. Served with Chef's choice of salad, Lemon Parmesan orzo pasta, cookies and brownies, rolls, beverages, and all paper products starting at 12.00 a person for 20 or more people.
We also are featuring Cheese Cake this April. It is 7 inch round 3lb, citrus cheese cake with gram cracker crust.
It can be served Plain $30.00
Topped with fresh strawberries $35.00
Chocolate Amaretto Ganache & Chocolate Shavings $35.00 or
White chocolate Grand Mariner Ganache and white shavings. $35.00
April 23-25 and April 30- May 2: Jazz Fest in place: We will have Crawfish Strudel and White Chocolate Bread Pudding and other Jazz fest favorites that we will partner. Look for our pop up locations coming soon.
May: Mother's day Heart shaped cakes and Wedding Cake filled heart shaped King cakes with chocolate covered strawberries.
Also Chantilly cakes & Red Velvet cakes
June: Father's Day Tie king cake, Black out cakes and Chocolate mousse cakes
Also Sumer Flower Power King Cakes
July: 4th Of July King Cakes and Apple Pies
Reviews and Testimonials
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.