A few words about Sean

Sean McLaughlin

Growing up in Louisiana, it was my job to peel the potatoes for dinner.  It doesn’t sound like a big deal to many, but it took 10 lbs. of potatoes to make enough mashed potatoes for our family of five boys.  I’ve had a love for cooking ever since.  My mother and father had the same passion for cooking and most of my memories of family life began in the kitchen.

When I was 14 years old, I had to find a job to keep me out of trouble.  My first job was bailing hay and you can tell by my picture that the sun and I don’t get along.  Me and my Irish tan!  It only took one summer to realize that.  My oldest brother Joe became the GM of the local Dairy Queen and needed a night manager.  At the of age 15, I became the youngest night manager in Dairy Queen history.  I had a desire to stay in the food industry, because I was in the kitchen around food and I was in the air conditioning.

After Dairy Queen, I managed at Burger King, Taco Bell, Pizza Hut, Church’s Fried Chicken, and Waffle House.  At 20 I moved into full service restaurant.  In my home town, The New Orleans Cafe opened.  My brother, Darry (who was also in the food industry) told me that out of all the restaurants in town, he would want to work at that restaurant.  That week, I began my training at the New Orleans Cafe.

I trained with a Cajun chef for 6 months.  It came naturally to me.  They moved me all over the Southeast.  I began working at Cuco’s, Red Lobster, Applebee’s and finally Ruby Tuesday’s.

After 17 years of restaurant work, I was ready to do something else.  I began working for a caterer in Mobile, AL.  We started with two employees and one delivery truck,  In four short years we built it to be one of the largest catering companies on the gulf coast.  In the 7 years with that company, we started a cooking show called The Creative Cooks.  It aired on a local cablevision company and later became one of the best shows on CBS.

After realizing the potential of becoming a caterer on my own, I started Creative Catering.

Corporate Catering


All Breakfast menus include coffee, orange juice and paper products.
Prices listed are per person and do not include taxes or delivery fee.

  • Continental Breakfast
    Assorted Breakfast Pastries
    Fresh Fruit
  • Hot Breakfast
    Egg Ham Cheese Casserole
    Cheese Grits
    Fresh Biscuits w/ Butter & Jelly
    Bacon & Sausage
  • Combination Breakfast
    Egg Ham Cheese Casserole
    Cheese Grits & Hashbrown-Casserole
    Sausage Gravy
    Fresh Biscuits w/ Butter & Jelly
    Bacon & Sausage
    Assorted Breakfast Pastries
    Fresh Fruit


All Lunch menus include sweet and unsweet tea, paper products and your choice of dessert.
Prices listed are per person and do not include taxes or delivery fee.

Soup, Sandwich & Salad Luncheon

Pick two for $8.95 per person or all three for $9.95 per person.

  • Salads
    Caesar, Tossed, Spinach, Spring Mix
    (Add chicken or shrimp for additional $1.25 per)
  • Sandwiches
    Chicken Salad Croissant, Smoked Turkey, Black Forrest Ham and Cajun Roast Beef
    All sandwiches served on Earthgrain gourmet bread with lettuce, tomato, mustard and mayo on the side.
  • Soups
    Corn Bisque, Red Pepper Bisque, Creamy Tomato Bisque, Carrot Ginger Bisque, Loaded Potato, Chicken Tortilla, Homemade Chicken Noodle and Beef and Vegetable
  • Choice of Dessert
    Strawberry Cream Pie, Boston Cream Pie, Banana Cream Pie, Pecan Pie, Key Lime Meringue Pie, Chocolate Brownies, Chocolate Cake, Yellow Cake, Assorted Cookies,
    Fruit Cobbler and Bread Pudding

Hot Buffet Luncheon

Pick one entree for $10.95 or two for $12.95 per person, plus tax and delivery fee. Includes dinner rolls and your choice of Caesar or Tossed salad and choose a dessert.

  • Entrees
    Shrimp Alfredo, Chicken Alfredo, Lasagna, Chicken and Sausage Jambalaya, Roast Beef & Gravy, Mexican Chicken Casserole, Parmesan Crusted Chicken Breast, Smothered Pork, BBQ Pulled Pork, Chicken Marsala, Smoked Chicken, BBQ Beef Brisket, Cajun Pork Roast, Chicken Fajitas, Stir-Fry Chicken, Crawfish (or Shrimp) Etouffee, Chicken Shepard’s Pie or Beef Stroganoff
  • Choose a Starch
    Rice Pilaf, Spanish Rice, Garlic Mashed Potato, Refried Beans, Twice Baked Potatoes or Au Gratin Potatoes
  • Choose A Vegetable
    Baked Beans, Steamed Broccoli, Broccoli & Cheese, Pecan Green Bean, Italian Green Beans, Squash Casserole, Green Bean Casserole or Vegetable Medley

Buffett Entrees

All entrees include seasonally inspired vegetables, your choice of starch, fresh yeast rolls,
your choice of salad and tea.
Dessert is optional.
Prices listed are per person and does not include plates or utensils.


