Your Wedding Day - Food for Thought

Food for Thought

by Harmony Walton, The Bridal Bar

Green is definitely the new black and weddings are no exception. Gone are the days of rubber chicken, and ever-present are the strides of major hotel chains and catering companies offering eco-friendly fare. Whether the fruits and vegetables are sourced from local growers, the salmon wild, or preservative-free baking, all are elements of green catering, some more common practice than others. And while you may be all about the food at your event, this movement goes beyond what goes in our bellies. From compostable trash bags and composting table scraps, to low-flow water faucets and simple green kitchen cleaners, are all areas in which caterers can be proactive and protect without your guests ever taking note. What makes a company green? FDA Certified Organic is one way to tell, but for those “grayer” green areas, know the questions to ask, the budget restraints of the event and do your homework to determine how green you want to go and where to find it.

Wolfgang Puck Catering is one of the larger companies going green. With a highly celebrity-driven clientele, their guests regularly look for ways to provide healthier alternatives to event catering by creating menus that reflect responsible choices. The company has developed a WELL™ program, “treating our bodies, our produce and animals, our farm families, our purveyors and, always, our customers, well,” Clare Davis of Wolfgang Puck Catering explains. They do this by following nine steps that encourage and encompass sustainable catering. They adhere to guidelines like serving eggs from cage-free hens and all-natural crate-free pork, only purchasing from cruelty-free farmers, to buying seafood strictly from a renewable fishing supply and adhering to Monterey Bay’s strict sustainable seafood program. They have even eliminated foie gras from their menus entirely. Duck livers are enlarged up to ten times their normal size through force feeding in order to get the product we eat. Stop the supply and eventually you’ll eliminate the demand.

The Green Table’s Ali Edwards believes that what’s in season is in style. By developing menus from products that are at their peak during the season of the event, Edwards can give her clients more flavors and reduce her footprint. “Eat in season. Fall is an abundant time of year in California for fruits and tomatoes, so plan accordingly.” For end of summer events she suggests, “figs, pears, and stone fruits like peaches and nectarines. In winter, go with a citrus-based menu; use Meyer lemons both in your entrees and in your wedding cake.” Edwards recommends couples “always avoid farm-raised fish and ask that caterers purchase from local butchers, local fisherman, farmers’ markets, local organic dairy mills like Cowgirl Creamery and local farmers such as Dirty Girl Produce,” a company that Edwards co-founded before expanding into event catering.

Fork and Spoon Productions’ co-owner, Jennifer Spiegel suggests strawberries and rhubarb in spring, a fabulous combination for a killer upside down cake. Asparagus, spring garlic, and fava beans are other options Spiegel serves in springtime. Fork and Spoon’s Jonathan Biel reminds his clients to be mindful of not only what’s in season, but where products come from. “Oysters at the end of spring
are delicious and readily available; you can serve them on the half shell, as a shooter, or Rockefeller style. But oysters in summer most often have to be shipped in from thousands of miles away. So it’s important to know where things come from.” Purchasing smart with an attention to detail will ultimately create a much more flavorful and healthful meal while benefiting local businesses and cutting back on transportation emissions.

Beyond the food, in the kitchen lies a hub of changes to the catering industry. Companies like Duo Catering & Events are implementing daily adjustments and changes in their business practices. Ashley Transki of Duo Events composts over fifty percent of their waste, recycles everything, and re-uses or returns as much product as possible. “…Everything from returning cardboard shipping boxes to vendors, to using large format jugs of water to eliminate bottle waste, and purchasing storage and waste products from recycled materials and biodegradable product lines.” Their goal is to create a minimal amount of waste at the end of an event and with that comes maximum planning.

“Having the ability to gauge a proper food quantity eliminates a lot of excess.” When there are unavoidable leftovers, Duo Events donates to their local Santa Barbara transition houses and shelters.

Mondial Catering focuses on the premise of education through their Green Initiative Program. By conducting extensive research they are able to educate not only their staff but their clientele, and in doing so, reduce their environmental impact and that of others. By doing the legwork first, the changes won’t seem so drastic. “Researching low-toxicity, biodegradable cleaning products and finding purveyors within your geographic area and adhering to environmental guidelines” are all ways in which one can bring about change.

Hotels and resorts are also adapting to protect the settings in which they sit. Offering health-conscious vegetarian menus, fruits and vegetables grown from local farms and fare purchased from certified organic purveyors allows guests to enjoy a more tasteful meal. Many hotels have recently implemented composting programs in addition to recycling programs. Beyond the food and food waste, venues are changing the setting as well. Reception sites are beginning to use LED lighting, serving cocktails with recycled paper cocktail napkins, and cleaning with eco-friendly detergents. To earn your business, your reception site should earn your respect as well.

