Specialty Produce is San Diego's Best Wholesale Distributor
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Friday, September 18, 2009
Thursday, August 20, 2009
STYLE
Perfection Is Our Aspiration
A personal, hands-on approach From your very first meeting, your Concept Catering by CK planner stays with you all the way, including supervising the event on site. This means your planner has a very personal stake in the success of your event.
It’s your event, not ours We don’t tell you what you want, you tell us: your goals, the foods you like and dislike, special dietary concerns, budget requirements (see our sample menus, which include pricing). Then we talk you all the way through the event, so you know just what to expect.
A stress-free experience We meticulously plan and oversee every detail so you don’t have to. You can relax along the way, then enjoy the event as much as your guests.
One-stop shopping Do you need a suitable site? A reliable florist? A wedding cake specialist? Or Rentals We can make these connections for you, based on our personal experience.
On-site preparation We have the experience, expertise, and equipment to provide freshly-cooked food just about anywhere you decide to have your event.
Respect for your home For at-home events, we bring everything we need, to minimize any disruptions of your lifestyle. And when the party’s over, we will leave your kitchen clean so you won't even know we were there.
Your success is our success Above all else, we want you to feel that Concept Catering by CK is exactly the right choice for you. We want your guests to continue to compliment you long after the event is over, because when you look good, so do we.
A personal, hands-on approach From your very first meeting, your Concept Catering by CK planner stays with you all the way, including supervising the event on site. This means your planner has a very personal stake in the success of your event.
It’s your event, not ours We don’t tell you what you want, you tell us: your goals, the foods you like and dislike, special dietary concerns, budget requirements (see our sample menus, which include pricing). Then we talk you all the way through the event, so you know just what to expect.
A stress-free experience We meticulously plan and oversee every detail so you don’t have to. You can relax along the way, then enjoy the event as much as your guests.
One-stop shopping Do you need a suitable site? A reliable florist? A wedding cake specialist? Or Rentals We can make these connections for you, based on our personal experience.
On-site preparation We have the experience, expertise, and equipment to provide freshly-cooked food just about anywhere you decide to have your event.
Respect for your home For at-home events, we bring everything we need, to minimize any disruptions of your lifestyle. And when the party’s over, we will leave your kitchen clean so you won't even know we were there.
Your success is our success Above all else, we want you to feel that Concept Catering by CK is exactly the right choice for you. We want your guests to continue to compliment you long after the event is over, because when you look good, so do we.
Sunday, July 12, 2009
ZERO WASTE KITCHEN
Chef Kurt, Concept Catering by CK proudly announces a
ZERO WASTE KITCHEN
All products used in kitchen are now recycled or composted!
San Diego, CA. Concept Catering by CK is proud to announce their kitchen as the first
ZERO WASTE catering operation in San Diego. In partnering with San Diego’s Resource Center, a nonprofit
environmental education organization focused solely on sustainability, all of the waste from
products used in Chef Kurt’s kitchen is either recycled or composted. Kurt not only implements
this cycle within his kitchen, but on site at the various events he caters. According to Jason Cadwallader,
Kurt Metzger is the first chef in San Diego to implement a
zero waste kitchen operation through his center.
Metzger began working with the Resource Center in July 2007 and accomplished his zero waste
initiative in April 2008. He initially saw composting as a challenge within the kitchen, as his staff was
not accustomed to sorting and separating all garbage within their work space. In order to aid with his
staff’s hands-on education, Chef Kurt removed garbage cans from the kitchen for a couple of days.
“It’s certainly not as easy as people think it is to separate garbage in kitchen,” says Metzger.
“However, after only a few days, my staff caught on and each item is meticulously separated and
rinsed when necessary to cooperate with the Resource Center’s guidelines.”
The kitchen uses several containers to ship to the Resource Center, with each container holding a
different category such as: aluminum and tin cans, glass bottles, food, cardboard, paper, and plastic
wrap along with all other plastic food containers. Normally much of the plastic is difficult to recycle,
however, the Resource Center works with playground manufacturers that will take the items for reuse.
