Thursday, April 28, 2011

Fandango Catering and Events Offers Tips for Using Paper Serveware for Events

With the Royal Wedding tomorrow and parties and weddings on everyone's mind, it's time to put on the event idea thinking cap! At Fandango we are known as an eco-friendly business, so it may surprise some that today we're discussing using paper serveware to create dazzling events.  But using paper serveware can be at least a partially eco-friendly choice for an event.

When Using Paper Serveware is the Best Choice
There are times and situations where using paper serveware is the best choice.  For example:

  • When you simply will not have time to or want to wash any dishes (and between washing dishes and not hosting anything you'd even prefer to not host anything)
  • When renting dishes isn't an option
  • When you don't have hired help to wash dishes

Whatever the reason(s), take advantage of using beautiful paper serveware to create a dazzling event. And then do the following eco-friendly things:

  • Scrape food off used plates after your event and if they aren't soaking wet put them in the recycling bin--today's recycling facilities can use at least part of that
  • Either use up any paper serveware leftover from your event at your home or office or donate it to a shelter--please don't throw it in the garbage

Using Paper Serveware to Create Dazzling Events
First things first: paper serveware, no matter how beautiful, is not appropriate for very formal events like many weddings, gala fundraisers, or formal sit-down dinners.

But for most other events, indoors and outdoors (including outdoor weddings, or for hors d'oeuvres at an indoor wedding), it's fine, and you can use the amazing array of beautiful colors and designs to create an event that everyone will admire and remember (we hope any food served is good too).  One of our most successful parties used decorative paper serveware we found at Neiman Marcus.  The great thing about paper serveware is that it's an eyecatcher and just makes an event instantly festive and beautiful with very little work on your part besides buying it. Specifics?

Choose a color and/or design--our favorite paper serveware source is Caspari (http://www.casparionline.com/ ).  On their website you can click to view their design collections (go to "Plates and napkins").  There are dozens of designs and colors to choose from, from traditional to contemporary, so there's something for every taste.
What color(s) do you like? What designs catch your eye? What goes with the room or place where your event will be held? Or do you have a theme or a type of food in mind for your event (for example, Asian or New Orleans or Memorial Day)?

Too much? --When you decide to use paper serveware for an event, you can either buy the plates and napkins in the same design or buy napkins in a solid color that complements the design.  Either way can look good; if you buy the napkins in a solid, complementary color to the plate design it tends to put more of a focus on the plate design but if you buy both the plates and the napkins in the same design it tends to look more festive, so both choices have advantages.  Decisions, decisions!
Wherever you buy your decorative paper serveware, beware the "party pack" syndrome in which plates, napkins, and glasses all have the same design--this does not look elegant (but it would be OK for a kids' party).  We like the Caspari cups because the texture is elegant, either grosgrain or moiré, so they look really nice, and they have great colors.

But How Do I Coordinate Everything?
Caspari makes it easy to coordinate paper serveware on their website since the site is intuitive and when you click to view a particular plate design line complimentary lines and colors of napkins and glasses are also displayed.  We also like their plate shapes: round or square.  We particularly like from their collection:

  • Chinoiserie
  • Dabney Lee
  • Ethnic Chic
  • Orchidae
  • The Conservatory
  • Pink Muguet plates with blue Muguet napkins
  • Isabelle
  • Jaipur
  • Zanzibar
  • Weddings and Showers Collection
  • Grosgrain Tabletop
  • Gold Leaf Plates
  • Stripe Border
  • Paper Cups

Cutlery and Tablecloths with Decorative Paper Serveware

We use real cutlery with decorative serveware so it doesn't look too much like a picnic but if you don't even want to wash real cutlery, try the Terraware biodegradable cutlery (sold at Whole Foods).  This cutlery is a nice ivory color and unlike some of the biodegradables goes with any event style, contemporary, eclectic, or traditional, whereas some of the bamboo eco-cutlery doesn't look good with a more traditional event style (though it looks nice with a modern style). As for tablecloths, if you're using one, a solid color looks best with decorative paper serveware to highlight the serveware's color(s) and design.

