By Tori N. 

Ocean breezes, twinkling lights, dancing under the stars. Outdoor events aren't just for Hollywood anymore—you, too, can host a wonderful outdoor event just by adhering to a few simple rules!

1.   Know your space

Whether it's a dramatic seaside wedding, or a back yard company picnic, it's a good idea to take some time to really get to know the space, and how to maximize its potential.  Basic questions such as, "is there an area large enough to accommodate my guests?"  And "are there sources of water and power?" are essential to ask in the early stages of planning any outdoor catering event.  

Our event designers understand the importance of visiting a site prior to the event, to be sure we can understand the vision our client's have, and work with them to exceed their expectations. 

2.  Work with what you've got

You've chosen to have your event outdoors –a venue that is certainly no empty canvas, holds a wealth of possibilities. Make the most of your location!  Seasonal menus are a logical choice for outdoor events. Consider a lobster bake for a casual beach wedding reception, or an elegant tasting menu of fresh ingredients from local farmstands.  In addition to the menu, be sure to take advantage of the space itself.  Maybe there is a great brick patio perfect for dancing, or a pergola to serve as backdrop for the bar. 

3.  Bring in what you need

We all know New England weather can be unpredictable, so planning for inclement weather is always a good idea.  Tents offer not only protection from the rain, but also shade from direct sunlight, should the day be overly warm.   Remember to consider your menu when planning for seating.  Cocktail tables might be adequate for an informal reception, but a traditional dinner calls for tables and chairs. 

You may not be able to control the weather, but you can get a leg up on maximizing your outdoor event potential. Hosting an outdoor affair certainly will bring unique challenges and a bit of unpredictability to your event. But it also does wonders for setting the mood, adding to theme or showing off the simple, elegant beauty that only nature can provide. Happy planning! 

By Linda L.

The ruffle wedding dress cake is complete and I’m excited to finally share it with you all!

It was quite an experience, and I learned some great new techniques in the process, techniques that I already plan to incorporate into future cake designs.  The client requested that her wedding cake mirror the look of her wedding dress, a delicious, detailed gown. My goal in designing the cake was to make fondant act and look like material, a challenge I was all too happy to take on.

Sources of inspiration come from all over—but I find craft stores to be particularly great places to cull ideas due to the bevy of materials and their range of applicable uses. Walking through the craft store, my eye struck upon some crystals. These crystals, while not suitable for the cake part of the gown, made a wonderful addition to the train, giving the skirt dimension and sparkle. If you desire more bling, edible gems are also available and can be quite fun to use!

I hope you enjoyed the photos of the outcome. This cake was a great reminder that there are so few limitations when it comes to cake design and application. All it takes are a few good creative minds to come up with a fantastic idea!

Stay tuned for my next blog, where I will chronicle the answer to this question: What do plastic piping, Sculpey clay and cake have in common?  Once I get underway, I’ll have some great links for those of you interested in the mechanics of cake design. 

By Liz O.

I recently read an article that proclaimed cocktail parties are making a comeback.  We suspect the AMC hit TV series, Mad Men may have something to do with that!

“Mad Men” is a term coined in the '60s for men who worked in the advertising industry on Madison Avenue in New York. Watching the show, one is instantly transported back to the time when typewriters were high-tech, television was in black and white, and the go-to cocktail party delicacies were stuffed celery and deviled eggs. We’ve come a long way since then, but it’s fun to look back--especially in the form of a party.

Want to host a Mad Men party? AMC’s website features a How to Throw a Mad Men Party section, a resource that can be a great starting place.

The team at Pepper’s wanted to throw in our 2 cents as well. Below are our party tips for hosting the perfect swingin’ 1960s party.

First, be sure to dress the part, and include on your invitation that partygoers do the same. Tea length dresses and fedoras are a must. You can go the Betty route and wear something with crinoline (the frothy netting under 1960s evening dresses) to make a statement. Or take the Joan approach to fashion and wear a form-fitting dress that hits mid-calf.

When it comes to the meal, hiring cocktail party caterers like the team at Pepper’s will ensure your bar is fully stocked—not  just with the right alcohol, but appropriate glassware for martini and Manhattan drinkers. Since Cocktail parties are typically shorter in length (2 or 3 hours) stick to simple, small bites and possibly an active chef station or two (stations which guests can float between to grab goodies. For further inspiration, check out our suggested cocktail party menu.

Be sure to keep a few bowls of mixed nuts around, so your guests can do a little snacking in between doing the twist. A party soundtrack goes a long way towards setting the scene.  Artists such as Chubby Checker, The Beatles, Temptations and the Four Tops will provide the era appropriate tunes you’ll need to get your guests on their feet and transport them back to the 1960’s.

Combine these tips with a terrific guest list and you’re sure to swing in '60s style!

Photo credit: Zandwacht

By Liz O.

