Forklift Catering

Exclusive: Taylor Strecker and Taylor Donohue’s Intimate Coastal Wedding in Massachusetts

January 9, 2026PressBoston Weddings, Brides

While the couple enlisted help of Kristen Campbell of Forklift Catering, they took a DIY approach to get the party together. “The week-of had major Father of the Bride vibes,” says Donohue. “I hung the bistro lights myself and made the playlists for the entire weekend. Taylor Strecker dripped crystal candlesticks, and thanks to an unhinged shopping spree at Homegoods, transformed the front deck of her parent’s house into a Moroccan-themed lounge and dance floor. Strecker’s sister Paige Dusel, handled the romantic indoor lighting and floral arrangements. Also, my sister, Ashley Lisi, married us!”

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A Pandemic Bumble Match, a Snowball Fight, and a Wellesley Garden Wedding

January 9, 2026January 9, 2026PressBoston Magazine, Boston Weddings

Photograph by Henry + Mac

The couple chose Forklift Catering because of its commitment to serving local fare. “We didn’t want a fancy French, sit-down fine-dining experience,” Alex says. There was also an Island Creek Oysters bar and Nashville hot-chicken sliders served later in the evening, along with espresso and mini-ice-cream-cone stations.

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Summer Plated Dinner

February 3, 2019April 17, 2024Menu InspirationSummer

Passed Hors d’Oeuvres

Mini Lobster Rolls

Prosciutto WRAPPED Cantaloupe

Beet cured salmon on brioche

Zucchini and Feta Cakes

Elote mini tacos

First Course

Duet of ricotta

Plated Entrée

Local catch with Garden Chimichurri

Plated Dessert

Blackberry + summer sweet corn crumble

Spring Brunch

February 3, 2019February 25, 2019Menu InspirationSpring

Passed

Crispy goat cheese pillows

Parsnip vichyssoise sips

Smoked trout salad on Rosemary Gaufrette

Radish tea sandwich

Buffet

Poached Salmon

Shiitake mushroom Gruyere tart

Spring panzanella

Roasted beets

Blueberry muffins and mini croissants

Dessert

Strawberry brown sugar mascarpone tarts

Winter Reception

February 3, 2019February 25, 2019Menu InspirationWinter

Passed hors d’oeuvres

Lamb pita bites

North African spiced shrimp skewers

Eggplant Croquette

Crostini

Mezze

Beef kibbeh

Harissa Grilled Chicken

Spinach Fatayer + Cheese Borek

Lemony Fattoush

Charred Cauliflower

Warm farro

Za’atar pita chips + fresh pita bread

Basbousa Semolina Cake

Summer Vegetarian Buffet

February 2, 2019February 25, 2019Menu InspirationSummer

Passed hors d’oeuvres

Mini Tofu Bao

Smoked Red Pepper Feta Purée

Avocado toast

Kimcheese arancini

Falafel

Stationary hors d’oeuvre

Native Heirloom Tomato and Melon bar

Family style first course

Eva’s Greens with grilled peaches

Dinner buffet

Lemon thyme gnocchi

Golden and candy cane beet salad

Charred Broccolini

Grilled Eggplant and French Lentils

Dessert

Wedding Cheese Cake with local cheeses

Spring Stations

February 2, 2019April 17, 2024Menu InspirationSpring

Passed Hors d’Oeuvres

Tuna poke on sticky rice

Mint and Fava Bean Crostini

Thai Chicken Salad in Cucumber Cups

Candy cane beet chips

Ceviche in Radish Cups

Middle Eastern Station

Beef kofta

Chermoula marinated halibut

Spring pea salad

Roasted carrots

Slider Station

Seared ahi tuna bao

Fried chicken and waffle sliders

Grilled sirloin sliders

Hoisin five spice tofu banh mi

Fusion Street Food

Indian spiced lamb kebabs

Cauliflower Shawarma

Korean Marinated Pork Tacos

Asian noodles with chili-tahini vinaigrette

Passed Desserts

Individual lemon creams

Vegan chocolate chip cookie dough balls

Milk Bar Birthday cake truffles

Strawberry Rhubarb lavender popsicles

Fall Dinner Buffet

February 2, 2019February 25, 2019Menu InspirationFall

Braised Beef Short Ribs

Pan seared Halibut

Little Leaf lettuces

Grilled eggplant and pear salad

Warm farro

Early Fall Plated Dinner

February 2, 2019February 25, 2019Menu InspirationFall

Passed hors d’oeuvres

Sweet summer corn and smoked mozzarella arancini

Thai watermelon boxes

Cherry tomato blt

Smoked Bluefish Paté on Brioche Toast

Plated first course

Farmstand Nicoise

Plated entrée

Heritage pork loin

Plated dessert

Olive oil cake

Corporate Holiday Party

February 1, 2019February 25, 2019Menu InspirationWinter

Passed hors d’oeuvres

Short rib tacos

Chicken and Waffles

Mini lobster grilled cheese

Buffalo brussels sprouts

Duck and gruyere croquettes

Raw bar

Local Oysters, Littleneck Clams, and Shrimp

Carving station

Beef Tenderloin

Grilled Salmon

Little gem caesar salad wedges

Potato celeriac gratin

Iggy’s rolls

Asian station

Build your own lettuce wraps

Charred cauliflower banh mi

Spicy Sichuan cucumber salad

Assorted maki and nigiri

Desserts

Donut and Hot Cocoa Station

BUTTERSCOTCH POT DE CREME

peppermint mallomars

Chocolate rosemary shortbread cookieS with salted caramel

Boston Magazine Events – Best of Boston Home 2019

January 7, 2019February 14, 2019PressBoston Home

Forklift Catering - Boston Home - Events - Best of Home 2019 — *Photography by Person + Killian Photography*

“On December 12, over 250 guests joined Boston Home in the Boston Design Center’s newly renovated Drydock Hall for the twelfth annual Best of Boston Home event to celebrate the winter 2019 issue and the 68 winners of the prestigious Best of Boston Home award. Throughout the night, guests enjoyed creative, seasonal hors d’oeuvres and desserts by Forklift Catering along with innovative and fresh libations from OFFSITE.”

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Seven Wedding Caterers Who Will Have Guests Raving

December 12, 2018January 27, 2019PressBoston Weddings

“It’s all about the food for this chef-owned and operated business, which offers dishes such as grilled mahi mahi and herb-roasted rack-of-lamb lollipops. Chefs Dennis Tourse and Jamie Rogers, both graduates of the Cambridge School of Culinary Arts and former private chefs, will work with you to create a distinctive menu that suits your tastes. Sustainability is also top of mind for the duo: The company became a certified Sustainable Business Leader in 2012, which means that energy efficiency, water conservation, waste management are always considered.”

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