Eco Caters catered for a cocktail party on December 20th. We set up  The Stationary Hors D Oeuvres that consisted of antipasto with marinated artichoke, sweet pepper with arugula, marinated cherry tomato with mozzarella, and mixed olives. As well as a scallop and shrimp sausage platter with house mustard and radish sprouts. while guest chatted about the hustle and bustle of the holidays, our Eco Caters servers tray passed thai chicken skewers with marjoram yogurt, argentinean lamb skewer with chimmi churri, camembert shooter with asparagus, and fresh

bruschetta with tomato concasse. Because the cocktail party consisted of 20 adults and 14 children, Eco Caters made two large cheese pizzas on homemade crust with organic tomato sauce. Being environment conscious, the hosts decided to use biodegradable  plates which are made from fallen palm leaves. Overall, the cocktail party was a perfect combination of good conversation and amazing food.

There is nothing better during the holidays than sharing a meal with family and friends. On December 16th, Eco Caters did a all organic family style meal. Before dinner guests engaged in conversation and helped themselves to Eco Caters very own Stationary Hors D Oeuvres that consisted of Antipasto with marinated artichoke, sweet peppers with arugula, marinated cherry tomato with mozzarella, and mixed olives as well as a delicious vegetable crudite with roasted onion dip and house ranch. After dinner the guest took their seats and the food was brought out.

For salad, guests enjoyed a wild arugula salad with peach, nectarine, chevre, and apple cider vinaigrette; All of the mixed greens and herbs for the salad came from Maggie’s Farms. There were two main dishes, the first was a smoked chili rubbed tri-tip with a molasses and a fire roasted pepper sauce. The second was grilled vegetable lasagna with house made ricotta. To go a long with the meal, roasted weiser farms potatoes with marjoram and thyme was brought out as well as a roasted asparagus marinated in grapefruit. Eating Organic is more than just food for most people, it is a lifestyle which is why for the party Eco Caters brought in Verterra biodegradable dinnerware which is biodegradable and compostable plates made from fallen palm leaves, flatware, cups and napkins.

Eco Caters catered for the J Brand Jeans Cocktail Party that took place on Saturday December 12th. It was a larger party of 150 people. Eco Caters set up our beautiful display of stationary hors d oeuvres that  consisted of a mezze platter with hummus, baba ganouj, roasted red peppers, olives salad, and fresh pita. There was also a hierloom salsa trio with organic tortilla chips. Guest were raving about our delicious mixed sliders. We had grilled eggplant with tomato, arugula, and marjoram aioli; Grilled portabella with mixed greens, and chimmi aioli; and organiz beef sliders with smoked cheddar, tomato, and homemade aioli.

Our Eco Caters servers tray passed an assorment of hors d oeuvres such as roasted chicken with avacado, sweet corn, and fermented black bean on crostini; beef wellingtons with smoked ketchup and apricot mustard; salmon rillette in crouton cup; and a roasted tomato crostini with vegetarian bagna cauda. Along with all of the stationary hors d oeuvres, an assortment of desserts such as golden brownies and homemade cookies were offered to each guest. Needless to say, the night came to an end with happy guest leaving with full stomachs.

Eco Caters catered for a 75 person cocktail party in Manhattan beach Saturday December 12th. Eco Caters had Stationary Hors D Oeuvres set up that consisted of a Chefs Choice cheese display with market fruit and preserves; a mezze platter with hummus, baba ganouj, roasted red peppers, olives salad, and fresh pita. The Tsationary Hord D Oeuvres also consisted of a beautiful selection of mixed sliders such as curry chicken salad with california golden raisins; grilled eggplant with tomato, argula and marjoram aioli; and an organic beef slider with smoked cheddar, tomato, and homemade aioli. Guest especially enjoyed our Hors D Oeuvres as they engaged in the chatter of the holidays. Our truffled grilled cheese remained a guest favorite as our Eco Caters servers passed around Hors D Oeuvres as well as thai chicken skewers with marjoram yogurt; and seared albacore with orange grapefruit slaw; roasted tomato crostini bagna cauda. Mostly all of the food Eco Caters used at this event came fresh from Maggie’s Farms. At Eco Caters, we pride ourselves on using a lot of fresh food from local farms.

