Post # 1
My fiance and I are big supporters of a movement in our community called Keep Louisville Weird. It’s all about supporting local businesses and ecomony. In keeping with this tradition we have decided we want to go with traditional food from the Kentucky region.
We were thinking of doing appetizer samplers of mini Hot Browns, tea samplers with Benedictine spread, rolled oysters, and frog legs. For the main part of the meal we’d do a big pit bbq. Then supply burgoo as a lighter(although not that light) soupy item. With Derby pie and bourbon balls for desserts. A stack cake vs a wedding cake. Ale-8 as a specialty non-alcoholic drink and Mint Juleps as our specialty alcoholic drink. We’d also supply plenty of bourbon to drink as well.
Those would be our most special items but I think we may branch out to include some Louisiana fare considering the in-laws are from that area. But it would all be produced, gathered, and made locally by our favorite local places.
It seems like a heck of an undertaking though.
has anyone ever tried this or something similar? How did it turn out?
Post # 3
- Wedding: June 2012 - Pippin Hill Farm & Vineyards
Yes! The local food movement has been important in my area for years and we are enthusiastic locavores!
We picked our venue because of its farm-to-table philosophy. One menu item is a nod to my background (mini lobster rolls), but the rest of the menu is inspired by local food…local chevre, local beef, etc. The herbs being used are from the vineyard’s garden. 🙂
Post # 4
The, I believe, is going to be our biggest issue. We had to back out our last venue do to a miscommunication and failure to correct the issue. The venues around here are all almost exclusive catered through their kitchen or have a contract with a specific caterer.
So I guess I need to start doing my home work.
Post # 5
Our caterer only did local food. So we picked our menu based on what was in season/available in the area and everything was locally sourced.
We didn’t really advertise the fact that everything was local, but the food was divine!
Post # 6
We aren’t doing a whole local fare menu, but we’re featuring 5 different kinds of Virginia wine from local vineyards!
Post # 7
@SweetHoneyBee: We’re doing local food too. Like you, that was one of the hardest things about finding a venue, because so many of them cater themselves and are not open to those sorts of discussions. One guy tried to tell me that his reputation depended on his food (which is valid) and that he couldn’t possibly use my (pasture-raised and local) beef because he couldn’t risk it tasting bad. I offered to bring some for him to sample but he wasn’t interested.
Anyway we’ve been working with the chef at our place and I’m optimistic but the legwork’s definitely on my end because I can’t ask him to do too much extra work. I know that we’ll also have to compromise on certain things, with our venue it’s just not practical to do everything local. The biggest piece of advice I can give you is just make sure talk to someone at every venue who has food decision capability. Even if the venue doesn’t traditionally do local or farm-to-table, if the chef understands where you’re coming from and will help you, then you can make something work. If he doesn’t, move on! haha Good luck!
Post # 8
wow! That sounds like a great idea. Wish we had an option for that
Post # 9
We chose a venue where we could do our own catering (DIY but my mom is a chef and a good friend of hers is the chef the day of the wedding) because having local food is so important to us. We are getting organic pork from a farm I used to work on for 3 years, salmon from our friend who likes to fish, dungeness crab that we are catching ourselves, and chicken from my grandpa’s bestfriend’s farm. Most of our veggies will be from my parents garden, or a local greenhouse. Our bread and buns will be from a friend from highschool who is now a baker. He uses grain grown from the farm I used to work at too!
We knew we wanted local and sustainable food, but couldn’t afford the price tag of a real catering company that may have different definitions of local. My family has a lot of connections and are actually very involved in the local food movement in Victoria, so it made sense that we would make this a joint effort to celebrate what we love to do.
We made our own wine, but the grapes are from Washington State, so it’s closer than say Argentina or even California. Our beer is from a microbrewery in town. We will be getting a few kegs.
Our flowers are from a local woman’s backyard. I found her last year because she had a farmstand with dahlias which are my favourite flower and in season. My grandma and mom will also be growing flowers too.
I’m also trying to buy my bridal accessories from local artisan’s here in Halifax.
@mink: As a East Coast girl (well originally West Coast.. but I live here now).. I can definitely appreciate a good lobster rolls!!
ETA: I forgot to mention that our venue is a 10 acre organic community garden run by volunteers. It is a beautiful garden with many themed gardens (rose, Japanese, hydrangea, Mediterranean, Herbs etc etc). They run a lot of workshops for the community about local farming and gardening without pesticides. I thought it fit our local/home-made theme really well. It’s definitely something my family can appreciate.
Post # 10
This is a really awesome idea! And what a great menu it sounds like you’re working on 🙂
If there’s a strong locavore community in Louisville, you should reach out to those folks — I bet some of them have done something similar for events, and they might have solid advice / recommendations for you.
Post # 11
I believe we will – one of the caterers that our venue works with has a local food focus, which I absolutely love. We’re getting married in Massachusetts, so I’m hoping to use some good local seafood on the menu.
Post # 12
I think it’s a fantastic idea! We also chose our venue because of it’s farm-to-table mindset, and with a summer wedding we will have a lot of fresh locally grown food to choose from. Our wine and alcohol, however, are not all local as you can’t get the best wine in PA :).
Post # 13
Our caterer uses almost all locally sourced ingredients, including herbs from their own garden and honey from their own bees – the food was wonderful!
My only concern with the menu you listed is that I didn’t see much that non-meat-eaters could have. So if you have any vegetarian guests, that might be something to consider.
Post # 14
Like abbie017, we’re having some Virginia wines, and our food includes some local ingredients, like sausage from a nearby farm, cheese, and apples.
We’re also trying to keep our guests downtown as much as possible, where except for one chain hotel, pretty much everything is locally owned, so we’re including a local shopping guide in the OOT guest bag they’ll get at hotel check in. I was thinking we’d include a note about the menu and where the food comes from.
So far, anyone I’ve mentioned this to thinks it’s really cool. Many of our friends and family haven’t been here to visit before, or they haven’t been able to do more than drop by on their way somewhere, so they’re pretty interested in the town we’ve decided to make our home. Emphasizing local business and products helps them get to know our town.
(My brother’s family lives in Louisville – what a great town! You have such a wonderful array of local specialties to offer. Everything you mention here makes me want to go to Louisville!)
Post # 15
- Wedding: June 2012 - Pippin Hill Farm & Vineyards
@ProfessorGirl: Are you in Cville? You seem to be talking about the Omni and the Downtown Mall?!? 🙂
Post # 16
@mink: Nearby! We’re in Lynchburg. The northside, downtown, is all local and historic. The southside is, well, …you know what’s on the southside 😉
We’re are getting a Chipotle (and they’re putting it in on the southside), so pretty soon ‘Burg people won’t have to burn fossil fuels to get to the one in C-ville anymore!