November 1, 2017

LGBT Weddings: Insights & Opportunities with Bernadette M. Baillie of the Knot

DoubleTree Hotel

Hors D’oeuvres

  • Mac & Cheese Action Station

    • Smoked Gouda with accompaniments of bacon, andouille sausage, sundried tomato, spinach

  • BellaFlora Puffs

    • Portobello, goat cheese, roasted tomato puff pastry

  • Coconut Shrimp


  • Mixed greens with crumbled goat cheese, mandarin oranges, red onion, sprinkled with pecans and dried cranberries served with a Dijon Vinaigrette


  • Chicken Coqauvin covered in sauteed pearl onions and mushrooms over Quinoa topped with a red wine reduction served with asparagus spears and grilled tomato.


  • Wedding Cake

December 6, 2017

Holiday Party and Chapter Industry Awards

Tomas Bistro

Cheese and Charcuterie Display

  • Variety of artisanal cheese, cured meats, condiments, crackers and toasted points.

Harvest Pasta

  • Penne pasta with butternut squash, pancetta sage and a three cheese blend

Roasted Pork Loin

  • With Steen’s Molasses Sauce carved to order with brioche rolls

Chicken Rosemarino

  • Tender roasted chicken cooked with garlic & rosemary

House Salad

  • With shaved carrots, charred shallots, tomatoes and Creole Mustard Vinaigrette

Chicken & Andouille Gumbo with white rice

White Chocolate Bread Pudding Bites with Maker’s Mark caramel sauce

January 10, 2018

Referral Programs That Rock With Rachel Sheerin

Intercontinental New Orleans

Hors D’oeuvres

  • Oyster Extravaganza

    • Bake Oysters Rockefeller & Oysters Bienville

    • Bacon-wrapped oysters en brochettes garlic-pancetta butter

    • Fresh shucked raw oysters on the half-shell

    • Gulf oyster shooters in a spicy sangrita

  • Baby Lamb Chops with Herbes de Provence Compound Butter

  • Mushroom and Truffle Arancini


  • Cast Iron Winter Gumbo with local artisan rice


  • Sous-Vide Beef Roast

    • Fresh herb infused 36 hour sous-vide beef roast served with roasted brussels sprouts, Nueske's smoked pork belly and savory bread pudding


  • King Cake Bread Pudding

March 13, 2018


Bordeaux Deconstructed with James Filtz, CMP, CPCE

Morton's The Steakhouse

Hors D’oeuvres

  • Raw & Grilled Oysters

  • Maison Nicolas, Reserve Sauvignon Blanc, FR 2016


  • Veal Chop

  • Herbs, citrus balsamic vinaigrette

  • Cosentino Winery, Cabernet Franc, Central Valley, CA 2015


  • Braised Short Rib with Crisp onion, garlic au jus

  • Bonterra, Merlot, Mendocino CA 2015


  • Petite Lamb Chop with Mint apricot chutney

  • Dona Paula Estate, Malbec, Mendoza AR 2016


  • New York Srtip Steak with Puree of cauliflower and truffle oil chimichurri

  • Benzinger, Cabernet Sauvignon, Sonoma County, CA 2015


  • Chef’s Selection of Two Cheeses

  • Naughty Sticky, Chardonnay, Napa Valley, CA 2006

Dessert Display

  • Mini Cheesecake

  • Creme brulee crust, assorted toppings

  • Premium Roast Coffee and Selection of Gourmet Teas

Networking Reception Celebrating The Incredible 100 Year History

Arnaud's Restaurant

Passed Hors D’oeuvres

  • Classics

    • Shrimp Arnaud

    • Turtle Soup Shooters

    • Souffle Potatoes with Bearnaise Sauce

  • New Classics

    • Oyster Kathryn Tartlet

    • Crabmeat Prentiss in a Phyllo Cup

  • House Favorites

  • Gougere with Fontina and Prosciutto

  • Boudin Wonton with Pepper Jelly Sauce

  • Crawfish Bourgeois on a Cucumber Slice

  • Deviled Egg with Arnaud's Remoulade Sauce

  • Fried Eggplant Doubloon with Powdered Sugar

  • Pepper-Crusted Beef with Horseradish Cream on a Garlic Crostini


  • Pork Tenderloin with Creole Mustard and pepper jelly sauce, caramelized onions served with assorted rolls

