2010 Trends - Pop Culture

ReelMovieNews

Everyone seems to be abuzz about the new Tim Burton film, Alice in Wonderland.  Due to open this week, the film has already inspired:

an array of shadows by Urban Decay 

Urban Decay

polish colors from OPI

nailpolishdiva

and a Vogue photoshoot by Annie Liebovitz of fashion’s icons

We predict many weddings and celebrations in the coming year will be inspired by the whimsy and vibrancy of this charming tale. Here are just a few examples of how this classic novel and modern film could make an appearance in your event.

Invitations

Etsy

NoFussFabulous

Decor

CelebrationShoppe

Country Living

CarpeItem

Details

Jessica Claire

Drugstore

Jessica Claire

Martha Stewart Weddings

CupcakesTaketheCake

Don't be late, March 5th is a very important date!

Lisa Dawn Photography

2010 Trends - What's New In Food

We love drawing menu inspiration for events from trends featured in influential restaurants and culinary magazines, like Bon Appétit and Saveur.

Last year’s food trends were highlighted by cupcakes in every size shape and flavor, a love affair with bacon and a continued interest Latin-infused specialty cocktails and cuisine.  What mouth-watering cuisine will be the taste(s) of 2010? Here are some speculations.

Photo credit: http://www.pierreherme.com

The cupcake trend is definitely still popular for events, and DC now boasts close to a dozen cupcake shops, but many people are ready for a new sugar fix. This year the desserts go upscale and downsized. Picture miniature two-bite caramel dipped apples, exotic truffles laced with spices like gray sea salt and fennel seed, and decadent confections that are almost too pretty to eat, like perfect, jewel-toned macarons. Presentation, like last year, will continue to be almost as important as taste in the form of kicked up candy and dessert bars a la Amy Atlas.

Bacon became hugely popular this past year. It was featured prominently in new ingredient-focused cookbooks, several fan blogs emerged confessing undying adoration for the once-typical breakfast accompaniment, products like bacon studded chocolate chip pancake batter are now available through gourmet food stores, and Arlington-based Restaurant 3 even featured a bacon tasting menu earlier this year. 

 

Photo credit: http://www.dallasnews.com/

What will be the next hot comfort food? Chicken skin (think a CSLT sandwich), brussels sprouts (they have started to appear onto menus nationwide) and eggs (fried and draped over burgers, deviled and served as bar snacks, poached for French-inspired salads) are all new “it” ingredients, which may be in line to be the next big trend.  Trays of deviled eggs with a spicy twist may become new hors d’oeuvres of choice.  Or picture a delightful first course of grilled asparagus topped with a poached egg and thin shards of shaved parmesan. With such a versatile ingredient, the possibilities are limitless. 

Photo credit: http://ediblecrafts.craftgossip.com

Latin and South American-inspired cocktails, like mojitos, margaritas and caipirinhas are moving over for more delicately crafted classic cocktails. A perfect martini, gimlet, and manhattan are just three examples of the kinds of drinks that are making a comeback. As Latin-inspired cuisine takes a backseat to farm-to-table and more local, regional food interests, we may look to our neighbors up north for culinary inspiration.

Photo credit:http://www.kevineats.com

Vancouver, a far cry from the Equator and the site of the Winter Olympics, offers an exciting culinary scene, including a slow food movement and a handful of eco-conscious restaurants. Vancouver has an emerging group of chefs and restaurateurs who value using ultra fresh, local and seasonal ingredients. Alderwood grilled salmon, venison carpaccio and roasted caribou are all examples of the novel cuisine being crafted by Vancouver chefs. Canada also now boasts over 600 wineries and some are making noteworthy wine according to Wine Spectator. In lieu of tequila or margarita bars at events, can we look forward to caviar and ice wine tastings? Will catering companies amass requests for fresh preparations of local game meat and duck instead of more traditional dishes?  It is predicted that chefs will begin to utilize different proteins and cuts of meat this year as well. It will be fun to see what influence Vancouver will have on our country’s cuisine. It will also be an important year for the local movement as more catering companies source ingredients from local farms and gardens.

