Eco Caters did an elegant green wedding for Lindy and Chad near Mt. Soledad on September 27, 2008. Among the hors d’oeuvres severed, were wild caught shrimp served as a shooter with creamy corn bisque. The crowd seemed to really enjoy our two most popular hors d’oeuvres – the organic cucumber cups with mango, jicama, chili, and lime and the wild caught seafood sausage, consisting of Wild Dover Sole, scallops and shrimp.

The wedding ceremony took place at Torrey Pines State Reserve, which made for a breathtaking scenic backdrop on Lindy and Chad’s special day. When they found their way to the reception, Eco Caters was ready to serve them with organic, seasonal and fresh cuisine. For the entrees, guests were treated to the mouthwatering toasted coriander crusted Ahi with spicy black bean sauce and the vegetarian grilled polenta with organic vegetable ragout and fire roasted pepper sauce.

Lastly, Eco Caters ended the night with Chef Nick Brune’s famous molten chocolate peanut butter cakes with creme anglaise.

The decor and design of the wedding was largely done by Lindy and Chad who are both designers in their own right.  We complimented their floral design with our tray pass hors d’oeuvres design consisting  of succulents and a very simple and clean presentation.  The whole event was beautiful and enjoyed by all.  There was even a slide show with pictures and videos from Chad and Lindy’s past.  The audio visual was brought in by Eco Caters and provided by Advantage Audio Visual.

The La Jolla Light actually did an article on the event and mentioned us as the caterer.  You can check out that article at http://www.lajollalight.com/life/252787-couple-vows-to-love-each-other-and-the-environment.

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• Quail Botanical Gardens – Gala in the Gardens
• GBK Golden Globes Celebrity Gifting Suite
• Wellderly Social
• Eco Caters On The Road – Farm Trip
• San Diego Rock ‘N’ Roll Marathon 2008 VIP Party

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