A Feast for All Seasons

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.

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Source URL: https://www.bostonmagazine.com/weddings/2017/06/20/a-feast-for-all-seasons/