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/

Tuesday, April 26, 2011

Fandango Catering and Events Offers 9 Tips for Hosting a Cheese Tasting

A cheese tasting is one of the easiest parties you can host because there's no cooking involved.  Cheese tastings are great for busy people who want to entertain stylishly but don't want to or have time to cook.  You can buy the cheeses, accompaniments, and beverages a day or two before or even the day of your gathering. 

Here are our 9 best tips for hosting a cheese tasting party.

Choose a tray--Silver, glass, porcelain, or wicker are good choices to show off cheeses, or a wooden or marble cheese board.  These last two aren't necessary and we wouldn't buy either if we weren't going to use them again for other things.  Line trays with doilies, edible leaves such as large lettuce or greens leaves, or buy special paper cheese leaves if you're feeling luxe.

Stick to 4 choices max--With any more than that people's palates can't really taste the differences between the cheeses.

Vary shapes and colors--Wedges with logs and rounds and pale with dark orange or gold or blue.  Or cheese coated in herbs or paprika or with a wine rind.

Vary textures--Contrast moist, creamy cheeses with dryer and/or more firm ones.

Try cheeses from the the three main types--If you're guests are adventurous, try cow's milk, sheep's milk, and goat's milk cheeses

Cheese must be room temperature--Cheese loses flavor if it's cold, so take cheese out of the refrigerator 2 hours before your party.

Accompany cheeses with one or more of the following:
*Round country loaves, baguettes (we like sourdough baguettes), ciabatta rolls, or a chewy whole grain or raisin bread
*Fresh seasonal fruit (also make sure you take the fruit out of the fridge at least 1 hour before your party)
*Green salad--make it simple so the cheeses shine and use walnut or hazelnut oil for the dressing (don't serve a very pungent dressing or vinaigrette or you'll interfere with the tasting of the cheeses), and you can also include fruit in the green salad if you and your group like this

Serve wine(s)--A medium-bodied Pinot Noir or Cabernet Sauvignon is a good all-purpose choice, as are Spanish sherries, both sweet and dry.  Very pungent cheeses are often better with craft beers than with wine, or also go well with Gewurztraminer wine.  For an all-purpose white, try a crisp white such as Sauvignon Blanc or Sancerre.  If you have more time and are so inclined to choose a selection of wines or beers paired to the cheeses, for a nice pairing chart see The Nibble (http://www.thenibble.com/ ), "Matching Cheese with Wine and Beer Pairing Chart."

Don't set the cheeses out uncut--As host, make the first cut in each cheese for your guests or they might be shy about cutting into them

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/

Wednesday, April 20, 2011

Fandango Catering and Events Offers Eco-Friendly Serveware Ideas in Honor of Earth Day

As many people know we are a green caterer and event planner and in honor of Earth Day, this year April 22, here are some great options for eco-friendly serveware for parties, picnics, outdoor events, or any casual gathering.  This eco serveware looks good and is either recyclable, biodegradable, compostable, or has been made from recycled materials.

These days very attractive eco-friendly serveware options abound.  When real glass dishes aren't a good option for an event (as when no one wants to wash dishes or you have no help or you're eating outside somewhere or children will be present and you don't want anything broken), the new eco-friendly serveware comes in nice designs, from modern to more traditional, so you're sure to find one to suit your style.

Here are some we like:

Modern/Contemporary (Most are white, ivory, or light brown and are squarish shapes)

  • Veneerware bamboo plates and flatware, http://www.bambuhome.com/
  • Bare by Solo--renewable and compostable plates and recyclable and compostable cups.  Not in all states yet.
  • Seventh Generation natural paper napkins--At Whole Foods
  • VerTerra dinnerware--Microwave-, dishwasher-, and oven-safe plates, bowls, and trays.  At Whole Foods
  • Greenware compostable wooden flatware--See http://www.webrestaurantstore.com/
  • Bagasse--made from sugarcane and wheat straw.  See www.worldcentric.org/biocompostables

Traditional/Eclectic/Uptown

  • Waverly Collection by Hefty--Beautiful patterns and recyclable if not soaking wet
  • Chinet--Yes, the same brand our parents and grandparents bought is actually biodegradable and compostable and made from recycled materials (who knew?)
  • Sustainable Party--7" starch biodegradables in lovely colors.  See http://sustyparty.com/
  • Terraware--Ivory but with a nice crosshatched inset design on the plates and both plates and forks look upscale.  At Whole Foods

If you do buy white, ivory, or light brown eco serveware, use a colored tablecloth or color somewhere on your table so it won't look washed out.  If you buy the colored eco serveware, you can use a white or ivory tablecloth or a solid colored one in a color that doesn't clash with the eco colored serveware.

