A New Orleans Buffet
For brides throwing an informal affair of any size, buffets are an easy, guest-friendly option—people are likely to find a dish or two they love. Owned by brothers Dean and Jean-Pierre Pigéon (pronounced "pee-shon"), Pigéon Catering specializes in buffets that feature traditional New Orleans dishes, including Cajun-spiced meats and fresh seafood. As part of a buffet, Pigéon proposes a first course of crab and crawfish (slightly more assertive tasting than lobster) cakes, a Louisiana specialty. (If you’re going the buffet route, Pigéon recommends also including lighter fare such as a Cajun Cesar salad flavored with cracked black pepper.)
For the main course, a garlic stuffed roast "is always a big hit at weddings" says Pigéon accounts director Gina Lopinto; servers carve the chicken on the spot. Kiwi-and-strawberry tarts "go well with most wedding cakes" says Lopinto; their fresh flavor cleanses the palate, and the bright hues lend a cheerful tone.