Green catering can include just about everything, from the tableware and linens to the centerpieces and place cards. “There are a lot of options, and many of them are the same price, if not less, than traditional products,” says Beth Sogaard, a caterer in Plymouth currently in the process of getting her “green” certification. In fact, not throwing everything away—or at least disposing of it responsibly—might even make you feel a little better about the cost. “People spend $20,000 on a reception,” Sogaard says, “and it’s going toward things that are used one day, then trashed.”

At a green event, there is often a focus on those tomatoes, too—and where they came from. The rehearsal dinner and reception menus can include foods that are seasonal, local and organic, and that too makes economic sense. “If you’re serving food that’s out of season, it will have the least quality and be the most expensive,” Sogaard explains. Many green caterers suggest their costs are not only comparable, but deliver more bang for your buck. “It’s no more expensive to do it our way than to do it any other way,” says Brian Bennett, a founding partner of Paul Martin’s American Bistro in Roseville, a restaurant that uses seasonal, local and organic foods. “And there’s no beating the food quality—it’s going to taste great. It’s hard to ruin food that’s grown just down the road.” (At press time, Paul Martin’s was not catering weddings, but does cater rehearsal dinners, and is available for rehearsal dinner and reception reservations at the restaurant.)

We’re lucky to live in Northern California with so many local farms. The result is a wide variety of lovely menus that can range from simple to extravagant. “[Whatever you choose to serve], it’s going to be a much better dish if the ingredients are locally grown,” says Monica Harper, an event planner in Sacramento.

On the other hand, experts suggest you don’t have to go overboard with this concept. Some couples carry it as a theme throughout the day—even down to solar panels on a tent to power a generator—while others simply make it a part of the event. “I think if you do five or six things to make your wedding greener, you’re still having a good effect,” Sogaard says.

Seasonal, Local, Organic

So let’s say you want eco-friendly (and delicious) food. Where to start? Again, with the abundance of local farms and wineries in the Sacramento region, most restaurants and caterers can accommodate your request—if they know right away. Still, you should use some caution to ensure you really get what you ask for. “If you tell some caterers you want it green, and they want the business,” says Harper, “they’ll think, ‘I’ll put some flowers on the plates and call it green.’”

Some wedding planners and caterers are green certified, but that’s still somewhat rare, so you need to ask good questions. “Ask them where the food is from,” Sogaard recommends. “We put the farm names right on our menus, and anyone should be able to say.” Also, be specific about your priorities: must it be organic, unprocessed meat, or is meat from free-range/sustainable ranching practices okay? Do you want the entire menu to be local, including wines, juices and syrups used at the bar?

An alternative to hiring an off-site caterer is to have your event—be it the rehearsal dinner or the reception—at a restaurant that specializes in seasonal, local, organic food. Grange Restaurant & Bar on J Street in Sacramento, headed by Chef Michael Tuohy, is one such place. Grange can accommodate 20 for a rehearsal dinner in the private Citizen Room that looks down on the main dining room, wine room and glassed-in atrium. Grange also prepares food for wedding receptions at the adjacent Citizen Hotel. “It’s the same chef and it all comes out of the same kitchen,” says Jay Johnstone, the Grange beverage manager.

Similarly, Hawks in Granite Bay, which is run by husband-and-wife team Michael Fagnoni and Molly Hawks, has an outdoor patio and two private dining rooms (the Pond Room and the Cellar Room) available for rehearsal dinners and receptions. Each room can accommodate 20 to 40 guests, or you can rent the entire restaurant.

Whichever venue you choose, going seasonal and local means you must be willing to be flexible with the menu, and let the chef help you decide what will and won’t be readily available when you get married—at least if you want to keep costs down. “If someone really, really wants this dish, and I can’t get [the ingredients] here, I can have it flown in and it’ll be organic, just not locally grown,” says Harper. “But my price tag automatically goes up.