Tomatoes are well known in the culinary world for their wide range of uses; they are both sweet and acidic, they can be eaten cooked or uncooked, whole or broken down in sauces. The ways to use tomatoes are limited only to the imagination of the individual preparing the dish.

Tomatoes are great for your health as well. They contain large amounts of lycopene, a powerful naturally occurring anti-oxidant that helps our bodies fight off certain types of cancer formations, as well as other types of health complications and diseases. Our bodies do not naturally produce lycopene, so it is important to have some in your diet. Other fruits and vegetables contain lycopene, but not in the concentration that is found in the tomato.

Heirloom tomatoes (also called heritage tomatoes) are quickly becoming one of the more popular varieties out there. Heirloom tomatoes are in effect the “purebred” of the tomato world, meaning they are not hybrids of other tomato plants. You will find them in all different colors and sizes, some with stripes of different colors running throughout. This odd coloration is because heirloom tomatoes lack a genetic mutation that gives them that uniform red color. This mutation that makes tomatoes all red also happens to mute the natural sweet flavors of the fruit, therefore heirlooms are sweeter and more flavorful than their uniformed cousins.

Recently, Pepper’s Chefs Danny Morgan and John Lawrence held a cooking demonstration for the Mass Horticultural Society as part of their “Garden to Table” program series. This event featured fresh, local heirloom tomatoes and it demonstrated the wide variety of uses for this wonder fruit. Creative and unique dishes such as tomato mousse with a basil reduction and balsamic vinaigrette were featured. This just goes to show you that in the right hands and with a little bit of imagination, tomatoes can be made into virtually anything. Keep an eye on our blog for more info on upcoming demonstrations.

Photo credit: Mrsdkrebs

On August 15^th, Chefs Danny Morgan and John Lawrence will pack up their pots and pans and hit the road to give a cooking demonstration at Elm Bank, home of the Massachusetts Horticultural Society (Mass Hort), as part of their “Garden to Table” program series.

The Garden to Table program was developed to offer the public an opportunity to join together in the beautiful setting of the Mass Hort gardens at Elm Bank to learn about growing, cooking, and preserving healthy food. About 40 percent of the produce grown in the garden at Mass Hort will go directly to the Wellesley Food Pantry, the Natick Food Pantry, and A Place to Turn, food pantries that service families and individuals living in MetroWest.

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. 

The menu will feature fresh, local produce with a focus on heirloom tomatoes and mouth-watering corn, including: tomato mousse with basil reduction and balsamic vinaigrette, a tomato sampler plate, chilled Cape Cod lobster salad with tomato-tarragon vinaigrette, and sweet corn ice cream with gingersnap tulles.

• To Register: Call 617-933-4943 or order online here
• Cost: $65 for Mass. Hort. members, $75 for non-members
• Where: Massachusetts Horticultural Society, Elm Bank, 900 Washington Street (Rt.16), Wellesley, MA 02482
• When: Wednesday August 15, 2012 - 6:00pm to 8:00pm

Chef Danny Morgan is a relative newcomer to the Pepper’s family, having just started with the company in March of this year, but in no way is he a newcomer to the culinary world. Danny’s love for cooking was inherited a very young age from his grandfather. He fondly recalls watching him cook, using a variety of ingredients that at first seemed odd-- until it all came together into a delicious dish.

“My grandfather used to make a duck dish,” remembers Danny. “And he cooked it with orange juice and coffee grounds—which at first thought doesn’t seem too appetizing, but it made for great duck.”

He learned to cook on his own fairly quickly; giving his parents a grocery list each week of the ingredients he needed for meals he wanted to try. One year he even tackled cooking Thanksgiving dinner for his whole family.

His love of cooking brought him to Johnson Wales Culinary School, and from there, an extensive culinary career that would make any chef proud.

Chef Danny has cooked in many of the finest restaurants in the area. The Museum of Fine Arts, the Crown Plaza, the Boston Sheraton, and the Park Plaza Hotel in Boston, just to name a few.  

Chef Danny has worked under world renowned Chef Wolfgang Puck, and cooked for celebrities and presidents. But over time he began to feel restricted by working in a restaurant. When he heard that Pepper’s had an opening for a chef, Chef Danny had a feeling that it would be a great fit. Besides having a proven track-record and being in business for 25 years, Pepper's is a place where he could put his skills to work in a creative way. He is not just cranking out orders, but being a part of the whole event process, where his input is respected.

Chef Danny enjoys to cooking things that are a bit outside of the box. His style is that of Fusion. He enjoys mixing different styles and flavors that are not often thought of as complimentary. It’s the perfect match for Pepper’s, which prides itself on creating unusual and unique menu items to wow guests time and time again.  

Fresh flowers, locally grown fruits and vegetables, warm nights and beautiful sunny days – these are just a few of the reasons why we love summer weddings in New England.  From botanical gardens with beautifully restored mansions, to rustic barns or beach front ceremonies, any Boston catering company will tell you summer provides the most wonderful backdrop for your event. 

