“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.”
Build Your Early Fall Wedding Menu
A transitional season translates to amazing fare. Forklift Catering shows us how it’s done.
“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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Calling All Earth Day Brides
Here’s how to add some green to your wedding’s color palette.
“Explore caterers who also make use of local and seasonal ingredients.”
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Catering to Gluten-Free Guests at Your Wedding Reception
Forklift Catering’s Kristen Campbell offers some menu tips.
“Gluten-free is an increasingly common dining request, including the wedding crowd’s. Kristen Campbell, director of Event Sales and Planning at Somerville’s Forklift Catering, has seen a definite upswing in gluten-free requests for reception menus.”
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Best Dressed
“Brimming with the garden’s colorful bounty, these salad courses from local caterers are almost too pretty to eat.”
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Inside Scoops
“Easy-to-eat hors d’oeuvres let guests mix and mingle gracefully.”
Photograph by Bruce Peterson / Styling by Rowena Day/Ennis
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Sip, Sip, Hooray
“These buzz-worthy signature drink recipes from local caterers will keep the party going all night long.”
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Bite-Size Bliss
“Satisfy guests’ late-night cravings with tasty treats from area caterers and food trucks.”
