Destination Wedding – Back to Our Roots
Last year, we documented our first ever farm to table, grown to order wedding. From start to finish, we shared the struggles, the triumphs and how it all came together in the end. Since then, our company has done numerous other farm to table events. We have evolved in our methods and learned a lot about the land in the process.
This year, we face a new type of challenge: Bringing the table to the farm.
Our partners Margaret and Kevin at Groundworks Farm are getting married in November and they wish to say their vows on the very land they love so much. We really could not think of a more appropriate setting.
Margaret and Kevin have been farming using organic, sustainable methods for a combined 10+ year. One look at their hard work and excellent product shows how much they care for their land and their animals. Using the farm produce and meats, we are now planning a reception to embody their values and wow guests.
But how do we do it on a functional working farm?
Over the past several months, we have been strategically planning for a ceremony in the fields, a seated reception in the farm greenhouse and how exactly to cater in such a chaotic environment.
Farmers and happy couple Margaret and Kevin have had their share of work too! In addition to growing for their CSA shares, they now have to harvest enough to feed all of their guests.
Right now they are raising pigs and chickens, as well as growing lettuce, beets, bok choy, tomatoes, ground cherries, sweet potatoes, onions, herbs and more. However, our chef will not know exactly what they are harvesting for the wedding until right before! Farm to table (or in this case, table to farm) celebrations are entirely dependent on the environment. Seasonal changes, weather, pests, weeds and more are all ever-changing factors, making it a hard but rewarding process.
Chef Kyle Vermeulen, Event Manager Misty Zani and the remainder of our team are excited for the challenge and we look forward to sharing more soon!
Catering By Seasons exceeded my expectation. I used them for a brunch at my house after my son’s bar mitzvah. The level of professionalism along with their responsiveness made me feel at ease right away.
It was a pleasure to work with Alberto Trevizo and Catering by Seasons. Alberto was knowledgeable and pleasant to work with, and was very accommodating when we had to postpone our wedding one year.
I can’t say enough great things about our entire experience planning our daughter's Bat Mitzvah with Glynis Keith, Catering Manager, with Catering by Seasons.