We’d like to thank everyone who posted a story about how they met their significant other on our Facebook page for the chance to win Pepper’s Delectable Date Contest. We loved receiving and reading your stories!

We are happy to announce that the randomly selected winner of our contest is Eva Kolezi-Shqina, who lives with her husband of 18 years in Worcester, MA. Eva and her husband will be the recipients of a finely prepared and hand-delivered meal from Pepper’s Catering in honor of our company’s 25^th Anniversary in business.

Although selected at random, we were enthralled by Eva’s story—it had all the workings of a great romance—love at first sight, separation and a serendipitous meeting! We think she tells it best. You can read her Facebook post entry below.

Congratulations to Eva and her husband for winning a well-deserved Delectable Date from the Pepper’s team, and for 18 years going strong!

“I met my husband when I was only 14 years old. He came to our house to pick up my brother to go to a soccer game. I saw him and I froze. My grandma asked me, "Sweetie, what's wrong?" And I told her, "Nana, he is the one whom I'm going to marry!" She started laughing and told me that I was very young and I would meet plenty of people on my journey. Years passed and I emigrated in Greece with my family. After a year there, I saw him again...He had also emigrated in Greece, in the city and the neighborhood where I was living. We never separated after that. We have been married for 18 years, have three wonderful children and building our life here, in Worcester, MA.”

Pepper’s prides itself on being a responsible corporate citizen. We like to help out and giveback to the community that does so much to support us. One of the ways which we try to do this is by “going green” or reducing our carbon footprint as much as possible. A carbon footprint is defined as the amount of greenhouse gas given off by a person or company. By doing a few simple things, we can reduce our footprint drastically and make the world a greener place. There are lots of ways to reduce our carbon footprint—either by using less energy or by switching over to a cleaner renewable source.

We’d like to encourage our Pepper’s supports to think about how they can reduce their impact on the earth by sharing the “green” changes we’ve made at Pepper’s:

Renewable energy: Our Electric supplier, Glacial Energy, has a program in which we pay a premium to buy a percentage of our power from Green e-certified producers. In the past year, Pepper’s Fine Catering has purchased over 86,618 kilowatt hours of renewable energy credits through Glacial Green.

Low energy: We gave our 100 year old historic building in Northborough a facelift by switching all of the lighting to low energy lighting with the help of National Grid. Kitchen equipment can use a lot of energy. When making new equipment purchases, our number one priority is making sure the cost of energy is low. Advances in technology and energy regulation companies such as Energy Star are making a huge difference in products that are available to our industry.

Fuel efficiency: Pepper’s newest van is a highly efficient Freightliner made with the newest Mercedes Benz diesel technology. It gets double the mileage of tradition gas engines. Embracing greener technology is our mantra.

Energy conservation: In much the same spirit of someone shutting off a light bulb when they leave a room, we shut down our equipment when not in use. All of our large walk in refrigerators (seven all together) have computer monitoring devices in cooperation with a program provided by National Grid, to improve efficiency and lower the power demand for chilling of our foods. Refrigeration is further reduced in our off-season, by consolidating foods and shutting down individual walk-ins that are not necessary.

White roof: Pepper’s has a brand new white roof. In 2012 it was time for us to replace our roof. There were plenty of other cheaper alternatives, but true to our philosophy of being a good corporate citizen,  we replaced our 8,000 square foot roof with a white roof. White roofs reduce the amount of power required to air condition the building, as a black roof absorbs heat and radiates it into the building. A white roof reflects heat, sending it back into space. Learn more about the benefits of a white roof here. 

Reduce reuse recycle: In addition to reducing energy consumption, Pepper’s also reduces its footprint by recycling as much as possible. 1/3 of Pepper’s trash consists of cardboard, which is separated and recycled. All beverage containers and cans are recycled as well. 

None of our scraps go to waste either. We have our own organic gardens onsite to grow herbs, vegetables and edible flowers. We use all of our vegetable food scraps in producing organic compost that we use as a natural fertilizer in our gardens. This greatly reduces carbon emissions in the delivery of these products from regional and global suppliers.

These steps may cost a bit more initially, but in the long run they will drastically reduce energy costs. More importantly, they are an investment in the environment of future generations.

“Frankenstorm” Sandy wreaked havoc and tragedy on millions of people living along the East Coast. Our hearts go out to those who lost friends and love ones. There is no doubt that it will take millions of laborers of all types and trades, to assist in bringing people’s lives back to normal.

 Pepper's Fine Catering got the call the day before the storm hit for a very unique corporate catering opportunity. To help workers weather the aftermath of the storm, Pepper's dispatched and mobilized to set up a temporary kitchen that would feed over 200 linemen and tree trimmers working to restore power in Western, Mass. A team of six were deployed to Greenfield, MA by the top level of companies who provide these services, Base Logistics out of New Orleans, Louisiana. Base, as we refer to them, was nothing short of amazing--terrifically organized and committed to the task at hand.