It is always exciting to see new culinary trends emerge, particularly as they are interpreted for large scale events. Regardless of which trends stick around and which are fleeting, 2010 and the decade ahead are bound to be highlighted by some incredible innovations in cuisine. So, raise a glass and welcome the new year!

Celebrating the Bride-To-Be

By Liza Tanner


This is the Year of Weddings for me. Beyond our many beautiful Pineapple weddings, by year-end I will have been to ten weddings for family and friends! While of course I enjoy the actual wedding ceremony and reception, I really love the more intimate parties that precede the big celebration – the bridal showers and the bachelorette weekends. Usually during those parties the bride isn’t anxious or running around to spend a moment with each of her many guests – she’s just enjoying spending time with close friends gushing about her to-die-for dress and her handsome husband-to-be.


One of my favorite bridal showers was a kitchen and bar cocktail party for my friend Leslie at CulinAerie, a cooking school in downtown DC. Guests enjoyed delectable passed hors d’oeuvres and glasses of wine, while mingling and admiring the happy couple’s beautiful engagement photo. The CulinAerie staff then invited all of the guests into the demonstration room, where we learned how to cook the parmesan crisps and other appetizers we had just enjoyed. The evening ended with a sweet treat beyond compare: the mother of the groom had created these bourbon cupcakes decorated with a fondant topper featuring the couple’s initials. A truly delicious evening.

A popular theme I have seen this year is the “Around The Clock” luncheon. This is a great way to ensure that the bride-to-be receives a diverse selection of gifts for her new home, and it’s a good option for a cross-generational guest list. The “Around The Clock” theme is also fun because it encourages guests to be creative with the time that they’re assigned – 5pm means many different things to different people – whether it’s cocktail hour, workout time, the early bird special, or something else! I love this invitation from www.creationsbyleslie.com.

I recently returned from my friend Jessica’s bachelorette weekend at The Shore Club in Miami – it was a fun-filled weekend of celebrating the bride-to-be and pure girliness. During the days we lounged by the pool, working on our tans, flipping through gossip rags and enjoying the fantastic people watching. Then at night we took the bachelorette dancing at some of the many South Beach hot spots. Taverna Opa was the perfect spot for our bachelorette dinner, because between courses of delicious Greek cuisine the lively servers and belly dancers made us dance on the tables! But my personal favorite was the lounge at the Delano Hotel, where the exquisite décor is inspired by Alice in Wonderland, with large tilted mirrors, billowing drapes, an oversized armchair, and chess on the perfectly-manicured lawn. In keeping with Miami’s saucy culture, we showered Jessica with lingerie that will surely keep the newlyweds blissful!

As I’ve showered many of my girlfriends with best wishes this year, I’ve cherished the opportunities their upcoming weddings have presented to spend time with each of them and share in their happiness.

Un-Corked: Winning Wines for the Holiday Season

by Elizabeth Duncan

photo from yemmhart.com

Thanksgiving is next week and the invitations for holiday parties are stacking up. The Christmas holidays will quickly follow and then New Year’s Eve parties. As much as I look forward to enjoying some delicious and fabulous meals and the good company of family and friends, I’m really looking forward to the many glasses of wine I’ll be sipping. In addition, I will be in the position of needing to bring a hostess gift to many of these parties. A bottle of wine is my go-to gift for just about everything, but especially so around the holidays.

I do not pretend to be any kind of expert on wine. I didn’t even develop an interest in wine until my early twenties. At the time, I pretty much exclusively drank European wines (mainly French reds) and the occasional Australian shiraz. When I moved to San Francisco in 1999, I knew nothing about California wines. A waiter at my favorite neighborhood restaurant, Frascati, took me under his wing and started to educate me about the local wines. I started to make trips into Napa and Sonoma, and gradually I developed a little more knowledge. Over the years, I have had the opportunity to travel in some of the best wine-producing regions of the world –France, Italy, California, South Africa. I have come to appreciate wine immensely, while recognizing that I still don’t really know anything about it. About eight years ago, I read “The Ripening Sun: One Woman and the Creation of a Vineyard.” Here is a very simple synopsis: An English woman buys a vineyard in the south of France and out of a need to support herself learns how to produce wine. Within that story is an incredible explanation of how the grape is transformed from a simple piece of fruit into an award-winning sip of wine. I have never enjoyed a glass of wine since without thinking about how much work went into making it.

