By Sarah Blakeslee ~ Senior Event Manager

We recently had the pleasure of working with high-end Yoga and Fitness Apparel Company Lululemon to take their vision for their customer appreciation event and bring it to life. The exciting event took place at the Tower Hill Botanical Gardens, the perfect setting for a rustic fall garden look.

After the guests enjoyed yoga in the open air great hall they made their way into the reception room to be greeted by staff members presenting fun and healthy appetizers.  

Guests also got to snack on granola from the Granola Bar. They could choose from Homemade Cinnamon Sugar Granola or Chocolate Chipotle. All accompanied by various nuts and candy mix-ins. The Granola Station was truly a hit!

A Cider Station provided the beverages for the evening. Offering both cold and hot apple cider served in Irish coffee mugs. Wine Barrels provided a unique table to display the glassware for the station. Note:These can be rented from Peterson’s Rental Company.  

Before guests departed for the night they took with them Seed Bomb Favors presented on hanging branches by the exit.

By Sarah Blakeslee ~ Senior Event Manager

Choosing a theme for your wedding can be a big decision. You really want to pick a theme
that lets your personality shine through.

One of our most recent brides decided on a fun 70’s themed wedding. They transformed a
hall into a disco dancing 70’s club decked out with colored lights, fun linens and disco balls.
The guests enjoyed cocktails and Hors d’oeuvres in another room while having no idea what
they were about to walk into behind closed doors.

When the doors opened you could see the excitement on all of the guests faces as they
walked into the room. They picked up their cassette player escort cards and followed the
floppy disk table numbers to their tables. These were just a few fun touches made by the
bride and groom.

Pepper’s Catering own in House Designer adorned all the tables with colorful Gerber
daisies and created a truly spectacular blinged-out bar. Black spandex linens created a
unique look. Behind the smiling bartenders were Swarovski Crystal stands with various
shaped vases showcasing flowers and disco balls.

After Dinner was served, guests enjoyed the custom-designed hand painted flower cake.
Then danced the night away underneath the disco ball.

  Images by 'Le Petite Studio'

By  Amanda Yano-Litwin 

Pepper’s had another great event on Saturday! Working with repeat clients is always a pleasure, especially when our staff is allowed some creative freedom in putting together an event, and Saturday was no exception!

Saturday’s event was a Bar Mitzvah with a Dr. Seuss, 'Cat in the Hat' theme.As many of you can imagine the topsy-turvy world of Dr. Seuss brings out the inner child and imagination of everyone. 

Our team at Pepper’s is always looking for ways to stretch our imaginations and bring a client’s vision to life, and I think our Cat in the Hat evening was a great success!

 Images by 'Le Petite Studio'

By Liz O’Neil ~ Senior Event Designer

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 (but that didn’t stop us, clown noses anyone?) 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 Carnival Themed Birthday Party for her daughter’s 6^th Birthday.

Together with our Chefs and Style & Design department, we put together a fabulous event with fun décor that didn’t break the bank. The menu was simple and delicious, incorporating Carnival Themed Food with some heartier options to appease all palettes.

~Sweet Potato Fries and Seasoned Potato Fries in a Specialty Cone

~Pop Corn in Carnival Themed Boxes

~New England Clam Chowder

~Hot Dogs

~ Mac & Cheese

~Pulled Pork Sandwiches

~Murrays’ BBQ Chicken

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.

Brush Embroidery Wedding Cake

I started cake decorating using the technique of brush embroidery when it was coming into style. As with many techniques, it was very popular for a few years and then faded away. Imagine my surprise when a bride came to my tasting with a picture of a lovely embroidered cake. Hooray!

The technique is somewhat time consuming, as you can see by the pictures, but the end result is very delicate and duplicates the look of needlework, a favorite hobby of mine.

The flower is etched onto the cake using a paper pattern. I use a pin to outline the pattern. Royal icing is piped along the outline and pulled into the center with a damp paintbrush. If you want additional depth you let the first layer dry and repeat.

This cake incorporates the brush technique with copious, fun miniature butterflies in a swag pattern. The lavender shades really compliment the stark white of the fondant. The final result is a lovely elegantly designed cake.

To see more unique and creative cake designs check out our CakeART gallery page. 

By: Heidi Bouchard
~ Head of Style and Design ~

As Head of Style and Design at Peppers Fine Catering much of my time is spent helping couples bring the vision they have for their wedding day to fruition. Sometimes it’s helping them hone in all of their ideas and other times it’s making suggestions to help them expand on them.

Susan Lawrence, owner of Peppers, came to me to help with the June wedding of a friend and longtime business colleague. After meeting the bride I saw that she dressed in a style that was modern, feminine and sophisticated. For her wedding dress she chose a very elegant all lace dress. Her invitations, which she designed and made herself, were a soft shade of purple, shimmery, with a lace embellishment. I listened intently to her ideas for some of the DIY things she was planning. I had a much clearer picture of what she was hoping for. I built a design board for her with some of my ideas. She loved it and at the end of that final meeting I asked her to trust me and let me run with the feel of what I had outlined. She gave me 2 thumbs up and creative freedom.