Gardens are beautiful summertime venues. Their bright blooming flowers and wafting sweet smells will add another dimension to your party. Instead of bringing flowers to the venue, you can bring the venue to the flowers! The Tower Hill Botanical Gardens, which is located in Boylston, Mass., is spread out on 132 acres of beautiful terrain overlooking Mount Wachusett and the Wachusett Reservoir. The Orangerie at Tower Hill is an impressive room with a high vaulted glass ceilings and a great sense of openness, truly bringing the outside in.

Museums are always great places to hold a classy summertime event. The large halls and great rooms leave a great impression upon guests. Add in fresh flowers and beautifully set tables, and you have a breathtaking space custom designed for your unique affair.

Many museums also feature outdoor space for entertaining. The Fruitlands Museum, located in Harvard, Mass., showcases amazing panoramic views of the Nashua Valley. It features 200 acres of manicured grounds and boasts beautiful sunsets all year long.

Whether you’re planning an elegant dinner, or just a fun outdoor barbeque, consider the EcoTarium in Worcester, Mass.. The EcoTarium is a Science and Nature Museum featuring both indoor and outdoor space. The entire museum, including three floors of exhibits and a planetarium, is available after regular business hours. The EcoTarium offers a wide range of ambiance, making it a great venue for just about any summer event.

At Pepper’s, our favorite summer time venues are the ones we work with our clients to create from scratch.  Nothing gets our creative juices flowing quite like transforming an empty field or quiet back yard into a stunning wedding reception.  Building your wedding or special event from the ground up allows you to execute your vision without compromise – ensuring every detail is just as you imagined it.  Working with our extensive network of tent, rental and lighting professionals – we can truly tailor each function to your taste, no matter how formal or casual it may be.   When you think of summer time, think of celebrations – hopefully we’ll see you there!

By: Tori N

"Let them eat cake” is no longer something all brides must say! Although traditionalists may insist on a classic white, 3 tiered cake, many modern brides and grooms are turning to more unique catering ideas for their big day, including what they serve for dessert. 

When deciding what is right for your wedding reception, there are many factors you will want to consider, such as the formality of the event, your guest count, even the season, or the time of year.

Cupcakes arranged on tiers are a wonderful and fun option, especially for guests who may be too busy dancing to stop for a piece of cake. 

One of our favorite ideas was a fall wedding where the bride and groom cut a small ceremonial cake and had us serve the guests warm apple pie with homemade cinnamon scented ice-cream, using her grandmother’s blue ribbon recipe.  We also love tables of mini sweets and candy as an alternative to a traditional served wedding cake. 

No matter what you decide, just remember that dessert is everyone’s favorite part of the meal! 

By: Liz O.

At Pepper’s Fine Catering, we have the pleasure of continually developing custom, creative menus for our clients, as each and every event is unique.  Some of our parties have themes, and as true culinary artists, our Chefs have put together some terrific catering menus for such special events.

Keep in mind, just because a party has a theme, it doesn’t necessarily mean you have to wear a costume!  Success can be achieved easily with some simple and tasteful themed décor, creative menu planning and some of our favorite catering recipes.

Recently, we had a client who was throwing a Hawaiian themed Baby Shower for her daughter. We sat down with our Executive Chef and developed what turned out to be an amazing luncheon feast for our client and her guests. Even our pastry chef got involved—creating a special cupcake flavor profile just for her! Below are descriptions of the Hawaiian inspired dishes we served at the shower.

Lo Mein Salad with Bamboo Shoots, Water Chestnuts, Mung Beans & Soy Nuts with Spicy Szechwan Dressing

Coconut Cashew Rice Salad (Warm) with Diced Onions, Garlic, Ginger, Scallions, Mandarin Oranges, Toasted Cashews, and Toasted Coconut, all tossed with Rice in an Orange Sesame Vinaigrette

Pork Tenderloin napped with a Cherry Pineapple Sauce

Grilled Shrimp Skewers with Banana Lime Topping

Chicken Kabobs with Onions, Peppers and Tomatoes marinated in a Coconut Cream Sauce

Grilled Pineapple

Fresh Coconut Chunks

Banana Leaves for décor on platters

White cupcakes with Pineapple Rum Filling, Coconut Infused Butter Cream Frosting, and Coconut Flakes on top.

Remember, themes can come from anything—movies, culture, television, eras and trends. Just about anything that interests you or the guest of honor can make a great theme. So have fun and let Pepper’s help you plan a terrific themed catering menu for a memorable event.

What Makes a Catering Company Stand Out?

There are so many caterers out there and they are all looking for your business. How do you sift through them all and choose the right catering service to make your event a success? What factors make a catering experience unforgettable? What sets them apart from the crowd? Anyone can put food on a table, but it takes a certain touch to make that food pop. What are the factors that make a gourmet catering company one step above the rest?