photo from Chalk Hill

Here in D.C., I have the good fortune to work with Ace Beverage for just about every event and the occasional personal request. Noel and his colleagues are invaluable in putting together the best options for every need – from standard event bars to tequila tasting bars to specialty dinner wines to splits of champagne for the out-of-town guest amenity. While I, and just about everyone else in the event industry, coordinate with Ace Beverage frequently for work, one of the most remarkable things is that it still maintains a neighborhood shop experience. Based in Northwest D.C., near American University, Ace Beverage has been serving fine wines and spirits to the community for over 75 years. From everyday to special occasion, you will not only find it here, but you will learn something new with each visit and enjoy fantastic service that will keep you coming back.

Here are a few questions I had for Noel about wine-purchasing and trends.
Q: What should people consider when purchasing wine as a gift?
A: When buying wine as a gift, it helps to consider any preferences you or the recipient might have. For example, do you want to give red, white or sparkling? Do you have a budget? Is there a particular varietal of interest or a country of origin you would like to consider? All of these can help identify the wines that would be a good fit. A gift can be about sharing something you love or trying to find a connection with an interest of the recipient. For example if the recipient loves traveling in Italy, they might appreciate that you acknowledged this with an Italian wine.
Q: I think a lot of people are intimidated by wine because they don’t know much about it. What do you recommend for overcoming this trepidation?
A: If you don’t know where to start, start with what you know. What wines have you enjoyed or disliked? Working with a knowledgeable salesperson, you can start to expand your own tastes and knowledge from there. At the end of the day, it’s about enjoying the wine.
Q: What are some of the trends you’re seeing in wine (e.g. new varietals, new production areas getting acclaim, etc)?
A: The hottest trends right now are Malbec, Pinot Gris or Pinot Grigio and Prosecco.
Q: What are some of the trends you’re seeing in wine-buying (more people buying certain varietals, budget-focused, etc)?
A: There is a good bottle of wine at almost every price point. We have definitely seen an increase in the more affordable wines in terms types and brands available.
Q: Any other tips or advice you would like to share?
A: Beware of “fancy” packaging or labels. Most of the time it’s just a gimmick to sell inferior product.

Following are just a few of Noel’s recommendations for this holiday season.

Classification
Traditional: a classic choice, sure to please a broad audience
Trendy: the current darling in the wine world, will show you’re in the know
Cutting Edge: emerging trends or boutique labels, might teach them something new

Price Point
Affordable: under $25
Mid-range: $25 - $40
Splurge: over $40

Thanksgiving Dinner

Traditional
Wine: 2006 Willm Pinot Gris, France
Tasting Notes: Peach and apple flavors mesh with the rich texture in this attractive Pinot Gris. Balanced, lingering on the moderate finish. Drink now. 85 points from Wine Spectator. (via thewinebuyer.com)
Price point: Affordable

Trendy
Wine: 2007 Seghesio “Sonoma” Zinfandel, California
Tasting Notes: #10 on Wine Spectator Top 100 in 2008; 93 points from Wine Spectator; Dark red color with ripe cherries, berries and milk on the nose. Black cherry, blackberries, cough syrup notes, wild berries, black pepper, charred oak and vanilla on the palate. Robust, juicy, zesty, and vibrant. (via winecentric.blogspot.com)
Price point: Affordable

Cutting Edge
Wine: 2008 Santa Barbara ZCS , California
Tasting Notes: In this synergistic blend, the Zinfandel from 50 year old vines lends the jammy fruit quality to the wine, the Carignane adds density and finish, and the Sangiovese shows off the cherry aromatics and flavors (winemaker)
Price point: Affordable

photo from MSNBC.com

Holiday Gift

Hostess
Wine: 2007 Caymus Conundrum, California
Tasting Notes: Soft tropical notes of guava and cherimoya, also peach and honeysuckle. The rich perfume is supported by concentrated and focused layers of peach and apricot nectar, pear and green melon with spicy vanilla notes. The creamy texture and balanced acidity carries through the palate for a long finish. (winemaker)
Price point: Mid-Range

