Challenges and Solutions in using local produce in catering
- 12:42 pm
- Written by: Susan Gage Caterers
As caterers deeply vested in offering our clients the freshest, most local ingredients, we are often faced with the dilemma of seasonal availability of these ingredients. Event menus are crafted well before our events are scheduled to take place, up to a year in advance in some cases, and often without knowing which fruits, vegetables, or meat products will be in peak-season, peak-quality or available in the quantities required for our events.
To remedy this dilemma, Susan Gage Caterers has partnered with D.C. area farmer Georgia Ravitz of East Lynn and Fair Oaks Farms to design our event menus in conjunction with Georgia’s year-round harvesting schedule so that we might offer our clients truly local ingredients at the moment of optimal freshness and availability. We believe this collaborative effort with Georgia in planning our menus around the production/harvest cycle of Georgia’s farms will allow us to bring local, farm-to-table ingredients to event menus with more seasonal regularity. While will continue to source as much of our local ingredients as possible, we feel by taking this more holistic approach to planning menus and planting/harvesting schedules in conjunction will not only allow us to become a much greener company, but to greatly improve the quality level of our food as well.
If you have questions regarding our season offerings, or what’s growing on Georgia’s farm in any given season, please feel free to contact a company Account Executive.
