What Weddings Cost: Catering

“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.”

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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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Catering to Gluten-Free Guests at Your Wedding Reception

Forklift Catering’s Kristen Campbell offers some menu tips.

Forklift Catering - Boston Weddings - Catering to Gluten-Free Guests at Your Wedding

“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.”

Forklift Catering - Bostons Weddings - Mixed baby lettuces, watermelon radishes, pickled plums, walnuts, goat cheese, and roasted-shallot vinaigrette, Forklift Catering. Photographs by Michael Piazza
Mixed baby lettuces, watermelon radishes, pickled plums, walnuts, goat cheese, and roasted-shallot vinaigrette, Forklift Catering. Photograph by Michael Piazza
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Inside Scoops

“Easy-to-eat hors d’oeuvres let guests mix and mingle gracefully.”

Spice-rubbed shrimp with tomato sauce and cheese grits, Forklift Catering. Photograph by Bruce Peterson / Styling by Rowena Day/Ennis
Spice-rubbed shrimp with tomato sauce and cheese grits, Forklift Catering.
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.”

Forklift Catering. Watermelon-Tequila-Lime Cooler. Photograph by Bruce Peterson. Styling by Catrine Kelty.
Watermelon-Tequila-Lime Cooler. Photograph by Bruce Peterson / Styling by Catrine Kelty
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Bite-Size Bliss

“Satisfy guests’ late-night cravings with tasty treats from area caterers and food trucks.”

Smoked-pork-belly slider with arugula, cherry tomatoes, and roasted-shallot mayo, Forklift Catering. Photograph by Kristin Teig. Styling by Rowena Day/Ennis
Smoked-pork-belly slider with arugula, cherry tomatoes, and roasted-shallot mayo, Forklift Catering. Photograph by Kristin Teig / Styling by Rowena Day/Ennis
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