::AS SEEN IN THE SPRING+SUMMER 2019 ISSUE OF NOW WEDDINGS MAGAZINE::
[vc_row][vc_column width=”1/6″ enable_sticky=”true” sticky_offset=”170″ alignment=”center”][easy-social-share buttons=”facebook,twitter,pinterest,mail” counters=”1″ total_counter_pos=”hidden” style=”vertical” template=”43″ facebook_text=”Share” twitter_text=”Tweet” google_text=”Share” pinterest_text=”Pin It” mail_text=”Send” messenger_text=”Message”][/vc_column][vc_column width=”2/3″ enable_sticky=”true” sticky_offset=”0″][vc_column_text]PHOTOS: Jessica The Photographer
CUISINE: Marie’s Fleur De Lis Catering
Executive Chef Molly McLaren of New Orleans’ only 3 star certified green catering company, Marie’s Fleur De Lis Catering, shares some of her favorite menu items for weddings.
If being environmentally friendly is important to you check out Chef McLaren’s innovative menus that are as beautiful as they are delicious.
MAIN IMAGE (above): Prosciutto, Fig, and Cantaloupe Arugula Salad drizzled with balsamic reduction and olive oil
If those dishes made your mouth water, you’ll love our editorial, Wedding Superfoods, where Leah Berhanu, of Pigèon Catering and Events, talks about incorporating health-conscious foods into your wedding menu without compromising flavor.
::READ THE 2019 SPRING+SUMMER ISSUE OF NOW WEDDINGS MAGAZINE::
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