{"id":13443,"date":"2019-04-17T10:00:13","date_gmt":"2019-04-17T14:00:13","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=13443"},"modified":"2019-04-11T12:37:35","modified_gmt":"2019-04-11T16:37:35","slug":"vegan-wedding-greenplate-vegan-catering","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2019\/04\/17\/vegan-wedding-greenplate-vegan-catering\/","title":{"rendered":"VEGAN WEDDING: GREENPLATE VEGAN CATERING"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

By\nMarcy Schveibinz, VRG volunteer<\/p>\n\n\n\n

My\ndaughter got married last May and we contracted with Green Plate Catering, a\nfarm-to-table catering company based in Silver Spring, Maryland which serves\nthe Baltimore and Washington DC areas. We requested all\nvegan menus and Green Plate did not disappoint. Green Plate started\nas a small brown bg vegetarian catering business 30 years ago and does full\nservice for events large and small.  Catering to special\ndietary needs such as vegan, vegetarian, and gluten-free is their specialty.  <\/p>\n\n\n\n

Their\nphilosophy is sustainable, seasonal, local, and organic. Green Plate uses\nVeteran Compost to divert their food scraps and waste from the landfill to\nhealthy soil. They\nwork closely with ECO City Farms to source their produce. ECO City Farms is a\nnon-profit educational farm in Maryland that trains farmers and local children\nin sustainable, all natural farming techniques. Their founder, Kit\nWood, has been doing organic catering for over 30 years (before it was cool). They\ndonate their leftovers to Martha\u2019s Table, a local food bank. Also, they specialize in\nZero Waste events, where everything is either consumed, composted, or recycled,\nleaves nothing going to the landfill. <\/p>\n\n\n\n

Steve\nHurley is the head chef at Green Plate Catering and was the point of contact\nfor our event. I\ncan\u2019t say enough about how wonderful it was working with him. Steve was easy to\ncommunicate with, responsive, and flexible during the entire planning process. He worked with us\non every detail to ensure the event went smoothly and that we were totally\nsatisfied. He\ntakes great pride in the food creations and service that Green Plate provides. From\nthe initial proposal, to creating a varied menu, making adjustments, food\ntastings, and selecting tableware, Steve made the experience painless and\nenjoyable. His\nservice was highly personalized and customized to our preferences and the\ntastes of our guests.  <\/p>\n\n\n\n

Our\nwedding event at Brookside Gardens in Wheaton, Maryland included 3 different\nsites for the ceremony, cocktail hour, and reception, along with a totally\ndifferent site plan in case of rain. Green Plate helped\nus to plan for each part and possible scenario of our event.<\/p>\n\n\n\n

Our menu consisted of Vietnamese spring rolls, asparagus crostini, and twice baked potato croquets for appetizers.\u00a0A buffet dinner included a falafel bar, Seitan Asada, and a Gnocchi station with a choice of\u00a0tomato basil marinara, arugula pesto, and mushroom ragout.\u00a0The favorite among the guests was the gnocchi station, but every dish was delicious and beautifully presented.\u00a0Green Plate\u2019s cake chef created a yummy vanilla cake with white vanilla maple\u00a0buttercream frosting decorated simply but elegantly.<\/p>\n\n\n\n

A\ncouple of weeks after the wedding, Steve followed up in an email from his\nstaff: \u201cWe were all very proud to be a part of such a well-executed and\nbeautiful wedding.\u201d Steve\nand the entire Green Plate staff played a key role in the beauty and wonder of\nour special day.<\/p>\n\n\n\n

You\ncan reach Greenplate Catering here: https:\/\/www.greenplatecatering.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Marcy Schveibinz, VRG volunteer My daughter got married last May and we contracted with Green Plate Catering, a farm-to-table catering company based in Silver Spring, Maryland which serves the Baltimore and Washington DC areas. We requested all vegan menus and Green Plate did not disappoint. Green Plate started as a small brown bg vegetarian catering business […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-13443","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/13443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=13443"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/13443\/revisions"}],"predecessor-version":[{"id":13445,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/13443\/revisions\/13445"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=13443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=13443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=13443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}