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Our Rooftop Apiary, An Update

The first generation of our Italian honeybees have hatched, and are now producing honey and pollen. After the female mates, she lays eggs which go through the same stages as caterpillars and butterflies. First they hatch into larvae, and then emerge from the cocoons as adults. 

Our rooftop apiary serves as a real-life science lesson, plus we’re helping to pollinate local flowers and trees, and getting fresh honey out of it. Have you ever thought about urban beekeeping? There are some great resources out there to help you get started.

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Pin your dream wedding, and win $5,000 towards your big day.   To be eligible to win: Event location must be within a 50-mile radius of Washington, DC. Join Pinterest (if you haven’t already) and follow Main Event Caterers. Create a “My Dream Wedding” board in the Wedding & Events category Pin photos and videos that reflect your ‘dream wedding,’ five of these pins must come from one of Main Event Caterers’ boards or Flickr Post a link to your board to our Facebook page no later than August 15, 2012  Main Event Caterers’ wedding and event design experts will have two weeks to review entries and select a winner, to be announced September 1, 2012. The winner will receive $5,000 towards their wedding with Main Event Caterers. Our judges include, Rachel Glaws, RGI Events Courtney Swierczek, A Sweet Soiree Aimee Dominick, A Dominick Events  Julie Savage, Strawberry Milk Events Our Facebook fans. That’s right, the board link with the most ‘likes’ and comments will receive the 5th vote.

Pin your dream wedding, and win $5,000 towards your big day.  

To be eligible to win:

  1. Event location must be within a 50-mile radius of Washington, DC.
  2. Join Pinterest (if you haven’t already) and follow Main Event Caterers.
  3. Create a “My Dream Wedding” board in the Wedding & Events category
  4. Pin photos and videos that reflect your ‘dream wedding,’ five of these pins must come from one of Main Event Caterers’ boards or Flickr
  5. Post a link to your board to our Facebook page no later than August 15, 2012 

Main Event Caterers’ wedding and event design experts will have two weeks to review entries and select a winner, to be announced September 1, 2012. The winner will receive $5,000 towards their wedding with Main Event Caterers. Our judges include,

Rachel Glaws, RGI Events

Courtney Swierczek, A Sweet Soiree

Aimee Dominick, A Dominick Events 

Julie Savage, Strawberry Milk Events

Our Facebook fans. That’s right, the board link with the most ‘likes’ and comments will receive the 5th vote.

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Our Rooftop Apiary

Our Italian honeybees arrived a few weeks ago, and we’ve officially taken the leap into urban beekeeping - assembling hives in our warehouse and laying out the apiary on the roof. The benefits of urban beekeeping are numerous; they are an important component of vertical farming and their honey is likely to have significantly less chemical residue than commercial honey. Urban beekeeping benefits the planet as well, cutting transportation and manufacturing costs and side effects, with minimal processing and simple recyclable packaging.  

This is one of the many steps we’re taking as a company towards our goal of sustainability. Stay tuned on more updates from our new friends.

{assembling the hives in our warehouse}

{placing Queen Bees}

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GROWING CITIES is a feature-length documentary that examines the role of urban farming in America and asks how much power it has to revitalize our cities and change the way we eat.  The film follows two friends on their journey across the country as they meet the men and women who are challenging the way this country grows and distributes its food, one vacant city lot, rooftop garden, and backyard chicken coop at a time.  

We’re excited to pledge to GROWING CITIES. Watch the trailer above, make your pledge, and spread the message. The filmmakers need to raise at least $35,000 by May 12th to prepare for an early 2013 release. Get behind this great food movement.