Friend/Family
Wine: 2007 Chalk Hill Sauvignon Blanc, California
Tasting Notes: The 2007 Sauvignon Blanc offers notes of honeyed grapefruit and white citrus in a medium-bodied, fresh, lively style with good texture as well as a crisp finish. 90 points by Robert Parker, The Wine Advocate (winemaker)
Price point: Mid-Range

Aficionado
Wine: 2004 Chateau Montelena Cabernet Sauvignon “Montelena Estate”, California
Tasting Notes: The Montelena earthy-berry aroma is very concentrated, showing lovely, classic Cabernet, warm earth and sun baked cassis with licorice and spice. On the palate there is integration of strong, deep, concentrated fruit in a perfect balance. Super fine tannin grips the palate, with ripe, round flavors that dance right on the seam between classic Bordeaux and California styles. I look back on the battle of 2004 with fondness because the wine is so wonderful now. And after 25 or more harvests we love the greatest challenges, because once they are but memories the toughest years become the most legendary adventures. (winemaker)
Price point: Splurge

New Year’s Eve

Traditional
Wine: Heidsieck & Co. Monopole Brut Nonvintage, France
What to know: Elegant and expressive, this delivers floral, pear and toffee flavors matched to a creamy texture. Beautifully integrated, this lingers nicely on the mineral finish. Drink now through 2010. 91 Points Wine Spectator. (via wine.com)
Price point: Mid-Range

Trendy
Wine: Duval-Leroy Brut, France
What to know: A big, full-bodied bubbly, featuring graphite, toast, lemon and nut aromas and flavors. Balanced, with an assertive finish. Will improve with a few months of cellaring. 93 points by Wine Spectator (via wine.com)
Price point: Mid-range

Cutting Edge
Wine: Egly-Ouriet Brut Tradition Grand Cru 2000, France
What to know: A boutique producer, limited quantities available. Whole-grain toast and malt notes characterize this bubbly, whose bass tones are offset by citrus peel and ginger top notes. There’s nice harmony and balance, with a malty aftertaste. Drink now through 2010. 90 points by Wine Spectator (via bedfordwines.com)
Price point: Splurge

Over the years, I have maintained a short list of favorite wines. Here are just a few of the bottles I always have on hand.
I love every bottle of Ridge wine I have ever tasted. My family joined their wine Club last year and this keeps me in good supply. A former colleague gave me my first bottle of Ridge for Christmas one year.
At Casa Lapostolle the founders and owners of the world-renowned liqueur Grand Marnier use French vines and technique in Chile to produce fantastic reds under the Casa Lapostolle and Clos Apalta labels. A big thank you to the sommelier at The Old Stone Farmhouse on St. Thomas for first introducing me to this wine.
Chalk Hill Chardonnay goes well with just about everything or can be enjoyed on its own.  Thanks to my Uncle Paul and Aunt Babs for introducing me to it many Thanksgivings ago.

Whatever your knowledge or preference, I hope you’ll have the opportunity to try some new wines this holiday season. 
Cheers!

Game Night

By Liza Tanner
This dreary weather makes me want to hole up in my apartment and hibernate until the spring thaw.  I’m fighting that instinct, though, and instead inviting friends over for Game Night.  What is better on a rainy night than playing board games with friends and enjoying some comfort food?  I will be the first to admit that I can get a bit too competitive at times, though!  Here are my top 10 games for a fun-filled night:

1. Cranium
2. Apples to Apples
3. Scrabble
4. Trivial Pursuit
5. Monopoly
6. Twister
7. Scattergories
8. Taboo
9. Balderdash
10. Clue

With all of this acting, drawing, miming and inevitable laughing, Game Night munchies are a must, so there will be bowls of chips and salsa and popcorn around the room for the nervous nibblers.  Then we’ll take a break from the fun to enjoy my favorite cold-weather cuisine: a delicious Santa Fe Soup recipe that my aunt Debbie gave me.  I love the recipe because it’s simple, allowing me to concentrate on winning rather than fussing over it all night.  Santa Fe Soup is always a crowd pleaser and it will make more than enough, so that I’ll have leftovers to enjoy during the week! 

