An Eco-Friendly Graduation Party

To celebrate her son's graduation from the University of Vermont, Martha Stewart Living's editorial food director Lucinda Scala Quinn organized a graduation party that took inspiration from the school's beautiful surroundings. The party theme? Sustaining family through education, connection, community, and, of course, food.

These recent grads are filled with energy and optimism at a party in their honor. Lucinda's son, Calder, stands third from left.

Since this is, after all, the tech generation, the invitations were digitally designed in black-and-white graphics and sent over cell phones.

Vermont's Shelburne Farms, a 1,400-acre working public farm, education center, food-production site, and national historic landmark, makes a naturally majestic setting for a party.

Guests are treated to a scenic view of Lake Champlain from the farm.

The farm's Coach Barn, once home to carriages, became the setting for an early Saturday-evening buffet. This left the night free for the grads after providing an informal dinner for out-of-towners and Calder's friends.

In a modern take on the old-fashioned photo setup, guests -- including Calder and his grandmother -- paused throughout the party to pose for pictures. The photo booth was set up next to the ice cream cart -- so naturally, everyone came by.

The backdrop is plain canvas painted with chalkboard paint and illustrated with iconic Vermont locations.

A student photographer was there to take the shots, and he printed them out on a photo printer then and there. The photos were then posted on the barn door -- an awesome conversation piece.

Later, these images were uploaded to a photo-sharing website for all the partygoers.

The party menu was simple and satisfying, and most of the ingredients were from local Vermont purveyors. "I knew that I wanted to include some of the dynamic and delicious products they make," says Lucinda. "I based the menu for the party on what college kids love to eat -- burgers -- and ratcheted it up to a new level with the addition of some of Vermont's finest ingredients."

The state itself, and its purveyors and their goods, took top billing on large vintage chalkboards -- a wink toward the school theme -- around the space.

A glimpse of Shelburne's clothbound cheddar, coupole, and bonne-bouche cheeses from Vermont Butter & Cheese Creamery, and meats from Vermont Smoke and Cure

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Guests enjoyed cocktails of Vermont Spirits maple vodka and Boyden Valley rhubarb wine.

Maple-spiced kettle corn was offered to guests in state-stamped paper bags.

Guests could also fill their own bags -- which bore the word "Congrats" -- with a metal scoop.

Lucinda's brother Jim serves Misty Knoll Farms herbed turkey burgers to the crowd.

These burgers were tucked into recyclable paper bags rubber-stamped with Vermont motifs and bearing the University of Vermont's initials.

Biodegradable "cafeteria" trays echo the theme, and South Burlington's own Magic Hat beer ups the fun factor. These cheeseburgers were made from grass-fed Shelburne Farms beef and topped with an extra-special sauce.

Colorful pickled vegetables and homemade onion mustard were prepared in advance.

Calder's friends and family mingle at the party.

Lucinda mingles with some of the young guests.

Around six o'clock, the glorious sunny day yielded to torrential rain, which didn't dampen the beauty of the location or the spirit and goodwill of the celebrants. As the storm rolled in, guests gathered in the arched entry of the farm's Coach Barn.

Three great flavors from Island Homemade Ice Cream -- chocolate, blueberry-raspberry, and maple-walnut -- were scooped by owners Gary and Patty Sundberg.

Three generations of Scalas and Quinns: Calder, center, has Mom (Lucinda) on one side and Dad (Richard) and Grandma Rose on the other.

Planning an upcoming graduation party, birthday, or shower of your own? See Lucinda's tips for throwing a successful party.