Of all the fish in the sea, you’ve found yours and are ready to celebrate. Whether you fell in love over a meet-cute at a crawfish boil or consider oysters your shared love language, your dream is to take a deep dive into the delicious delicacies of Gulf Coast seafood to make a splash at your wedding reception.
As you begin to have visions of caviar bars dancing in your heads, David Harrower, executive banquet chef at the Four Seasons Hotel New Orleans, says to start the conversation with budget as a consideration.
“The question is whether you are coming up with grand ideas or budgeting first, as the possibilities when it comes to presentation are endless,” said Harrower, referencing personalized ice sculpture displays for cold seafood presentations and caviar blinis paired with vodka as an amuse-bouche. “That said, over-the-top aesthetics and staffing are the biggest expense for a Gulf seafood-style menu.”
He suggests live action stations to present your partygoers with wow factor.
“Couples are often intrigued by oyster shucking stations, caviar and boiled shrimp, as those are classics that elevate the guest experience,” said Harrower. “The interactive displays are a common request because they elevate the lively vibe that coincides with the city of New Orleans.”
Chef Amy Mehrtens of Bonfire Events + Catering encourages couples to consider the flow of the event to build the guest experience in terms of taste.
“We usually start with the cold or raw seafood apps that are bite-sized. When it’s time to transition, we would start passing apps that are larger and warmer,” said Mehrtens, noting options such as forbidden rice paella or Gulf fish amandine. “This means the guest will be able to try several types of offerings before getting full.”
She urges couples to bear in mind seasonality to shape a menu you can most reasonably and successfully serve.
“We want to provide seafood at peak deliciousness, and there are certain times of the year that some may be unavailable,” said Mehrtens. “Knowledge is the best defense against getting your hopes up. Planning a crawfish boil at your wedding in September, for example, is sure to be a disappointment.”
Additionally, Jennifer Sherrod, co-owner of Elysian Events, sees Gulf Coast seafood as an opportunity to get creative with presentation and showcase your personality as a couple.
“We have definitely had couples feature seafood items that have a personal connection with them,” said Sherrod, recalling ideas for passed hors d’oeuvres like a “mini crawfish boil,” served in a spoon to feature all the flavors of a boil in one bite, a Creole rice bar with Louisiana favorites like seafood gumbo and shrimp étouffée, and even a wedding cake featuring oyster shells as adornment.
“Sometimes it’s a dish that is a childhood or personal favorite, sometimes a favorite thing that a loved one makes just for them.”
