Tag Archives: Sustainable Catering

Zeffert and Gold Catering of Baltimore Continues Helping the Community While Staying Green and Sustainable

What Happens to Catering Leftovers

At any event that Zeffert and Gold caters, we are sure to bring more than enough food for guests so there is no fear of running low. So what happens to all of the leftovers? Zeffert and Gold does whatever we can to minimize waste and maximize the benefits of leftover food.

For any type of event-weddings, bar and bat mitzvahs, or whatever it may be, we always provide the host with a generous amount of all of the food from their event. We gladly wrap up appetizers, main dishes, side items, etc. so that they are ready to transport right to the host’s fridge or freezer. You would not believe the gratitude in doing a gesture like this, and we often have our clients tell us how thankful they were to have a bite to eat after the event. It’s hard to sit down and enjoy a full course meal when it’s your own party, so hosts will get to eat afterwards or have it at their leisure.

Not only do we have host food after the event, but we also take back any remaining leftovers and donate delicious food weekly to an organization called Helping Up Missions. Helping Up Missions is a great organization that provides various services to those who may be experiencing poverty, homelessness, substance abuse or any other hindrance. We feel it is our obligation to provide to those less fortunate, and what better way to serve our community than with delicious food.

Lastly, we feel that it is important to dispose any food or material waste properly, so we recycle and compost anything that is necessary to do so. We have compost buckets which we put food scraps and coffee grounds to be properly disposed, and various recycling bins throughout the office, kitchens and warehouse.

We commit our best efforts in maintaining sustainable green practices throughout the entire business. We are proud of serving our community, keeping a healthy environment and maintaining a positive relationship with our clients.

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Baltimore Caterers Zeffert and Gold: Hot Wedding Trends for Your Baltimore, Maryland or Washington D.C. Wedding

Hot Wedding Trends Baltimore Washington D.C. Catering

Hot Wedding Trend #1 – Dazzling Wedding Decorations

Tabletop is going eclectic, according to New York planner Marcy Blum. “We’re getting away from the plain silver or gold-beaded charger that’s been used ad nauseam. Instead, there’s colored glassware, knife and spoon rests and more interesting chargers.” A look Blum loves is a Rococo table set with three complementary patterns of china.

This is the year to light it up! “Everything is lit from above, within or under. With new lighting, your tables can change color with the courses of your meal,” says Sasha Souza of Sasha Souza Events in the Bay Area. Also hot? Individual chandeliers over tables. “Choose clear, red or black crystal.”

Look for bold, graphic prints to make a reception appearance, says Souza. “It’s very sixties mod. Don’t be afraid of patterns—everywhere from the invitation to the cake and the ribbon on the bouquet!”

This year, you can expect the bar to be a focal point, says Jung Lee of Fête in New York City. “We’re doing oversize bars, maybe 40 feet in length—and we’re doing them in different shapes.” Her favorite look for the year? A stunning white leather bar studded with polished-nickel nails.

What’s out? “The checkerboard dance floor,” says Souza. What’s in? “Seamless dance floors with any look you want—maybe a red floor, or a big monogram or filigree patterns at the corners.”

Want to declare your love to the world? “We’re putting a couple’s wedding pattern or monogram on bright fabric banners and hanging them from trees, tents and entrances,” says Souza.

Souza’s brides are projecting full-color patterns and movies against walls or the sides of tents. “You can do anything—a graphic of a forest, for example, so it feels as if you’re moving through trees. You could use climbing vines or a sari fabric print. Just make sure it’s in full color!”

Hot Wedding Trend #2 – Mood Altering Wedding Colors

  • Sexy, eye-popping color is in. “There is no wrong way to do it,” says Sasha Souza. Her pick for the #1 hue in 2009? Yellow. “It started getting hot in late 2008, and it’s carrying over to the new year. Mix it with orange or coral.”
  •  New York wedding planner Karen Bussen agrees that color is key. “Couples are becoming savvy about changing and creating mood by using color. Maybe the ceremony is really serene, and the cocktail hour is hot and spicy. So you start with soft, creamy shades, and then allow the more raucous, festive hues to come in later on.”
  • “Black is the new black,” Souza reports. “This year, it’s completely replaced brown. Pair it with turquoise, gray or white. Do it with flowers too—for example, anemones are black and white.”

Hot Wedding Trend #3 – Tasty Food & Drinks

The Ultrachic Cocktail Hour

  •  “Whether you call them southsides or mojitos, mint and lime ingredients are a hit,” says Peter Callahan of Callahan Catering. “Fresh-squeezed lime juice is key. Caipirinhas also depend on it. That’s one of the secrets to a dynamic specialty cocktail.”
  •  According to Callahan, custom trays are a trend for the cocktail hour. “Silver has its place in a gilded ballroom, but everywhere else the trays should reflect the setting—whitewashed wood for beachside and white acrylic for modern settings, maybe even a hot pink for the racy after-party.”
  •  “The ‘it’ alcohol is tequila,” says Callahan, who serves it up in fruit-flavored margaritas. And what is out? “Martini bars and martini glasses! They seem dated.”
  •  What’s always in for cocktail-hour bites? “Mini is still sizzling hot—mini hamburgers, fries, mini grilled cheese.” says Callahan.
  •  According to Olivier Cheng of Olivier Cheng, Catering and Events, the spotlight is on gorgeous ingredients presented simply. “It’s a bit of wagu beef on a skewer with fleur de sel. It’s the purity of the idea.”