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Last Saturday night we catered an event to commemorate the 100th anniversary of the sinking of the Titanic. Guests dressed in period attire, arrived in vintage automobiles and dined on the same menu that was served in first class on that fateful night, while images of the ocean were projected on the windows of the dining room. Adding to the authenticity, a musical trio played the same set of music that was heard on that evening. There was even a replica of the ship and a mural of the grand staircase. A grandson of a surviving couple attended and regaled the group with tales of the ordeal.  Recreate this menu and transport yourself and your guests to the early 20th century. Passed Hors D’Oeuvres Oysters a la Russe - lemon splashed Leek, Caramelized Onions + Chévre - puff pastry squares Port Poached Pears + St Andre - pastry envelopes First Course Cream of Barley Soup - a French country favorite Second Course Poached Salmon - mousselin e sauce Third Course Beef Forestiere - bacon lardons + wild mushrooms Fourth Course Punch Romaine - mint + rose water sorbet Fifth Course Asparagus Salad - champagne-saffron vinaigrette Sixth Course Waldorf Pudding - creamy + vanilla scented, apples, raisins. walnuts

Last Saturday night we catered an event to commemorate the 100th anniversary of the sinking of the Titanic. Guests dressed in period attire, arrived in vintage automobiles and dined on the same menu that was served in first class on that fateful night, while images of the ocean were projected on the windows of the dining room.

Adding to the authenticity, a musical trio played the same set of music that was heard on that evening. There was even a replica of the ship and a mural of the grand staircase. A grandson of a surviving couple attended and regaled the group with tales of the ordeal. 

Recreate this menu and transport yourself and your guests to the early 20th century.

Passed Hors D’Oeuvres

Oysters a la Russe - lemon splashed
Leek, Caramelized Onions + Chévre - puff pastry squares
Port Poached Pears + St Andre - pastry envelopes


First Course

Cream of Barley Soup - a French country favorite


Second Course

Poached Salmon - mousselin e sauce


Third Course

Beef Forestiere - bacon lardons + wild mushrooms


Fourth Course

Punch Romaine - mint + rose water sorbet


Fifth Course

Asparagus Salad - champagne-saffron vinaigrette


Sixth Course

Waldorf Pudding - creamy + vanilla scented, apples, raisins. walnuts

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Artini 2012 at Corcoran Gallery of Art and College of Art + Design, March 31st. Nearly 800 guests and VIPs enjoyed savory options like sliders, chicken quesadillas, and three varieties of grilled cheese to balance out the cocktails.  Event Designer - Spencer McCormack Photos: Tony Brown/imijphoto.com  Artini 2012 at Corcoran Gallery of Art and College of Art + Design, March 31st. Nearly 800 guests and VIPs enjoyed savory options like sliders, chicken quesadillas, and three varieties of grilled cheese to balance out the cocktails.  Event Designer - Spencer McCormack Photos: Tony Brown/imijphoto.com  Artini 2012 at Corcoran Gallery of Art and College of Art + Design, March 31st. Nearly 800 guests and VIPs enjoyed savory options like sliders, chicken quesadillas, and three varieties of grilled cheese to balance out the cocktails.  Event Designer - Spencer McCormack Photos: Tony Brown/imijphoto.com 
Artini 2012 at Corcoran Gallery of Art and College of Art + Design, March 31st. Nearly 800 guests and VIPs enjoyed savory options like sliders, chicken quesadillas, and three varieties of grilled cheese to balance out the cocktails.  Event Designer - Spencer McCormack Photos: Tony Brown/imijphoto.com 
Artini 2012 at Corcoran Gallery of Art and College of Art + Design, March 31st. Nearly 800 guests and VIPs enjoyed savory options like sliders, chicken quesadillas, and three varieties of grilled cheese to balance out the cocktails.  Event Designer - Spencer McCormack Photos: Tony Brown/imijphoto.com 
Artini 2012 at Corcoran Gallery of Art and College of Art + Design, March 31st. Nearly 800 guests and VIPs enjoyed savory options like sliders, chicken quesadillas, and three varieties of grilled cheese to balance out the cocktails.  Event Designer - Spencer McCormack Photos: Tony Brown/imijphoto.com 

Artini 2012 at Corcoran Gallery of Art and College of Art + Design, March 31st.