Eco Caters catered for a dinner party in Manhattan Beach on Saturday December 5th. The host specifically wanted all fresh organic food which is exactly what Eco Caters specializes in. The stationary Hors D Oeuvres consisted of chefs choice cheese display with market fruit and preserves, and mezze platter with humus, baba ganouj, roasted red peppers, olives salad, and fresh pita. There were also a selection of mixed sliders such as: Grilled Portabella with mixed greens, and chimmi aioli; apricot turkey sliders with apple, arugula, and house mustard; and bacon, arugula, and cave aged gruyere; Thai chicken skewers with marjoram yogurt; Argentinean lamb skewer with chimmi churri; roasted beet salad with manchego, arugula, carrot, and beet viniagrette; and lobster and porcini ravioli with chive beurre blanc. The host also served organic wine and champagne as well as cake for dessert.

Eco Caters went to Maggies Farms for most of the fruits and vegetables and Rutiz Farms for the beets and potatoes. These are local farm in which Eco Caters buys from often. The Eco friendly host also went as far as using Verterra dinnerware for her party. This is dinnerware that is 100% biodegradable and compotsable made from fallen palm leaves. She also used biodegradable forks which were made out of wood. Using biodegradable dinnerware is very good for the environment but is also unique and beautiful, which is why Eco Caters recommends it and uses it often.

Eco Caters has done many events in the Beverly Hills area. One that has particularly stood out was a holiday party that Eco Caters did at a home on the hills of Mulholland looking over all of LA which took place on Saturday December 12th. The house was just as beautiful as the view. With red rose table settings, candles, and a beautiful display of  stationary Hors D Oeuvres provided by Eco Caters, the night was sure to be a success form the very beginning. The Stationary Hors D Oeuvres included southern chicken lollupops with homemade buttermilk ranch and  a mezze platter with hummus, baba ganouj, and roasted red peppers.

While the guest enjoyed themselves and engaged in conversation, Eco Caters servers tray passed truffled grilled cheese, salmon rillette in crouton cups, petite lump crap hand rolls with chive and julienne peppers, roasted tomato crostini with bagna cauda, and bacon and arugula sliders with aged gruyere. The fish from this event came form Catalina offshore,where they sell local sustainably caught fish. As well as from Weiser Family Farms which is where all of the root vegetables and potatoes came from for this event. The night came to an end with guest raving especially about the southern chicken lollypops and the salmon rillette and two very happy happy hosts.

Eco Caters did an all organic wedding at the Smogg Shoppe on November 21st. The location was as beautiful as it was unique, being that it actually used to be a smog shop. It was a jewish wedding and the couple had an obvious passion for music. After the evening ceremony, Eco Caters servers tray passed Hors D Oeuvres during cocktail hour that included truffled grilled cheese; roasted chicken with avocado, sweet corn, and fermented black bean; and cucumber cups with mango, preserve lemon, chili, and lime. The hungry guests’ appreciated all of the delicious hors d oeuvres but it was the truffled grilled cheese that was an overall favorite.

All of the guest seemed to really appreciate all of the organic food event though most of them had never eaten organic before. After cocktail hour, the guest as well as the bride and the groom took their seats and started with their toasts. Eco Caters started the dinner with a beautiful herb mix salad with edible flowers , pea sprouts, heirloom tomato and avacado dressing. Briefly after that came the plated entrees. Everyone had their choice of a bisonburger with smoked cheddar, grilled onion and beefsteak tomato with house mustard, ketchup and hand cut fries; Coconut oil poached yellowtail with celeriac, lime zest, and cilantro; And polenta lasagna with grilled fennel, squash, and homemade rocotta and grilled broccolini. As everyone engaged in conversation and laughs, the bride and groom cut their cake and danced the night away. Eco Caters has catered many events in this area and at this venue and will continue to bring Organic catering bliss to the Smogg Shoppe.

