FANDANGO Catering Interviewed on Greening the Kitchen

FANDANGO Catering was interviewed by Greg Morago, Houston Chronicle Food Editor, on Greening the Kitchen and Green Catering in honor of Earth Day, April 22, 2010, since FANDANGO is Houston's only dedicated green caterer.

Executive Chef Jesús Lumbreras-Calvo was photographed at the company's facility gardens with three of his signature green dishes:

Heirloom Tomato Gazpacho with Drizzle of Handmade Lime Creme Fraiche
Pear, Jamón Serrano, and Mixed Greens Salad with Early Texas Strawberry Balsamic Vinaigrette
Artisan Bread, Organic Fruit, and Local Texas Artisan Cheese Platter

We shared tips on greening the kitchen with the Chronicle, and here are a couple.

• "Greening the kitchen" means using the freshest local, seasonal, organic, and/or fair trade ingredients, cooking methods that are as energy efficient as possible, using equipment that is also energy efficient and nontoxic, and using non-petroleum based cleaners.
• If you have or work for a small business, begin a recycling program, put your electronics on a surge protector and really turn them off at night, and print less and in draft mode if you're not printing presentation documents.

Look for the Chronicle article on April 18, 2010. And look for more greening the kitchen tips in honor of Earth Day, which turns 40 this year, here on our blog.

Warmly,

Kristina

Kristina Ríos de Lumbreras,Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(281) 796-9841