Our event planners worked with pioneering bride and groom Jessie Greger and Jeremy Solt and farmers Mary Kathryn and Andrew Barnet to create a customized menu using locally sourced produce, poultry, and dairy products.
Myersville, MD (PRWEB) September 13, 2012
The broccoli, butternut squash, tomatoes and fresh herbs that color the landscape of Open Book Farm’s special “Wedding Garden” have been joined by a fluffier addition: The baby chicks that arrived last month are now old enough to let out into the fields.
The chicks will reach adulthood just in time for La Prima Catering’s first grown to order Seeds to Celebrations wedding in Emmitsburg, Md. on September 28. All of the produce (and chicken) for this unique, sustainable wedding will be harvested fresh from Open Book Farm and from La Prima’s own onsite garden outside its corporate headquarters in College Park, MD.
“Seeds to Celebrations is a branch of La Prima Catering and Events that was launched in 2012 in order to promote local farms and sustainable, organically grown foods,” La Prima president Dave Evans explains. "Our event planners worked with pioneering bride and groom Jessie Greger and Jeremy Solt and farmers Mary Kathryn and Andrew Barnet to create a customized menu using locally sourced produce, poultry, and dairy products."
Here is the full planting calendar and menu as La Prima and Open Book Farm prepare for the big day:
May 7 – Pumpkins and Squash seeded
June 7 – Broccoli seeded
June 20 – Kale seeded
August 8 – Chicks arrived
August 13 – Bok Choy seeded
August 23 – Chicks put out to pasture
August 26 – Braising Greens seeded
Tomato Basil Bruscetta served on rosemary focaccia
(Tomato, basil & rosemary from garden/farm)
Pear and Goat cheese puffs
(Pears sourced local, cheese locally sourced)
Broccoli & Cheddar soup served in shot glasses
(Broccoli from garden/farm, cheese locally sourced)
Kale Salad with Lavender Honey Mustard Vinaigrette
(Kale, lavender from garden/farm)
Lemongrass Chicken with Roasted Eggplant
(Chicken, lemongrass, eggplant from garden/farm)
Seared Baby Bok Choy
Roasted Pumpkin with Sage & browned Butter
(Sage, pumpkin from garden/farm)
Braised Greens with Cannellini Beans and Penne
(Greens from garden/farm)
Olive Oil Cake with caramelized peaches & Ice Cream
(Peaches and Ice Cream locally sourced)
Open Book Farm co-owner Mary Kathryn Barnet speaks with pride about the benefits of growing and eating locally. “Locally grown food is fresher and healthier than imported, and all foods from Open Book Farm are ethically produced, free of preservatives, pesticides, growth hormones, and antibiotics,” she says.
Those 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 firstname.lastname@example.org 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.