What better way to spend the first full day of Spring than with Chef’s Expressions Caterers as they plan their next steps in Going Green! This morning I had the pleasure of joining with some of my green business colleagues to speak to the staff of Chef’s Expressions about my experience in owning a Green Business and why Going Green is right for the environment, for the community, for our clients and for our business.
I was so impressed with the Chef’s Expressions staff and their enthusiasm for new Green initiatives. Chef John Walsh told us all about the local/organic growers that he uses and what amazing food they produce. And the proof was in the pudding-or in the risotto. I had the most delish risotto for lunch with spring peas and organic carrots. mmm….Thank you Chef John!
I was also inspired listening to the stories of other Green business owners and vendors like Lori Hill of lori hill event productions, Keith Losoya from Waste Neutral, Kirby Spencer of Viridian Energy and the cool folks at Coastal Sunbelt.
In addition to speaking to the group, we provided flowers for the tables. We decorated with mason jars filled with Spring flowers including ranunculus, tulips, hyacinth, stock, pussy willows, quince and forsythia. The looked great on top of the natural colored burlap runner and green tablecloths.
Happy Spring everyone!