All Things Storycook and The B B Club
Crudite display in the Library
Blanched asparagus and carrot  display; tastes as good as it looks
Mini stuffed potatoes (sour cream and chives, twice- baked topped with cheddar cheese, sun-dried tomato) 
Punch fountain and coffee bar
Marinated shrimp and artichoke hearts (upper left): Chicken salad in phyllo cups (right): Cucumber cups stuffed with salmon moussse (lower left)
Fruit kabob tower
Individual desserts (strawberry shortcake, pecan pie, banana pudding, Mississippi mud cake)
Wedding cake elegantly served on the Grand Ballroom  landing
Roast beef platter with homemade rolls and condiments

Smoked salmon  and capered cream cheese
Mini Mississippi mud cake, banana pudding and pecan pie









Mini key lime pie
Call us at 601-636-0008
or stop by 721 Clay Street for a tour.
Brochures and menus can be sent upon  request.
Vicksburg tomato sandwiches and delicious Storycook cheese straws
Mediterranean table (Lebanese Kibbee, steamed artichokes, eggplant caponata, hummus, homemade pita chips and breads)
Tiny appetizer cones (sea salt, basil, sun-dried tomato) stuffed with salmon, blanched asparagus, bacon teaser mix, pimento cheeese displayed in vertical buffet
The Billiard Room provides an ideal setting for an intimate wedding ceremony
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Late night chicken and waffles
Jumbo boiled shrimp displayed on an ice block pyramid
Fruit and cheese centerpiece (top); Crudite (lower left); Cheese display featuring curry cheese spread, blue-cheese cheese cake and sliced smoked gouda (lower right)
Bar set up in the Grand Ballroom
Ornate champagne display
Caprese salads
Mini shrimp cocktail martinis
Elegant and beautiful  food table
Beef filet with horseradish sauce on edible parmesan peppercorn spoons
Storycook chair covers create an elegant atmosphere in the Grand Ballroom
Ice cream-stuffed profiterole with praline sauce
Smoked salmon in cucumber cups
Pina colada, frozen daquiri, and Malibu splash
Brunch plate with ham quiche, cheese grits and fresh fruit (upper left); honey mustard chicken with rice pilaf, grilled asparagus, and homemade Storycook rolls (upper right); filet and crab meat au gratin with roasted potatoes and grilled vegetables (lower left); split plate with filet, grilled shrimp and roasted miniature yellow and zucchini squash (lower right)
Antipasto table (Italian salami, marinated mushrooms, eggplant caponata, assorted olives, breads and cheeses)
The Grand Ballroom - outside looking in from behind the stage
Watermelon bites
Antipasto table
Assorted breads and biscuits
Storycook sweet potatoes in individual cauldrons
Elaborate antipasto table (assorted breads, cheeses, olives, salami, marinated mushrooms and tortellini, vegetable skewers)
Vicksburg tomato sandwiches and mini-BLTs
Potato bar with traditional and southern sweet potatoes and an assortment of toppings
Shrimp and grits in mini martini glasses
Roasted red bell pepper and Portabella mushroom skewers
Delicious toppings accompanying the cheesecake bar
Potato salad and cole slaw
Suishi bites on asian spoons and smoked trout canapes displayed on granite slabs
Wine serving station
Mini muffaletta sandwiches
Fruit and cheese display