Elegant - Organic - Delicious
Avant Guard in 2000
Text: Johanna Kaestner
Photography:
Todd Rafaloviitch
Michael can't say when he started
to be more environmentally conscious. One incident, however, made a big
impression on him. It was on the watch of Governor Wilson that the California
Department of Pesticide Regulation issued new rules on methyl bromide, a strong
pesticide found to cause skin cancer. The regulations did not adequately
restrict methyl bromide use near schools, did not give neighbors enough warning
about impending fumigation, nor provide protection from long-term exposure to
farm workers. After Michael read about this, one thing led to another. He became
a regular customer of the neighborhood health food stores and began reading
product descriptions before buying groceries.
At the same time Michael wanted to show his guests that food prepared
with organic ingredients actually tastes so much better. In 2000, green
or sustainable weddings were not yet in fashion, but with the help of
the event coordinator, Tosca of Tosca's Productions, Michael and Ann
found other vendors who were willing to help achieve their goal.
They picked the elegant Kohl Mansion for their celebration. It was large
enough for the 170 guests and offered additional space for the magician
and the face-painting fun that were planned as entertainment for the
kids.
In Teri of La Bocca Fina, the couple found an enthusiastic collaborator.
She created a menu from ocean fresh seafood, and organic vegetables,
fruits, breads, and cheeses. The attractive food presentation served on
ivory china with gold trim was enhanced by the beautiful Dior
Candlelight linen and silver-plated flatware.
Michael ordered the champagnes form
and the wine from the
,
which grow their grapes organically; the coffee came from
Susan, of Elegant Cheese Cakes, made the wedding cake using easily obtained
organic eggs and flour. She tested the organic cream cheese in a trial cake
recipe so she could be sure the cheese would bake similarly to the type she
regularly used. The only non-organic ingredient was the molded chocolate
covering the cake. The final cake resembled a stack of brightly wrapped
packages and looked so authentic, that Ann's sister dropped her wedding
present on the cake table, right next to it.
Teri told me another funny story. For the tables, Susan also made
chocolate place cards, color-coded to indicate the guests' entree
choices. Who would have thought that most guests ate their chocolate
before their salads? The color code was gone and the waiters had to ask
most guests what they had requested as entrees.
At the time of Michael and Ann's wedding, organically grown flowers were
hard to obtain, even though, Karen of Plan Decor tried hard to find them.
Even now, they are just beginning to be used for weddings, and choices may
be limited.
Michael has retained his passion for the wellbeing of the environment. He is
founder and owner of the environmentally responsible website
. Part of the
business is web-hosting and long distance telephone service. A portion of
their proceeds support environmental groups.
