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
