Episodes

EPISODE 8: The “Beaning” of (a Green) Life

In search of the truth, Special Agents William Neal and Patrick Cuccaro explore the mysterious Green world of sustainable special events and catering. What myths will they shatter? What will they uncover?

 

The Truth is out there…so we’re told.

 


 

In Episode 7, William and Patrick guided you through great wine pairings and touched on the craft of creating sustainable beers. Join us this week as they discuss the nectar of life, the fuel of the workday, the libation of the gods…COFFEE!

 

WILLIAM: All this love of libation has made me thirsty for a pick-me-up…No, let me rephrase that—I need a great pick-me-up!

 

How about let’s grab a cup of “Joe”, Special Agent Cuccaro? And donuts, too! Oh, wait a minute—donuts are a food group for most college kids, as is coffee nowadays. You would think that with all the lattes some of these young folks inhale, nothing would be left in the coffers for tuition!

 

But you know, Patrick, we are SPECIAL AGENTS who CATER for goodness sake! So, how about a fresh blueberry muffin? Or better yet, how about a chocolate laced croissant?

 

PATRICK: Yes, and this Special Agent is feeling the need for speed! Give me some fair trade, organic, shade-grown coffee to start my engines! And I will skip the muffin or croissant, Mister. You know I’ve been on a diet since the last two blog posts.

 

WILLIAM: And you know what they say when it comes to talking food, wine or sustainability: “Go BIG or GO HOME!” If we are going on a coffee journey today, we are going to go BIG.

 

Nothing is better than the aroma of freshly brewed coffee from high-quality beans. I’ve always said that a person who dines eats first with the nose. The aroma of fresh food hits one’s sense of smell long before the palate stimulates the appetite. Well, the same in many similar ways is true for coffee.

 

My favorite coffee is our new one at Affairs…Beanealogy. We served very good and very “responsible” coffee B.B. (“Before Beanealogy”), but this stuff is superlative. Clients consistently rave about the coffee at their event.

 

PATRICK: I love the story behind Beanealogy’s particular process. It’s a classic Southern story about being “dirty and nekkid.” Got your attention?

 

DIRTY!

 

Coffee is processed in two forms—washed and natural. Natural coffee is called “dirty” because it’s not washed. The washing process takes the mucilage off the bean creating a crisper cup of coffee, but the more natural “dirty” process leaves the beans with mucilage intact, creating a sweeter tasting coffee. Gotta love that sweet coffee!

 

NEKKID!

 

Coffee is “Nekkid”—Southern slang for “naked”—when it has not been stripped of the natural sugar on the beans. That sweet-sweetness helps to create a bold, big-bodied cup of goodness with a very rich aroma.

 

WILLIAM: Don’t you love it when the sustainable-minded have a little fun with a serious mega-trend? I do. At the same time, it sounds like Beanealogy is pretty intense about their coffee! I mean, just looking at the contributing factors that led to our decision to serve Beanealogy is quite impressive. Their coffee is:

  • 100% Arabica Coffee
  • Rainforest Alliance Certified
  • USDA Organic Certified
  • Bird Friendly Certified
  • Shade Grown, and the bottom line is it’s…
  • Sustainable Coffee

 

Hey, Agent Cuccaro, if our readers want to try Beanealogy coffee, aside from creating a special event with Affairs to Remember Caterers, they can stop by JavaVino, a terrific neighborhood coffee and wine house in the Poncey/Highland area.

 

It’s owned by the wife and husband team Heddy and Steve, and Heddy is the sixth generation of her family to be in the coffee business. JavaVino is a fun location where our readers can kick back to read The Green Files, enjoy a great cup of sustainable coffee, with breakfast or a scrumptious dessert!

 

PATRICK: Good stuff, I agree. What’s your favorite food to have with coffee? I’m thinking mine might be just a simple Italian-style biscotti. I love to dip, bite and sip.

 

WILLIAM: I have to say that I love a great biscotti, too. But what really gets me to my happy place is coffee and CHOCOLATE! Give me anything chocolate with a great cup of coffee and heaven envelops my soul.

 

For instance, our Deconstructed “Twix Bar” and coffee! Yum!

 

 

Deconstructed Twix Bar

 

 

Pass that pot over to me, would ya? My first cup is kicking in, and I need a refill!

 

PATRICK: Sounds like you have found the true “Beaning of Life”, Agent Neal!

 

WILLIAM: You are a very disturbed Secret Agent, Mr. Cuccaro. Accurate, but disturbed…

 

To be continued…

 


 

What does coffee mean to you? What is your favorite coffee experience? What goes best with coffee? Donuts? Biscotti? Wild, abandoned…chocolate?

 

Join us next week when Special Agents Patrick Cuccaro and William Neal shift their focus to a new type of Green investigation: Uncovering Green “Posers”.

 


 

This week’s 3Rs…

 

What is Revealed?

 

REVEALED: Beanealogy

 

 

 

 

What is Revered?

 

REVERED: Chef Ahmad Nourzad & Chef Ashley Mitchell

 

 

 

 

What is Reviled?

 

REVILED: Coffee Shops That Don’t Recycle

 

 

 

 


 

Special Agent
Patrick Cuccaro
UNIT: Legacy Green
Affairs to Remember Caterers
Special Agent Patrick Cuccaro possesses an analytical mind and keen intellect. As Past Chair of the Georgia Restaurant Association (2012)—representing more than 4,000 restaurants and 100,000 employees—he casts a studied eye towards one of the country’s largest creators of waste—the food industry. Armed with a vision for…[more]

Special Agent
William Neal
UNIT: Legacy Green
Affairs to Remember Caterers
Agent William Neal is a hardened professional in the culinary industry. Well…maybe not hardened, since his favorite quip is “Never trust a skinny chef!” Agent Neal has held some interesting posts throughout his career. Starting as a chef, he became a…[more]

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