Green Events Catering is filled with opportunities to be creative with recipes and the aesthetics of food. What is often overlooked is how many creative opportunities exist when planning green events. Over the course of our catering careers, we have developed a green strategy that helps reduce your event’s carbon footprint and will leave all your guests satisfied both gastronomically and eco-consciously. Best of all, you can have it without putting undue stress on your budget. Our biggest green event each summer is the TD Beach to Beacon…

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While you are witnessing a number of restaurants serving “small plates” as an option for a meal, you should know that it has been a growing trend for some time in the catering industry. I actually prefer to go out and enjoy a 5-course meal of small plates! I also enjoy them perfectly paired with a beverage—either a glass of wine, champagne, sake, cognac, beer, or spirit—served in a small glass. It seems to me that each perfectly paired beverage with the small plate is designed to POP…

The wine has been delivered, the linens are prepared, and all the food pick-ups, drop-offs, and cooking stations are planned out and accounted for. Last week was the first full week of preparations for the TD Bank Beach to Beacon 10K Road Race scheduled for August 5th. We were extremely excited to be a part of the festivities again this year and meet and serve all the amazing volunteers and runners affiliated with this magnificent event. Saturday morning was the day of the race. We provided all the…

We have the honor of being the exclusive caterer at the 2013 Taste of the Nation VIP Reception at Wolfe’s Neck Farm in Freeport.  The event benefits a number of different charities including The Good Shepherd Food Bank, Opportunity Alliance, Cultivating Community, as well as Share Our Strength’s No Kid Hungry Campaign. One of the dishes that we are serving is a Seared Duck Breast with a Fresh Cherry Barbeque Sauce.  This sauce would go great with any poultry – serve it at your next summer barbeque or…

Every year Chuck and I go to Las Vegas for the Annual Catersourse Convention. As we leave Vegas this year I look back at the wonderful opportunity to learn so much and just what we have just experienced. I also recall the wonderful hotel we stayed in and the awesome food that we ate. We continue to rave about The Cosmopolitan Hotel. It is truly a pleasure to stay there. This year we were upgraded to a suite on the 52nd floor with a wrap around balcony and…

I am sitting in my recliner next to our Christmas tree and in front of a great fire as I write this blog. It is blizarding out there and I am thankful for the roaring fire. Since it is nearing the end of 2010 I think it is a good time to look back at this year and say I have a lot of things to be thankful for. We celebrated our 10th year at our cafe and catering business. It is hard honest work. Not only are…