  • Seared Salmon Filet
    Seared Salmon topped with grilled pineapple salsa. Served with Jasmine Rice.
  • Shrimp Cacciatore
    Jumbo shrimp served in our homemade marina sauce. Accented with mushrooms and green peppers.


  • Cajun Roast Beef
    Perfectly roasted beef with sautéed mushrooms and caramelized onions.
  • Beef Wellington
    Medallions of tenderloin seared to perfection and topped with a burgundy mushroom sauce, all wrapped in a puff pastry.
  • Prime Rib
    Marinated and grilled to medium. Served with a spicy horseradish sauce.


  • Ginger Glazed Chicken

    Grilled chicken topped with pineapple salsa served with Asian style vegetables and steamed rice.

  • Grilled Wild Mushroom Chicken

    Grilled chicken with mushroom herb sauce served with rosemary mashed potato.

  • Citrus Ancho Chile Grilled Chicken Breast

    Served with corn salsa and chipotle potatoes.

  • Sicilian Chicken Breast

    Marinated chicken breast in a sun-dried tomato & oregano vinaigrette and perfectly breaded in a parmesan bread coating.

  • Mediterranean Chicken Breast

    Artichoke hearts, tomatoes, kalamata olives, capers, feta cheese & roasted peppers served on saffron sauce.


  • Caramelized Pork Medallions
    Sliced pork tenderloin cooked to perfection and caramelized with an apple and fire roasted red bell pepper sauce.
  • Painted Pork Tenderloin
    Rubbed with Dijoin mustard, grilled and sliced with a mushroom bourbon sauce.
  • Pork Loin Roast
    Stuffed with apples, almonds and dried cranberries. Served with an apple cider bourbon sauce.


  • Veal Parmigiana

    Thin, tender slices of veal, lightly seasoned and breaded served in a marinara sauce and topped off with fresh mozzarella cheese.

  • Veal Scaloppini

    Tender medallions of veal sautéed with onions, mushrooms and green peppers in a robust tomato sauce.


  • Penne w/ Vodka Sauce

    Penne paste served in a creamy tomato and cheese sauce with a hint of vodka.

  • Jumbo Stuffed Shells

    Stuffed with a blend of spinach, ricotta and Italian cheeses served in our delicious marinara sauce.

  • Pasta Primavera

    Bright colorful vegetables in a velvety cream sauce.

  • Vegetable Lasagna

    Brightly colored vegetables and Italian cheeses baked in a layered pasta with fire roasted tomatoes and Alfredo sauces.

  • Cauliflower Gratin with Machego with Almond Sauce
    Outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it’s golden and bubbling.

Hors D’oeuvres

Hot Hors D’oeuvres

Petite Beef Wellington
Marinated Roast Pork loin w/Butter Biscuits
Caramelized Pork loin w/Butter Biscuits
Cajun Fried Turkey w/Pocketbook Rolls
Marinated Chicken Tenders
Fried Chicken Tenders w/Dipping Sauces
Parmesan Chicken Strips w/Tomato Basil Aioli
Teriyaki Chicken Skewers
Jamaican Jerk Chicken Skewers
Mini Crab Cakes w/ Chipotle Cream
Seafood Mornay w/Toast Points
Bacon Wrapped Scallops

Tempura Corn Nuggets
Asian Springrolls with Hot Mustard
Tri-color Tortellini with Pesto Dipping Sauce
Hot Spinach & Artichoke Dip w/ Tri-Color Tortilla Chips
Seafood Stuffed Mushrooms
Conecuh Sausage Stuffed Mushrooms
Pesto Stuffed Mushrooms

Cold Hors D’oeuvres

Spicy Boiled Peeled & Deveined Shrimp
Shrimp & Artichoke Remoulade
Smoked Salmon Filet
Southwestern Marinated Crab Claws
Seafood Mousse Dip
California Rolls served
with wasabi, pickled ginger and dipping sauce
Seafood Mousse Dip
Pepper Jack Cheese Ring
Baked Brie En Croute
Marinated Pasta Salad