It was equally impressive to observe the dedication and professionalism of the employees from National Grid. Often, we take things such as turning on a light switch for granted, and can’t understand why, when the power goes out, it doesn’t come back within a few minutes. We observed crews working day and night to put the power back on. The hard working volunteers that we were feeding were nearly falling asleep when they finally had a chance to have a hot dinner.

To date, we have been out on the road for 13 days serving over 2600 nutritious and filling meals to a very receptive audience. And these guys can eat! Double portions on numerous items are a common request.

Serving these men and women was a privilege and a pleasure. It was nice to make a contribution to the disaster relief, in our own Pepper's way. Now we are buttoning down the hatches and securing all equipment, so it will be ready for the next Nor’easter.

So here we are at the beginning of November, which means I will soon be spending a few days on the shore of the Cape, gathering my favorite mollusks to enjoy with family and friends. Nothing beats gathering and eating local foods. Oysters, along with sweet corn and littleneck clams, are a few of the top ten items on my list of favorite local fare.

I’m often asked if it’s true that you should only eat oysters in months that end in the letter R. This is simply not true, a rule of thumb dating back to before refrigeration was commonplace.  However there is one caveat in my eyes. Warm summer oysters can be of inferior quality, as they may be watery, with a much milder flavor. With global shipping now more accessible, oysters can be enjoyed year round from sources such as Europe and Canada, but generally we’re able to find great oysters from somewhere on the east coast all year long.

How do you enjoy oysters?

For me, the possibilities are endless.

Roasted? Sure! Roast them over a hot fire, topped with seaweed for a roasted and steamed combo that always works well.

Raw? Absolutely! Add some lemon, cocktail sauce or a mignonette sauce, and I’m in.

Fried? One of my favorites! If I don’t use them in a Po’ Boy Sandwich, then topped with a Thai Chili Sauce works for me. When I’m doing a slaw for my Po’boy, I vary from the creamy version with celery seed to a Fennel Slaw with rice vinegar and olive oil vinaigrette, adding just a smidge of Dijon to help bind the dressing.

Cape Cod has a plethora of oyster farms, and farmers are being awarded oyster grants every year, so keep an eye out for local oysters from your favorite seafood sources. I have seen Roche Brothers market in Westborough carry Duxbury oysters as well as Onset Bay oysters which were both very succulent.

If you’re interested in learning more about oysters, Mark Kurlansky’s The Big Oyster is a lively, historic read that captures the heady days of early New York City and the impact of its oyster trade and the global economy.

Enjoy some oysters while you read about oysters with this recipe:

Raw Oysters with Apple Cider Mignonette Sauce

2               each      Shallots                                peeled and fine minced (set into a glass or ceramic bowl)

½             each      Granny Smith Apple       peeled, cored & finely diced

½`           cup         apple cider                         

½             cup         apple cider vinegar

2              teas.      Black Pepper, fresh ground

Blend all ingredients and let them come together for about 2 hours or overnight in the refrigerator. Serve over your raw oysters.

However I prepare my oysters, I always have to throw a few down with simply nothing added. It’s wonderful how little nuances of brine or cucumber show up in the taste, depending on the location of the oyster farm and how the currents are running.

Twenty-five years ago, Susan Lawrence fulfilled a lifelong dream of opening her own food business, and on Nov. 8, 1987, Pepper’s Fine Foods was born. Four short months after opening the doors, seasoned chef John Lawrence entered, seeking a new food service opportunity. Something magical began to unfold, but the magic wasn’t just in the kitchen. Susan and John fell in love over food, married in the midst of it, and have built their lives and a successful catering business around it.

 To celebrate the 25th anniversary of Pepper's Fine Catering in Northborough, owners John and Susan Lawrence are holding a social media sweepstakes on the Pepper’s Fine Catering Facebook page.

 Share the story of how you met your significant other or spouse on our Facebook page from November 1^st until December 1^st to be automatically entered in our Delectable Dates Sweepstakes.

 The winner, selected at random, receives a romantic dinner for two provided and delivered by Pepper’s Fine Catering. We will help you create a night to remember with our inspired and innovative dishes—prepared by Pepper’s lauded-chef and using only the finest local and regional ingredients.  

 So, head over to our Facebook page and share your story.

How did you meet your significant other or spouse? Let us know by posting your story on the Pepper’s Facebook wall. Include a photo if you wish and tell us how long you’ve been together.

We look forward to reading your stories!