All of the event photography was done by Annie McElwain Photography. To see more photos go to  www.amphotography.com

Eco Caters did an all organic engagement party in orange county on November 28th. The bride and groom are very eco conscious which is why they preferred an eco friendly company catering their party. The party consisted of stationary Hors D Oeuvres that included: Chef’s choice cheese display with market fruit and preserves; Mezze platter with hummus, baba ganouj, roasted red peppers, olive salad, and fresh pita. It was a plated dinner party with a beautiful mixed green salad with goat cheese, sliced almonds, goji berries, and avacado dressing. Following the salads were the main dishes  that consisted of porter marinated tri tip with green peppercorn sauce; roasted coho salmon with garlic, lemon, black peppercorn and parsley; and pan sauteed polenta with carrot, celery root, and fire roasted tomatoes. For dessert the bride and groom served home made ice cream and three different pieces of cake to each guest. To put a unique spin on things, the guest were to then decide the future wedding cake by taste testing and determining there favorite cake.

Most of the food served was freshly made with produce bought from Maggies Farms, a farm in which Eco Caters frequently buys from. As well as fresh fish that came from Fishco Marketing. The decor was made up of very natural decorations and pictures and being aware of the environment, the bride and groom used plates from Verterra, which is dinnerware that is 100% biodegradable and compostable made from fallen palm leaves. Being more green as well as eating Organic definitely has its delicious perks when it comes to Eco Caters fresh and healthy foods.

Eco Caters did an organic catering event in Venice for the Five Gates Grand opening; The Science of the Healing Spirit. The view was beautiful as was the weather and guest enjoyed the all delicious organic food. Eco Caters set up Stationary Hors D Oeuvres that included many delicious foods such as a mezze platter with hummus, baba ganouj, roasted red peppers, olives salad, and fresh pita; Southern lollypops with homemade buttermilk ranch; and Spicy chicken skewers with majoram. There were also Kosher Hors D Oeuvres that consisted of  vegetable Turrine; Simosa with coconut marjoram dip; and Seared ahi on wonton with napa cabbage. Of course these were only a few, the buffet consisted of much more. Along with all of the Hors D Oeuvres guests had a selection of many beautiful salads. Venice catering has become very popular for Eco Caters as the demand for organic catering is growing. The guest continued to help themselves as the day went on and the event was an overall success. 

All of the event photography was done by Kari Storch, You can check out more pictures from The Five Gates Center Grand Opening at the link listed below.

http://picasaweb.google.com/kari.storch/FiveGatesOpenHouse# 

Eco Caters did an Organic wedding on October 17th, 2009. It was held at the beautiful Japanese American Museum in Pasadena. The décor was exquisite, the colorful lanterns hanging from the walls was a perfect complement to the rest of the museum. After the lovely ceremony, stationary Organic Hors D Oeuvres were set up in the courtyard that consisted of the chef’s choice cheese display with market fruit and preserves and vegetable Crudités with roasted onion dip and house ranch.

While the bride and groom enjoyed conversation with their guests before dinner, Hors D Oeuvres were being tray passed. Eco Cater Servers passed around Roasted chicken with avocado, sweet corn, and fermented black bean; Grilled shrimp with mojo and pineapple; and asparagus with crispy jamon; it was, however, the Truffled Grilled Cheese that was an overall favorite. Before dinner, we served a stellar salad mix with pumpkin seed, shaved purple onion, tomato, and sweet pepper vinaigrette. Followed abruptly after was the guests’ choice between Ancho Crusted Ribeye served with Golden Beets, Horseradish, and Chive; Herb Crusted Chicken Breast with Truffled Potato and Grilled Squash; and the vegetarian option, Spaghetti Squash with Potabella Chimmichurri. Although some guest were skeptical about an all organic wedding, after getting a taste of what Eco Caters had to offer, people were very pleased.

Making for a non-traditional twist, the bride and grooms wedding dessert of choice was apple pie. So After dinner, Eco Caters servers passed around sliced warm apple pie. The event photographer Rob Greer took many beautiful artistic pictures which can found on his website http://www.robgreerweddings.com/blog/. The wedding came to a conclusion with all guests dancing the night away, and a very satisfied bride and groom.  Eco Caters has been doing Pasadena Catering since they opened in 2007 and this was a very nice event.