Passed hors d’oeuvres at a wedding cocktail hour aren’t really new, but now couples are incorporating them into their wedding reception and after party as well with a focus on elegant, elevated Southern-style versions. Evan Benson is the chef at Joel Catering and co-owner of Toast and Tartine with his wife Cara. Benson brings this delectable food to weddings across the city with his signature panache and joined New Orleans Bride Magazine editor Melanie Warner Spencer for this month’s WWLTV New Orleans Bride Segment to talk about incorporating this bite-sized fare into your wedding.