When JPC Event Group began catering to events in 1998 the goal was simple: to provide creative and delicious menus fresh made from organic and sustainable sources whether serving 10 or 1,000. This philosphy was based upon the idea that you “eat with your eyes first,” and centered on creating wonderful presentations that taste as good as they look.
But it’s always been so much more than that as well. Our commitment to the earth, the local artisan farmers and purveyors, and to our legacy– our children, created a loyalty within our organization to using the freshest ingredients, and supporting green and sustainable formats. 16 years later, CEO Jody Wimer and Executive Chef Rohn Sambol lead a team of talented professionals that continue to inspire with creative new offerings and contemporary presentations, utilizing the best ingredients from our local farm partners, growers alliances, and artisan purveyors. We have also amassed fine industry partners that uphold the same dedication to sustainability and eco-consciousness that we do for other aspects of the event design side of our business– from locally grown and sustainable flowers to eco-conscious packaging and dinnerware, linen providers that reduce their carbon footprint to venues that are LEED certified and give green discounts.
This dedication to farm-to-fork catering is why our company prepares custom proposals for each client reflecting the best the market has to offer targeted specifically to the seasonality of your event date. We often use terms like local and sustainable– flavorful and fresh– artisanal and handcrafted– farm partners and peak produce– seasonal. These defining words embody our committment to our environment, and you our client, to create only the most eco-sensitive and responsible foods packed with flavor and freshness, and transparently sourced from reliable and organic producers. The confidence in knowing exactly where your food has come from, and the practices used in its growth and preparation.
Our network of farms and food partners grows each year, and our own in-house commitment strengthens. This year Jody and Rohn are creating a JPC garden filled with herbs and vegetables, and Richard has begun to nurture 25 laying hens of our very own. We are excited to see the growing concern and commitment shared within the greater Pittsburgh area for sustainable food choices, and are proud to have been an early implementor.
You can find out more about our green commitment and our farm and alliance partners on our Green Commitment Page!