Corporate events are enormous morale boosters for companies. Whether for a specific holiday or as a fun team-building exercise, they can be held to show off a new office building, honor a client, or as an appreciative gesture towards hard-working employees, reminding them that even if they work in a small department, they’re still part of something bigger.

Planning a corporate party can be fairly complicated. There are so many factors to consider when planning. The first thing that must be done is to clearly define why the event is taking place. Whether for training, motivation, team building, networking, or just to give your employees something to look forward to, it is important to have a goal for the event.

Lay out a budget. Even if it isn’t exact, it will give you an idea of what the event will cost you. The cost of the venue is a large factor here. Some companies choose to use their own facilities, but outside venues can be a nice change of scenery for staff. By working closely with your caterer, you can come up with a price range that is comfortable and will fit the event.

For example, if you’re throwing a companywide family event with two thousand guests, you will want to keep the cost-per-person as low as possible. In that case, a cookout would be a fun, cost-effective solution. If you’re hosting a small dinner for a few big-wig executives, cost-per-plate will most likely not be as much of an issue. Regardless of the cost-per-plate, your catering will work with you to dazzle guests, whether it’s a room of two thousand employees or a select choice of clients, a good caterer will work with you to make it a memorable food experience for guest.

If a company morale boost is what you’re looking for, consider several smaller events throughout the year. This gives employees more to look forward to, instead of one big bash at the end of the year. Your employees are generally the ones that will be attending these events, so it is a good idea to keep them involved in the planning process.

Whatever you’re corporate event is for, by setting specific goals and working closely with those involved, such as the venue management and catering team, you can plan a great corporate party that works with your budget and satisfies your needs.

Apples contribute more than 2 billion dollars to our national economy. Just as importantly though, they help contribute to a healthy diet. Apples contain valuable fiber and antioxidants, plus they are cholesterol and fat free.

It was the Pilgrims that first introduced the apple to the America’s. Today, over 2500 varieties are grown in the USA. The value of the annual Massachusetts apple crop is nearly 22 million dollars. That adds up to a whole lot of apples.

With nearly 400 apple orchards in Massachusetts, virtually everyone has a local apple source just minutes away for fresh picked goodness.

If you’re planning a fall wedding in New England, what could be a more perfect and picturesque venue than an apple orchard? There are plenty of orchards in the area that would be more than willing to accommodate your event. Pepper’s Fine Catering has worked with a few of these orchards, including Carlson Orchards in Harvard and Red Apple Farm in Phillipston.

Making apple sauce, apple cake and apple crisp are terrific, mouth watering ways to add some apple to your seasonal enjoyment, but there are plenty of other creative ways to incorporate apples. Have you ever considered adding diced Granny Smith apples to a Lobster Salad with lemon mayonnaise & bacon? Oh, my! Play with that idea for a bit. Complementing the crunch of celery with the crisp tart apple is simply wonderful.

One of my favorite, simple apple treats is a variation on apple fritters. I say variation as I rarely repeat the exact recipe components. Sometimes it's the variety of apple I use, or sometimes it’s combining apple with dried cranberry, candied orange, candied lemon, or even candied ginger.

The variations are truly endless. Give the following recipe a try and be mindful to play with your food. 

For more info about our local apples, click here.

Apple Cranberry Fritters 

1/2 Cup.         Apple Jack or Calvados

1/3 Cup.         Half & Half

1 Stick.           Butter, unsalted

1 Tbsp.           Sugar

1/4 Cup.         Dried Cranberry, coarsely chopped

1 Tbsp.           Orange zest

1/4 Tsp.          Sea Salt or Kosher salt (omit if you have neither)

2 Cups.           Flour, unbleached all-purpose

5 Ea.               Eggs, large

1/2 Tsp.         Baking powder

2 Ea.               Cortland apples or your favorite

1 Qt.               Vegetable or canola oil

Directions

Combine the first 4 ingredients and bring to a boil. Add in the cranberry and let sit for a minute to soften, then mix in the flour. Follow the flour by adding the eggs, one at a time. Next, add the baking powder and lastly, the apples. You’re looking for a thick consistency like that of pancake batter.

Heat your vegetable oil to 360- 370 degrees and drop tablespoon size portions into the heated oil, with 5-7 per batch. Try not to overcrowd the oil. Turn the fritters over in the oil and cook until golden brown, about 1.5 - 2 minutes, and transfer to a paper towel lined pan. Dust immediately with sugar or a cinnamon-sugar blend (do this as soon as they come out of the hot oil, as the oil helps the mixture stick) and serve warm. These are terrific with a warm mug of mulled cider.

