resh, local food taste better, provides more nutrition and, at times, cost less than imported food. So why not embrace this idea when catering a wedding?
I’m sure that’s what Danielle Bruno was thinking when she and her fiancée, Robert, decided use seasonal vegetables from her family’s farm, the Lenny Bruno Farms in Manorville, Long Island, for their wedding.
The 100-acre vegetable farm provided such a great potpurri of vegetables including tomatoes, corn, eggplant, broccoli rabe and hot peppers. Chef Steven De Bruyn, of the Garden City Hotel, also used fresh potatoes, zucchini, yellow and green squash for what Newsday calls a “Bruno-laden ratatouille.” Mmmmmm!
If you know anyone with a farm, and are getting married soon, you may want to consider this. Such a great idea, no?