Hot Wedding Trend #4 – Wines of the Times

Here’s what’s hot off the vine this year, according to caterer Peter Callahan.
Red: “St. Émilion is a nice light summer red, and bordeaux is always best in winter.
White: “Sancerre for summer is a favorite; it reminds me of outdoors in southern France. A dry white burgundy for winter is perfect.”
Champagne: “Serve it in magnums for a rich, regal look.”
The 2009 “It” Wine: “Rosé. It has that St. Tropez feeling that everyone loves!”

Hot Wedding Trend #5 – Forget-me-not Flowers

The In Blooms: This year’s flower will be the Mokara orchid, predicts Debi Lilly of A Perfect Event in Chicago. “It’s a lush, romantic, modern orchid.” And this variety comes in vibrant colors: sun-kissed orange, deep lavender, hot pink.”The other big flower trend? Everything seasonal, says Karen Bussen. “It’s more environmentally friendly and cost-effective.”

What are the out blooms? “Roses. No offense to roses—I love them,” says Lilly. “But they’re a little predictable. It’s fun to go in a different direction with something people haven’t seen before.” Blum adds, “Exotics are biting the dust.” So forget the ginger and birds-of-paradise.

The In Vase: “Very hot is colored glass—mango orange, apple green. We’re also putting silver leaf or gold leaf on glass. It’s a stunning touch, and easy enough to do yourself,” Lilly suggests.

The Height: You can go high or low for your centerpieces this year. Some planners are choosing low arrangements so that guests can talk over them for a more intimate feeling during the meal.

The Treatment: “There’s a simpler approach to floral design,” says Karen Bussen. “In the past, everyone wanted large, lush masses. Now we’re seeing one kind of bloom arranged in vases that are set all the way down the table. It’s much more about celebrating the particular flower than it is about trying to cram tons of blooms into the centerpieces.”

Says Lilly, “A really hot trend on bars is a collection of glass. I saw this at the George V in Paris. You have seven vases—hydrangea in one, calla lilies in another, a floating candle or floating flowers in yet another,” Lilly says. Collect inexpensive, different-size containers to reproduce this sophisticated look.”

The Greens: “I’m using fiddlehead ferns,” Bussen says. “They’re quirky and eye-catching, and they make a whimsical accent for many kinds of arrangements.”

Hot Wedding Trend #6 – Tempting Desserts & Cakes

Style: Make a statement with a tall, slender cake this year. “Cake is a piece of sculpture,” says cake designer Margaret Braun, so go for high-visibility, multitiered confections.

Bling: “I like shiny!” Braun is using sugar-pearl and gold accents this year for a retro-glam gleam.

 Color: Just as in décor, bold color is back. Look for cakes in bright oranges with turquoise and gold. Outrageous color combos? Go for it, says Braun.

Decoration: Opulence is the word. Think intricate piping, sugar sculptures and Asian-inspired patterns. “I like my cakes to look like jewel boxes,” Braun says.

Flavors: Start with the best cacao chocolate, farm-fresh creams and butters; keep flavors simple to highlight the high-quality ingredients. Another sweet note: Peter Callahan says that dessert tables are definitely in. But keep them mini with caramel crab apples, quarter-size pies and fluffer nutters. “Then pass mini frozen items for the guests coming off the dance floor, like mini

Hot Wedding Trend #7 – Mood Music

  •  Get Personal. “Couples are treating music as one of the important ways to personalize their wedding, and getting bands to learn songs,” says Karen Bussen. “I just had a couple who had their first dance to a song from Natural Born Killers!”
  • Get Sentimental. “Sometimes couples love music that’s not danceable,” says Jung Lee, who advises couples to play their favorite songs that aren’t right for dancing at the cocktail hour. “I have a couple that loves Coldplay. The cocktail party is
    a good time for that.”
  • Go International. “The cocktail hour is about having unusual ensembles,” Bussen states. “It’s not just a jazz trio. We’re seeing a lot of Latin music for cocktail hours: salsa, samba, bossa nova. We even had a marimba—that was exotic!”
  • Get Extravagant. Couples want their favorite songs played just the way they like them. The solution? According to Bussen, couples are booking a wedding band to kick off
    the night, and a DJ to up the tempo with hip-hop and dance music later.
  • Get Real. And what about the emcee? “Announcements of any kind are out,” Marcy Blum reports. “Dead, dead, dead.” Lee agrees. “I hate when bandleaders say ‘Get up and dance!’ If you’re playing great music, they’ll dance!”

