Tag Archives: Local Baltimore Catering
There is nothing better than using locally grown herbs, or fresh produce to create new recipes or add a new twist to personal favorite recipes. We work with our clients to design custom events and use green, sustainable, and local catering practices whenever possible. Our herb garden plants and fresh garden produce have been growing and providing inspiration for us in the kitchen since we planted our own outdoor garden three years ago. For us, it has been a fantastic way to incorporate organic ingredients in our homemade sauces like our tomato-basil marinara, and our pesto and herb sauce. It has also been great to add locally-grown fresh herbs to recipes like our herb crusted Corvina topped with beurre blanc and micro greens, or even our refreshing strawberry and basil lemonade. Using our own organic produce and herbs allows us to be even more creative with the custom-designed menus we create for our clients.
Iris Gold, Matt Gold, and Daniel Elardo, our Executive Chef, are three of our green-thumb team members that have helped to grow and maintain our outdoor garden of herbs and vegetables. In our outdoor garden we have herbs like Thai basil, rosemary, mint, basil, spicy oregano, tarragon, and rosemary. Our cucumber and tomato plants are bursting with great produce too. We even grow our own gourds to use in the fall catering season. Some of our summer garden vegetables like our heirloom tomato plant and our cucumber plant were two great finds by Iris and Matt at the farmers’ market in downtown Baltimore. We love to support local farmers and food vendors. The Baltimore Farmers’ Market and Bazaar is Maryland’s largest producers-only market. It is a fantastic way to spend a Sunday with family and friends and try locally-grown produce. Be sure to check back here and see some of our recipes inspired from our urban garden and how we’re using our locally-grown produce at our catered events.
Zeffert and Gold Catering of Baltimore at Andrew and Lauren’s Whimsical Fall Wedding at Gramercy Mansion
This past Tuesday night, Zeffert and Gold helped Andrew and Lauren create a beautiful fall-themed wedding at Gramercy Mansion. The ceremony was held in the outside lawn with their closest family and friends surrounding them. There was also a beautiful sunset behind them making the night all the more special. Following the ceremony, cocktail hour was held in the grassy courtyard with delicious fall appetizers. Andrew and Lauren chose a delicious menu including a fall bruschetta bazaar with acorn squash bruschetta as well as roasted pork with an apple cider cream sauce. The couple also included mini pumpkins with name cards attached, and fall colored glass jars for their centerpieces. Everyone danced the night away as the couple celebrated a joyous occasion. Everyone raved about the fall theme which was perfectly suitable for an October wedding. A big thanks to Andrew and Lauren for letting us be a part of their special day. We wish you the very best as you embark on a new and exciting chapter together! Congratulations!
Zeffert and Gold had a blast this past Sunday catering a wedding held at a private residence in Baltimore, Maryland. Close to 150 family and friends gathered for Kieran and Laura’s special day. The ceremony was on the back patio and cocktail hour was held poolside with lots of delicious appetizers. Guests mingled at high top tables around the pool until it was time for the reception. A beautiful tent sat in the front yard with beautiful lights accenting the area. The dance floor was crowded all night while family and friends had a great time celebrating. Guests had such a good time that the party did not end for seven hours! What a great celebration and we were thankful to be a part of it. Thanks Laura and Kieran-we wish you all the best!
To celebrate National Cheese Day, we wanted to mention some of our favorite fun facts about cheese. Also, remember that whenever you are planning an event with Zeffert and Gold we are proud to be able to offer local Maryland cheeses in many varieties.
America’s Favorite Cheese
The United States is the top producer of cheese in the world, with Wisconsin and California leading the states in production. Although the US produces the most cheese, Greece and France lead the pack in cheese consumption per capita, averaging 27.3 and 24.0 kilograms per person in 2003 respectively. In the same year, the average US citizen consumed around 14.1 kg, although cheese consumption in the US has tripled since 1970 and is continuing to increase. Pictured above is cheez whiz. Keep it classy.
“A cheese may disappoint. It may be dull, it may be naive, it may be over sophisticated. Yet it remains, cheese, milk’s leap toward immortality.” Clifton Fadiman (American writer and editor; New Yorker book reviewer, 1904-1999)
“How can you govern a country which has 246 varieties of cheese?” Charles De Gaulle (French general and president, 1890-1970)
Stinky Cheese and Feet
Limburger cheese is notorious for its strong and generally unpleasant odor. The bacteria known as brevibacterium linens cause this. It is also found on human skin and is partially responsible for body odor. The Chalet Cheese Cooperative, located in Monroe, Wisconsin, is the only maker of limburger cheese in North America today.
Different Types of Cheese
After the fall of the Roman Empire, innovative monks were responsible for inventing some of the classic varieties of cheese we know today. According to the British Cheese Board, Britain has approximately 700 distinct local cheeses. It is thought that France and Italy have perhaps 400 each. The varying flavors, colors, and textures of cheese come from many factors, including the type of milk used, the type of bacteria or acids used to separate the milk, the length of aging, and the addition of other flavorings or mold.
Maryland’s Local Cheeses
Although most people do not know it, there are many local Maryland artisan cheese producers. Local Cheeses Check out the selection of local Maryland cheeses offered by your local grocer, and ask for suggestions.
Great article from the Huffington Post about how one of Maryland’s favorite foods is being considered for sustainable certification! Click Here to read the article.