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
Salad
Mixed greens with crumbled goat cheese, mandarin oranges, red onion, sprinkled with pecans and dried cranberries served with a Dijon Vinaigrette
Entree
Chicken Coqauvin covered in sauteed pearl onions and mushrooms over Quinoa topped with a red wine reduction served with asparagus spears and grilled tomato.
Dessert
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
Starter
Cast Iron Winter Gumbo with local artisan rice
Entree
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
Dessert
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
First
Veal Chop
Herbs, citrus balsamic vinaigrette
Cosentino Winery, Cabernet Franc, Central Valley, CA 2015
Second
Braised Short Rib with Crisp onion, garlic au jus
Bonterra, Merlot, Mendocino CA 2015
Third
Petite Lamb Chop with Mint apricot chutney
Dona Paula Estate, Malbec, Mendoza AR 2016
Fourth
New York Srtip Steak with Puree of cauliflower and truffle oil chimichurri
Benzinger, Cabernet Sauvignon, Sonoma County, CA 2015
Fifth
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
Stations
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
Starter
Burrata Salad with Oven Dried Tomato Caprese Salad
Entree
Herb Roasted Breast of Chicken with Truffle Butter
Exotic Mushroom Risotto
Grilled Asparagus and Baby Carrots
Dessert
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
Sodexo
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
Appetizers
Strawberry Salad
Entree
Fried Drum Cardinal with demi asparagus
Dessert
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