On July 12, the Environmental Defense sponsored the Florida Global Climate Change Summit Dinner at the Alfred I. Dupont Building. Elected officials, scientists, and environmentalists from across the country joined Florida Gov. Charlie Crist for an evening of environmental awareness.
The entire event was produced by Touch Catering and pulled together in only two weeks. In keeping with the evening's theme, Lisa Flashenburg, an event planner for Touch, made sure to make the food and decor as eco-friendly as possible."The tabletop designs had three eco landscapes to represent the earth—beach, tropical, and forest. We used burlap napkins to represent renewable resources and printed all of our menus on recycled paper," Flashenburg said.
The tables were draped with green and orange satin linens provided by Panache: A Classic Party Rentals Company. Each of the tabletop arrangements designed by Touch included square glass pillar vases containing sand and seashells, a plant in soil, or tropical flowers, to represent different elements of the earth. Candles were also on hand, both to add ambience and for more lighting without using extra electrical power.
During the cocktail reception, cater-waiters passed out a variety of bite-size, eco-friendly hors d'oeuvres including Mediterranean tartlets and vegetarian ceviche.
"We designed the menu to be as eco-friendly as we could by using organic foods or local items to cut back on diesel fuel and shipping," said Flashenburg.
The meal consisted of three courses. Guests started with a mélange of Homestead Farms organic greens tossed with sun-dried mangoes and pistachios, dressed with clover honey vinaigrette. The main course was an organic marinated flatiron steak, char-grilled with Yukon Gold truffle tostones, braised rapini with garlic chips, and sun-dried tomato, and finished with fresh horseradish pesto. For dessert, the chef prepared a mango and honey mousse with palm-cured lemon and orange chutney.
Throughout the dinner, New Image Productions projected logos of the Environmental Defense and "Serve to Preserve," the theme of the Global Climate Change Summit onto the walls and flat-screen TVs around the room. In addition, a local artist's works featuring environmental pieces were on display.
The entire event was produced by Touch Catering and pulled together in only two weeks. In keeping with the evening's theme, Lisa Flashenburg, an event planner for Touch, made sure to make the food and decor as eco-friendly as possible."The tabletop designs had three eco landscapes to represent the earth—beach, tropical, and forest. We used burlap napkins to represent renewable resources and printed all of our menus on recycled paper," Flashenburg said.
The tables were draped with green and orange satin linens provided by Panache: A Classic Party Rentals Company. Each of the tabletop arrangements designed by Touch included square glass pillar vases containing sand and seashells, a plant in soil, or tropical flowers, to represent different elements of the earth. Candles were also on hand, both to add ambience and for more lighting without using extra electrical power.
During the cocktail reception, cater-waiters passed out a variety of bite-size, eco-friendly hors d'oeuvres including Mediterranean tartlets and vegetarian ceviche.
"We designed the menu to be as eco-friendly as we could by using organic foods or local items to cut back on diesel fuel and shipping," said Flashenburg.
The meal consisted of three courses. Guests started with a mélange of Homestead Farms organic greens tossed with sun-dried mangoes and pistachios, dressed with clover honey vinaigrette. The main course was an organic marinated flatiron steak, char-grilled with Yukon Gold truffle tostones, braised rapini with garlic chips, and sun-dried tomato, and finished with fresh horseradish pesto. For dessert, the chef prepared a mango and honey mousse with palm-cured lemon and orange chutney.
Throughout the dinner, New Image Productions projected logos of the Environmental Defense and "Serve to Preserve," the theme of the Global Climate Change Summit onto the walls and flat-screen TVs around the room. In addition, a local artist's works featuring environmental pieces were on display.
The 44 tables set up in the main hall of the Alfred I. Dupont Building were draped with orange and green satin linens, and each featured a different earth-themed centerpiece.
BizBash
The 44 tables set up in the main hall of the Alfred I. Dupont Building were draped with orange and green satin linens, and each featured a different earth-themed centerpiece.
BizBash
Vegetarian ceviche was passed out by cater-waiters during the cocktail reception.
BizBash
The eco-friendly tables featured burlap napkins, menus printed on recycled paper, and candles to add light without using excess power.
BizBash
The first course was a mélange of Homestead Farms organic greens tossed with sun-dried mangoes and pistachios, dressed with clover honey vinaigrette.
BizBash
The main course was an organic marinated flatiron steak, char-grilled with Yukon Gold truffle tostones, braised rapini with garlic chips, and sun-dried tomato, and finished with fresh horseradish pesto.
BizBash
For dessert, the chef prepared a mango and honey mousse with palm-cured lemon and orange chutney.
BizBash
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