The setting was magical; the reception for 160 guests was outside under a canopy of branches from huge old trees that were lit up with soft white lighting. Along with passed hors d’oeuvres, guests were welcomed to a beautiful cheese and crudité table which I designed to be a major focal point for the cocktail hour. Instead of the typical flowers most often used to embellish a stationary hors d’oeuvre table,  I used only fruits and vegetables to build arrangements, old Iron Gate pieces added to the natural rustic charm I was trying to achieve. I decided on slate and stone to serve the cheeses, all locally crafted from here in Massachusetts. As I was putting the final touches on the display, I overheard a couple who arrived early, comment that it was “way too pretty to eat.”

When the bride and groom visited Peppers for a cake tasting, they immediately decided on the Lemonade Cake, a new flavor for the 2013 season. After an exchange of pictures and sketches it was decided that the cake would be 4 tiers, covered with a soft pink fondant and would have lace trim. When I created her design board I included a vintage rhinestone brooch which we decided to use on her cake along with several others she collected and borrowed from family and friends. There was an adorable new gazebo on the property that sat up on a hill overlooking the patio where the guest tables were, the perfect setting for the cake.      A beautiful tone-on-tone pink patterned table cloth was chosen and the cake was set on top of a huge mirror and rhinestone covered riser I had built for another event.

In contrast to the soft pinks and whites that were featured on guest tables and the cake table, for the bar, a bit of juxtaposition was in order. I went with purples and used large single bloom flowers anchored to the bottom of tall, varying size, glass column vases that were filled with water and lit with submersible LED lights. The groupings were displayed on mirrored risers covered in twinkling candles. The look was clean, contemporary and visually striking. 

There is no greater reward than to be part of a couple's special day and help them to create wonderful memories that will last a lifetime.

By Lindsey M. Dugan ~ Event Manager 

Rocheleau Tool & Die is a family owned and operated company since 1938, specializing in blow molding machinery and automation equipment for the plastic and packaging industry. Located in Fitchburg, MA, the company decided to have a party in celebration of their 75th Anniversary on August 3rd, 2013 at the Fitchburg Art Museum. Pepper’s, with years of experience working at the museum, was thrilled to be asked to cater this event and really wanted to help Rocheleau Tool & Die make their event extra special.

Playing off of the company colors, Pepper’s brought in beautiful linens in Orange, Yellow, Silver and Royal Blue in various patterns and textures. With added décor and florals created in-house, Pepper’s worked closely with Rocheleau Tool & Die to enhance the “feel” of the event and take it to the next level of spectacular!       

The event took place in three different locations of the museum, in a sense, creating 3 different smaller events in one. As guests entered the event, they walked through the entrance of the “Old Building” and were offered a glass of Champagne as well as a few passed appetizers. Two stationary food displays of cheese, savory cheesecakes and a Mediterranean table full of various vegetables, dips and spreads were available for guests as well.    

After sampling the food in the 1st room, guests were welcomed down a long hallway lined with art into the second room-the upstairs galleries of the Simmonds Building. This room featured a beer & wine bar, a pasta station, a “Having a Ball” meatball station and a larger selection of passed Hors D’Oeuvres.  

The last location, the downstairs level of the Simmonds building, created the largest impact as far as the décor and food, featuring a chef-active carving station of tenderloin and potatoes, a large beer & wine bar, a coffee station and a large dessert display. Again, a variety of hot passed appetizers were offered here as well. Desserts were created with the company colors in mind, including yellow and blue Whoopie Pies, chocolate dipped marshmallows and mini cheesecake pops! 

Overall, the event was a definite success! The guests left very happy and Pepper’s received many compliments, including follow-up phone calls and emails, from both employees and family members of Rocheleau Tool & Die. One guest even called to say that “this was the most spectacular event (he’s) ever been to” and that he was “blown away” by how wonderful the staff, food and décor were! The ambiance was unique and inviting and the location of food and drinks enticed the guests to mingle throughout the museum.  The added attention to detail and the wide variety of food options really helped to showcase what Pepper’s can do when given the opportunity to shine!  

As we celebrate our 25th year in business, we spend a lot of time reflecting on the many pieces that make up the Pepper’s Pie. We’ve created and worked thousands of fabulous events over the years, including everything from baby showers and weddings to large scale galas.

We understand that every single event is important and unique, which is why we put our very best into creating memorable experiences for hundreds of thousands of local community members. The diversity of our jobs and clients positively affects every member of the Pepper’s team. By working closely with so many different people, we have come to value our community and pledged to work hard to strengthen it. At Pepper’s, we remain committed to supporting many local charities, by donating our cuisines and resources to both non-profit and community organizations.