Santa Fe Soup
2 lb ground meat (I use half beef/half turkey)
1 large onion

1 oz package of ranch seasoning
1 oz package of taco seasoning

16 oz can diced tomatoes with chilis
16 oz can diced tomatoes
16 oz can pinto beans
16 oz can kidney beans
16 oz can black beans
16 oz package frozen white corn

Brown the meat with the diced onion.  Drain the grease, then mix in the seasoning packets.  Add all of the beans and corn, with the liquid.  Cook on low for 3-4 hours, stirring occasionally.  Top with sour cream, scallions and/or Tabasco to taste.

Enjoy!  And good luck!

My Anton Ego Moment

by Allison Jackson

Recently I had what I’ve come to call my “Anton Ego moment.” For those of you familiar with Disney Pixar’s hilarious animated adventure Ratatouille, you know what I’m talking about. For those of you who haven’t seen the movie, a brief explanation…

In Ratatouille’s version of the Paris food scene, Anton Ego is a perpetually grouchy and jaded restaurant critic feared by all and widely known as “The Grim Eater.” Ego decides he will review Gusteau’s -- once the culinary juggernaut in Paris, but now a restaurant quickly losing its luster and reputation.

A classic Ego quote from the movie occurs when he tells chef Linguini (and Linguini’s secret helper, Remy the rat) that he will be reviewing the restaurant.

“I don't like food, I love it. If I don't love it, I don't swallow.”

www.kidstvmovies.about.com

Ego returns the next night and is served Remy the rat’s brilliant version of the humble peasant dish, ratatouille. Ego looks at his plate curiously, takes one bite and freezes. He suddenly is transported back to his childhood days when his mother prepared the same dish in the south of France. All of Ego’s cynicism is washed away, and he sheds one solitary tear of joy.

www.ultimatedisney.com

Well, I’m not exactly the critic Ego is, but I attend my share of catering tastings -- and while always appreciative of the opportunity to be part of a tasting, let’s just say a person can only eat so many filet mignons and potatoes anna. That’s why I was so blown away by a recent tasting at Occasions Caterers.

I was at Occasions to participate in a tasting of the suggested wedding menu for Brook and Brian, a couple who will soon be relocating to Costa Rica. Eric Michael and Joel Wolke of Occasions custom-designed a fabulous, original, and intentionally unfussy menu of island-spiced pulled chicken with masa, black beans and rice and the best sweet plantains I think I have ever had. But not even the plantains prepared me for what would happen next. I was passed a platter of gorgeous late summer vegetables, a mix of kabocha squash, green beans and shiitake mushrooms. Just as I was serving myself some vegetables, I noticed they seemed to have been tossed in a sunflower seed vinaigrette. I took a bite and nearly dropped my fork.

Just like Ego, a deeply embedded food memory transported me back to my early childhood, and it was a surprisingly emotional moment for me. The chef at Occasions had served up nearly the same dressing my mother used every time she made a salad for our family. And that was pretty much every day of my young life.

Below my mother participates in a photo shoot for Better Homes and Gardens (1978), surely pretending to make the salad with sunflower seed dressing.

And also a few test Polaroids from another BHG photo shoot (circa 1976) – these featuring my mother and younger brother. As I got older, my brother became part of the reason sunflower seeds remained around. He grew up to be a baseball player, and munching sunflower seeds was a dugout ritual.

Getting back to the dish created by Occasions…even if you take away my personal connection to the sunflower seed vinaigrette, this roasted vegetable salad is the perfect addition to any fall cocktail buffet. It’s chock full of healthy stuff, colorful and delicious! Consider calling Occasions – as I did last week – and having them prepare it for you next time you are entertaining and need an impressive side dish. Or visit your local farmers’ market over the weekend, pick up whichever seasonal vegetables look good to you, roast the vegetables and toss them in this simple vinaigrette. Then sprinkle with roasted sunflower seeds. The salad will taste equally great served warm or at room temperature.