Weddings certainly don’t hold the monopoly on romantic affairs. While weddings celebrate the beginning of a couples’ commitment to one another, anniversary celebrations honor that continued bond. And for that reason, anniversary parties are special to all of us at Pepper’s.

I recently consulted with a couple on their 50th Wedding Anniversary Party. Donna and Tom met when they were just 11 years old. They had their first date at fourteen (they went to a movie), and were married at 20.

Donna and Tom’s real names have been changed for their privacy, but their celebration catering planning isn’t a secret.  Below are a few of the things we discussed during our consultation, which I hope will be helpful if you’re planning or know of someone planning an anniversary party.

Location

For location, think of a place that holds significant meaning to the couple. It could be a special outdoor spot such as the park where he proposed, or even a frequent date spot like a favorite restaurant.  In Donna and Tom’s case, they chose the hall of their church, where they’ve been attending services for years.  It’s the perfect size to accommodate their many friends and family members and it nicely encapsulates the years they’ve spent together.

Menu

Timing is everything. Donna and Tom are holding their party on a Saturday and the event begins at 5:30pm. Because the event begins earlier in the evening, hors d’oeuvres will flow nicely into a buffet meal, an Italian inspired menu selection chosen by the couple. We followed this with a light dessert (no cake, just mini sweets)—the perfect ending.

It’s important to note:  If you’re planning a celebration with cocktails and hors d’oeuvres only it should be noted on the invitation, as the start time of this event assumes dinner would be provided.

Décor

Décor is the “look-and-feel” of your event. Good décor should help shape the mood.  In this case, Donna and Tom wanted the focus to be more on friends and family, and less on fuss and frills. The focus, we decided, should be centered on four main elements: Simple décor, basic linen, terrific food from a gourmet caterer, and the company of their loved ones.

Their adult children will be assisting them with putting together invitations, wedding photo albums and table top decor.  Music will be background only, and set to an ipod play-list of favorites from the year they were married (if you’re supplying music, don’t forget the speakers!).

Pepper’s is all about the details, so naturally the above information is only a snapshot of what we discussed during their consultation.

Remember, you are limited only by your imagination. We’re happy to help guide you along the way to a terrific party!

The plants and flowers are coming out of hibernation and so should you! What better way to celebrate spring than with a fun, St. Patrick's Day themed party. Below are some party planning ideas to spark your creativity, so gather your friends and go “green” on March 17!

FOOD:

Who said you only need to serve corned beef and cabbage? Think beyond traditional foods and incorporate the color green into your menu.

As party caterers, we're used to working with a variety of foods in a whole range of colors. Below are some of our green picks that fit the bill for both scrumptiousness and color!

• Spring Pea Soup Shooters
• Smoked Salmon-Wrapped Asparagus Tips with Preserved Lemon and Dill Crème Fraiche
• Edamame Puree in Cucumber Cups with Toasted Sesame Seeds and Drizzle of  Thai-Garlic Chili
• Spinach and Feta Phyllo Triangles

DÉCOR:

What’s more green than a lush, full lawn?

Use pieces of sod (available at garden or home stores) for table runners, centerpieces or even cut into place mats.

ENTERTAINMENT:

Make a playlist with old favorites such as “Danny Boy” by Bing Crosby mixed with contemporary artists whose music has an Irish flair, likes the “Dropkick Murphys."

Put together a holiday trivia game. Include questions about Irish culture, geography, celebrities, movies, sports, songs and the history of St. Patrick’s Day. Divide guests into teams and have a spirited competition.

BEVERAGES:

In addition to Irish beer and ales, how about an Irish whiskey bar with several varieties to taste and compare? Have comment cards/pens available for ratings.

For non-imbibers, steep fresh mint into brewed ice tea or lemonade. Or, include a hot tea station with decorative tea cups.  

Special event planning should be fun and reflect your sense of style. With a little effort and some creative thinking, you can put together a memorable and delicious party.

“Irish” you all a wonderful St. Patty’s Day!    

By Leslie C. 

Whether you’re a veteran party host, or a novice planning your first ever celebration, it will be a huge relief to have an event planner by your side, using their knowledge and expert planning so you can fully enjoy the event along with your guests. 

As event designers, it’s our job to ensure you have a terrific event. At Pepper’s, we offer complimentary party planning consultations—this ensures the party we assist with not only meets your expectations, but exceeds them.  

In addition to being a creative launching point for inspiration and design, party consultations also allow us to field many questions about the process and the stages of planning a great party before getting into specific detail.

From Boston to Belchertown, we discovered that there are always questions every client wants to know when it comes to party planning with a professional. To help you in your planner quest, below are “the Top Five Event Planning Questions” we field from our clients.

1. How much will it cost?  

There are so many components that go in to planning your event, many of which may not even be on your radar (but that’s why you hire us, right?). Because of this, cost can be difficult to determine upfront. At Pepper’s menu and service packages are custom designed for each client, there is no set package we offer.  This means that your cuisine selection, rental needs and staffing needs will determine the cost of your event.

