The Tchoupitoulas Room is located along the street of the same name with views of the historic area through the original wood sash windows. This room accommodates up to 50 guests for seated meals and up to 65 guests for receptions.
The Higgins Room is Calcasieu's largest room boasting an open floor plan with access to the main bar. This space is ideal for formal seated meals as well as cocktail reception for up to 100 guests.
The Higgins Room and Tchoupitoulas Room combined offer an extensive dining area to accommodates up to 150 guests for a seated meal and up to 200 guests for receptions. This space also allows for combining cocktail receptions with sit-down dinner, or business presentations followed by formal meals.
The Wine Room offers the most private dining experience, accented with hand-crafted, cherry wood furnishing by a local artist and carpenter. The space accommodates up to 30 people for a seated meal or up to 40 for a small cocktail reception.
The Mezzanine at Cochon restaurant accommodates semi-private gatherings. The lofted space offers room for up to 30 guests for a seated dinner and accommodates up to 40 guests for a reception.
Mike is a Louisiana native, born in New Orleans and raised in Baton Rouge. After high school, he traveled with the Navy to Spain, Italy and France, embracing the culture and food he discovered. He went on to work for the Ritz Carlton, Amelia Island, Florida where he learned about fine wine and excellent service. After returning to Louisiana, Mike worked for the Windsor Court, the New Orleans Ritz Carlton, and as the General Manager for the Pelican Club and Café Adelaide. Along the way he discovered his passion for catering and event planning. He later worked for Sodexo as the Director of Catering at Loyola University and Tulane University. Mike is an active member of the community, volunteering as the Director of Special Events for the Mid-City Neighborhood Organization from 2010 to 2014. In 2015, Mike won the National Association of Catering’s “Catered Event of the Year Award”. He is an active member and former board member of the NACE New Orleans chapter. Mike joined Calcasieu in 2018 as the director of Catering & Event Sales. He enjoys creating amazing events and lasting memories for his clients.
Born in Glasgow, Scotland and raised in Lafayette, Louisiana, Chef David Harrower has been exposed to a broad range of cultural and gastronomic experiences from a very young age. Though Louisiana is not his native home he has lived here for the majority of his life. The food of the southern states holds a special place in his heart and that is evident in his cooking. David started his career at the Culinary Institute of New Orleans in 2002. After Hurricane Katrina, David was forced to cut his education short as the school closed its doors. Following the storm in 2005, David moved to Vail, CO where he worked at La Tour, a contemporary French restaurant in the heart of Vail Village. In 2008 he enrolled at the Culinary Institute of America in Hyde Park, NY to complete his culinary education. After graduating from their two year program he returned to the South and became Sous Chef at Pamplona Tapas and Restaurant in downtown Lafayette. After only a few months he became the Executive Chef of the popular spot.
In 2014, David moved back to the Crescent City where his culinary career began. He served as Sous Chef at Purloo in the Southern Food and Beverage Museum in New Orleans and then later as the Sous Chef for Susan Spicer’s Lakeview restaurant, Mondo. In summer 2018, Harrower joined Link Restaurant Group as Chef de Cuisine at Calcasieu.
Our passion to showcase the remarkable bounty of the Southern region is revealed through our commitment to developing long lasting relationships with the network of farmers we work with. Our Forager, Ashley Locklear, cultivates those relationships by working hand-in-hand with these growers to develop and procure the exact ingredients each chef wants to utilize when crafting their menus at our family of restaurants. Our recipes honor the simplicity of the food and we celebrate the ingredients that are incorporated into each dish.
Ashley spends her days visiting farmers, walking their fields seeing firsthand how things are growing. She’s scouring Louisiana’s farmlands for sublime raw ingredients and invests time working directly with farmers to grow specific varieties of produce that Chef Donald Link and his team of chefs would like to utilize in their kitchens. Her network of farmers spans a 250-mile radius of New Orleans, providing the freshest produce picked at its peak. She believes food it about flavor, just as much as freshness.
Please find here a listing of some of the farmers we are proud to work with on an ongoing basis.
Allen Bee Farms is small honey producer located in Plaquemine, Louisiana.
Cafe Hope Farm is located in Marrero, Louisiana, that specializes in herbs and has year round fruit and vegetable production.
Compostella is a certified organic vegetable farm specializing in salad greens located in Tickfaw, Louisiana. After apprenticing on organic farms in the Northwest, owners Madeline and Tim made their way down to New Orleans. Certified Organic since 2017, Compostella strives to minimize the inputs to their farm and to nurture the farm’s expressions as an individuality.
