[Green] catering update

[Annie Warmke]

Somehow I missed that there was a meeting last night or I would have 
sent along an update about the menu.  I just can't do evening meetings, 
even on the phone.  My day starts super early and is often 12 to 13 
hours long so I have now made a deal with Jay that I won't work on 
anything after 7 pm.

I am working with Kasha at Busy Bee Restaurant and we did not discuss 
how many  people would attend, but I did mention at the last Green 
Sanctuary committee meeting that it seemed best to work towards a buffet 
if we are going to do farm to table type food. Part of my reasoning is 
that when people can pick and choose items to build a salad or add 
things to soup to make it more to their liking they are more likely to 
go away feeling like the food was delicious, even though they made the 
choices.

We are planning a hearty lentil soup and a salad bar with different 
types of bread.  In order for us to meet the "Farm to Table" label we 
have to go further afield to find a farm that can provide items that 
early in the season.  Kasha did some investigating and said it just 
wasn't possible.  I suggested to Kasha that we use Green Edge Gardens 
out of Amesville.  Becky and Kip do a great job with their high tunnel 
gardens and are great people to work with.  They also grow portobello 
mushrooms.  I agreed that if Kip can't deliver that I would go get the 
greens, and also, if the price goes over the $10 per person Blue Rock 
Station will make up the difference so that we can have an excellent 
menu.  I plan to find a gluten-free bun or bread as well but I don't see 
how that can come from Busy Bee because they've never made that type of 
bread before but they are willing to try. However, it takes an artisan 
skill set to make gluten-free bread so I will try to find some so that 
no one feels left out.  There will be no meat in the menu.  I also 
suggest we market the menu as Farm-to-table plant-based food.

Roger Kalter mentioned at the last committee meeting that he will be in 
charge of making sure the buffet or whatever we end up with will go 
smoothly.  I am concerned that we will have too many people for the 
social hall but he assured me he will have it under control.

That's the update for now.  Kasha says she will be back to me by Monday 
with the final ideas for the menu and I will pass all of that along at 
that time.  I will be at church on Sunday if anyone wants to talk 
further.  Annie

-- 
Annie Warmke
Farmer, activist, consultant, writer
Blue Rock Station/Warmke Farm LLC
www.bluerockstation.com
(740) 674-4300 or (740) 252-6295 Mobile

Radio: When the Biomass Hits the Wind Turbine
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