Meet Alan and Betsy Bernstein

"Everybody loves Alan," one Irvington resident told me when she heard that Chef Alan Bernstein of Alan's Catered Events is involved with the SkillShare.

Rightfully so, and for many reasons. The long-time local business owner spoke to a group at September's Irvington Green Hour about his commitment to sustainable business practices. He and his wife Betsy (she's co-owner of the business and his right-hand woman) source the majority of their foods locally. In fact, much off their produce comes from their own two-acre orchard and garden. Just by preparing foods from scratch and preserving in-season, close-to-home produce, the Bernsteins are cutting their waste. And incidentally, they are simultaneously pleasing palates with out-of-this-world flavor.

They also reduce waste by using china, silverware, and linens for most of their catering. "Sure, then we have to wash them,"Alan says with slightly crinkled nose, "but that's part of the commitment."

Any disposable plates & utensils used in drop-off catering are made of recyclable or compostable materials, such as sugar cane. "I don't know if (customers) like having their food served on sugar cane," Alan jokes. "But that's what we do."

Another option is serving ware purchased from a company that uses pressed "fallen leaves." The palm leaves are formed into elegant little boats and plates.

The caterers' other green business practices include recycling, offering rebates for returned canning jars, and using rain water for irrigation, which the Bernsteins did long before it was cool.

At the SkillShare, Alan and Betsy will be demonstrating the process for water bath canning and passing out samples of their delicious food. They will also have canned goods for sale, along with cider and goodies to enjoy at the event.

Best of all: The demo, along with the rest of the SkillShare, is free. Don't miss this opportunity to learn the art of canning from a seasoned chef. You can get all your questions answered - and even taste the results! As Alan says, "The biggest reward of canning is fresh and wonderful-tasting food." The proof is in the pudding. Or the pickle, or the jelly, or the... well, you get the picture. See you there!