And, even the grease used in Chef Kurt’s kitchen is reused, as a bio-diesel truck takes the grease for
fuel. (note: this is not through the Resource Center.)
Additionally, many of Chef Kurt’s employees bring in their personal items from their homes to add to the
collections taken by the Resource Center. The Resource Center has eight trucks that collect materials
every week day, four on Saturdays, and two on Sundays.
“Chef Kurt is really in the minority and can be complemented on the fact that his perspective is excellent in
all locations, beyond just what the customer sees” says Cadwallader. “He is responsible in every aspect- in his
kitchen, garbage, food use and presentation. Chef Kurt has the philosophy that everything in his
organization must be the best it can.”
Metzger and Cadwallader share the belief that individuals can only make significant changes if we see and
experience pleasure and enhancement of each thing we are doing responsibly. “For example in Chef Kurt’s
case of being a chef and working with food, he focuses not on the taste and presentation alone, but on
his sustainability measures,” says Cadwallader.
In addition to recycling and composting everything within his kitchen, Chef Kurt uses only local and
organic produce when possible, buys his dairy products from farms in San Diego, and purchases meat
from farms in the Mid-west that are free of growth hormones. He also practices water conservation,
offers re-usable living botanical centerpieces, provides invitations printed on recycled paper, uses
biodegradable service ware and eco-friendly cleaning supplies and donates un-served foods to local
food banks. “That knowledge of the entire process should give us the most positive experience in the
way we choose to eat,” says Cadwallader. “Chef Kurt is a perfect example of how we can reduce our impact on
climate change and species loss based on pleasure and not on guilt.”
“My job isn’t to make food taste good,” says Chef Kurt. “That’s a gift I have and I’m blessed to have a gift, so that’s going to happen. What’s important is being part of a system that was meant to be and to
respect that natural system. I ask myself, ‘is it respectful not to compost or recycle, or to use vegetables
enhanced with chemicals, meat with hormones, or food flown in from thousands of miles away?’ No it
is not. I have a lot of passion for what I do, but when I keep it simple and take the emotion out of it, and always answer the question of respect, it comes naturally. I feel I’m doing the right thing.”
About Chef Kurt & Concept Catering by CK
Kurt Metzger, has been catering fresh, gourmet cuisine
for the past 22 years. In addition to healthy, sustainable cuisine, Concept Catering by CK is committed to on and off-site composting and recycling. The newly launched “Greening of Events” service
program will practice water conservation, offer re-usable living botanical centerpieces and donate unserved
foods to local food banks.
Additionally, Concept Catering by CK offers natural, healthy, organic sustainable menus,
invitations printed on recycled paper, biodegradable service ware, eco-friendly cleaning supplies and
numerous other details that help transform San Diego’s corporate meetings and parties, weddings and
special events into green events.
ZERO WASTE KITCHEN
All products used in kitchen are now recycled or composted!
San Diego, CA. Concept Catering by CK is proud to announce their kitchen as the first
ZERO WASTE catering operation in San Diego. In partnering with San Diego’s Resource Center, a nonprofit
environmental education organization focused solely on sustainability, all of the waste from
products used in Chef Kurt’s kitchen is either recycled or composted. Kurt not only implements
this cycle within his kitchen, but on site at the various events he caters. According to Jason Cadwallader,
Kurt Metzger is the first chef in San Diego to implement a
zero waste kitchen operation through his center.
Metzger began working with the Resource Center in July 2007 and accomplished his zero waste
initiative in April 2008. He initially saw composting as a challenge within the kitchen, as his staff was
not accustomed to sorting and separating all garbage within their work space. In order to aid with his
staff’s hands-on education, Chef Kurt removed garbage cans from the kitchen for a couple of days.
“It’s certainly not as easy as people think it is to separate garbage in kitchen,” says Metzger.
“However, after only a few days, my staff caught on and each item is meticulously separated and
rinsed when necessary to cooperate with the Resource Center’s guidelines.”