Strawberry Tree w/Chocolate Fondue
Lemon Tree or Lime Tree
Fresh Fruit Skewers
Sliced Bosc Pears with Smoked Gouda
Red Grapes Rolled in Bleu Cheese Encrusted
with Toasted Pistachios
Market Fresh Vegetable Display
Caprese Salad
Petite Variety Croissants
Assorted Canapes
Antipasto Tray

Sample Menus


Mini Crab Cakes w/ Cocktail Sauce
Sweet & Sour Meatballs
Fried Chicken Tenders w/ Dipping Sauce
Fruit & Cheese Tray
Pepper Jack Cheese Ring w/ Crackers
Mini Chicken Salad Croissants
Vegetable Crudités w/ Dip


Cajun Pork Tenderloin ~ Butter Biscuits w/ Remoulade
Fried Chicken Tenders w/Dip
Mini Crab Cakes w/Cocktail Sauce
Spinach & Artichoke Dip w/ Tri-Colored Chips
Fruit & Cheese Fall
Pepper Jack Cheese Ring w/Butter Crackers
Mini Chicken Salad Croissants
Vegetable Crudité w/ Dip


Cajun Porkloin ~ Butter Biscuits w/ Remoulade
Cajun Fried Turkey ~ Pocketbook Rolls
Marinated Chicken Tenders
Boiled Peeled Shrimp w/ Cocktail Sauce
Mini Crab Cakes w/ Chipotle Cream
Fruit & Cheese Fall
Mini Chicken Salad Croissants
Pepper Jack Cheese Ring w/Butter Crackers
Variety Canapés
Grilled Vegetables w/ Basil Aioli


Carving Station
Marinated Beef Tenderloin ~ Butter Biscuits w/ Horseradish

Caramelized Pork Tenderloin ~ Butter Biscuits
Boiled Peeled Shrimp w/ Cocktail Sauce
Mini Crab Cakes w/ Chipotle Cream Sauce or Cocktail Sauce
Fruit & Cheese Fall
Mini Chicken Salad Croissants
Pepper Jack Cheese Ring w/ Butter Crackers
Seafood Mousse Dip w/ Club Crackers
Wrapped Asparagus w/ Prosciutto


Carving Station
Marinated Beef Tenderloin ~ Butter Biscuits w/ Horseradish

Potato Bar
Cheddar Cheese, Sour Cream,
Chives, Bacon Bits & Roast Beef Gravy

Boiled Peeled Shrimp w/ Cocktail Sauce
Mediterranean Chicken Tenders
Cajun Fried Turkey ~ Pocketbook Rolls w/Remoulade
Fruit & Cheese Fall
Marinated Crab Claws
Pepper Jack Cheese Ring w/Butter Crackers
Variety Canapés
Grilled Vegetables w/ Basil Aioli

Theme Stations

All theme stations require one-hundred person minimum order. All stations require a Chef, Shucker or Carver to prepare the food to order.
The cost is $100.00 for each Chef, Shucker or Carver and $150.00 for each Oriental Chef. The prices for the following stations are based on the
minimum number of stations recommended. All stations are guaranteed for two hours.

Fajita Bar
Tender strips of chicken and beef accompanied by with grilled peppers and onions, sour cream, guacamole, shredded cheeses, lettuce and tangy jalapeños with red and green salsa served with flour tortillas

Nacho Bar
Corn tortilla chips, house-made salsa, fresh guacamole, chopped tomatoes and onions, refried beans, black olives, cheese, tangy jalapeños and sour cream

Southern Grits Station
Smoked Gouda Grits with White Jambalaya

Southern Oyster Bar
Fresh shucked oysters with cocktail sauce and lemons

Mac-n-Cheese Bar

Gruyere/Swiss Fondue, bacon bits, green onions, diced ham, grilled chicken, vegetables, grilled vegetables, edamame, salsa & dry seasoning

Charcuterie Board

Bacon, ham, sausage, terrines, pates, house made pickles, pepperoncini, grain mustard & crackers

Italian Pasta Station
Cheese tortellini with basil cream sauce and beef ravioli with fire roasted tomato sauce, fresh grated parmesan cheese and garlic bread

Chocolate Dipping Station
An array of white and dark chocolate dipped strawberries, orange slices, bananas, grapes, fruit kabobs, assorted truffles and rum balls

Mashed Potato Bar
Creamy mashed potatoes with cheddar cheese, sour cream, green onions, bacon bits and brown gravy

Sushi Bar
Assorted classic sushi prepared with wasabi, pickled ginger & soy sauce

Omelet Station

Fresh eggs w/ ham, bacon, cheese, onions, tomatoes, mushrooms, shrimp & crab

The Cutting Board

Turkey Breast
Boneless turkey, oven roasted and served with assorted deli rolls and condiments

