- We served all-Pennsylvania produce, poultry and meat at the wedding for Governor Rendell's son at the governor's mansion in Harrisburg. The month was September and the menu featured Bucks County Tomatoes paired with mozzarella we made from Lancaster County milk. Rib-eye steak from York County and melon from Berks County
- For our signature 100 hundred mile menus at One Atlantic in New Jersey—we've served lamb shank from Lawrenceville, heirloom vegetables from Hammonton, clams from Brigantine and baby chicken and eggs from Somerset County; Note: link to the One Atlantic Foraging Video.
- For this wedding a tent on the Eastern shore—at a family farm passed down through the generations. A fisherman brought us striped bass he'd caught the day before. We got local tomatoes, greens and veggies. We made sorbet in the field kitchen using local canteloupes.
- We catered a wedding in Maine at "Heaven," the bride's family vacation home. She was an ardent locavore and organizer of food cooperatives and thought she could work with two local restaurant chefs. But a good chef might not be a good caterer, and she came to us. We left for Maine early in the week, our truck filled with nothing but pots, pans and cooking equipment. We prepped our food in the Seeds of Peace camp kitchen and set up a field kitchen in a tent for the reception. We scouted out t local farms and purveyors-- steaks and poultry from local farms, oysters from the Maine Coast, wild loup de mer from a fishmonger in Portland, cheeses, milk and cream from a dairy farmer on the New Hampshire border, and fruits and veggies from local farm-stands. And then we cooked. We served a Zuppa Inglese wedding cake in honor of the groom's Italian heritage and his dad's past career as a restaurateur and pastry chef. We also fried donuts to order --with hot chocolate sauce