Vendor Spotlight: Organic Chef Catering

For couples out there wishing to provide sustainable, organic food at your wedding, consider Organic Chef Catering. Eden Benavides, Director of Events, tells us all about OCC: “Through a program of environmental accountability, we've created a system that incorporates high quality organic cuisine, fine table service, sustainable transportation and our goal of producing zero waste.”

Eden also tells us about their team of highly trained and experienced event professionals. Each season, they bring together new talent and are supported by a team of professionals and alumni from the Culinary Institute of America and Cornell University of Hospitality. They’re highly influenced by local organic farmers, Bay Area winemakers, creative chefs and the fine arts. “It’s truly a victory for everyone when we deliver an event with a strong farm-to-table connection,” she explains.

As far as weddings go, Eden tells us they adore catering weddings because it gives them the opportunity to create menus that reflect the abundance of organic products. “Starting with a foundation of California cuisine, we infuse the cultural and flavor diversity to complement a couple’s unique wedding.”

Eden stresses that their service is geared towards environmentally conscious couples with a taste for local organic California cuisine. Their signature amenities include lead-free glassware by Riedel, dinnerware by Rosenthal, elegant linens and sustainable delivery powered by locally sourced bio diesel. And on behalf of their clients, they donate a portion of event sales to the Arbor Day Foundation. Organic Chef Catering could just be the ideal vendor to cater your quintessential Northern California wedding.

To learn more about them, visit: http://organicchefcatering.com/

Vendor Spotlight: Hugh Groman, Caterer

Connect with Hugh at:

http://www.hughgromancatering.com/
http://www.greenleafplatters.com/

For Hugh Groman, business goes beyond the simplistic and flavorful culinary reputation he’s known for. He's worked with the same friendly, professional staff for years and credits them with helping him to achieve success as a premier Bay Area eco-friendly caterer. Oh, and he makes sure to credit his dog, Scratchy, too.

Hugh’s career started in New York at Gramercy Tavern, which gave him the aesthetic sense that he now uses everyday. From there, he did a culinary tour of the U.S. where he staged in many restaurants. Returning to New York, he began a catering business out of his kitchen and opened the Boerum Hill Food Company in Brooklyn, which was an immediate success. Two years later, he moved back home to California, where he now runs his two catering companies: Hugh Groman Catering and Greenleaf Platters.

Hugh loves helping couples plan and simplify their wedding so that they can actually enjoy the day. “If you have great food and drink at your wedding, a beautiful set-up, great staff and a fun group of guests, many of the little extras aren’t always necessary.” Enough said.

Luckily for Hugh, creative freedom is part of almost every job he accepts. Often his clients are so busy they just ask him to suggest a menu – something he’s always happy to do. A balanced and seasonal theme will always get his juices flowing. And one last thing worth mentioning, Hugh constantly tries to be an outstanding member of the community through his commitment to the environment, giving 1% of his proceeds to the Alameda County Community Food Bank. Kudos to Hugh, his business practice and his charitable spirit.

Vendor Spotlight: Chef Stephanie, Culinary Mistress & Caterer

Chef Stephanie – Culinary Mistress & Caterer
http://www.chef-stephanie.com/

Chef Stephanie may just be the quintessential Bay Area, eco-minded, culinary artist that you read about in magazines. Stephanie has been cooking for 25 years and began catering exclusively 12 years ago after serving as the executive chef at a large, Bay Area catering company. So what makes her tick and why are weddings one of her favorite events to cater?

It's an honor to be part of her clients’ wedding day, but there are other goals behind her cuisine and business. As a San Francisco Certified Green Business, Stephanie has a deep commitment to sustainable business practices, using the finest local, organic and seasonal ingredients - including produce, meat and fish. She also has an extensive background in vegetarian and global cuisines. So, for all you vegetarian couples out there – Chef Stephanie may just be your answer to having guests talking about the food at your wedding for years to come.

“I approach cooking with a balance of positive intention and playful ingenuity,” is how Stephanie describes her methodology when it comes to creating a menu for weddings. She tells me one of her favorite compliments is when a client tells her they’d never liked a certain dish until they tasted her preparation. It's total thrill.

Stephanie credits our beautiful city for keeping her inspired at the cutting board. “My main inspiration is the environment, the seasons, the current bounty and the challenge to do something new with it each day,” and continuing, “I am so lucky to live in the SF Bay Area with all the amazing produce, artisan products, and sustainably-raised animals to work with. And I earn a living making delicious food for appreciative clients. How great is that?”

Pretty great!