Enjoy and our best for Earth Day and Easter!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/

Monday, April 18, 2011

6 Spanish Foods of Jewish Origin in Honor of Passover

In honor of Passover and because Fandango Catering and Events' Executive Chef is from Spain, we offer 6 Spanish foods that are of Jewish origin and a brief history of this fascinating subject.

Jews in Spain played a huge part in the country's development, culture, and customs, including its food.  Jews came to Spain as early as shortly after the destruction of the Second Temple of Jerusalem, in late Roman times, and they called Spain "Sefarad" after a city in Asia Minor.  Jews born in Spain or whose family originated in Spain are called Sephardic Jews. 

The Jews became an integral part of life in Spain in what was called the "convivencia," or peaceful, beneficial coexistence of Christians, Jews, and Arabs (the latter begin invading Spain around the 8th century BCE).  But King Fernando and Queen Isabel (called Ferdinand and Isabella by some) decided to expulse the Jews and Arabs unless they converted to Catholicism, some say because the Jews had become too powerful, others that the King and Queen wanted to unite all of Spain under one religion, both for political and religious reasons.  Most Jews and Arabs converted rather than leave, but many kept their foodways and traditions secretly.  Today many dishes in Spain are of Jewish (and Arab) origin.

Here are 6 Spanish foods or types of foods of Jewish origin:

  • Eggplant with cheese--either as a layered casserole or a savory pie
  • Cocido and its regional variants--A pot-au-feu type dish of boiled meats, vegetables, and grains with the broth served first with noodles, with verions in nearly every region of Spain--Some of the cocidos even use matzo balls made with bread crumbs, chicken fat, and herbs while others use meat or chicken quenelles rather than matzo balls
  • Fish croquettes
  • Hard-boiled eggs--In stews and in meat, chicken, and fish loaves
  • Pepitoria--Lemon and egg yolk sauce for chicken
  • Many desserts--Made without leavening or dairy

Some great books on or with extensive info on the Jewish foods of Spain are:

Claudia Roden, The Book of Jewish Food
David M. Gitlitz, A Drizzle of Honey: The Life and Recipes of Spain's Secret Jews
Joyce Goldstein, Sephardic Flavors: Jewish Cooking of the Mediterranean

Warmly,

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/

Friday, April 15, 2011

Fandango Catering and Events Offers 4 Ideas for Decorating Food

Many people are challenged when it comes to decorating food for a party.  If you will be hosting a party and you aren't paying a food professional to handle the food, here are 4 ideas on how you can jazz up the food at your event without any special garnishing skills.

Food garnishing is an art and even some professional chefs aren't truly proficient at this.  Basically what you can do if you're hosting an event and would like to jazz up the food but don't want to event attempt creating amy garnishes is to buy things that will look decorative and use those to decorate the food.  Here are four ideas for doing just that:

*Buy candied edible flowers from Meadowsweets (http://www.candiedflowers.com/ ) and use them to decorate food trays or desserts.

*Buy edible flowers (non-candied), including borage, lavendar, marigolds, nasturtiums, pansies, and roses and put them on trays or platters of food or to decorate salads--They must be pesticide-free.  You can order organic, pesticide-free edible flowers online.

*Buy kumquats or small figs or other small whole fruits and use them to decorate hors d'oeuvres or food trays or desserts.  Or decorate food trays with small bunches of fruits like kumquats, grapes or figs.

*Decorate desserts with candies or small chocolate or marzipan figurines--with the figurines you can either stand them up or lay them down flat, depending on the type of dessert.

Easy! And everyone will think you're an entertaining genius.

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/

Thursday, April 14, 2011

Fandango Catering and Events Offers 4 Ideas for Office Parties

Office parties such as birthday parties and showers are often boring but don't have to be.  A couple of important things you can do to liven up an office party is to serve decent food and present it nicely, then add a fun food touch or two.

