“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.”
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.”
Here’s how to add some green to your wedding’s color palette.
“Explore caterers who also make use of local and seasonal ingredients.”
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.”