Seeds to Celebrations

In January of 2017 we met with a bride who knew that she wanted a “sustainable” wedding.  She wanted to know that the food at her wedding would be grown in a way that cared for the environment.  She wanted local and organic, if possible.  She wanted a caterer that was committed to recycling and composting.  We had the perfect answer for her. We offered to grow a “Seeds to Celebrations” feast for her special day.  It was a perfect match!

Deciding to “grow” your wedding meal is a daring thing. It means that you are flexible to Mother Nature. It means that you will plan your appetizers and dinner around the produce that is harvested in your wedding month. It means that you must trust your caterer to handle and adjust to every eventuality. This bride and groom were “all in”. They visited the farms where their meal was growing. And shared with all their guests their message of sustainability.

Betsy and Jay got married in October at Woodend Sanctuary in Chevy Chase, MD.  The menu they created with our Executive Chef and our partner farms, included Vegetable Root Pops, Grilled Cheese triangles in Roasted Red Pepper Soup and Eggplant Bruschetta for hors d’oeuvres. Dinner began with a Fall Harvest Salad of fresh greens with shaved butternut squash. Dinner continued with Chicken Provençal with Rosemary Roasted Potatoes and Carrot Soufflé. For the vegetarians there was Quinoa Stuffed Red Peppers with potatoes and Tahini Sauce. Dessert was a baked Apple Crisp, served warm, with Crème Anglaise.  

Catering by Seasons Manager: Alberto Trevizo

Venue: Woodend Sanctuary & Mansion

Partner Farms:  Open Book Farm & Groundworks Farm

Décor:  Perfect Settings

Florist: DIY by Bride and friends

Photographer: Bella Carolina Photography

Read more about this event in Catering Magazine

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