GO GREEN

the following post was written by a good friend
Jennie Cooke of Culver City, California
and we are moving everyday towards being a greener company
by offering many of the ideas she has outlined to our
clients and utilizing practices both in business and in our personal lifes


being green. that's the first part of the customer education.

Identify all the sustainable things you do already.

make a list and publish it in your collateral.

analyze how your products are packaged,

what they're made of - where you can improve by changing
to recycled and recyclable materials.

Ramp up your recycling practices- we can all recycle more.

offer china instead of paper yes it's an upsell and it's green.

start small in the kitchen - we started with the bakery area -

now 75% organic. we offer sustainable meats -

again more expensive. all our ground beef is grass fed.

We charge more for meatloaf than most.

we offer a full line of seasonal menus with vegan entrees.

offer more vegetables. change the center of the plate

to a non-meat selection.

support other independent businesses.

reduce your carbon footprint.

buy local whenever possible supprting your community.

offer organic coffee and tea from a local roaster.

offer alternatives to coke and pepsi. take back the tap. ( water)

it does cost more. and america is catching the fever,

wanting good clean fair food. it's very exciting and expensive.

here's an AHA moment - the essential oils in fresh food s

lowly dissipates as it ages. therefore when we eat fresh local foods,

we need less of it because the essential oils are there creating satiety.

The key elements in creating a sustainable future

are caring for the earth and caring for each other.

Creating Community is a large part of that equation.

Start a supper club! It's way fun, creates community

and you can make money!

We do a vegan supper club once a month and

the response has been fantastic.

We wanted to take the freak factor out of veganism,

by promoting plant based cuisine as an omnivore.

I could go on and on...

feel free to contact me otherwise - jennie 310 850 1884

Indian - American (no this is not native american backwards) First Birthday Bash

Yana's First Birthday Party 40 adults, 25 kids

STATIONARY DISPLAY
Ethnic Breads and Spreads
Mango and Black Bean Salsa with Gold Tortilla Chips
Tuscan Pesto Rondele Cheese Log with European Crackers
Citrus Scented Dolmatis with Feta and Red Pepper Confetti

Vegetarian Hors D’oeuvres - no eggs or meat products
Choose three appetizers

Bullseye Italian Lollipops
Fresh Mozzarella Balls and Grape Tomatoes with Fresh Basil and Herbs on Skewers

Siam Cucumber Crowns
Cucumber Crowns Filled with Slivers of Firm Tofu, Red Peppers, Cilantro, Mint
& Scallions Tossed In a Curried Peanut Sauce

Golden Triangles
Mini Samosas with Southern Indian Coconut Cilantro Chutney

Forty Thieves Mini Pinwheels
Moroccan Marinated Carrots, Hummous, and Fresh Spinach

Cha Cha Cha Mini Empanaditas
Mexican Salsa with fresh Cilantro accented with Fontina Cheese in a Pastry Crescent

Eggplant Clouds
Smoked Eggplant Mousse atop Seedless Cucumber Cups

Brie Bundles
Creamy Brie with Mango Chutney in a Baked Wonton Flower


Luncheon Buffet: Choose two from the following entrees

Java Lava Pasta – Southeast asian peanut sauce, scallions, julienned carrots
with rotelli pasta (can be served hot or room temperature)

Thai Coconut Curried Potato and Cauliflower with String Beans served with Basmati Rice

Rangoon Stir Fry - A sauté of fresh veggies including julienne carrots, yellow & green squash & peppers in a ginger soy sauce enlivened with garlic over japanese brown rice

Tex Mex Lasagne layered with whole wheat tortillas, roasted corn, black beans and jack cheese

Old Fashioned Macaroni and Cheese – made with five kinds of melted cheese and lots of love
– a sure fire favorite of children and adults alike…

Grandma’s Baked Ziti with loaded with basil, oregano, ricotta and mozzarella

Grilled Portebello Mushrooms with herb roasted tomato and bowtie pasta

Grilled Vegetable Lasagne Rolls with Feta Cheese and Tomato Sauce

Vietnamese Rice Noodles with diakon, carrots, fresh mint,
basil & fresh greens in a rice wine dressing (room temperature)

Fresh Spinach Noodles with julienned carrots & napa cabbage
with lime cilantro honey glaze (room temperature)

accompanied by two side salads
· Mandarin spinach salad
fresh spinach and romaine, julienne carrots, and black sesame seeds
with a mandarin sesame-orange dressing

Spinach and watercress salad with roasted peppers in a citrus vinaigrette

Mesculin greens and market vegetables with balsamic vinaigrette

Greek salad with romaine, carrot, cucumber, peppers and dill
with a feta-oregano dressing

Kyoto gingered sweet potato salad with egg-less mayonaisse

French style potato salad with baby red potato and marinated artichokes in a dijon dressing

Julienne carrots and zucchini with black sesame seeds

Israeli tabouli salad with tomato, cucumber, peppers and scallions

Texas caviar – black bean and corn salad with salsa dressing

followed by birthday cake and coffee/aromatic teas

KIDS FOOD – available as soon as party starts

Peanut Butter and Jelly Pinwheels, String Cheese and Pizza Bagels
Orange Smiley Faces, Fresh Grapes and Strawberries
Bowls of Pretzels and Potato Chips
Chocolate Dipped Marshmellows
Fruit Juice Boxes or Apple and Orange Juice