Catering & Event Design

Los Angeles 310.202.0326
Washington D.C. 202.548.7220
San Diego 858.246.6129

GRASS-FED MEATS  |  LOCAL PRODUCE  |  SUSTAINABLE SEAFOOD
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Weddings

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Eco Caters is a high end organic catering company providing the highest quality Southern California wedding catering throughout the area including San Diego, Orange County and Los Angeles.  We can work with you to customize your menu to your exact desires or you can select from our seasonal organic menu options.  Our products are sourced from local organic farms and ranches to ensure the best tasting and freshest cuisine.  You will be pleased to work with our knowledgeable event coordinators in our Wedding Catering Southern California Division who will walk you through every step of the process to make sure that nothing is forgotten on your big day.

Eco Caters Green Wedding Menus

Our Southern California wedding catering menus below are some of the most popular choices for weddings so please take a look and let us know if anything catches your eye.  If you are looking for something in particular please tell our wedding coordinator and we will be happy to create a custom menu just for you.  You can also check out our full list of menus by clicking here or see below for some sample wedding menus to get you started:

Full Service Wedding Coordination

Your Wedding day is a wonderful opportunity to share your uniqueness and style, making your guests feel truly a part of your most special experience. At Eco Caters, our Southern California wedding catering is just the beginning of the services that we offer.  Our Wedding Catering Southern California Division gives brides the opportunity to build their dream wedding in a “green” fashion. Beyond the delicious organic food, Eco Caters offers a variety of services including green event planning, rentals and audio-visual, floral arrangements, custom linens, entertainment, organic espresso bars, photo booths, biodegradable or wildflower invitations, and of course, organically prepared wedding cakes and cupcakes.  We can also recommend bio-diesel transportation services, venue suggestions and much more to help make your day truly perfect!

Day of Coordination

Best for the DIY couple.

Full Coordination

Best for couple in need
of a bit more assistance.
wedding-coordination-day

This package will allow you to take the reins when planning your day, while we take care of organizing all the “day of” hoopla.
This includes:

Scheduling and coordinating ceremony rehearsal

Creating and managing your timeline

Day of vendor coordination and management

Rental installation and strike

Décor installation and strike

Attending to all bridal party needs

wedding-coordination-full

This package is designed so that we’re there for you every step of the way. This includes all of the day of coordination package, plus:

Unlimited communication with our coordinating team

Sourcing and managing your vendors (florist, DJ, bakery, transportation, etc.)

Design consultation and creation

Sourcing your decor

Scheduling and attending all of your wedding related appointments

So, what will it be? You’re already considering us for catering. Why not coordination, too? We believe that there is no better way to stay stress-free than to let us help you with EVERY aspect of the most important day of your lives. Please don’t hesitate to contact us to request a proposal.

Cheers to you both!

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By Hannah Kosh

Every summer, the San Diego Gulls players make their way to Southern California and settle into their home for the next nine months. The journey is different for every player, some are packing up their new families and some are leaving home for the very first time.

Whether they are coming from Canada, Florida, Long Beach, Calif. or even Sweden, adjusting to San Diego can be difficult. On top of a new home and a new environment, players must remember the reason they are here: to be elite athletes in the Anaheim Ducks organization.

Along with practice and conditioning, the food to fuel their bodies is equally important. To learn more about sustainable foods and fitness, the entire San Diego Gulls team took a trip to Catalina Offshore Products for a crash course in food education to prepare themselves off the ice.

“Catalina Offshore Products has been a family owned and operated company here in San Diego for 40 years,” said fishmonger Tommy Gomes, “We like to tell people that we educate, promote and have fun while teaching about seafood. The nutritional value of it, what to buy, where to buy it and to know your source. It is very important to know where your food is coming from.”

Gomes is a leading voice in seafood education in San Diego, and he helped the players understand more of what they needed to compete at the highest level and maximize their performance. “I was super stoked to be able to talk to these young athletes about the protein and nutrition to get the best performance out of their bodies,” said Gomes, reflecting on the team’s visit. “These are future stars of the NHL so we need them to eat properly.”

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For a lot of athletes, thinking and planning about sustainable meals is a foreign concept.

