GREEN PLANET CATERING RACKS UP ENVIRONMENTAL AWARDS
Eco-friendly Triangle business wins two awards in as many months

RALEIGH (November 12, 2008) – Green Planet Catering (GPC) www.greenplanetcatering.com has added a second major notch in its green belt by winning Sustainable North Carolina's Entrepreneurship Award at the Sustainable Solutions Expo held this week in Raleigh.  This award comes on the heels of its recognition by the Triangle Business Journal for its "Entrepreneurial Effort/Innovative Idea" - part of that publication's Green Awards.

Announced on October 23, 2008, Green Planet Catering is proud to have won the first annual award for Enterpenurial Effort/Innovative Idea from the Triangle Business Journal Green Awards. Please read the article below for more information.

Spend an hour talking with Uli Bennewitz and the conversation may start with beer, but it darts with lightning speed to health care, the German autobahn, the American manufacturing revolution, the integrity of our food supply, national security, the nightmares of bureaucracy and the education of chefs -- then it's back to beer.

Bennewitz is the single figure who completely changed the North Carolina beer scene when he got legislation passed in 1986 to make brewpubs legal. More than two decades later, he's trying to reshape our view of food and drink again.

For a very refreshing and light marinade that goes great with any meat or fish, try out this Chimichurri recipe. As always, focus on buying locally grown organic produce to truly enjoy this dish!

Title:      Argentinean Chimichurri
Categories: Marinades, Bar-b-q
Yield:      1-1/3 cups

Chocolate Raspberry Bread Pudding  

Serving: 8
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes

Ingredients:

1 cup      heavy cream  
1 cup       milk  
1/4 cup  Butter
1/2 cup    sugar  
1 Tbsp.    raspberry liqueur (optional)  

Want to enjoy a well-known, classic dish that is full of healthy vegetables, isn't hard to prepare, and that you can store in your fridge to keep for the whole week? This week Chef Hamby presents the 'Martini of the kitchen' (everyone makes it different and it isn't always great), an Organic Ratatouille. This is a perfect summer recipe that focuses on hot-season vegetables and herbs. 

(taken from National Geographic's Green Guide, by Seth Bauer)

Photo: Pulp Friction

On this episode of My NC Today, host Page Crawford interviews co-owner, Pete Pagano, of local catering outfit, Green Planet Catering. The discussion revolves around Emeril Lagasse's use of local, organic, and seasonal items and how Green Planet strives to do the same for it's customers.

http://blogs.wncn.info/green/2008/06/20/catering-for-this-green-planet/

Taken From NCGoGreen (an NBC17 outlet) 

A colleague of mine recently had me meet Pete Pagano of Green Planet Catering here in Raleigh, NC.