Covey Rise Farms began as a 10 acre farm which has grown into a 50 acre farm in central Tangipahoa Parish. Covey Rise Farms grows over 30 types of vegetables throughout the year with a retired LSU Agriculture Professor as their crop consultant.
Beginning as a demonstration garden, The Good Food Project has expanded to over 75 active school and community gardens that grow vegetables, fruit and herbs. The project teaches sustainable gardening, nutrition and healthy eating options, while providing fresh produce to participants and restaurants.
Incorporated in 1981, Indian Springs is a farmers cooperative with 31 active members located in Petal, Mississippi.
Inglewood Farm, ran by members of the Keller family, is an agricultural operation on Inglewood Plantation located in Alexandria, Louisiana. Since its founding in 1836, Inglewood has a story of transition from a large-scale commercial tenant operation to an all-encompassing sustainable family farm. Inglewood has year round production of fruit and vegetables, specializing in pecans, pork and chicken.
Isabelle’s Orange Orchard is a small, family-owned farm nestled on the old winding River Road in New Orleans. Isabelle’s orchard is fertilized by the rich Mississippi River alluvial soil and the only thing on her trees are sunshine, ladybugs, honeybees, and rain.
J&D Produce is a small farm that grows blueberries and is located in Poplarville, Mississippi.
Johndale Farm is a berry farm located in Ponchatoula, Louisiana, owned by Heather Robertson, who we have worked with for eight years. Heather primarily produce strawberries, as well as blueberries and blackberries, and is usually the first farm to bring berries to market.
Major Acre Farm is a small farm located in LaPlace, Louisiana run by Ellis Douglas. He left his life as a chef and headed for the farm after moving to New Mexico and being exposed to the variety of healthy produce that is available in a farm-centric community. Ellis uses sustainable and organic agriculture practices to cultivate his one-acre farm.
Old Market Lane Farm is an eight-acre farm located in Hammond, Louisiana, that we have been working with for eight years. Our restaurants utilize their leeks, blueberries, summer squash and any extra eggs Carolyn may have.
Peeps Farms is a poultry farm located in Carriere, Mississippi that specializes in yard eggs with love.
Perilloux Farm is a six-acre farm in St. Charles Parish owned by the friendly farmer, Timmy Perilloux, who we have been purchasing from for the last 10 years. The restaurants utilize Perilloux’s traditional Southern greens, up to four varieties of kale, tomatoes, peppers, corn, beets, and anything else Timmy is willing to grow for us.
Poche Family Farm is a small vegetable farm located in Independence, Louisiana that we have worked with for five years. The farm is a family venture run by Albert and Charise Poche along with their children Billie and Camille, that resulted out of a desire to eat well. While their produce is not certified organic, they focus on sustainable agriculture by using cover crops, organic pesticides and natural fertilizers wherever possible.
Two Dog Farm is a small family farm located in Flora, Mississippi. Owned and operated by Van and Dorothy Killen, Two Dog Farms specializes in seasonal field grown produce using sustainable and natural growing methods to ensure the healthiest produce available.
Veggi Farmers Cooperative is a group of local farmers and fisherfolk dedicated to providing the highest quality local produce and seafood to the Greater New Orleans area. VEGGI was established following the effects of the BP oil spill on the Vietnamese community and was developed to provide sustainable economic opportunities in urban agriculture.
“Everything about the process with the Calcasieu staff was easy and smooth….what anyone planning a wedding would want! The food was crazy out-of- this-world good and people are still talking about it. We felt very taken care of on the day of the wedding.”
“We’ve heard from so many people that they had never had such amazing food at a wedding! We all loved working with you and can’t say enough great things about the Calcasieu team.”
“They went above and beyond to make our day memorable, taking care of all the details, and letting us just enjoy the evening. The cost was very reasonable and they were flexible in working with our budget and special requests. We are beyond thankful we chose them for an easy, no-stress wedding experience!”
“We had our intimate destination wedding at Calcasieu and I cannot say enough good things about this venue. Their team worked with us from London to make sure that everything was perfect. The food was OUTRAGEOUSLY good (our guests keep telling me they’ve never had such good food at a wedding). It was so beautiful and just the right size. I could go on and on about how much I loved Calcasieu but let me end by saying, Calcasieu gave us the perfect wedding.”
