Looking over the websites of Portland’s “sustainable caterers” gave me a great deal of information even before the initial contact. One showed delightful photos of appetizers on #6 black plastic dinner plates, another offered farmed salmon as a sustainable menu option and still another talked about eco-friendly service being available for an extra charge. It was easy to rule those caterers out.
Once I had my list, I sent an RFP to the top candidates asking questions about recycling/composting, food miles and food bank donations in addition to menu options and cost. I was looking for the full package.
The choice quickly became clear.
During the interviews I reviewed the menu options and asked specifically what “fresh, seasonal vegetables” would be served? “Well, I won’t know until the week of your wedding,” Chef Doug Lum of Crave Catering told me, “that is when I see what has just been harvested locally.” SOLD! Now don’t get me wrong, I never overlooked the critical factors of their ability to produce the event on time and on budget. But Chef’s response tells me I can have my cake and eat it too!
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