Over the years we’ve supported Massachusetts Veteran’s Inc, Worcester County Food Bank, Big Brothers Big Sisters, Rachel’s Table, Dress for Success and Shrewsbury Youth & Family Services, among others. This past week we dropped off a healthy and delicious lunch to the “Women in Build” group of volunteers who were helping build a home with Habitat for Humanity in Lowell, MA.

We take pride in working with these groups, knowing that we’re connecting with our community to make it a better place. The satisfaction received from making a difference is absolutely priceless. We look forward to continuing our commitment to the community through our volunteer work with you.

Last weekend we catered and designed the biannual spring gala event, “Above and Beyond” for 250 of Worcester Academy’s parents, faculty, alumni and friends.  It was held at a new venue of ours– the Cotsidas Hall at St. Spyridon’s Greek Orthodox Cathedral in Worcester, Massachusetts.

Although the event was inside, we couldn’t have been luckier with the weather, it was a beautiful spring day for an auction! In a nod to spring and the freshness it brings, Pepper’s created a beautiful and happy atmosphere using décor of yellow and white monochromatic linens, white whimsical chair covers, and tables adorned with mercury glass vases.  The vases held springtime flowers, designed and prepared by volunteers from Worcester Academy.  The bars announced springtime with huge bouquets of forsythia, a popular early spring bloom.

The décor was enhanced by the tactful lighting. White draping on the walls set the backdrop for the audio visual projection of the live auction items provided by Shoreline AV.

The evening began with guests being invited into the cocktail hour to view and bid on silent auction items, while enjoying the event’s signature drink—a lemon drop martini, as well as an array of passed hors d’oeuvres.

Guests were then invited into the dining room, which comfortably accommodated all 250 attendees, to enjoy a delicious first course of baby spinach, frisee and endiga salad.  The salad was topped with a goat cheese croustade with red cranberries, spiced walnuts, shaved asiago cheese.  It was served with lemon herb vinaigrette accompanied by a basket of artisan rolls and sliced bread with infused oil for dipping.  (Is your mouth watering yet?)

Following the excitement of the live auction led by the Zekos Group, Pepper’s Catering served an entrée of rosemary crusted beef tenderloin with bordelaise sauce served over roasted vegetable couscous, or a roasted vegetable stuffed zucchini and tomato herb ragout.

During dinner, the cocktail and silent auction area received a transformation from Pepper’s pastry chefs and design specialists.  A bevy of desserts, enticing to every sweet tooth, were displayed alongside a collection of whimsical, covered books (used as risers) that showcased the meaning of “Above and Beyond.”

After dinner, doors opened and guests were welcomed to the grand finale.  They were overwhelmed!  The added bonus was the to-go offering of any dessert that had not been eaten.

What a night! It was the perfect celebration from beginning to end—a financial success for Worcester Academy, a culinary delight for guests, and a great experience for Pepper’s to work at a new venue.

If you’re considering an event that requires a venue, either large or small, the Cotsidas Hall could be the place.  Contact Pepper’s for more details.

By: Linda LaBarge

It seems like we have been doing Dessert Buffets here at Pepper's Fine Catering, well forever.  When we first began serving desserts buffet style, we weren’t sure what to expect.  But soon after we started, we noticed a growing interest in Dessert Buffets, and we knew it was time to give them the kind of menu makeover that would make the interest even greater. 

When choosing desserts for each station, everything including the color, flavor, and size of each dessert must be taken into account so that they fit in with the rest of your party.  Each dessert at Pepper's must pass the taste testing staff’s approval of deliciousness to earn a place on the menu, and they can be harsh critiques! 

There are many benefits to having a dessert buffet at an event or party.  If you're holding a large function, they're great guest pleasers.  Your guests will enjoy the option of more than one dessert and will be able to move about, schmoozing after speeches or meetings.  This goes for weddings, too!  Rather than going with the traditional wedding cake, a dessert buffet can add a unique touch and a variety of flavor.    

Almost anything can be included in a buffet: from simple desserts like brownies, dipped fruit, and cookies, to the more sublime--dessert custards, seasonal mousse cups, and unique mini sweets. Over the past year I have experimented with our items and am now offering four buffet options.  Each is given their own name, all with delicious foods included.

Recently we catered an anniversary event for a local company hosting their top customers.  They chose "1970s Movies" as their event focus, and we went wild creating a Willy Wonka dessert experience for their dessert buffet.  We had so much fun with our golden ticket garnish for the cupcakes and our giant lollypop props. The design perfectly evoked the whimsicality of the movie and the DayGlo colors of the 70s set. The best looking part was definitely the 15 pounds of chocolate in one of the display vases! 

If you're curious to see more of our work, take a look at some of our dessert pictures and check out our Dessert Buffet Menu online as well.  Happy eating!