The kitchen uses several containers to ship to the Resource Center, with each container holding a
different category such as: aluminum and tin cans, glass bottles, food, cardboard, paper, and plastic
wrap along with all other plastic food containers. Normally much of the plastic is difficult to recycle,
however, the Resource Center works with playground manufacturers that will take the items for reuse.
And, even the grease used in Chef Kurt’s kitchen is reused, as a bio-diesel truck takes the grease for
fuel. (note: this is not through the Resource Center.)
Additionally, many of Chef Kurt’s employees bring in their personal items from their homes to add to the
collections taken by the Resource Center. The Resource Center has eight trucks that collect materials
every week day, four on Saturdays, and two on Sundays.
“Chef Kurt is really in the minority and can be complemented on the fact that his perspective is excellent in
all locations, beyond just what the customer sees” says Cadwallader. “He is responsible in every aspect- in his
kitchen, garbage, food use and presentation. Chef Kurt has the philosophy that everything in his
organization must be the best it can.”
Metzger and Cadwallader share the belief that individuals can only make significant changes if we see and
experience pleasure and enhancement of each thing we are doing responsibly. “For example in Chef Kurt’s
case of being a chef and working with food, he focuses not on the taste and presentation alone, but on
his sustainability measures,” says Cadwallader.
In addition to recycling and composting everything within his kitchen, Chef Kurt uses only local and
organic produce when possible, buys his dairy products from farms in San Diego, and purchases meat
from farms in the Mid-west that are free of growth hormones. He also practices water conservation,
offers re-usable living botanical centerpieces, provides invitations printed on recycled paper, uses
biodegradable service ware and eco-friendly cleaning supplies and donates un-served foods to local
food banks. “That knowledge of the entire process should give us the most positive experience in the
way we choose to eat,” says Cadwallader. “Chef Kurt is a perfect example of how we can reduce our impact on
climate change and species loss based on pleasure and not on guilt.”
“My job isn’t to make food taste good,” says Chef Kurt. “That’s a gift I have and I’m blessed to have a gift, so that’s going to happen. What’s important is being part of a system that was meant to be and to
respect that natural system. I ask myself, ‘is it respectful not to compost or recycle, or to use vegetables
enhanced with chemicals, meat with hormones, or food flown in from thousands of miles away?’ No it
is not. I have a lot of passion for what I do, but when I keep it simple and take the emotion out of it, and always answer the question of respect, it comes naturally. I feel I’m doing the right thing.”
About Chef Kurt & Concept Catering by CK
Kurt Metzger, has been catering fresh, gourmet cuisine
for the past 22 years. In addition to healthy, sustainable cuisine, Concept Catering by CK is committed to on and off-site composting and recycling. The newly launched “Greening of Events” service
program will practice water conservation, offer re-usable living botanical centerpieces and donate unserved
foods to local food banks.
Additionally, Concept Catering by CK offers natural, healthy, organic sustainable menus,
invitations printed on recycled paper, biodegradable service ware, eco-friendly cleaning supplies and
numerous other details that help transform San Diego’s corporate meetings and parties, weddings and
special events into green events.
Sunday, April 5, 2009
Our Weddind Day
Syrisa and Kurt 03.22.09
Truly an example to others of a loving couple! I met Syrisa and Kurt last December and shot their Engagement photos as you might remember on a previous post. Syrisa and Kurt treated us with Love and Grace on their wedding day that will be remembered for a lifetime. Jess and I are 11 days away from marriage and it truly was a blessing to witness their love between each other and their love for their friends and family. The Two once again moved and commanded attention from the camera like models… but there was something different about this day. They were totally in sync and united as one. Kurt, who owns Concept Catering was responsible for hosting the event with his amazing staff. Concepts for the flowers and other details were provided by Paul Bott who is also a dear friend of mine through editorial magazine shoots. True professionals… I felt honored.
Thank you Syrisa and Kurt from the bottom of my heart for your genuine gift of friendship.
Enjoy!
