Delish  +  Nola 
Catering   |   Chef Services   |   Design

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O C T O B E R' S   P R E- S E T   M E N U 

 | Four Course |
First 
KALE CAESAR Salad with Grilled Housemade Garlic croutons and shaved pecorino  
Second 

SHRIMP TOAST Charred French Baguette, Tomato butter, BBQ cream sauce, roasted eggplant

Third 
Guest choice of

STEAK AND FRITES: peppercorn crusted Skirt steak, mushroom ragu, Truffle Parmesan Fries 

-or-

FRIED CATFISH Buttermilk Fried Catfish, blisted sweet heirloom tomatoes, Smothered Okra and Shrimp sauce over roasted corn grits

Forth 

BANANAS FOSTER BREAD PUDDING with a Buttered Rum Sauce and vanilla bean ice cream 

              55.50 per person*

 
 
 | Three Course |
First 

“BLEU” ROMAINE Salad with praline bacon, Danish bleu crumble, candied pecans and bleu cheese dressing 

Second 

SHRIMP AND GRITS with a Louisiana style BBQ(butter based) cream sauce and French toast points 

Third 
RED VELVET DOBERGE Chocolate Chicory, Dulce de Leche 

 


     42.50 per person*
 

T H E  E X P E R I E N C E

Our chef services are  very unique and personable experiences that we aim to make detailed and memorable no matter the size or theme that is accommodated. We service a large variety of events from corporate contracts to private in home dinner parties to yacht accommodations and private in-flight jet catering. Here is how the experience works: 1) We send over packages and menus that would best correlate to your event type and theme. We also gather all imperative information such as the date, location, dietary restrictions, price ranges and notional guest count.  2) We pinpoint a desired menu and send over a quote based on either your options or package chosen. 3) Deposits are set, collected and the events are secures. 4) For corporate and large events, we set up walk through meetings to view the space and devise a time table for the day of operation and set up. 5) Day of: specifically for private in home events, 20% of the catered meal such as marinating processes, chopping seasoning, seafood cleaning and meat trimming are prepared offsite at our prep kitchen with the remainder of the meal fully prepared in home. 
 
 
 

M E N U 


We accommodate all dietary restriction and adhere to all allergies as well when menu planning so please be sure to disclose any restrictions and allergies that are known as soon as possible. For events 6 guest or more you can choose a total of up to two main course options for guest to choose 2 weeks prior to the event -or- Multiple family style entrees for the dinner guest to sample! Guest headcount as well and a finalized menu are required 2 weeks prior to the scheduled events date!

*New Seasonal Menu - Fall Menu '18*  

 

D E S I G N 

We offer a variety of different Design aspects for the overall look and feel of your event. We’ve teamed up with Event Planning Vendors, florist and Rental Companies that can contribute to elevating your space or table for any themed event. We hold various consultations with all vendors on your behalf to be sure your theme is portrayed perfectly and thoroughly.

 

* October promotion: minimal of 9 or more guest

 
 

We'd like to take the time to say THANK YOU, again:

We were named the Top Personal Chef service in the New Orleans and Baton Rouge area for a Third Year and we wouldn’t be here without our customers and clients. As many of you may know, this business is beyond just a Job for us. We love meeting new people, we love to cook and we love bringing people together for three common goals: to enjoy amazing food, be social and enjoy life! This year, we have teamed up with some awesome Farmers and Markets in Abita Springs and Slidell to bring some of the freshest Produce that this state has to offer to your kitchen! Everyday we are working on new menu items and new ideas and ways we can perfect who we are as a company and we want to thank you for allowing us that opportunity.


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H O L L I  T A Y L O R

Private Chef/Owner 

Holli Taylor is a New Orleans native, self taught chef who devotes her talents to the Creole, Cajun infused world of cuisines with beautiful plates, simplistic flair and impeccable flavors.  Entertaining is her forte and every dinner party becomes a unique and memorable experience.