Shrimp Creole + Grits
Pork Grillades + Grits
Seasonal Vegetable Quiche
White Cheddar + Bacon Quiche
Roasted Pepper, Potato + Manchego Frittata
Crispy Red New Potatoes
Buttermilk Biscuits with Sausage Gravy
House Hade Muffins + Pastries
Fresh Squeezed Orange Juice
Coffee + Hot Tea
Peche Seafood Gumbo
Catfish Courtbouillon with Louisiana Rice, Tomatoes, Peppers and Basil
Braised Beef Short Rib with Mashed Potatoes and Onion Jam
Chocolate Chip Bread Pudding with Bourbon Anglaise
Bitter Green Salad with Shredded Gruyere, Dried Figs, Candied Pecans & Atchafalaya Honey-Yogurt Vinaigrette
Shrimp and Grits with Tasso and Collard Greens
Duck Confit with Dirty Rice
Rum Cake with Caramelized Pineapple, Vanilla Ice Cream and Dulce de Leche
Seasonal Pasta Salad
Curry Roasted Vegetables, Couscous + Mint Yogurt
Black Eyed Pea + Roasted Garlic Hummus W/ Kalamata Olives, Feta, Oven Dried Tomatoes + Crackers
Seasonal Vegetable Display
Assorted Deviled Eggs
Overnight Tomato + Goat Cheese Crostini
Assorted Tea Sandwiches
Shrimp Salad W/ Focaccia Crackers
Smoked Tuna Salad W/ Focaccia Crackers
Pickled Shrimp W/ Carrots + Jalapeños
Fried Chicken Slider W/ White Bbq + Pickles
Mini Tenderloin Burgers W/ Bacon & Onion-Jam + Sharp White Cheddar On Brioche Bun
Artisanal Cheese Display House Made Charcuterie
Antipasto (Includes Artisanal Cheese, Housemade Charcuterie + Seasonal Vegetables)
West Indies Fried Chicken (Served W/ Pepper Vinegar + Collard Green Slaw
Mini Pineapple Upside Down Cakes Chocolate Pecan Tarts
Seasonal Fruit Tarts
Lemon Buttermilk Pies
Seasonal Pocket Pies
Assorted Mini Butcher Cookies Assorted Mini Butcher Brownies
Passed Hors D’oeuvres
Select Three—See Hor D’oeuvres Menu
Standard Seafood Station
Includes Boiled Shrimp, Oyster Shooters + Two Chef Selections
*Shucked Oysters To Order
Cochon De Lait*
(Available For Parties >25)
Served W/ Abita Mustard, Bread + Butter Pickles , House Made Rolls + 1 Side Selection
(Available For Parties >25)
Served W/ Horseradish Cream, Au Jus + House Made Rolls + 1 Side Selection
Bitter Green Salad W/ Gruyère , Figs, Pecans + Atchafayala Honey-Yogurt Vinaigrette
Romaine W/ Garlic Croutons, Parmesan + Creole Mustard Dressing
Seasonal Vegetables Smothered Greens W/ Bacon Potatoes Au Gratin
Macaroni + Cheese Casserole
The farm-to-table spirit we foster at our restaurants guides the menus at Calcasieu. We use locally sourced ingredients to deliver authentic flavors from Cajun country and across the South. Our menus are crafted to meet your needs and to make your event as personal as you wish.
Conveniently located just two blocks from the Convention Center, Calcasieu offers four private dining rooms, which combine a New Orleans Warehouse feel with modern design, creating a perfect backdrop for any type of gathering. The large-scale windows, the building’s masonry and heavy timber construction, and the second story vantage point make Calcasieu a perfect spot to take in the bustling Warehouse District.
View the Rooms + Floorplans
Calcasieu hosts wedding receptions, rehearsal dinners and post-wedding brunches. We also arrange for and cater wedding celebrations at any venue of your choice.
Each room can be used for a different focus
Our largest space which features the main bar. We can focus live music, dancing and food stations in this space as well as standing cocktail tables and small cabaret tables for seating.
For limited guest seating as well as a satellite bar.
Ideal for an interactive experience such as as Moonshine or Bourbon tastings.
Calcasieu caters events of all types and sizes, including Mardi Gras balls, weddings, outdoor Fais-Do-Dos and chef-driven gatherings at private homes.
We are passionate about what we do, and dedicated to providing you a memorable experience. Our team will work with you to create an event that meets your individual needs.
930 Tchoupitoulas Street
New Orleans, LA 70130