“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.”
“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.”
“Charred beet steak with pistachio-mint salsa verde, king trumpet mushroom marrow, pink peppercorn herb salad, and pickled shimeji mushrooms, Forklift Catering.”
“If you’re looking to create a wedding menu that’s deliciously sophisticated and in vogue, plant-based is the hottest food trend for 2018, according to New York restaurant consultancy group Baum + Whiteman. In Somerville, Kristen Campbell, director of event sales and planning at Forklift Catering, confirms a shift here as well. ‘We are seeing more demand for vegetarian and vegan catering.'”
“Hey Foodies, today’s guest post from Jyl Deering of Chancey Charm is for you! We’ve got some scrumptious recipes courtesy of Forklift Catering, while Jyl shares some excellent tips for a perfect cocktail hour, a delectable sample menu and artfully some styled food photography. Enjoy!”
“Four caterers celebrate New England’s bounty with colorful, locally sourced first courses.”
“For the best taste experience, it’s important to serve foods that will be in season on your wedding day. “Hopefully you’re working with a caterer who can help you with this part,” says Boston caterer Kristen Campbell. “Food that’s in season, and locally sourced if possible, is not only going to reduce your carbon footprint but offer you the best, most flavorful options.”
“Knowing our clients’ priorities is the most important aspect of planning for a wedding,” says Kristen Campbell, director of event sales and planning at Forklift Catering in Somerville, Massachusetts. “Whether it’s designing and customizing a menu or ensuring that your new mother-in-law always has her drink of choice in hand, our job is to cater to your needs! If we know what is most important to you, we can create an experience that best serves you and your guests.”
“Can you believe this gorgeous setup is in a backyard? Yes, a BACKYARD. Right? If I didn’t know better, I’d think Jenny Moloney’s captures of this day took place at a full on wedding venue. But with vendors like Black Bow Events, Anchor & Grace, La Tavola and Forklift Catering, just to name a few—the beauty of this day comes as no surprise.”
“Who says weddings have to be stuffy evening affairs? Ahead, Forklift Catering serves up inspiration for an eye-opening brunch bash, and wedding planner Natalie Pinney, of Whim Events, offers three essential tips for pulling it all together.”
“One of the caterers who’s doing this best is Forklift Catering. These people eat, sleep, and breathe sustainable, inventive, and delicious food. If it could come out of their pores, it would. Their passion for what they’re doing is so refreshing, so inspirational, and it comes through so clearly in their food. It. Is. Outstanding.”
“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.”
