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Going Green Never Tasted So Good

Going Green Never Tasted So Good

PHOTOS: Jessica Burke for New Orleans Weddings
CUISINE: Marie’s Fleur De Lis Catering

Executive Chef Molly McLaren of New Orleans’ only 3 star certified green catering company, Marie’s Fleur De Lis Catering, shares some of her favorite menu items for weddings.

If being environmentally friendly is important to you check out Chef McLaren’s innovative menus that are as beautiful as they are delicious.

MAIN IMAGE (above): Prosciutto, Fig, and Cantaloupe Arugula Salad drizzled with balsamic reduction and olive oil

Devils on Horseback: Chorizo stuffed date wrapped in bacon with bamboo paddle picks presented on moss blocks


Duck Confit Bruschetta on a Crostini


Crab Cupcakes with scallion frosting


Cochon Egg Roll with BBQ Sauce and Coleslaw


Peanut Chicken in a Purple Endive Leaf


Mini Fish Tacos with lime wedge taco stands, cilantro drizzle, and micro cilantro


Salad Trio with Fleur de Lis Salad, Farro and Roasted Beet Salad, and Asparagus and Artichoke Salad


Grilled Filet and Jumbo Shrimp with shrimp boil mashed potatoes and grilled okra


Crawfish Etouffee with fresh French Bread


Beef Brisket with Fingerling Potatoes, Tri Color Carrots, Mini Scallions and Horseradish Cream


Mini Beignets in bamboo cones

 

If those dishes made your mouth water, you’ll love our editorial, Wedding Superfoods, where Leah Berhanu, of Pigèon Catering and Events, talks about incorporating health-conscious foods into your wedding menu without compromising flavor.

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Jennifer Vogel

Jennifer Vogel was raised in Metairie, LA. Now living in Ohio, she still draws from her New Orleans roots for inspiration in her work. Jennifer freelances in web design / development, graphic design and, now, writing for New Orleans Weddings Magazine.

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