Melissa’s Dressing  (recipe courtesy of my mother)

½ cup sunflower oil or good quality olive oil

Juice from one fresh lemon, about 2 tbsp.

Kosher salt to taste

Freshly ground pepper to taste

Roasted sunflower seeds

Whisk the oil into the lemon juice gradually, in a slow stream. Salt and pepper to taste. Toss vegetables or leafy greens in dressing, and sprinkle with sunflower seeds.

Snappy Happy Hour: Lift Your Spirits and Celebrate Fall

By Jenna Allen

               As temperatures begin to drop outside, my taste for dry rosés, cold citrusy Hefeweizens and icy vodka cocktails shifts to richer, full-bodied cabernets, darker nuttier ales and mixed drinks made with my all-time favorite spirit, smoky sweet bourbon. Bourbon is considered “America’s Native Spirit” and I think Autumn is the perfect time to enjoy it. With its rich layered flavors and toasty finish, it seems a perfect match for crisper days and chillier nights.

One of my favorite cocktails is the sidecar, which is traditionally made with brandy. I recently sampled it with bourbon and was delighted to discover this new twist on a classic. Purists insist that this drink must be served up in a sugar-rimmed martini glass. Instead, I suggest slipping a few ice cubes into a sugar-rimmed Ball Mason jar and serving the cocktails to your friends at your next fall bash. This is a fun and casual way to celebrate the new season.

Perfect Bourbon Sidecar (Adapted from The New York Times “The Pour”)

First, assemble the necessary equipment and ingredients. You’ll need:

A shaker
A Ball mason jar
A lot of ice
A shot glass
A lemon reamer or old school glass juicer

A strainer
A saucer of sugar
1 ounce freshly squeezed lemon juice
1 ounce good bourbon (I like Basil Hayden’s or Knob Creek)
1 ounce Cointreau

Fill the shaker all the way up with ice and put it in the freezer. Cut a lemon in half and use it to wet the rim of the mason jar. Stick the rim in the sugar and swish it around until lightly sugared. Juice the lemon through the strainer and into a shot glass. Grab the shaker and pour in the juice, a shot of bourbon and a shot of Cointreau. Put the lid on, hold on tight and shake the heck out of it. Place ice in mason jar (cubes are fine, but crushed is even better). Fill your glass up. No garnish, just drink it.

Oktoberfest

by Elizabeth Duncan

To celebrate the start of Fall, I’m throwing an Oktoberfest Party. The first Oktoberfest occurred in Munich, in October 1810, to commemorate the marriage of Crown Prince Ludwig and Princess Therese of Saxe-Hildburghausen. Today, it is one of the most famous events in Germany and the world's largest fair, with some six million people attending every year for a smorgasbord of food, beer, and entertainment.

Courtesy of www.oktoberfest.de

When my family lived overseas, we had the opportunity to go to many fests in Germany. My brother and I would sport the local dress, eat gobs of delicious roast chicken, candied nuts and pretzels, sing with the oom-pah band and ride the carnival rides.

Then in college, when I was back-packing through Europe, one of the top places on my list was a beer garden in Munich – who wouldn’t love huge mugs of beer, al fresco dining, and singing soccer chants with the locals?!

I have a tiny apartment downtown, not a huge tent or beer garden, so it won’t be quite like the official celebration. Here is my recipe for a great Oktoberfest:

A sampling of some of the best German beers – including Spaten, Beck’s, Paulaner, Franziskaner.  Plus, some Riesling for the non-beer drinkers.

Photo courtesy of Sugarzine

A collection of German and Austrian beer glasses that have been “picked up” over the years.

Some hearty German fare, including Fest Chicken, assorted wursts (sausages) and chocolate pretzels.

Photo courtesy of Smitten Kitchen

And, of course, it wouldn’t be Oktoberfest without the chicken dance.

But, the most important ingredient, great company!

Prost!

