La Prima Catering Plants First "Seeds to Celebration" for Grown-to-Order, Farm to Table Wedding Reception

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La Prima Catering staff had a hard time keeping up with busy Open Book Farm owner Mary Kathryn Barnet in Myersville, MD last week, as she rushed to plant the first seeds and seedlings for “Seeds to Celebration” -- a one-of-a-kind fall wedding reception featuring a menu of grown-to-order vegetables, herbs and chicken -- before the skies opened and the rain came down.

Open Book Farm owner Mary Kathryn Barnet plants "Seeds to Celebration" for La Prima Catering's first grown-to-order, farm to table wedding reception.

These first seedlings will be ready to transplant outside at the end of May. We’ve set aside a section of field as a 'wedding garden' and have a timeline... to make sure everything is ready for the big day in late September.

La Prima Catering staff had a hard time keeping up with busy Open Book Farm owner Mary Kathryn Barnet in Myersville, MD last week, as she rushed to plant the first seeds and seedlings for “Seeds to Celebration” -- a one-of-a-kind fall wedding reception featuring a menu of grown-to-order vegetables, herbs and chicken -- before the skies opened and the rain came down.

“We are so pleased to partner with La Prima Catering on this locally-grown, sustainable wedding,” Barnet said. “These first seedlings will be ready to transplant outside at the end of May. We’ve set aside a section of field as a 'wedding garden' and have a timeline we’ll be following to make sure everything is ready for the big day in late September.“

Bride Jessie Greger and groom Jeremy Solt chose a wedding celebration that reflects their strong support for wonderful food produced locally and sustainably. La Prima Catering already grows its own vegetables and herbs in a large organic garden just outside its corporate headquarters in College Park, MD and is known for its fresh-from-the-garden, sustainable special events catering and other corporate events.

“We’ll provide some vegetables and herbs from our garden as well,” said La Prima chef Kyle Vermeulen. “Dairy products and fruit will be sourced from other local, sustainable farms.”

The timeline calls for pumpkins and winter squash to be seeded this week at Open Book Farm; broccoli June 7th; kale June 20th; bok choy August 13th; and braising greens August 26th. Chicks will arrive on August 8th.

If interested in following and sharing this unique “Seeds to Celebration” wedding experience with readers, viewers, brides and others planning extraordinary, meaningful special events, please contact Karen Bate at pr(at)laprimacatering(dot)com or 703-402-2672.

La Prima Catering kitchens operate in five locations throughout the Washington, Baltimore and Philadelphia metro regions, providing unsurpassed service that is fast and flexible. The company’s Simple Elegance division offers a delicious, contemporary menu full of imagination and style for memorable special events such as weddings, corporate galas, religious celebrations and other important occasions. Its “Seeds to Celebration” program provides fresh-from-the-garden, elegant and sustainable events that support local farms and protect the environment. The company’s “H Generation” division provides a nutritious school lunch program for area schools.

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David Evans
La Prima Food Group
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