Your love is as deep-rooted as the cuisine you plan to serve at your reception. The growth in interest and intrigue in plant-based gastronomy has become a seed sown with couples looking to embed a renewed perspective on farm-fresh fare as a romantic epicurean experience for guests to embrace.
With the flourishing curiosity in plant-based cuisine requests, Jen Sherrod, owner and general manager of Elysian Events Catering, has taken a hearty interest in presenting the options in a picturesque way.
“We always enjoy making couples’ visions come to life and present them in a way that looks beautiful as well as tastes amazing,” said Sherrod. “Making sure plant-based options are not just an afterthought, but just as delicious as meat or seafood-based options.”
Having prepared many plant-based events, including two weddings that the couples requested to be entirely vegetarian, Sherrod is well-versed in the local provision scene, noting that she often acquires produce from the Crescent City Farmers Market and JV Foods among others.
In partnering with these purveyors, she reminds that seasonality is among the dictating factors in availability. Says Sherrod, “Summer is a great time for local produce, figs, tomatoes, eggplant, corn, peaches; there are lots of options to create delicious menu items.”
Creatively, she likes to take Southern classics and give them an inventive twist, noting ideas like mushroom grillades and grits, mirliton and white bean stew, eggplant creole and oyster mushroom piquant.
To the skeptics she says, “Tasting something that is just as delicious or more delicious is a surefire way to change their mind! Seeing something that looks great is also helpful in getting them excited.”
Cayla Cole, Hotel Monteleone’s wedding specialist, agrees that the visual of the menu can both spark interest and create bonding moments amongst your partygoers.
“Properly showcasing and highlighting a plant-based menu with a variety of ingredients and substitutions will start conversations and questions amongst guests of ‘Have you heard of this dish or ingredient?’ or ‘Did you know this isn’t made of meat?’,” said Cole. “The presentation will lure you in, and the flavor will convince you.”
Cole, who notes that all the Monteleone’s in-house ingredients are farm-to-table (or Gulf-to-table) and that their selected produce comes from local purveyors like Bubba’s Produce, Louisiana Fresh Produce, American Seafoods and JV Foods, recommends building a progression of ideas throughout the reception to please palates with various flavor profiles.
Concepts like red bean and rice fritters hors d’oeuvres, a main course of vegan spinach pasta with Louisiana pecan pesto and a Burgundy poached pear filled with almonds and dates are ways to take your guests through the savory and sweet styles of this fare.
“Plant-based doesn’t always equate to overly healthy or flavorless,” she reminds. “Plant-based dishes can be done well with the help of a variety of spices, seasonings and substitutions. With a good imagination and the dedication of our team, we can make even the most delectable dishes with plant-based ingredients while keeping those same flavors you know and love!”
