Last week we had the honor of partnering our catering services with Marin Montessori School’s Fourth Annual Gather For Good fundraising event at the San Francisco Exploratorium to support the school’s Tuition Assistance and faculty professional growth programs. This year’s event welcomed Vice President Al Gore to the stage as its guest of honor.
Over the past four years, “The Gather” has played a pivotal role in showcasing the creativity and vibrancy of the Marin Montessori School community. Almost a third of the school’s students receive Tuition Assistance – opening doors for all students eager to learn and driven by the power of curiosity.
Former Vice President Gore’s leadership, work, and dedication to the study and education of others on the climate crisis epitomizes the school’s philosophy of challenging its children to engage in real work that aligns with their values, strengths, and passions, and addresses the world’s greatest challenges. Gore is the co-founder and chairman of Generation Investment Management, and the founder and chairman of The Climate Reality Project, a nonprofit devoted to solving the climate crisis. He was awarded the Nobel Peace Prize in 2007, along with the Intergovernmental Panel on Climate Change, for “informing the world of the dangers posed by climate change.”
Due to Mr Gore’s environmental and social projects, the entire event was designed around community and sustainability.
Guests were welcomed with cocktails and a sustainability inspired strolling dinner while enjoying the spectacular views of the bay, and exploring the museum’s life sciences exhibits and student sustainability studies.
No plastics or plastic containers of any type were permitted for the event. Only the the most “earth friendly” options were chosen across the event for zero landfill waste. To that end, no compostables were used due to the environmental impact caused by composting. All flatware, dishes, glassware used were reusable. Parent volunteers made reusable napkins made from cloth remnants.
Global Gourmet sets the green standard for Bay Area caterers. We have a long history of embracing our environmental responsibility and commitment to our local community, as well as that of the planet we all share. In addition to offering seasonal, sustainably farmed organic cuisine sourced primarily from the Bay Area, we are committed to incorporating environmentally friendly practices in our event production as well as our company’s day-to-day operations.
Global Gourmet Catering crafted a fully vegan plant based menu for 500 guests for the event. Cocktail hour featured Tray-Passed Hors D’oeuvres which included a Tom Ka Soup Shooter with Mushrooms (VE, DF, GF); Kalua Yuba and Taro Root Taco with Green Onion Slaw (VE, DF, GF); Tokyo Crisps with Fermented Tokyo Turnips, House Made Nori Crisps with Pickled Ginger, Sesame-Miso Butter, and Green Onion Emulsion (VE, DF, GF); BBQ Jackfruit with Pineapple Relish and Sweet Potato Crisp (VE, DF, GF); and Hass Avocado Tartar of Crispy Rice Cake, Yuzu Kosko, Nori Furikake, and Pickled Shiitake Mushrooms and Micro Shisho (VE, DF, GF).
Grazing Stations in the East Gallery featured an Assortment of donated Vegan Cheeses (VE, DF, CN) paired with Seasonal Dried Fruits and Nuts, and a Selection of Fresh Seasonal Vegetables with Romesco Sauce (VE, DF,CN); Grilled Herb Marinated Vegetables (VE, DF, GF); and House-Marinated Olives, Pepperoncini (VE, DF, GF).
Savory Mini Plates included tray passed Herb Roasted King Trumpets Mushroom with French Green Lentils, Preserved Lemon and a Smoked Paprika Emulsion (VE, DF, GF); Roasted Red Pepper Panisse with Turnips & Roasted Vegetables and a Harissa Emulsion (VE, DF, GF); and Roasted Cauliflower Salad with Capers, Saffron Raisins and a Lemon Vinaigrette (VE, DF, GF).
An Asian Fusion Station was also on hand featuring Spicy Sriracha Tofu Poke Bowls composed with Jade Rice, Avocado, Marinated Cucumbers, Wakame Salad, Edamame and Daikon Radish Kimchi (VE, DF); Chap Chae with Sweet Potato Noodles, Cloud Ear Mushrooms, Carrots, Scallions, Spinach and Red Bell Peppers (VE, DF, GF); and Blistered Shishitos and Eggplant with Soybean Paste and Sesame (VE, DF).
Guests also enjoyed tray passed Chipotle-Orange Maitake Mushroom Tacos with Tomatillo Aioli, Pickled Vegetables and Cilantro (VE, DF); and “Impossible” Tacos House made Salsa Fresca, Pickled Vegetables and Black Beans (VE, DF); both served with Locally Made Flour Tortillas and accompanied by a Jicama and Citrus Salad with Chile-Lime Vinaigrette and Fresh Cilantro (VE, DF, GF).
Desserts consisted of Raspberry Three Way Ganache Bites with With Raspberry Ganache, Confit & Crisp (VE, DF, GF, NF); our “Aroi Mak” Coconut Tapioca Pudding with Thai Aromas, Mango-Passion Fruit Compote and Micro Basil (VE, DF, GF, NF); Seasonal Pate de Fruit (VE, DF, GF); and donated Vegan Cookies and Alter Ego Truffles with Vegan Chocolate.
Throughout the evening Global Gourmet’s mixologists served up our new “Climate Chaos” specialty cocktail featuring Fair Trade vodka and liqueurs, and a Good Idea “Net Zero” Mocktail made with Ginger Beer created for the event.
Everyone had a great time and was inspired by Vice President Gore’s thought provoking words and how we can all work together to help change the world and lead the way to achieving a sustainable future.
- December 2020
- November 2020
- March 2020
- February 2020
- September 2019
- August 2019
- May 2019
- November 2018
- October 2018
- September 2018
- August 2018
- June 2018
- January 2018
- December 2017
- November 2017
- May 2017
- March 2017
- February 2017
- December 2016
- November 2016
- October 2016
- September 2016
- August 2016
- June 2016