This doesn't have to be expensive! It's more about good ideas.

Here are 4 ideas for making office parties occasions that everyone enjoys:

Idea #1
Decide on a budget, then either buy the food from a reputable deli, gourmet supermarket, restaurant, or caterer or buy some food and bring the rest.  Foods served cold or at room temperature are easiest. 

Idea #2
Please do not serve the food from takeout boxes--just take 5 minutes and put it on trays or plates, even disposable plates--it will look much more festive.  If someone brings a homemade cake, try buying some chocolate sprinkles or even chocolate Hershey's Kisses and putting them on the cake to make it more festive--sprinkles all over and Kisses in a ring around the top of the cake. 

Idea #3
Whatever glasses you use for the party, whether glass or disposables, put them on a tray and they'll look 100% better.

Idea #4
We like to add "fun" food touches like flavored popcorns or ice cream sandwiches--and these fun touches can be added to your party pretty much no matter what kind of other food you serve.  Both flavored popcorn and ice cream sandwiches are easy to make but you can also buy ice cream sandwiches at the supermarket or wholesale club--try serving the ice cream sandwiches in a big tub or ice bucket with ice.  The fun lies in feeling like a kid again; nostalgic foods like these are huge right now on the West Coast even for weddings, and they do add a fun touch that's a nice break at the office.

Here are our two favorite flavored popcorn recipes--and if you have a punch bowl bring it and serve the popcorn there because for some reason people just love food served in a punchbowl!

Chocolate Popcorn
6 tbsp. powdered sugar, 3 tbsp. unsweetened cocoa powder--toss with 3 bags popcorn and increase sugar or chocolate to taste

Sweet Chili Popcorn
3 tbsp. powdered sugar, 1/2 tsp. cinnamon, 1 tbsp. chili powder, 1/4 tsp. salt, and 1/4 tsp. cayenne powder or to taste--toss with 3 bags of popcorn and increase sugar, cinnamon, and cayenne to taste

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/

Monday, April 11, 2011

Fandango Catering and Events Offers Tips for Music for Parties

Everyone has his or her own taste in music but music for parties is something of an art and some types of music can make a party successful while other types, or lack of music, can ruin a party.  Without music people won't talk as much and the atmosphere quickly becomes strained.      

We aren't talking about high school or college keg parties where loud music is expected.  Nor do we mean a playlist for a wedding, which is yet another thing.  No, we mean home parties where people gather just to socialize and eat and/or drink (but not kegs).  And if you're under 25 you probably still like loud music at parties, so enjoy!

For the rest of us, the right music can help make our parties successful or make them duds.  Did you know that high-end restaurants spend tons of money on restaurant consultants to tell them what music to play at their restaurants so that people will be at ease while they're eating, and they also monitor how well their restaurant is doing with different types of background music.  So we know that the right music does affect whether people enjoy going somewhere to eat and/or drink and socialize.

According to Bon Appetit (2006, 2007), Brazilian and other foreign-language music, including the French group Nouvelle Vague and Italian singer Gianna Nannini; mellow or down-tempo groove and techno; jazz; and instrumental create the best ambience for a party with food or a restaurant. 

It's also best to create a mix so that no one hates the music--they just have to wait until the song or track changes!  Thus, the mix can be whole tracks from a single artist or group or a mix of single songs by artists, or both.

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/

Friday, April 8, 2011

Fandango Catering and Events Offers 10 Ideas for Skewers for Events

Skewers are always very popular with guests at events and are appropriate for all but the most formal of occasions, such as a seated dinner.  They add interest to gatherings because of their shape and this shape combines very well with finger foods of other shapes such as tartlets, canapés, or crostini.

But skewers aren't just for meats! They can be used for all kinds of food for events.  There are 2 basic kinds of skewers: those with only one type of food on the skewer and those that mix food on the skewer.  Both have their fans and both are great for events.  And you can ease your work load by not filling up the whole skewer, just the middle--people love them any way you serve them.  Plus most can be served room temperature.

