Set the table and pass the casserole. It’s time for dinner!

Mary Fehr Photography | Food Styling by Rishon Hanners

Hasting Catering: Heirloom Tomato Salad with Field Peas, Sweet Corn, Fried Okra, Smoked Bacon, Hot and Hot Aioli, and Balsamic Vinaigrette

Serving Platter: Bromberg’s

B&A Warehouse: Roasted Beet Salad with Capers, Herb Grilled Branzino with Fresh Lemon, Braised Beef Short Rib with Mashed Potatoes, Morels, and Demi Glacé, Cilantro-Lime Pan-Seared Sea Bass and White Asapargus with Caviar.

Tableware: Bromberg’s

The Happy Catering Company: Crab Cakes with Creole Remoulade; Alleluia Acres Heritage Farm Pork Chops; Grilled Peach Salad with Heirloom Tomatoes; Saffron Farro, Heirloom Carrots, and Haircot Verts with Mushroom Jus

Tableware: Table Matters

Savoie Catering: Porchetta Wrapped & Stuffed with Fennel, Garlic, and Herbs; Asparagus Platter with Capers, Salted Shaved Almonds, and Fresh Dill Mustard Vinaigrette Gulf Coast Shrimp Salad; Roasted Fingerling Potatoes; Beet Pickled Deviled Eggs

Tableware: Table Matters

Table & Thyme: Creole Deviled Egg,  Cucumber and Tomato Salad, Butternut Squash Au Gratin, Airline Fried Chicken Breast with Sweet Heat Sauce

Tableware: Bromberg’s


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