Whether your wedding is in an eco-friendly resort or a best friend’s backyard, don’t forget the celebratory tradition of the toast and hosted bar. Since organic foods are rich in intense flavors, the alcohol you pair it with should be equally as flavorful. Whether you opt for organic wines from your local vintner or an organic vodka-substitute like VeeV Spirits, your drinks should enhance your evening and foods without harming the environment. VeeV Spirits actually donates one dollar back to rainforest projects for every bottle purchased so you can enjoy with some piece of mind.

To finish off a healthful meal, opt for a fresh and fruitful cake equally as savory and eco-friendly. Organic desserts that spare the earth often spare guests’ allergies too. Edith Meyer of Edith Meyer Wedding Cakes uses only organic ingredients in her baked goods. “Eggs from free-range chickens, organic fresh fruits from local growers, Meyer lemons from her own trees, and a variety of organic sugar and flour without ever having the need for shortening allow menus to expand into sugar-free, glutton-free and non-dairy deserts when needed.” The biggest roadblock in an organic wedding cake is fondant. Wouldn’t you rather know that the buttercream icing dripping down your chin is better for you and your planet than have that replica floral bouquet on your top-tier?

Meyer recommends a chocolate ganache icing to get a different, yet finished look, or better yet a vanilla bean whipped cream icing that is oh-so light and fluffy. If you have to have that precision sculpted look, order a “chocolate wrap,” an organic melted chocolate casing for your cake that can be wrapped and sculpted around the tiers. If you don’t have an organic baker in your neighborhood, shop around and shop boutique. Ask for fresh ingredients and try a variety to be certain of your choice, even if you are a pound or two heavier than when you began.

While shopping boutique and shopping organic is the responsible and tasty thing to do, it is also the more expensive route. Expect to pay a premium from a few percent to as much as a fifty percent increase in price. Asking your caterer to use certified organic fruits and vegetables can be costly, but creating an organic menu on a budget can be done. Clare Davis of Wolfgang Puck Catering suggests “keeping it simple and fresh. Make seasonal choices and purchase food grown and produced locally. Instead of a huge dessert buffet, source locally-grown fruit such as wild strawberries with long stems and cover them in melted organic chocolate purchased from your local grocer.” Remember that menu items may increase by a few dollars, but the flavors and freshness are worth every penny and the cost of the alternative is far greater on the environment.

A the end of the night, no matter what items you’ve served, treat all the abundance on this day with respect and donate your leftover foods to a local charity or shelter. There are several charitable organizations that will collect your leftovers, like the Los Angeles-based Angel’s Harvest that delivers Wolfgang Puck’s leftover foods to local homeless shelters. Share your love and let others less fortunate enjoy a delicious, fresh, and healthy meal too! What better wedding present could you ask for?

SAMPLING OF DUO CATERING MENU ITEMS

LATE SPRING MENU SUGGESTIONS:
Caprese Bites:
   Fried Boconccini, Lemon Basil,
   Early Season Heirloom Tomato
Crudo of Local Halibut:
   Stone fruit, Thai Basil, Joelle Olive Oil, Sel de Mer
Market Berry “Shortcake”:
   Vanilla Pot de Crème, Almond Shortbread,
   Mixed Berry Preserve
Triple Cream Brie:
   Pickled Apricots, Candied Nuts

MID SUMMER MENU SUGGESTIONS:
House Cured Wild King Salmon:
   Roasted Sweet Corn Blini
Pineland Farms New York Strip Steak:
   Chioga Beet Gratin with Braised Fennel and Chevre,
   Grilled Romano Beans, Crispy Shallots, Toasted Almonds,
   Thyme Infused Dijon and Shallot Cream
Rustic Summer Tarts:
   Stone fruit and Cream

FALL MENU SUGGESTIONS:
Bite Size Santa Barbara Nicoise Salad:
   Poached Local Albacore, Olive Tapenade,
   Haricot Vert, Potato Chip, Shaved Egg
Deconstructed Gazpacho:
   Heirloom Tomato Caviar,
   Basil Chiffonade, Crisp Garlic
Windrose Farms Butternut Squash Soup:
   Walnut Oil, Crème Fraiche, Chive Blossom
Healthy Family Farms Chevre and Almond Tart:
   Grilled Radicchio, Picholine Olive Vinaigrette

EARLY WINTER MENU SUGGESTIONS:
Winter Game Terrine:
   Chestnut, Cranberry, Barley Crisp
   Seared Diver Scallop: Celeriac Puree,
   Sautéed Brussel Leaf and Ham Hock Sauté
Blancmange:
   Shortbread, Chocolate Cigar, Berry Coulis

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