“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.”
Vegetarian Delights
“Charred beet steak with pistachio-mint salsa verde, king trumpet mushroom marrow, pink peppercorn herb salad, and pickled shimeji mushrooms, Forklift Catering.”
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A Feast for All Seasons
“Four caterers celebrate New England’s bounty with colorful, locally sourced first courses.”
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Here Comes the Wedding Brunch
“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.”
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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.
“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.”
