Elysian Events Catering
Wedding Caterer
+1 504-541-0091
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Elysian Events Catering provides wedding, corporate, and private-party catering in New Orleans from 8124 Hampson St. Its documented offerings include custom event catering, food and drink menus, bar services, oysters and raw bar options, and full-service off-premise wedding and corporate catering. Contact the company at +1 504-541-0091 to discuss menus and event requirements.
Elysian Events Catering provides custom catering for weddings, corporate events, and private parties in the New Orleans area.
Located at 8124 Hampson St, New Orleans, LA 70118, the company offers food menus, wedding menus, corporate event menus, private-party menus, and menu planning for different types of gatherings.
Its website describes the food as fresh, approachable, and shaped with a special touch connected to New Orleans cuisine.
The documented offerings also include drink menus, bar catering for beer, wine, cocktails, and mocktails, plus oysters and a Louisiana-focused raw bar.
Elysian describes its wedding service as full-service, off-premise catering, and its corporate offering as full-service corporate catering.
Clients planning an event can call +1 504-541-0091 or visit the website to discuss the venue, guest count, event date, menu direction, and beverage needs.
Confirm current packages, staffing, pricing, and availability directly.
Mise en Placebooking facts
- Phone+1 504-541-0091
- Siteelysianeventscatering.com
- Kitchen base8124 Hampson St, New Orleans, LA 70118, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in New Orleans, LA. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.