Build Your Early Fall Wedding Menu

A transitional season translates to amazing fare. Forklift Catering shows us how it’s done.

Forklift Catering - Boston Weddings - Heritage Pork Tenderloin with Cider Mustard Demi Glace, Root Vegetable Ragu, Delicata Squash Rings and Herb Salad
Heritage Pork Tenderloin with Cider Mustard Demi Glace, Root Vegetable Ragu, Delicata Squash Rings and Herb Salad

“Going from summer into fall is always a touchy time. No one knows this transition better than Kristen Campbell. As director of event sales and planning at Best of Boston winner Forklift Catering, she helps couples build menus for weddings held in late summer/early fall that utilize the best of both seasons. Here’s what she had to say about embracing autumn bounty while also holding onto summer.”

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