Trend: DC Caterers Go Local

By Jenna Allen

Residents of the Washington metropolitan area are frequently trendsetters in adopting environmentally friendly changes in the way they live. One of the current trends involves the use of locally produced food products.  Currently, the  metropolitan area boasts some of the most innovative farmers’ markets in the country. These days a visit to one of the fifteen plus markets found throughout the region could mean rubbing elbows with the likes of José  Andrés (of Jaleo and Zaytinya fame) or even Michelle Obama, not to mention other capital city celebrities who just can’t resist the allure of local produce. With a surge in excitement about supporting local growers and producers, it has become apparent that sustainability is not just a buzzword. For some, buying from local growers has become the motivation for a completely new outlook on how to think about acquiring and preparing food. 

Locavore groups are helping to generate what is being dubbed the local food movement in this country and in numerous countries throughout the world. Though the accepted definition of a locavore is an individual who seeks out locally produced food, many locavores have put a finer point on this definition and try to consume food that has been produced within a narrow geographical area, such as within a 50, 100, or 150-mile radius. One of the main arguments for becoming a locavore is to promote sustainability. Less need for environmentally deleterious transportation and processing make locally grown goods more attractive. 

This increased interest in locally-produced goods prompted me to ask how the principles of the local food movement are being applied on a larger scale in catering. To find some answers, we contacted two of our favorite catering companies to work with, Alison Fisher at Main Event Caterers and Steve Dunn at Well Dunn Catering.

Pineapple Productions: In the last year, have you seen your clients’ interest in locally-sourced menus increase?

Main Event: Interest has dramatically increased over years past starting in 2008. There is a lot more demand for information on pricing and availability but we are finding that it is not turning into actual purchases. Most clients that end up buying locally sourced products from us are green/environmental companies, environmental lobby groups, animal rights groups, or themed events.  We propose locally sourced options when possible and, as an alternative, we also suggest organic products, which can reduce costs by almost 50%. This has been a more popular choice by our clients.

Well Dunn: There has been a substantial increase in interest concerning locally-sourced and organic menus, in particular with weddings who are looking to “go green.”

PP: Farm-to-table, which some individuals describe as eating food grown within a 100-mile radius, has become a popular term in the culinary world and is often a misleading claim. Many times it is nearly impossible to source within such a small radius chefs are forced to source beyond their “local” farms. How difficult is it to source entirely locally in this region?

ME: It is rather complex. The local farms that can meet our demand stretch well beyond the 100-mile mark, forcing us to recognize a 200- 400-mile radius as local to increase the supply and variety of product and the quantities that we need. To complicate matters the catering equation requires that we have 100% supply of the contracted menu. Mainline distribution guarantees a consistent supply whereas local farms in many circumstances cannot guarantee availability and or exact quantities. Sometimes these restrictions on availability require us to order from several farmers at a time if possible.  Since most of these products are perishable, we work on an average of a 24-hour window of delivery to plate so without reliable quantities we compromise the quality of our events. Restaurants have the flexibility of selling dishes until they run out or even to pull off ingredients from daily menus when faced with variable deliveries. In catering we have a contractual obligation to provide as promised at a specific time and date. Without iron-clad control over the supply chain we leave ourselves vulnerable.

WD: Well Dunn has been sourcing produce locally for almost twenty years as I have had a particular interest in the farming community of Rappahannock County.  Many more items have been available during that time, especially poultry and dairy products and now we are starting to look to local farms for lamb and beef.

PP: Seasonality of certain ingredients is bound to affect the availability.  Is there a certain time of year where it is simply impossible to source a menu that uses all locally-grown (within 100 miles) ingredients?

ME: A 100-mile “locavore” menu can be achieved all year round but is limited so our clients need to be flexible. We could easily do a 50-person event in mid January and create a winter menu of bison, winter greens, beets, oysters etc.  But try to do the same menu for a group of 500 and we run into supply issues.  The larger the event, the more difficult it is to achieve.  For the DC catering industry it is feasible but not practical and potentially not profitable.

WD: Seasonality is a challenge, so we work with farm schedules to try and sell products available at the time of an event.  Today I had a tasting for a wedding in May and I incorporated ingredients such as asparagus and strawberries, letting the client know that local sourcing should be available at the time of the wedding.  I think it actually makes menus more interesting to work within the parameters of the seasons.  I just wrote a menu for a dinner in November using locally grown “sweety pie” squash and serving it with a tiny grilled cheese Panini made with local cows milk cheese

PP: How much of a cost difference is there between a locally sourced menu and a standard menu? Can you plan an affordable menu for a client that uses all locally-grown ingredients?