Honey Glazed Gourmet Ham
Honey glazed ham served with assorted mustards and deli rolls

Cajun Pork Loin

Well seasoned porkloin served with creole remoulade sauce

Smoked Beef Brisket

Tender beef brisket served with bbq sauce & jezebel sauce

Steamship Round
Dijon mustard and herb crusted certified Angus beef served with fresh deli rolls, and spicy creamed horseradish sauce

Prime Rib
Pepper crusted and roasted prime rib served with deli rolls and Au Jus and Remoulade

Cajun Beef Tenderloin
Marinated tenderloin of beef, perfectly cooked, sliced to order and served with spicy creamed horseradish sauce and deli rolls

Mardi Gras Menu

Let Creative Catering  plan your next Mardi Gras function.  We promise, you won’t be disappointed.  The total amount for the Mardi Gras menu will be based on the number of  items you choose and the service that you require.  We cater for pre-parade and pre-callouts as well.  Call for your free estimate today!

*Item served hot


Fruit & Cheese Display
Vegetable Display w/Ranch,
Variety Finger Sandwiches
(Pimento Cheese, Tuna Salad, Egg Salad)
Variety Croissants
Variety Canapes
Baked Brie w/Ginger Snaps
Deviled Eggs
Mexican Roll-ups
Springrolls w/Sauce
Eggrolls w/Dip
Stuffed Mushrooms
Mini Crab Cakes w/Cocktail Sauce


Pork Tenderloin with dinner rolls
Chicken Tenders with Dipping Sauce
(Swedish, Bar-B-Que, or Sweet & Sour)
Cajun Fried Turkey with dinner rolls
Sausage Medallions with pepper & onions
Beef Tenderloin with butter biscuits w/ remoulade sauce
Cocktail Smokies
Bar-B-Que Pulled Pork with Dinner Rolls
Mini Corn Dogs with Dip
Chicken Drummettes with Ranch
Marinated Chicken Tenders


Shrimp Au Gratin with toast points
Crab Au Gratin with toast points
Crab Morney with toast points
White Jambalaya with rice or grits
Red Beans & Rice
Crawfish of Shrimp Etouffee with rice
Chicken & Sausage Jambalaya


Spinach Dip w/club crackers
Layered Bean Dip w/nachos
Crab Dip w/toast points
Seafood Mousse Dip w/club crackers
Pepper Jack Cheese Ring w/crackers
Spinach /Artichoke Dip w/chips
Artichoke Garlic Dip w/club crackers
Southwestern Cheesecake w/chips
Crab Morney w/ toast points
Shrimp Morney w/toast points
Hummus w/pita chips


Variety Cookies & Brownies
Assorted Sweets & Pastries
Stuffed King Cakes
Fruit Bread Pudding
Chocolate Dipping Station w/strawberries, rice krispy treats, marshmallows
& pretzels

Frequently Asked Questions

On the day of your wedding, the last thing that you want to worry about is the food that will be served. How good it will be, whether or not there will be enough for everyone, or if the centerpieces and table arrangements are nicely presented are things that you shouldn’t have to worry about. A good caterer will be able to take that stress off your hands, leaving a big effect on the pace and atmosphere of the reception. Creative Catering is equipped with both good food and professional service, so that your guests will leave with only pleasant memories of your special day.

Does you have a catering license and liability insurance?
Yes, a caterer with a license and insurance must register with the state and comply with all health codes.

Can we taste some of your food?
Once the menu has been established, there are many opportunities to sample our food.

Can you provide the cake?
We do not provide the cakes.

Who provides tables, dinnerware, flatware, glasses, tablecloths?
We do not provide tables, chairs, linens or real china. We do provide clear plastic plates, cups, forks. We also provide all of our serving dishes, trays, chafers, punch bowls, beverage dispensers and serving utensils.

Will servers be on hand?
We do provide servers. Large groups require servers. Servers are available upon request for smaller groups.

What are the hidden costs, such as cake cutting, overtime, tax and tip?
Cake cutting and overtime are included in the service fee. Tax is 10% in Mobile. Tips are not required.

What are the financial arrangements?
A 40% deposit reserves your date and the remaining balance is due 30 days prior to your event.

Do you provide a bartender?
We do provide a bartender for all events that include alcohol.

Who provides the alcohol?
We serve your alcohol at the wedding. We ask that you bring it to us one to two days prior to your wedding so that we can have it all cold when it is time for your reception to begin.

Who gets the food at the end of the wedding?
The leftover food is packaged and given to the person that paid for the event.

Contact us


Get in touch