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Green Cuisine Prepared by Chef Eleuterio Carreon of Terrene •    House-made duck and apple sausage stuffed tamales with a Mexican mole sauce and mango relish •    Apple Salad: fuji apples, arugula, little gem and mizuna lettuce, pomegranate seeds, dried cherries, pistachio-encrusted goat cheese, pomegranate blush vinaigrette •    Soft corn tortilla fish tacos with grilled Arctic Char with cumin vinaigrette-dressed slaw; Papaya pico de gallo; Pickled jalapeños, carrots, onions and celery •    Naturally raised smoked pork spare ribs with root beer barbecue sauce and local root vegetable gratin •    Mixed berries with cardamom crème anglaise in a house-made phyllo dough cup

Phantasma Drink Recipe Base mix (makes 2 qts. or 20 servings): 1 ¾ cup fresh lime juice, 3 cans of crème of coconut, one 5.5 oz. can of coconut milk, 1 ½ fingers of fresh ginger Puree above ingredients in a blender. For each drink, combine and shake: 3 oz. base mix, 2 oz. Mt. Gay Rum, 1 oz. vanilla vodka Garnish with tropical fruit or lime.

Party Tips from the Hostess •    Cut down on your energy bills by using soy candles for lighting. Soy candles have no petroleum or synthetic fragrances. All are natural and do not contain any toxins. •    Source your food and wine locally. St. Louis has a number of excellent farmer’s markets and local food stores, such as Local Harvest Grocer. And there are many Missouri wines from which to choose. Just be sure to recycle the bottles and corks after the party. •    Shop for fashions and accessories at eco-friendly stores. Many guests at this party got their apparel at Boutique Chartreuse in Webster, and Home Eco offers everything from housewares to cleaning supplies. •    Don’t let anything go to waste. Integrate clearly labeled recycling bins for post-party clean up and compost leftover foods. Tips from Terrene’s owner, John McElwain: •    Always buy local foods, wines and beers to cut down on your carbon footprint. •    If you’re serving fish, be sure to check out www.seafoodwatch.org. •    Avoid #6 plastics, as they are petroleum-based and not recyclable. •    Check out Bambu for beautiful and eco-friendly plates, trays and chargers. •    After the party, be sure to compost and recycle any waste. All your cans, bottles and even corks can be recycled. •    Flowers should be locally grown. The Soulard Market has a great selection at great prices. •    Serve filtered tap water to guests to cut down on all those plastic water bottles that are crowding our landfills.

Dinner parties are a fun way to entertain family and friends in your home. While the average party results in excess waste and single-use-only decorations, earth-conscious entertainers are finding ways to reduce the footprint left by their get-togethers and share the wealth of knowledge with guests. By paring down the details, making smart food and décor choices, and utilizing local suppliers, you can throw a sophisticated dinner party that makes a lasting impression on your guests, without leaving a negative impression on the environment.

Suzanne Mondello and Marla Esser, both of Butterfly Energy Works, and LK Wilhelms of Green Box Solutions, donning apparel from “green” clothiers, Boutique Chartreuse.

When Marla Esser, marketing director at Butterfly Energy Works, threw a dinner party with guests from the local “green” community, being environmentally conscious went into every step of the process. Invitations were sent out using Evite.com, a free online service that emails all your guests an electronic (paperless) invitation. When planning the party particulars, Marla had some basic rules to go by. “I applied the three Rs: reduce, reuse, recycle,” says Marla. By reducing the amount of materials that went into the party, she cut down on the waste that would follow. “I planned to simply use less – less food, less light, less disposables and less energy.”  Marla planned to “reuse” existing items in her home such as her own dishes, serving ware, glasses and cloth napkins. And anything new or disposable she purchased for the party was either recyclable or compostable.

To round out her decorating plan, she enlisted an interior design professional who knows a lot about “green” design. Cary Baumann, Allied ASID and owner of Cary and Company, created a beautiful and thoughtful environment for the party. Decorating with fresh fruits and vegetables added color while complementing the visual appeal of the buffet table, which was dressed up with a table runner fashioned from fabric and trim remnants.

Even the display of the food utilized repurposed items. A predominantly locally sourced menu, prepared by Chef Eleuterio Carreon of Terrene, was served on bamboo boards and repurposed  stone countertops, creating a unique presentation. Terrene was the logical catering choice, as the eco-friendly restaurant sources its local fare from Missouri and Illinois.

A fresh and flavorful apple salad served as a light introduction to the robust, aromatic dishes that made up the heart of the buffet. Gourmet tamales, tropically inspired fish tacos and delectably sweet pork ribs created a worldly feast of local fare. “Our restaurant really shines when it can feature our local farmers,” says John McElwain, owner of Terrene. “Buying local reduces the amount of fossil fuels used to transport food, and anything you need that can’t be found locally should definitely be organic.” For dessert, guests dipped into a house-made phyllo cup overflowing with mixed berries and cardamom crème anglaise.

While each guest took home a living plant as a parting gift, Marla likes to think they walked away with much more. “By integrating these easy practices into the party, everyone left with ideas they can use in their everyday lives.” What’s good for Mother Earth is good for you and your guests, too.

WEB BONUS!

Tips from designer Cary Baumann:
•    Design creative centerpieces with fresh fruits and veggies, as well as live plants – décor such as this can be recycled by sending it home with guests or using it around the house post-party.
•    Purchase versatile items to avoid single-use decorations. By buying items that you like, they can become part of your home after the party is over.
•    Check out Cypress serving trays designed by local green homebuilders Bill & Julie Newberry.
•    Sort through your closets and garage: scrap items such as fabric remnants, leftover building materials and even unwanted gifts will find a new purpose in your party display.
•    Set your party scene with personal items. By incorporating conversation pieces such as family photos, heirloom décor and family china into the party, you will personalize the setting.

Soft corn tortilla fish tacos with grilled Arctic Char with cumin vinaigrette-dressed slaw.	A morsel of pistachio-encrusted goat cheese is the creamy centerpiece of Terrene’s apple salad.
Naturally raised smoked pork spare ribs.	Mixed berries with cardamom crème anglaise.