A pinch of Vietnamese cinnamon is a nice touch to add to the batter, as well. Vietnamese cinnamon, also known as Saigon cinnamon, has the highest concentration of essential oils out of all the cinnamon varieties. 

photo credit: paco lyptic

In our never-ending desire to seek out the best in quality and local products, Pepper’s is going “all in” with an outstanding regional chicken producer, Murray’s Chicken. In a tasting panel of 15 Pepper’s palates, an overwhelming thumbs up went to Murray’s for taste and moistness.

Murray’s Chicken is fed an all-natural, all-vegetable diet of 100% soybeans and corn. Many people do not realize the amount of antibiotics, growth hormones and drugs that are in most chicken feeds. In our humble opinion, this is simply not right. Humane conditions are also important to us. The chickens at Murray’s are never caged—they have plenty of room to stretch their wings, and enjoy access to sunlight and fresh air. We strongly believe that this makes for a much healthier, tastier chicken.

Murray’s Chicken is the first chicken certified as ‘lean’ by the American Heart Association, and the only chicken to be labeled ‘lean’ by the USDA. A Murray’s chicken is a hormone and antibiotic-free heritage chicken. Their quality of life eliminates the need for antibiotics, as unsanitary and inhumane conditions are generally the reasons why birds develop and carry the types of diseases that call for antibiotics in their feed.

Murray’s Chicken is a true leader in sustainability—in fact, you can actually trace a Murray’s chicken back to the hen house where it was raised using Google Earth.

Pepper’s is proud to feature Murray’s chicken on every Pepper’s menu with a dish containing chicken. We know that when you taste it for yourself, you’ll certainly agree. 

 What: An Exploration of Local Heirloom Tomatoes & Corn with Chef John Lawrence

 When:  Thursday, September 27th from 6:00 p.m. to 8:00 p.m.

 Where: Clark Culinary Center, 393 Fortune Boulevard, Milford, MA 01757

 Price: $85.00

In case you missed the August 15th event at the Mass Horticultural Society, there will be an opportunity to experience another, tomato-focused tasting event at Clarke Culinary in Milford on Thursday, September 27th.

This educational tasting event will feature a discussion lead by Chef Danny and Chef John about tomato varieties and ways in which you can incorporate fresh, local heirloom tomatoes into cuisine in exciting and unique ways. This menu, prepared on the exquisite high-end kitchen appliances sold in-house at Clarke, will expand upon the heirloom tomato menu served last month at Mass Hort. In addition to a tomato sampler plate, participants will be served a crisp nasturtium fritter with a poblano mint salsa, accompanying fresh grilled striped bass-direct from the waters off of Cape Cod. The bass with be napped with a local sweet corn crema and sweet corn ice cream for dessert. Yum!

To register for this event, click here. 

Temperatures are dropping, and the leaves will soon be changing from green in brilliant shades of red, orange and yellow. Halloween will be here before you know it. Halloween is a much loved holiday, by young and old alike. For the kids, it’s the one day every year when it’s okay to dress up like a superhero and make off with pillowcases full of candy, while for adults the end of October signals Halloween party season.

Make your Halloween party a hit by following these simple tips:

Plan ahead - Pick a date early and send out those invites! Parties just don’t happen, especially when they involve time-consuming costumes. You want to give your guests plenty of notice so they can prepare. The more time you allow for them to come up with costumes, the better those costumes will be, and your party will be more memorable.

Decorate! - When you walk into a Halloween party you should know it immediately. Halloween has got one of the most recognizable color schemes and décor—orange and black, dark and creepy. Your guests will likely be going the extra mile to be imaginative with their costumes, so should you with decoration. Go above and beyond the simple orange and black streamers and paper goods. One quick and extremely effective mood changer is a one night replacement of your regular light bulbs with red or green bulbs to give the party rooms an eerie glow. Put out creepy crawlies and Jack O’lanterns. Cob webs, fog machines, strobe lights and scary music are also great additions. It’s not just a party on Halloween, it’s a Halloween themed party! Your imagination is the only limit!

Make it fun - Halloween is a day to let your inner child free! Silly, cheesy games and art projects that would often be scoffed at on other days can be a lot of fun to play on Halloween. Plan some events throughout the night to keep things light and interesting. Crafts and games are always a good idea to keep people laughing and mingling all night.

No matter what the theme may be, Halloween or otherwise, theme parties work well because they wow guests and take them out of their usual ho-hum. Themes are a great way to get people to open up, and generate conversation between guests who may otherwise have little in common.

Halloween is the ultimate theme party, because it’s sort of a “pick your own theme” theme party. By planning ahead, making your place look the part, and mapping out a fun game plan for the night, you can make your Halloween party one to remember.

And if spooky foods are in the fortune tellers cards, dont hesitate to call Pepper's for a terrifyingly fun and delicious night!

Photo credit: wwarby@flickr