Seven Wedding Caterers Who Will Have Guests Raving
With mouth-watering fare, sustainable practices, and stunning tablescapes, these local pros take the cake.
From breakfast enchiladas to herb-crusted filet mignon to homemade cronuts, Capers Catering brings a variety of tasty treats to life using locally sourced and often organic ingredients. Whether you’re planning an intimate microwedding at home or a full-on bash at one of the 40-plus venues the company partners with (including the MIT Museum and Salem’s House of Seven Gables), Capers will work with you to customize a menu that suits your appetites.
21 Emerson St., Stoneham, 781-279-5100, caperscatering.com.
Using ingredients from local farms, co-founder and chef Lindsey Wishart whips up inspired fare such as vegetable paella and vanilla-orange sponge cake squares. The company also masterfully handles many design elements including floral arrangements, all of which are locally grown and, whenever possible, donated after your event. Chive’s additional promise for your big day? Zero waste—all food scraps and paper products will be composted or recycled.
30 Rantoul St., Beverly, 978-969-3316, chiveevents.com.
The Catered Affair
With 300 employees and partnerships with more than 50 celebration spots across New England, the Catered Affair truly can accommodate almost anything you dream up. Venues include the Boston Public Library, Harry Parker Boathouse, and Harvard Art Museums, but the company is just as adept at catering for tented receptions and private-estate weddings. They’ll assist as you tour reception spaces, decide on décor, and craft your menu from hors d’ouevres to late night snacks.
700 Boylston St., Boston, 617-859-2282, thecateredaffair.com.
Whether you’re envisioning a large or small gathering, American or Thai cuisine, a private beach bash or a wedding at one of its own venues like the Barn at Gibbet Hill, Fireside Catering will execute a flawless feast. Gibbet Hill Farm, a 500-acre property in Groton that’s also owned by the group, supplies much of the ingredients that’ll land on your plate and also stocks Fireside’s sister restaurants Scarlet Oak Tavern and the Bancroft.
211 Middlesex Turnpike, Burlington, 781-221-3003, firesidecatering.com.
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.
5 Sanborn Ct., Somerville, 617-776-7600, forkliftcatering.com.
Season to Taste
As its name suggests, Season to Taste sets itself apart with its use of seasonal ingredients sourced locally through close relationships with farmers across New England. Meat, for example, comes from Vermont’s Misty Knoll Farms where chickens and turkeys roam unrestricted and are antibiotic-free. Whether you’re planning a plated sit-down dinner, a buffet, or a family-style reception, Season to Taste also offers full-service planning including linen and china rental, décor, day-of coordination, and more.
2447 Massachusetts Ave., Cambridge, 617-826-9037, seasontotastecatering.com.
This Concord-based company sources many of the ingredients in its dishes from its own 10-acre property, Saltbox Farm, which chef and owner Ben Elliott’s grandparents purchased in the 1940s. Elliott now lives on the land with his own family, growing vegetables and fruit, as well as producing eggs, honey, hops for beer, and more—all organic and sustainably farmed. Previously a chef de cuisine at No.9 Park, Elliott and his team create tailored, seasonal menus, and can provide custom-brewed beer, day-of event coordination, tablescape design, and more.
84 Commonwealth Ave., Concord, 978-610-6020, cateringbysaltbox.com.
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