Best Catch

January 2016
By:Anne Roderique-Jones, New Orleans Bride


Eating local means something entirely different for a New Orleans wedding. Rather than the rest of the country’s affinity for a meat-and-potatoes check box on the response card, here, you’re more likely to find fresh oysters and crawfish-studded pasta. Chef John Besh, a seasoned fisherman, author of the new book “Besh Big Easy: 101 Home Cooked New Orleans Recipes,” and owner of 12 restaurants says, “In our neck of the woods, this is what we are and what we do.” The warm waters allow the city’s inhabitants to enjoy in-season seafood year-round, and there’s no better time to do so than when celebrating wedding-related events. “You can eat steak anywhere, you come here for seafood,” says Besh. From a raw bar to a scallop station, here are seafood-centric ideas for the entire wedding weekend.

Nothing says New Orleans like a classic seafood boil. Far beyond the crawfish variety, this offering can extend to shrimp, crab and oysters. Besh’s catering team often provides a rustic crawfish boil for the rehearsal dinner and, later, refined Louisiana Creole classics for the wedding reception. “We’re doing crab, shrimp and seafood boils for a rehearsal dinner,” says Besh. “You have people coming in and they want the taste of Louisiana; the casual seafood boil is the perfect opportunity for celebrating the wedding.”