Nearly 800 guests and VIPs enjoyed savory options like sliders, chicken quesadillas, and three varieties of grilled cheese to balance out the cocktails. 

Event Designer - Spencer McCormack

Photos: Tony Brown/imijphoto.com 

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Let this menu our head chef created for an exclusive event we recently catered serve as inspiration for this weekend’s big meal! Combine beets, orange, candied hazelnuts and arugula + radicchio for a fresh burst of spring flavors. 

Let this menu our head chef created for an exclusive event we recently catered serve as inspiration for this weekend’s big meal!

Combine beets, orange, candied hazelnuts and arugula + radicchio for a fresh burst of spring flavors. 

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Some of our favorite dishes we’ve created over the years. View more here. Some of our favorite dishes we’ve created over the years. View more here. Some of our favorite dishes we’ve created over the years. View more here. Some of our favorite dishes we’ve created over the years. View more here. Some of our favorite dishes we’ve created over the years. View more here.
Some of our favorite dishes we’ve created over the years. View more here.
Some of our favorite dishes we’ve created over the years. View more here.
Some of our favorite dishes we’ve created over the years. View more here.
Some of our favorite dishes we’ve created over the years. View more here.
Some of our favorite dishes we’ve created over the years. View more here.

Some of our favorite dishes we’ve created over the years. View more here.

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Looking for some weekend dining inspiration? Chef Joel created this modern take on comfort food for a recent event we catered. The unlikely and delicious combination of tarragon, apricot and jasmine rice-stuffed quail paired with a walnut mint pesto is a great way to impress any guest or loved one. 

Looking for some weekend dining inspiration? Chef Joel created this modern take on comfort food for a recent event we catered. The unlikely and delicious combination of tarragon, apricot and jasmine rice-stuffed quail paired with a walnut mint pesto is a great way to impress any guest or loved one. 

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Head Chef Joel’s latest menu creation for an exclusive event. One of many in a new series coming to our Tumblr.  Try mint pesto and cherry wine jus for a fresh spin on roasted chicken for the perfect Spring meal.

Head Chef Joel’s latest menu creation for an exclusive event. One of many in a new series coming to our Tumblr. 

Try mint pesto and cherry wine jus for a fresh spin on roasted chicken for the perfect Spring meal.

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A little tableware and centerpiece inspo for you on this Valentine’s Day eve. Are you cooking at home tomorrow or dining out? {Photo by: The Observatory}

A little tableware and centerpiece inspo for you on this Valentine’s Day eve. Are you cooking at home tomorrow or dining out?

{Photo by: The Observatory}

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It’s been a wonderful week for us! We’re so proud and honored to have been recognized by WeddingWire as a 2012 Bride’s Choice Award Winner, AND as the 2012 Best Wedding Vendor by Washingtonian Bride & Groom.  Not a bad way to start 2012, not bad at all.

It’s been a wonderful week for us! We’re so proud and honored to have been recognized by WeddingWire as a 2012 Bride’s Choice Award Winner, AND as the 2012 Best Wedding Vendor by Washingtonian Bride & Groom. 

Not a bad way to start 2012, not bad at all.

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S.F. raw foods bakery, Sidesaddle Kitchen’s sign. How do you get your family and friends to give raw vegan dishes a chance? List the health benefits? Lie?

S.F. raw foods bakery, Sidesaddle Kitchen’s sign. How do you get your family and friends to give raw vegan dishes a chance? List the health benefits? Lie?

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Washingtonian tasked us with whipping up the perfect winter menu, here’s what we came up with. What would be on your perfect winter menu? 

Washingtonian tasked us with whipping up the perfect winter menu, here’s what we came up with. What would be on your perfect winter menu? 

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Check out this amazing wedding video by Hello Super 8 (@hellosuper8) from a carnival-themed wedding we catered recently. We’re not sure wedding videos get more beautiful! A special ‘thank you’ to Ruffled Blog for the post.

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