Here are 10 ideas for creating skewers for events:

  • Beef or chicken fajita strips threaded along a skewer, with or without grilled veggie pieces
  • Fresh mozzarella balls and cherry tomatoes brushed with pesto
  • Cooked pieces of lobster or whole cooked or grilled shrimp with red and yellow cherry tomatoes
  • Fresh fruit pieces with mascarpone and brown sugar dipper
  • Cheese sampler (different types of cheese cut in bite-size pieces)
  • Pinchos morunos (Spanish cumin and red pepper-spiced pork skewers)
  • Avocado slices and cheese pieces, or add ham cubes or grilled or cooked whole shrimp
  • Cooked tortellini brushed with Italian dressing, or small quiches
  • Antipasto (Salami and other Italian cold cuts in small round slices or bite-size pieces with fresh mozzarella balls and grilled or marinated veggies)
  • Bite-size pieces of a dense cake (like a Bundt) cake or mini cheesecakes (be careful not to thread more than three or four as they might crumble) with a Nutella dipper

How to Arrange

Make sure you always put the skewer through the middle of each piece of food.  The metal skewers are the sturdiest but for a large party you can buy wooden skewers.  You can lay skewers out in a round sunburst pattern on round or square serving pieces or in a line on rectangular serving pieces and they'll look great.

Enjoy!

Kristina
Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/

Wednesday, April 6, 2011

Fandango Catering and Events to Offer Tapas, Food History Talk at Cafe des Artistes

Fandango Catering and Events Executive Chef and Owner Jesús Lumbreras-Calvo will offer a selection of Catalán tapas at the "Night in Barcelona" Paintings & Pairings event to be held April 10, 6-9pm, at Café des Artistes, the in-house café at the chefs' cooperative at 907 Franklin St. in downtown Houston.


Chef Jesús is from Madrid and spent a year in Barcelona. 

Yours truly will give a brief talk on the history of Catalonian food, including its recent Nouvelle maestros, to attendees as Chef Jesús brings out each tapas course for tasting and interacting with us and other guests. 

On the Menu:

  • Shrimp in Garlic Sauce with Red Peppers
  • Pa amb tomàquet (tomato and cheese crostini)
  • Ham and Olive Croquettes
  • Strawberries Filled with Gran Marnier Cream Cheese

The food history talk will be followed by a fun painting class based on Joan Miró's "Garden" painting taught by Lucrece Borrego, formerly art instructor at the Georgia O'Keeffe Museum in Santa Fe and the kitchen's owner.

This is the third in the Paintings & Pairings series at the kitchen and all classes have been very popular--people love to eat and socialize! No painting skill required, either.

Event price includes food, talk, painting supplies, and instruction.

To sign up or for more info:
http://kitchenincubator.com/events/specialevents/artistes

Or e-mail chef@fandango-catering.com

Warmly,

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Director of Sales and Operations/Event Manager
Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/

Tuesday, April 5, 2011

Fandango Catering and Events Offers Ideas for Serving from a Coffee Table with Style

At Fandango Catering and Events we create events large and small, formal and informal, and today we offer ideas for serving your guests from a coffee table with style.

At smaller, more intimate gatherings (say, less than 30 guests), a coffee table can be a great choice to serve guests food, beverages, or both, especially if the space where the event takes place is on the small side.

Often hosts want to serve guests from a dining room table, a sideboard, or a kitchen island, and these can all be the right choices.  But the often-overlooked coffee table can also provide a wonderful place to serve from and has the added benefit of also promoting conversation and interaction among your guests.  Or if you've just moved into a place and don't have it fully furnished but do have a coffee table and a sofa or some chairs you can use them to have a small gathering anyway, no need to wait for other furniture!

Keep in mind, though, that the coffee table is best to serve drinks and finger foods, nothing messy or hot.  And the coffee table should not be extremely low either.

Here are 2 ideas for serving stylishly from a coffee table:

Idea #1: Put a cloth or runner on the coffee table and put trays with food and/or drinks (whether wine bottles or a pitcher of some beverage) and an ice bucket and bottle opener on the coffee table, plus napkins, plates, and glasses.  This works best for around 20 people or less so you have room on the coffee table to put these things.  If you have room, also decorate the coffee table with a small vase or goblet with flowers or a small decorative piece.

Idea #2: Put the food platters directly on the coffee table (no cloth or runner) if you like a more minimalist look, but we advise clients not to put drinks directly on a coffee table unless they're on a tray because of drips and condensation.  Flowers or a decorative element in a more modern style would go well with this setup, again, if you have room.

