OH&L Weddings - Foodies in Love

Caramelized pear with mesclun greens, sugared pecans and gorgonzola cheese from a locavore wedding reception feast prepared by Arthur’s Catering.

By Katie Farmand

When Gabriela Othon Lothrop was planning her wedding, she and her husband-to-be, Michael Lothrop, knew they wanted to make the food a big part of the celebration. And not just any food.

Gabriela is the organizer of the Audubon Park Community Market, an all-local farmers’ market held every week in this eclectic neighborhood just north of Orlando. After working so closely with farmers and food artisans from around Central Florida, she wanted to incorporate their wares into her wedding-day menu.

“Weddings are inherently very personal, and we couldn’t imagine putting together such an event without sharing the food that’s such a big part of our lives,” Gabriela says.

So she and Michael worked with Chef Tony Adams of Big Wheel Provisions to develop a gourmet menu that featured breads, cheeses, vegetables, seafood, beef, pork and other ingredients that had been locally grown, raised or harvested. The beer was from Florida breweries, and the cocktails were made using locally produced liquors. Even the coffee was roasted in Central Florida.

“It was definitely a lot of extra work for us to put all these pieces together, but it was a lot of fun,” Gabriela says.

At a Cypress Grove Estate House reception (above), Arthur’s Catering served up vegetarian soup shooters. The homegrown theme was carried forward by the colorful decorations by Greenery Productions.

The Lothrops aren’t alone. Chef Jamie McFadden of Cuisiniers Catered Cuisine and Events says that more young couples are becoming attuned to environmentally friendly initiatives such as community gardens and the Slow Food movement, an international effort to promote regional dishes and healthier eating choices.

“Often, they want their guests to understand that they’re not only hosting a wonderful party, but that they’re also taking this great opportunity to showcase to a large group of folks that even a wedding celebration can be green, ” says McFadden.
Finding and using the freshest local ingredients challenges chefs to do the best they can with what’s available, an opportunity most of them welcome.

“My chefs and I would much rather shop at a farmers’ market than open a can of tomatoes or a bag of frozen meatballs,” adds McFadden, who names the Winter Park Farmers’ Market, Waterkist Farms and Lake Meadow Naturals as other preferred suppliers.

Big Wheel Provisions’ deviled eggs (top) are from Lake Meadow Naturals, a farm near Orlando that features eggs produced by cage-free hens. The Egg White Meringue Pavlova (above) is made from Plant City strawberries, Homestead blueberries and honey and bee pollen from Dansk Farms in Winter Park.

Of course, sourcing primarily from small farms can lead to last-minute changes or ingredient swaps, says Adams. “We sometimes run the risk of not finding enough locally grown ingredients due to weather issues, growth issues or any number of unforeseen circumstances,” he notes.
Similarly, sourcing locally often means that an exact menu can’t really be planned. “We can’t predict what the best catch of fish will be, or what crop of vegetables will be the best,” says Lisa Grant of Arthur’s Catering.

But clients and their guests usually wind up being impressed with the quality of the meal and pleased that they’re supporting local suppliers.

“Even with all the challenges we can face, the bottom line is, it’s worth it,” says Adams. “Knowing where our food comes from, and knowing the people who grow and raise it, is worth any extra work.”

For more wedding vendors see our Wedding Resource Guide.