1948 Catering

08/21/2026

07/24/2026

Thank you to everyone who joined us for Business After Hours with 1948 Catering at the Arlen B. Cenac Greenhouse!

We loved welcoming the Thibodaux Chamber of Commerce and our community partners for an evening filled with great conversations, delicious food, and a taste of what 1948 Catering has to offer.

A special thank you to the Thibodaux Chamber of Commerce for spending the evening with us and helping make it such a memorable event. We appreciate everyone who came out and celebrated with us!

07/24/2026

We’re excited to share that 1948 Catering has been named a Top 5 finalist in the 2026 Bayou’s Best Community Choice Awards!

We would be honored to have your support as we compete for the top spot. Voting is open now through July 30, and every vote helps us continue bringing memorable dining experiences to our community.

To vote: click on the link below>Dining>Catering
Cast your vote for 1948 Catering here:

https://houmatoday.gannettcontests.com/2026-Bayous-Best-Communitys-Choice-Awards/

Thank you for being part of our journey and for supporting local!

05/21/2026

Please help us welcome our new Catering Director, Hatari Coleman, to the 1948 Catering team. We’re excited for the creativity, leadership, and passion she brings as we continue creating unforgettable experiences across campus and beyond.

05/18/2026

Nominate 1948 Catering for Bayou’s Best Community Choice Awards!

We’re thankful for every event, every order, and every person who supports our team. If you love what we do, we’d truly appreciate your nomination.

You can nominate us every day through May 29th!

To nominate:
Click the link below > Go to Dining > Catering > enter “1948 Catering” > register with your information.

Vote here: http://houmatoday.gannettcontests.com/2026-Bayous-Best-Communitys-Choice-Awards/ #/referrals/069f5a44-3a8f-46f6-9dd3-369fb65051ce

Thank you for supporting local and supporting 1948 Catering!

04/20/2026

Every detail of this menu was thoughtfully curated to match such a special day.

Passed hors d’oeuvres:
• Stuffed Mini Bell Peppers
• Cajun Pickled Shrimp
• Boudin Balls
• Brie & Apple Tartlet with Hot Honey

Featured stations:
• Lemon & Artichoke Bisque station
• Carved Tenderloin of Beef
• Greenhouse Grown Salad
• Creole Butter Shrimp & Mascarpone Polenta
• Lion’s Mane Mushroom & Asparagus
• Mirliton & Gulf Shrimp Casserole
• Roasted Tri-Color Fingerling Potatoes

The Lemon & Artichoke Bisque station was a standout. Bright, smooth, and a guest favorite throughout the night.

We were truly honored to cater such a beautiful wedding on campus. Being trusted with a day like this means so much to our entire team.

Have an event coming up? We would love to serve you. Fill out the interest form below.

https://forms.office.com/e/8ZRcLfCW7f?origin=lprLink