Pizzuti Photography

Passion for food and service is something that will always shine through. If a chef loves what he or she is doing, it can be seen in the final product on the plate. Cooking is often a labor of love, and if that love is not there, a dish can fall flat. Look for new and interesting dishes on the catering menu, a sure sign of fun, fresh, original food. Our chefs love creating new innovative dishes and putting twists on the classics. 

Joe Dolan Photography

Creativity/Originality whether in the food or the decoration. Doing something a little different can make your event go from boring to extraordinary. A themed party is a fun way to do this, and a great caterer will be willing to work with you, matching the menu to whatever theme it is you had in mind. This takes some measure of creativity and thinking outside the box, which are some qualities of a great catering service.    

Personality. Every catering service has a personality that comes through to the guest. As the connection between the caterer and the customer, the staff should be friendly, gracious and  well informed on the menu and event. Staff should know every item on the menu frontwards and backwards, and be able to answer any questions a guest may have - especially when it comes to allergies. This shows that every member of the staff is paying attention to the customer, and that your event is not just “another event” to them. A knowledgeable staff member with a positive attitude can often easily smooth out any hiccups encountered during an event.

Of all these factors, nothing is more important than attention to detail. A good caterer will take the time to make the setup look absolutely amazing. It is said that people “eat with their eyes” first, so the food needs to be visually appealing. Colors and textures are extremely important, both in the food and the décor.  Bright, fresh colorful displays will always draw the eye and wow the guest. It is surprising how a simple garnish can change the entire look of a plate, and make it truly eye-popping with little more than a flower or a sprig of rosemary. Attention to detail is an all-encompassing factor, because often if a caterer has a keen eye for detail, all the rest of the factors tend to fall into place.

At Pepper’s, we pay attention to the details. Making that extra effort for the customer yields results that are easy to see.  Passion, personality and creativity are all factors that put a gourmet catering company at the top of the list—and those are attributes that Pepper’s prides themselves on. 

Susan and I are proud to announce that we have recently been named the recipients of the “Inspire by Example” Outstanding Volunteer award from the United Way of Central Massachusetts.

The “Inspire by Example” award is given to local volunteers by the United Way of Central Mass. each year during National Volunteer Week. Recipients are chosen for their exceptional community commitment and for going above and beyond to help those in need.  Recipients of the award represent those who choose to lead by example and “encourage and motivate those around them to do the same.”

Over the years, Susan and I have made sure that Pepper’s is involved with charitable organizations in our community. Our volunteer work has included outreach to organizations such as Big Brothers Big Sisters, Rachel’s Table, the Special Olympics and Worcester County Food Bank, among others.

For the past thirteen years, we have been deeply involved with Veterans, Inc., a Massachusetts-based non-profit organization serving to provide supportive, transitional and permanent housing, food bank, hot meals program, case management, employment services and job training to veterans and their families.

As part of our (and Pepper’s) volunteer service, we’ve provided culinary classes to veterans and given cooking demonstrations on preparing healthy meals. For the past ten years, Pepper’s has served as caterer for Veterans, Inc.’s biennial Military Ball Gala.

We are thrilled to receive such a wonderful distinction from the United Way and we share this honor with all those great organizations we have worked with and grown to know over the years.

Thank you, United Way of Central Mass.!

Pepper's Fine Catering was recently awarded the “Houley Award” at the 2012 Taste of the Nation-Boston, a culinary fundraising event that took place on April 19.  

The annual Houley Award recognizes an individual in the food industry who has made “outstanding charitable contributions” to the community.  This award is given in honor of Barbara Houley, who is a contributing food columnist/writer for the Worcester Telegram & Gazette and Worcester Living Magazine.

Taste of the Nation is a fundraising event to end childhood hunger that is held in multiple communities across the U.S. through the Share Our Strength Foundation.  Over 70 local caterers, restaurants and wineries participated in Boston’s Taste of the Nation this year. All ticket sale proceeds go directly to organizations working to help end childhood hunger in both the Boston community and nationwide.

To read more about the charitable organizations supported by Pepper’s, click here. 

photo credit: Taste of a Nation

Flowers are more than just a pretty sight—they’re tasty, too. Pepper’s Fine Catering is featured in an article about edible flowers in the summer 2012 issue of Worcester Living Magazine. The article explores different types of edible flowers and ideas for incorporating them into a dish, complete with photos and recipes.

John and Susan are no strangers to edible blossoms. John recently used flowers in a cooking demonstration at the 2012 Boston Flower & Garden Show, and many of the edible flowers used came fresh from one of John and Susan’s ten garden beds—grown right on the Pepper’s property.

To find out more about edible flowers, read the online version of the article here. 

photo credit: Tom Rettig, Worcester Living