2 Comments
Posted in Uncategorized
Truly an example to others of a loving couple! I met Syrisa and Kurt last December and shot their Engagement photos as you might remember on a previous post. Syrisa and Kurt treated us with Love and Grace on their wedding day that will be remembered for a lifetime. Jess and I are 11 days away from marriage and it truly was a blessing to witness their love between each other and their love for their friends and family. The Two once again moved and commanded attention from the camera like models… but there was something different about this day. They were totally in sync and united as one. Kurt, who owns Concept Catering was responsible for hosting the event with his amazing staff. Concepts for the flowers and other details were provided by Paul Bott who is also a dear friend of mine through editorial magazine shoots. True professionals… I felt honored.
Thank you Syrisa and Kurt from the bottom of my heart for your genuine gift of friendship.
Enjoy!
2 Comments
Posted in Uncategorized
Monday, January 26, 2009
CK's GONE GREEN
When ever there is a gathering of people, inevitably there is waste. Here are some easy answers to minimizing your landfill waste and “greening” your next event:
RECYCLE – Make sure recycling bins are readily available and clearly marked. Educate your guests about what is and what is not recyclable by posting signs near each receptacle. Or hire Concept Catering by CK to help you entertain, we’ll bring the recycling bins and haul it all away!
COMPOST – Again, clearly marking receptacles will make this an easier job. It also helps to avoid individually packaged items, such as condiment packets, butter pats and sweeteners, as they often get mixed in with food waste. Instead offer large squeeze bottles, bowls or plates with large portions so that guests can use exactly the amount they like. Concept Catering by CK composts food waste from every event!
USE LOCAL – foods, flowers, entertainment… everything you need to throw a great party can be found locally right here in San Diego! By using local products and vendors you are not only supporting our community and our economy, but you are reducing travel and shipping required to bring in items from far off places. We’ve provided some links and contact information at the bottom of the page for some great local folks who would love to help you with your event!
DÉCOR – Confetti, candles, and exotic flowers all make your event look great, but at what cost to the environment? Luckily, there are many eco-friendly options that will allow you to be a responsible party host and still have a beautifully decorated space. Instead of traditional confetti, use biodegradable eco-confetti (it comes in loads of colors and dissolves quickly) or nature’s confetti, wildflower petals. Soy candles are a perfect alternative to paraffin candles and there are several local producers that have a great variety of scents and colors! You can use fresh herbs or fruits & vegetables as centerpieces; pretty dishes make for charming decorations too, cake stands, pitchers & tea kettles work particularly well. Potted plants are a great alternative to cut flowers and can continue to beautify your life well after the party is over. If cut flowers are a must for your event, local flower farms can provide you with a beautiful assortment. But if you really have your heart set on orchids and bird of paradise, then ask your florist to skip the preservative so that when your flowers have served their purpose they can be safely composted!
DISPOSABLES – Don’t use disposables, rent! Using the real stuff is classier and almost as easy. You don’t even have to do the dishes, just rinse and stack; then the rental company will come right to your house and pick everything up when you’re done. If you must use disposables, then choose from the many options made from sugarcane fibers or potato starch so that you can compost the disposables right along with food waste.
STATIONARY – If you are hosting a less formal event, send out an e-vite instead of a traditional paper invitation. E-vites are fun, personal and an easy way to get the word out! If it’s a formal affair and you must send an invitation, use recycled, tree-free or handmade papers. Another easy way to cut the amount of paper you’re sending is to put detailed information on a website set-up just for your event. That way you can avoid sending multiple sheets of paper within the invitation and simply include the where, the when & the website!
LINKS-
Monday, December 1, 2008
San Diego Wedding
"We greatly appreciate Concept Catering by CK's professionalism and thoughtfulness from the pre-planning stages of our event to the very end. We are so impressed by the quality of service we encountered and the friendly and accommodating staff and of course the delicious food that was prepared. We had an amazing and wonderful experience working with you. Thank you for helping to make our event a success."
a wedding to remember
My experience with Concept Catering by CK’s staff has always been first-class. They are extremely accommodating and willing to work within any budget. The attention to detail, food preparation and quality is impeccable. Most importantly, their commitment to customer service consistently exceeds expectations."
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