“These guys are young and living on their own,” said Gulls Head Coach Dallas Eakins, “We want to try and equip them with the best strategy to fuel their bodies. It was great of Catalina Offshore to bring us in and teach our guys a lot about fish. What type of fish to be looking for and to buy, but most importantly how to prep it and cook it.”Gomes prepared three meals for the players to taste during their visit to the

Gomes prepared three meals for the players to taste during their visit to the restaurant. First, he took the abductor muscle of the opah and block cut it, seared it and served it with balsamic vinegar and a little bit of olive oil. He also took the same piece of fish and put it through a meat grinder to give it a burger-like texture. He then put it in a wok with vegetables, taco seasoning, salsa, brown rice and turned it into a Mexican flare.

The final dish had the same ingredients except he put in a Japanese dressing and mayo to create an Asian stir fry. The fishmonger showed the Gulls multiple ways to use the same ingredients to get a variety and dimension into their everyday meals.

“It was definitely a valuable experience for all of us,” said Gulls defenseman Jaycob Megna. “We all have to put a conscious effort into eating better. We are definitely still learning a lot since the landscape is changing so much. You can always learn something coming to a place like this. For example, finding new foods that are healthy and sustainable that you can add into your daily meals.”

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“Quality protein and the right type of fats are critical,” said Nick Brune, Executive Chef at Eco Caters. “It is important to stay away from saturated fats that aren’t helpful in recovery. As far as rejuvenation, there are a lot of spices that do great things for your body.”

Eco Caters is the primary catering company that provides post-game meals for the players and hockey operations staff. The local company is dedicated to providing the highest quality catering with handcrafted foods made 100-percent from scratch while minimizing the impact on the environment. As much as fish was discussed and shared during the trip to Catalina Offshore, the classics are always meals that chefs enjoy serving.

“One of my favorite dishes for the guys is a nice roasted chicken breast like broccoli,” added Brune. “The sweet potatoes can be mashed but I like to cook the broccoli to leave some integrity there to it. Plus you have the good protein from the chicken as well.”

In addition to learning about meals that can help boost performance, Brune shared stories that can help players recover from the physical grind of a 68-game AHL season.

“Turmeric is great for joint pain. It cuts down inflammation that a lot of these guys have after games,” added Brune. “The most essential thing is eating the right carbs and avoiding processed flours to ensure their bodies remain in top shape.”

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Eco Caters does so primarily by using local organic food bought from farms and ranches that raise produce and animals in a sustainable and humane way, and they work directly with the farms to guarantee a very high quality and fresh product that is sourced right here in Southern California

Megna, a 23-year-old native of Florida, is learning to ply his trade in hockey while living on his own in Southern California. In addition to trying to maintain healthy cooking habits, Megna is taking his food intake to a new level to increase his performance on and off the ice.“I eat a lot of pasta and chicken, I try to throw veggies in sometimes too,” says the 6’-6” defenseman. “I try to mix it up as much as I can. So coming here and experimenting with different types of fish helps to expand what we should be eating.”

Megna reflected on what it’s like postgame after a hard-fought battle on the ice in terms of recovery and taking care of your body.

“After games it is critical to refuel and be careful about what you are putting in your body. What you refuel with after games makes a huge impact throughout the season.”

The Gulls, young and old, are learning every day what makes them a better player, athlete, and competitor. The messages from Eakins and those with years of experience performing at a high level know that diet and sustainability are integral.

“We want our guys fueling their bodies at a high level and it is little trips like this that back up that message,” said Eakins. “It all starts with your diet. We can play any system we want or use any equipment you want, but if you aren’t fueling your body right you are done.”

Competing every day as professional hockey players, Eakins said that the players must realize it all starts with their diet.
    [post_title] => San Diego Gulls Serving Sustainable Eco Caters Food
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San Diego Gulls Serving Sustainable Eco Caters Foodscreen-shot-2016-12-08-at-11-14-01-amRead More
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Eco Caters was proud to be a part of Scott Dunn’s U.S. launch party. This avant-garde travel company knows how to throw one hell of a party!

Unlike most tour operators, who sit behind a desk pedaling bland vacation packages, the minds that power Scott Dunn are seasoned globetrotters who arrange customized journeys to some of the most secluded places on earth. Each trip is carefully curated to meld iconic landmarks with hidden gems. What travelers experience is so much more than a vacation, it’s the  adventure of a lifetime.