  • Gulf Fish served with choice of: Almonds in lemon butter sauce or classic meuniere sauce

  • Sauteed shrimp and grit cakes served with a tasso cream sauce

  • Flamed Strawberries Arnaud

  • Fresh strawberries sauteed in butter with strawberry puree and orange curacao flamed with brandy and served over french vanilla ice cream topped with whipped cream and almonds.  

April 4, 2018

Conflict Resolution: Reducing Fires In The Workplace

The Roosevelt New Orleans


  • Burrata Salad with Oven Dried Tomato Caprese Salad


  • Herb Roasted Breast of Chicken with Truffle Butter

  • Exotic Mushroom Risotto

  • Grilled Asparagus and Baby Carrots


  • Chocolate Flourless Cake

  • Orange Chocolate Cremeux

  • Chocolate Mousse, Orange Marmalade & Mexican Gelato

May 2, 2018

3rd Annual Nace New Orleans Summit

Loyola University New Orleans


Breakfast Buffet

  • Seasonal Fresh Fruit

  • Fresh Berry Yogurt Parfait with Housemade Granola

  • Assorted  Gourmet Pastries  

  • Steel Cut Oatmeal Bar

  • Coffee

  • Hot Tea

  • Assorted Juice

Lunch Buffet

  • Strawberry Fields Salad

  • Blue Cheese and Bacon Salad

  • Roasted Pork Loin with Mustard Herb Crust

  • Vegetable Whole Wheat Pasta Primavera

  • Caramelized Green Beans with Onions and Red Peppers

  • Oven Roast Herbed  Red Potatoes

  • Fresh Baked Bartard with butter

  • Southern Sweet Tea Punch

  • Sodas, Tea

  • Spa Water Bar

Afternoon Snacks

  • Mini Strawberry Shortcake Shooters

  • Mini Mint Cheesecake Shooters with Brownie and Irish Whipped Cream

  • Mini Peanut Butter Pies

  • Mini Red Velvet Cakes

  • Vanilla Iced Coffee

  • Energy Drinks

June 6, 2018

2018 Lighting And Decor Trends

Antoine's Restaurant

Passed Hors D’oeuvres

  • Souffle Potatoes - The Antoine’s classed fried puffed potatoes

  • Shrimp Remoulade on Toast Points

  • Spinach and Artichoke Canape


  • Strawberry Salad


  • Fried Drum Cardinal with demi asparagus


  • Baked Alaska with Chocolate Sauce

July 11, 2018

Exploring Chardonnay, The Queen Of The White Grapes With Monique Studak, Cs, Csw Manager Of National Chains On-premise Pernod Ricard     

New Orleans Board Of Trade

Hors d' Oeuvres

  • Curried Crab Salad in Cucumber Boats

  • Tempura Vegetables

  • Open Premium Bar

Course 1

  • Blackened Shrimp over Jalapeno Grits

  • Paired with Kenwood Chardonnay

Course 2

  • Ricotta Ravioli in a Smoke Mushroom and Tasso Cream Sauce

  • Paired with Jacob's Creek Reserve Chardonnay

Course 3

  • Grilled Airline Chicken Breast topped with Andouille Fig Gravy and served with Seasonal Grilled Vegetables

  • Paired with French White Burgundy

Course 4

  • Shaved Summer Vegetables, Arugula, Ricotta Salata and Pecan Balsamic Vinaigrette
    Paired with Blanc de Blanc

Course 5

  • Assorted Petit Sweets

September 18, 2018