Taster’s Choice

Tasked with creating a “surf and turf” wedding entrée, four local catering companies fire up their (portable) stoves and get cooking.

The New Classic

catering

Photograph by Vito Aluia

Baker’s Best creates the most traditional dish of the bunch, but adds tasty twists. Pancetta-wrapped filet mignon gets a boost from an amarena cherry reduction; a potato-crusted scallop comes atop a cider and sage crème. Bread pudding spiked with wild mushrooms and truffles and a mini goat cheese–spinach soufflé serve as savory sides.

About $36 per entrée, 617-332-4588, bakersbestcatering.com.

Seasonal Style

catering

Photograph by Vito Aluia

Picturing a late-summer soiree, Au Soleil (the catering arm of French restaurants L’Espalier and Sel de la Terre) opts for poached and grilled lobster tail served alongside a slab of slow-roasted and grilled pork belly. Crisp corn and bean succotash, fresh yellow watermelon, bits of pickled watermelon rind, and just-snipped herbs cut the richness.

About $38 per entrée, 617-442-4200, ausoleilcatering.com.

Taste of Asia

catering

Photograph by Vito Aluia

Gourmet Caterers dishes up an elegant Asian-inspired arrangement. The combination of orange- and ginger-braised beef short rib, sautéed baby bok choy, a sesame-encrusted sushi rice cake, and tangy lemongrass-poached Maine lobster with beurre blanc is a perennial hit with clients.

About $49 per entrée, 617-522-2820, gourmetcaterers.com.

On the Lamb

catering

Photograph by Vito Aluia

True to its name, the team at East Meets West goes for successful fusion cuisine. Garam masala–spiced, double-cut lamb chops are paired with a crab and couscous cake, while sides of herb-topped Greek yogurt-and-goat cheese panna cotta and assorted vegetables offer bright contrast for the palate (and the plate).

About $45 per entrée, 617-269-2662, eastmeetswestcatering.com.


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