On parade days, an open house, that serves as “Party Central” adds a layer of comfort and conviviality to the festivities. Patrick Jones, catering coordinator at Martin Wine Cellar, lays out some advice for feeding guests at your Mardi Gras hub.
Jones suggests starting with a general idea of how many you think will attend. Then, make a list of both hot and grab-and-go foods. Nothing says New Orleans like large bubbling pots of local favorites – jambalaya, red beans, and gumbo for instance – all available at Martin Wine Cellar. You can buy more than you may need because they can be frozen for future use. Finger sandwiches are easy to eat, don’t require plates or utensils and can be made ahead of time. Salads and fresh fruit are heart healthy. A selection of hard salami, prosciutto and cheeses allows for the addition of a charcuterie board, a great go-to for impromptu gatherings. And don’t forget an assortment of kid-friendly essentials such as chicken fingers and PB&J finger sandwiches.
Stocking up on serving supplies in advance makes setting up a breeze. Jones recommends putting your spread on a kitchen island where spills and messes can be easily wiped away or in a front room for quick access from outside.
Jones prefers casual “tossware” over breakable plates and everyday utensils and says most stores have green options such as biodegradable plates and utensils made from bamboo. But he cautions that some lack “heft” and may spill more easily than sturdier paper plates. Acrylic plastics can be recycled or reused.
One of Jones’s favorite hacks for creating an inexpensive table scape is to use a simple white sheet as a tablecloth and use the food as the center piece.
“I’ll set up a buffet with a charcuterie board as the centerpiece and accentuate with greenery, nuts, bread so that it creates its own colorful landscape,” said Jones.
To add “Mardi Gras energy”, he suggests adding colorful masks, beads, or throws.
No catering configuration is complete without a bar — stocked with alcohol and non-alcohol options. Along with bourbon and tequila (both trending at Martin Wine Cellar) Jones suggests vodka or gin, soda, tonic, and soft drinks. Premixed cocktails and mocktails can be purchased ahead and cut down on the ingredients and manpower. Beer is popular with the college crowd. And an ice chest is a necessity.
For cleanup that’s a snap, Jones likes lining multiple boxes with plastic trash bags and placing them in easy-to-reach locations.
At the end of the day, Jones’s best advice is to have fun with feeding your guests.
“Food is a nurturing thing,” he said. “I really like to help folks celebrate events in their lives.”
- A large folding table for your catering spread.
2. A chafing dish to supplement stove space. Disposable chafing dishes are available as are several types of Sterno. Remember not to leave flames burning in an empty house.
3. A backpack for toting food and drinks to the parade and carrying the day’s throws home.
About the Expert
Patrick Jones brings 38 years of experience in the local food business, as well as a passion for food, people and event planning to his role as catering coordinator at Martin Wine Cellar. While growing up, his own family regularly gathered for Mardi Gras celebrations at the home of an aunt who lived near the original Uptown location of Martin Wine Cellar.
