Fall Newsletter 2015

Jul 27, 2016 Posted in News No Comment

       Fall 2015

Greetings!
It’s hard to believe the holidays are here! We’ve had many changes at Geppetto Catering this past year including adding our “Rust and Lace” wedding division, expanding our BBQ business and hiring a few new employees along the way. Georgia Cuseo-White is our newest Client Services Representative. Georgia previously worked for Montgomery County Maryland Parks and Planning Department coordinating weddings and booking vendors. Georgia also worked on her family farm which has created her passion for supporting local agriculture. Georgia will bring new ideas to the table, an exciting drive and creativity to her work. We are thrilled Georgia has joined the Geppetto team!
Georgia Cuseo-White
Client Services Representative
301-927-8800
Our 2nd Annual Pumpkin Carving Contest was another huge success! With over 50 entries, the competition was tough! Ultimately the winning pumpkin was carved by Jeanni with NORC at the University of Chicago winning a Dinner for 12!
Thanksgiving is just around the corner. I love making homemade challah bread stuffing, pecan pie and a smoked turkey for my family and friends. You can find some of my favorite thanksgiving recipes here:Thanksgiving Recipes Or, if you feel that ordering out may be less stressful for your family this holiday, order your Thanksgiving Meal through us:Thanksgiving Menu
I look forward to connecting with you through the end of the year. Wishing you and yours a happy and healthy holiday season!
Josh
Josh Carin, Geppetto Catering, Inc.

Foodie Section
What Organic Really Means
Many people wonder but are afraid to ask: “what does organic really mean?”. The Organic Farming Research Foundation covers this topic in “Organic FAQs, What is organic farming?” Below you will find highlights of the article, so you know what to look for the next time you shop for organic.
  • Organic farming refers to agricultural production systems used to produce food and fiber. Organic farming management relies on developing biological diversity in the field to disrupt habitat for pest organisms, and the purposeful maintenance and replenishment of soil fertility. Organic farmers are not allowed to use synthetic pesticides or fertilizers.
  • What does “certified” organic mean?
    Certified organic refers to agricultural products that have been grown and processed according to uniform standards, verified by independent state or private organizations accredited by the USDA. All products sold as “organic” must be certified.
  • Why does organic cost more?
    The cost of organic food is higher than that of conventional food because the organic price tag more closely reflects the true cost of growing the food: substituting labor and intensive management for chemicals, the health and environmental costs of which are borne by society.
I hope you found this article as interesting as I did. You may read more about this subject at the website below:
Source: Organic Farming Research Foundation
Article: Organic FAQs, What is organic farming?Website: http://ofrf.org/organic-faqs

Contact Geppetto Catering
Interested in hearing more?
Contact us about our latest philanthropic endeavor, upcoming business events, or more on our
catering services.

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Cooking Turkey
Ingredients:
18 pound fresh or thawed whole turkey (to determine the size turkey for your guests figure each pound of turkey will serve one person. So a 18 pound turkey can accommodate 18 guests)
3 large peeled and chopped carrots
6 stalks of cleaned and chopped celery
6 large peeled and diced onions
1/4 cup of olive oil
Salt and pepper
8 cups of water
Pull the giblets and neck from the cavity of the turkey. Rinse your turkey with cold water (inside and outside of the bird). Place your turkey over the chopped vegetables in an over-sized roasting pan. Brush the bird with olive oil. Season with salt and pepper. Put water in roasting pan. Cover/tent the turkey loosely with aluminum foil for the first 1.5 hours of roasting to prevent over browning of the skin. Put in pre- heated oven set at 350 degrees. Baste the turkey every hour with roasting pan drippings. Remove from the oven when a meat thermometer reads 165 degrees at the joint between the leg and breast.

Community Corner
Holiday Support

“A closely watched annual count of the nation’s homeless found 11,623 people without permanent shelter this winter in the Washington region..” ~The Washington Post
This holiday season, consider supporting one of these local nonprofits that care for the hungry and needy in our community. Below are several organizations that could use your help:
You can find additional organizations that also need support this holiday season: Corporate Volunteer Council of Montgomery County has a list of nonprofits in the Maryland region orPoints of Light is a great resource for D.C. and Virginia.
Investing In
Our Community
For Over 25 Years
3 Star Green Certified Logo

Region’s Top
Green-Certified
Corporate Caterer
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