As we are preparing for our new season to begin we look to the world of vegetables to find inspiration for new flavors and dishes. This week we are thinking about anything and everything vegan. We take pride in being able to create delicious savory vegan treats that even the biggest meat lovers will enjoy. These are two of our new favorites – Cauliflower & Spice with Roasted Sweet Cherry Tomatoes, and our tender Zucchini and Quinoa Medley. We created these while sharing a lovely plant-based meal with our friends; we talked about sustainability and the joy of breaking bread with family and friends. Give us a call or send an e-mail to find out about our other tasty creations old and new. :-)
Have a yummy day!!
|Seasonal Spring Rolls ~ Local Cabbage, Apple, and Pork|
Spring, Summer and Fall all you have to do is call.... We'll be here, to fulfill all your catering needs! Farm to table is about using what you have available from the local farmers and artisans in your community. We incorporate other products as well to insure variety, but we still make sure that at least 90% of our produce, dairy and meats are local and/or organic as well as being sustainably raised and cultivated. If you're having a wedding, a celebration of life, a work function or a retreat we are here to help you create the perfect menu for your event.
|New England Crab Cakes|
(with a flare)
|What dip would you want in the middle?|
(Caramelized Onion Hummus, Olive Tapenade, Creamy Pesto, Vegan White Bean Aioli )
|Local Cheese, Glazed Organic Nuts, Local Cured Meats, and Heirloom Tomatoes|
(waiting to round out our stationary feast appetizer table)
Thankful the rain held out for this open sided pavilion wedding...We set the tent for a 4 p.m. start. Guests arrived by car and shuttle... And quickly moved into enjoying yard games, appetizers, and local hand crafted beer. The meal was vegetarian and highly concentrated in farm to table ingredients.
Local Heirloom Tomatoes, Artisan Cheese from Vermont and Massachusetts, Plump Berries, Purple "green" Beans, Carrots and Cucumbers all from Connecticut River Valley farms, and local specialty products such as Strawberry Rhubarb Jam and Heirloom Apple Chutney (by Bug Hill Farm) graced the appetizer picnic table. The wedding dinner was served buffet style and also focused on local farm fresh vegetables. Heirloom Tomato and Caramelized Corn Salad, Leek and Herb Rice, Pesto Pasta and Vegetables, Tofu with Peanut Sauce, and a simple Green Salad with Woodstar Bread.
We served Pierce Brother's Coffee and Mapleline Cream to accompany the homemade desserts by the bride and cupcakes from Cafe Indigo. The band played rocking music and the bar kept the beer flowing until 10. We cleaned up quickly as the stars came out and the night's chill rode in. Wonderful people, food and drinks!
Have a wonderful and yummy day!
We are solid in our commitment to sourcing locally and sustainably produced ingredients. We are available for back yard parties, weddings, celebrations, corporate events, and more! If you are looking for high quality farm fresh food look no further. We are flexible about everything else! So if you need a drop-off, staffed event, or cooks-only we can accommodate your needs. We have menus ranging from vegan and vegetarian to grass-fed beef and grilled local sausage. We have sample menus on our website. Give us a call or drop us a line to discover options for your next event. Have a tasty day! :)