In both cases it's good to designate a place for people to put used plates and glasses.  We like to put a small card table or even a small round patio table, covered with a cloth, off to the side for this, as if you don't, and you haven't hired help for your gathering, you'll be picking up used glasses etc. everywhere, even in the bathroom.

Try using your coffee table at your next small gathering for stylish serving that encourages great conversation.

Enjoy!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/

Saturday, April 2, 2011

Fandango Catering and Events in 002 Houston Article on Sustainable Catering

Fandango Catering and Events is honored that we were featured in the April issue of 002 Houston magazine. This issue focuses on eco-friendly weddings in honor of Earth Day this month.  See the digital version of the magazine here (we are on p. 47):

http://www.002mag.com/

3 Reasons Why Eco Event Food Doesn't Have to Mean Quinoa and Sprouts

We want to take this opportunity to dispel a myth many people have about sustainable food for a wedding or any event, small or large.  Many believe that to have sustainable event food, the only options are things like quinoa, sprouts, and macrobiotic-ish type foods.  This is not true! Here are 3 reasons why sustainable event food doesn't have to mean quinoa and sprouts.

Reason #1
Most event food can be made (more) eco-conscious, even for formal occasions like weddings and galas. How? Use local and preferably seasonal products, or organic if you can afford it.  Choose sustainable fish or antibiotic-free chicken, widely available.  And if you can't afford to do all the food that way, choose part of the food to be more sustainable, whether you do the cooking or you ask a food professional to do so. Everything helps.

So, for example, if you're serving a dish with vegetables, at least buy local.  Then prepare the vegetables or have them prepared according to the regular recipe--and the recipe can also be made more sustainable by using fresh local herbs and organic or antibiotic-free dairy if that's what the recipe calls for.  Same recipe--no matter how complex or what type of cuisine--but made more sustainable.

As our Chef de Cuisine Josh says: It's like cooking school: you learn the techniques and then apply them to any recipe, and you learn to use the local and the sustainable and source and use it for any recipe.

Here's what's important: most people who host an event of any size DON'T want quinoa and sprouts-type food reminiscent of 1970s macrobiotic cookbooks (if you enjoy quinoa and sprouts, fine).

Truth be told, most people don't, and they especially don't want anything like that for a party or an important event where the food will play a huge part in the event's success.  And by using sustainable ingredients for regular recipes, you don't have to! Using a food professional for your event? Ask what sustainable options they have within your budget.

Reason #2
The quinoa and sprouts route just doesn't taste good.  Better to use local/sustainable ingredients to make REGULAR, people-pleasing recipes, whether you cook or have someone do the cooking. 

The proof is in the pudding (no pun intended).  As profiled in 002 Houston magazine, at a recent wedding we served tilapia (a sustainable fish) with sauteed local vegetables and wild-caught shrimp, the sauce prepared with hormone-free dairy and spiked with pimentón (OK, the pimentón wasn't local, it was imported from Spain).  The recipe, tweaked by the Exec Chef, is a Spanish preparation called "a la mallorquina" (Mallorcan style) and is very popular with our wedding clients. But see how this recipe, or any recipe, can be made more sustainable? 

The couple and family were ecstatic and the groom himself (whose parents had come over from Belgium for the wedding) personally came to thank our Exec Chef for the food, plus several guests and even the minister came to thank us, all saying that the food was excellent but its freshness didn't make them feel overloaded as in many restaurants.  One aunt said the food reminded her of dining in France, where one dines well but doesn't feel sick afterwards--well of course not! Because their ingredients are also fresh and local and free of artificial things.

Reason #3
You really can't make the quinoa and sprouts route adapt to a FESTIVE gathering, whether casual or informal.  In general, these macro-type foods are limited in the ways they can be prepared.  If you need convincing look at so-called green restaurant menus and then compare them to menus by food professionals of all types who source locally and sustainably. 

Whether you do the cooking for your event or hire someone to do it, please look into real people-pleasing food for your event.  As the French say, Voilà!

Kristina

Kristina Ríos de Lumbreras, Ph.D.
Fandango Catering and Events
(713) 522-0077
http://www.fandango-catering.com/