ME: A locally sourced menu adds an average of 100% to the cost of the menu and can limit the clients’ choices. Size of the event is also a factor, 100 vs 1000. So for example, it would be almost impossible to source fresh tenderloins of 60 heads of cattle at any one given time. Furthermore, the local farmer is currently set up for retail distribution to CSA’s [Community Supported Agriculture], farmers’ markets, and drop zones - not wholesale, so the discounts we receive are minimal or non-existent and are passed on to the client.

WD: Cost is a major difference using local ingredients, but I think many people would rather pay the same price and serve a fricassee of locally raised free range roasted chicken served over a polenta cake made with locally milled corn, than a piece of beef from a cattle lot.

PP: Why do you think the local movement and the increase in self-dubbed locavores have become so popular? Do you think sustainability is the main goal? What do you think are the other reasons contributing to this movement?

ME: Locavore is an outgrowth of the environmental consciousness that has made recent inroads into our society. This momentum has gained popularity because people are much more receptive to health and environmental concerns and understand the added benefits of local and organic farming.

WD: The urban farmers’ markets have brought a huge awareness to people of local farms offering different and delicious foods that can’t be had in major grocery markets. People want to feel connected and nourished by what they eat. So I think sustainability is certainly a concern, but I think there is an emotional component to eating food that you know was sourced locally.

PP: How has your business been affected by the local movement?

ME: We are much more attuned to the growing demand and in turn are developing the channels of distribution by supporting local producers and businesses.

WD: We have been affected primarily by promoting local menus that we feel are different and unique to appeal to a more sophisticated culinary audience.

PP: How has your business made efforts to become more environmentally-friendly?

In addition to an advanced recycling program and the use of solar energy in their offices, Main Event offsets the amount of energy used from Dominion Power by purchasing energy from a wind farm. This energy is funneled to the “grid” and reduces the company’s reliance on non-sustainable energy. The company also purchases carbon offsets to mitigate the effects of fuel emissions from their delivery trucks and from employee cars.

WD: We were among the first caterers to create a complete recycling program both in house and on job sites.  We also have an energy consumption plan that follows the amount of energy consumed (using programmable thermostats and zone energy use) to match our sales goals so we have reduced overall energy consumption as we have increased sales, which is not an easy feat!  We are also installing a $5000 roof top photo solar unit on our sales office so hopefully we will be energy neutral there in the next year! 

As far as food goes, we strive to use local products and have actually worked with one farm with ideas for product development.

PP: What changes to your business do you anticipate in the future as a result of this increasing interest in eating locally-grown ingredients?

ME: We are continually seeking out new producers and supporting their operations by purchasing their products. In some instances we have converted a percentage of our purchasing from mainstream to local, such as in dairy where we have shifted 25% of our purchasing this year (50% more expensive to us). We believe through simple economic demand the markets will shift over time to improve availability, cost and supply of local products. We are excited to take our part in supporting this burgeoning marketplace and shifting away from large agribusiness.

WD: I think all caterers will continue to develop menus using specific local ingredients as eating local foods has become more than passing fashion.  With the popularity of authors like Michael Pollan films such as Food Inc going mainstream I think the appreciation of local foods is becoming part of American culture in the same way it has been in Italy for several centuries.

 There is every reason to believe that caterers in the Washington metropolitan area will continue to adopt new strategies to increase the use of locally produced products and improve their environmental practices generally. One of our other favorite caterers, Occasions, recently held a party which focused primarily on local sources. At the party local flowers from a sustainable farm were used for décor and food was sourced from local farms through the organization Fresh Farm Markets, which recently opened a farmers’ market steps from the White House. In response to the increase in interest of sourcing locally, local food producers are likely to make the availability of their products more predictable and priced more competitively. The final product will be partygoers who know that they are having a good time and, at the same time, know that they are improving the environment.