If you’re going to have a party for avid international travelers, you’ve got to have a menu that’s just as diverse and suited for a true foodie. Creating an international menu for Scott Dunn’s guest list was a lot of fun for Executive Chef, Nick Brune, and his team. Eco Caters made sure each bite was prepared with the best local, organic ingredients, grown right here in Southern California. Each mouthful  exploded with spices found in dishes from around the globe. 

eco-caters-san-diego-best-catering“As a luxury travel company, we wanted a menu that would reflect the breadth and depth of our global knowledge, to quite literally give our guests a taste of our key regions.” Says President  John Spence. “We had chicken tajine with almond for Africa, pork rillettes with house mustard and cornichons for Europe, shrimp and pork meatballs with mint and basil for Asia, and a rockfish ceviche with cilantro and coconut butter to represent the Americas. All of which, our experts agreed, were totally authentic and delicious.”

John and his team know every detail of the launch party reflected the quality of their brand. Knowing this was one of the reasons they put their trust in Eco Caters. “Without a doubt, food is one of the most important elements. Eco Caters, with its obvious passion for great, locally sourced food, was our partner, not simply a caterer. Chef Nick’s creativity was the key to designing an exciting menu that wowed our guests and became a real talking point, while his team’s professionalism meant that absolutely nothing was overlooked. From our first conversation we knew we could relax knowing the food was well taken care of and concentrate, instead, on the hundred or so other moving parts.”

eco-caters-los-angeles-cateringFrom our team to yours, we wish Scott Dunn USA the best in the coming year and we look forward to catering future events with them! 

If you are interested in hiring Eco Caters for your upcoming company milestone, please give Eco Caters a call. No task is too large. We understand how important each and every detail is to you and your guests, and we look forward to serving you.

To discover more about Scott Dunn, please visit their website: ScottDunn.com
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Launch Party for Scott Dunn USAeco-caters-organic-catering-san-deigoRead More
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    [post_content] => Photos by Philipp Scholz RittermannMore and more companies rely on our organic lunches to serve their conferences and meetings.  

Eco Caters had the pleasure of fueling the brilliant minds at the UCSD Jacobs School of Engineering and we had so much fun doing it!  The campus has grown over the years and one of the most standout pieces is Do Ho Suh’s Fallen Star which is a quant little house that appears to have fallen from the sky and crashed into the roof of a tall campus building.

Eco Caters put together a three-day continental breakfast and lunch for the students and we can do the same for your upcoming conference.  As always, everything our San Diego caterers used was FDA certified organic, and locally grown.  Our Executive Chef, Nick Brune, created a menu that took advantage of seasonal fruits and vegetables and offered a change of flavors each day so that the students had something delicious to look forward to.

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DAY ONE LUNCH MENU

Salad: Local Farmers Market Salad: wild arugula greens, in season vegetables, tossed with our house vinaigrette dressing

Lime marinated grilled chicken topped with a mango and avocado slaw

Our hardy balsamic eggplant quinoa

Sautéed green beans

Cilantro red pepper rice

Cookies and Brownies

Organic coffee and tea

DAY TWO LUNCH MENU

Farmers Market Salad includes, Best of the Market greens and vegetables with a house vinaigrette dressing

Cold Couscous salad with California shrimp, red onion, broccoli and a bright citrus vinaigrette

Sag Dal with spinach, mushrooms and rice

Grilled farmer’s market vegetables

Southern potato salad

Cookies and Brownies

DAY THREE LUNCH MENU

Farmers Market Salad includes, Best of the Market greens and vegetables with a house vinaigrette dressing

Chicken and sausage jambalaya

Sautéed tofu with onion, tomato and garlic

Grilled flatbread

Garlic vegetable stir-fry

Cookies and Brownies

We'd like to thank the Jacobs School of Engineering for having us on campus. Our San Diego catering staff loved the new architecture and it was a pleasure conversing with everyone at the conference. We are excited to see where these young engineers lead us! Do Ho Suh, Fallen Star, Stuart Collection, UCSD San Diego Company: UCSD Jacobs School of Engineering San Diego Caterer:  Eco Caters [post_title] => Feeding the Minds of Engineers with Organic Lunches [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => open [post_password] => [post_name] => our-san-diego-catering-team-is-proud-to-serve-the-jacobs-school-of-engineering [to_ping] => [pinged] => [post_modified] => 2016-11-02 11:40:11 [post_modified_gmt] => 2016-11-02 18:40:11 [post_content_filtered] => [post_parent] => 0 [guid] => http://ecocaters1.wpengine.com/?p=7095 [menu_order] => 0 [post_type] => post [post_mime_type] => [comment_count] => 0 [filter] => raw [post_category] => 0 )
Feeding the Minds of Engineers with Organic LunchesPhotos by Philipp Scholz RittermannRead More
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