Top Four Favor Trends

  1. Wrap it Up: “It’s all about the packaging,” says Lilly. “You want to give your guests a colorful little package that corresponds to the wedding palette, and a little monogram or tag.”
  2. Down Home: “The hot trend in favors is something homemade,” Lilly reports. “One father of the bride made chocolate turtles for every single guest. We made a cellophane envelope and a label that said ‘Homemade by Dad.’ How many Dads get involved like that?”
  3. Get Sweet: “Treat them to candy bars,” Jung Lee advises. “We all kind of want to go back to being kids!”
  4. Give Back: More and more couples are giving donations to a favorite charity in their guests’ names. Go to Idofoundation.org to find out just how easy it is.

Source URL: http://www.bridalguide.com/planning/hot-wedding-trends

 

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Baltimore Wedding Planning: 5 Tips for Taking Wedding Photos in the Snow

Baltimore Winter Weddings Maryland Catering

Carrie Patterson Photography

By: Jamie Miles

Tis the season for winter weddings, meaning comfort-food favors, festive florals and outdoor scenic photos. Carrie Patterson of Carrie Patterson Photography in snowy Wyoming provides some tips and tricks for taking outdoor shots so you avoid looking washed out in the wintry weather.

1. Find a Contrasting Backdrop “No matter the lighting situation, placing a bride in a white dress against a blank white canvas will cause the dress to blend in and you’ll lose all the pretty details,” Patterson says. She advises scouting locations like a rustic barn, large woodpile, rock façade or pine forest so the bride and groom stand out.

2. Dress Warmly You don’t want to shiver through your photoshoot! Wear a fur wrap or cardigan during outdoor shoots and have your groom don a warm wool jacket. “It looks sharp and keeps the chill off,” she says.

3. Head Indoors In addition to outdoor shots, Patterson likes to shoot black-and-white photos of couples in front of a large window to keep the scenery but change the setting up a bit.

4. Be Mindful of Daylight “Schedule a ceremony that offers plenty of time for pictures,” Patterson recommends. Keep in mind in winter the sun sets as early as 4:45 so be sure to get shots before dark. “This is even more critical if you don’t want to see each other before the ceremony,” she adds.

5. Accessorize with Color– or a Tan! “You can easily add warmth and color to your look by wearing a pretty fur wrap or wool peacoat,” Patterson advises. Another option? “A professional spray tan never hurts…” she says.

 

http://blog.theknot.com/2012/11/27/tips-for-taking-wedding-photos-in-the-snow/

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Jonah and Kate’s Unbelievable Wedding at Baltimore’s 1840′s Ballroom

Jonah and Kate could not have had a more beautiful day to share the most beautiful moment in their lives together. On Saturday, September 15th, with family and friends around them, they became husband and wife. They enjoyed the beautiful day with cocktails in the lower garden and continued the celebration with a reception on the gorgeous fourth floor of the 1840′s Ballroom. Congratulations to the awesome couple we truly enjoyed being able to be a part of your special day!  All photographs courtesy of Porter Watkins Photography

Check out more pictures on her Website and Facebook Page

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A Little “True Blue” Maryland Crab Publicity! Love Baltimore Catering with Local Maryland Ingredients

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Local, Sustainable, and Natural Baltimore Catering

On Tuesday, January 24th members of our sales team along with Corporate Chef Daniel Elardo had the pleasure of attending the Maryland’s Best Agriculture Buyer-Grower Event. This event featured a selection of the best local growers and producers of fine quality meats, cheeses, produce, wines, seafood, and more. The event, which was set up to help connect Maryland’s local farmers with food service professionals in the area, has grown in size every year of its’ existence.

We had an amazing time seeing vendors that we currently use, and meeting new ones, who will help us to be able to continue to offer local, sustainable, natural, and delicious foods to our wonderful clients! Some of the vendors we look forward to working with in the future are Wyatt & Jenn from Lehigh View Farm, in Union Bridge. Wyatt and Jenn produce not only delicious produce, but pasture raised beef and rich aged cheeses from their own herd of cattle. They currently offer Cheddar, Colby, Pepper Jack, Herbal Jack, Smoked Cheddar, and Garlic Cheddar, which we would love to serve at your event. Roseda Beef is another local artisan who we look forward to working with. They raise cattle in Monkton, Maryland using all natural, hormone free methods, and treat their operation as a farm rather than a factory. These qualities are hard to find in modern day cattle farming. Green Farm Produce and Naturals produces quality organic produce, naturally raised meats and a few products that will knock your socks off. Owner, George Mortimer produces small batch jams, jellies, and butters that he produces from crops he harvests on his farm. Some of these items like the Habenero and Jalapeno Pepper Jelly make the perfect topper for chicken and fish dishes. We look forward to working with these companies and many more in the future.

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