A Feast for All Seasons

Four caterers celebrate New England’s bounty with colorful, locally sourced first courses.

Photographs by Toan Trinh

Clockwise from top left:

SPRING | Maine crab salad with spring vegetables and pickled mustard seeds, the Catered Affair.

WINTER | Savory caramelized-onion-and-apple tart with chicory salad and bacon, Chive.

FALL | Burrata with arugula, fall squash, and apple chips, Forklift Catering.

SUMMER | Crispy pork belly with sweet potato pierogi and summer vegetables, Season to Taste Catering.

Yiqing Shao Yiqing Shao, Digital Editor at Boston Magazine bmagdigital+yshao@gmail.com