Are you looking for a gourmet, four course and sit-down meal? We might suggest you ask yourself what you might pay per person if you were to go to a four-star restaurant and receive the same meal. Keeping that in mind might help guide you a bit as cost becomes clearer based on event choices. 

2. Have you ever done an event like this before?

Clients want to know that we have the experience and knowledge to be able to handle an event such as theirs.  It’s a great question to ask, no matter the size of your party.  

 The beauty of being a well-established company is that we have seen a lot and been part of many different types of events.  While many event foundations are similar, our planners add unique style and design to make each one as different and exciting as the next.

 3. Do you handle all of the rentals? We need a tent, tables, chairs, etc.

Many full service caterers have relationships with many rental companies, and can handle all of your rental needs for you. A lot of our clients love this, as it takes that task off their hands.  Some prefer to handle it on their own to save a few dollars.  But a word of caution, if you do take care of your own rentals, then you also adopt all the troubleshooting that may come with it.  Ask yourself, do I want to be taken away from my guests or special day to problem solve? Or is it worth having a planner take on the task?

 4. Do you have any recommendations for photographers, dj’s, florists? 

Being in the business for almost 25 years, Pepper’s and our Sales Team are happy to make vendor recommendations.  From port-o-potty’s to popcorn machines, our vendor lists are extensive, and as a local catering business, we’re all about supporting our community and business partners.

 5. Can I provide my own alcohol at my event?  

Yes. In fact, it will save you a bit on your budget as well, so it’s a terrific idea. Many liquor stores offer local caterers and their clients deals on cases of beer and wine, and some may take any un-used back and give you credit.  Theme drinks go a long way in setting the mood of an event.  Incorporate a favorite recipe into the menu planning and our Certified Bartenders can offer it to your guests. 

Naturally, this is just the tip of the iceberg! There are many more important questions we answer for our clients when it comes to planning their special day.  If you’d like to come in and meet with one of our Senior Event Designers about an event you’re considering, contact us, or give us a call--and don’t forget to bring your own list of questions, too! 

Beer isn’t just a satisfying beverage—it works well in recipes, too. Over the years, Pepper’s has crafted many dishes using Guinness. Guinness has a unique smokiness that many of us particularly enjoy, making it great for marinades and as a base in many other dishes.

Among the offerings on our winter 2012 menu is a Guinness Beer Braised Short Rib of Beef, a dish that often garners much acclaim. Provided below is a variation on that recipe for you to try out at home. The recipe calls for marinating flank steak in Guinness and serving as a sandwich. The marinade will impart those flavor nuances that makes beer a great addition to any meat recipe.

In this recipe, the depth of flavor from the Guinness marinade is enhanced by a touch of rich herb and garlic cheese that is melted on top of the hot steak and topped with onions.

We recommend using this recipe as an alternative to the traditional Corned Beef & Cabbage in celebration of St. Patrick’s Day!

Guinness Marinade Steak Sandwich, on Herb Boursin Sour Dough.

Onions are easier to grill without falling apart if you skewer them before cooking. Cut an onion into 1/2-inch thick slices. Thread the center of each onion with a bamboo skewer that has been soaked in water. Place the onion skewers (they look like lollipops) on the cooking grates and turn once halfway through cooking.

Start to finish: 30 minutes active (plus 1 to 2 hours marinating)
Servings: 4

2-pound flank steak or London Broil, at least 1-inch thick
14.9-ounce can Guinness beer
2 large red onions, cut into 1/2-inch slices
1 small container Boursin cheese or make your own, its easy.
Olive oil
Kosher salt
Ground black pepper
8 thick slices sourdough or country bread

Use paper towels to pat dry the steak, then set it in a glass or stainless steel container with a tight cover. Pour the Guinness over the steak and set aside. Cut the onion into 1/2-inch-thick slices. Set the slices on top of the steak, then cover the container and refrigerate for 2-3 hours.

Heat a gas or charcoal grill to medium. Remove the meat and onions from the marinade and pat dry. Brush everything with a thin coat of olive oil, then season with salt and pepper.

Place steak and onions on the cooking grate over direct heat and sear for 6 to 8 minutes. Turn the steak and onions and sear on the second side for another 6 to 8 minutes.

(Alternatively, you also can sear the steak and onions on a stovetop grill or grill pan for several minutes per side, then finish cooking in a 350 F oven set on a rack over a sheet pan.)

Transfer the steak and onions to a platter. Remove the cheese from the freezer and use a vegetable peeler or paring knife to shave Boursin on top of the steak and onions. Cover with foil and set aside.

Brush each slice of bread with oil, then grill them until lightly toasted, about 1 to 2 minutes. Thinly slice the steak, then assemble sandwiches with the bread, steak and onions.

By Liz O. 

As party caterers, we’ve had the privilege of taking part in a lot of surprise birthday parties. And as witness to a fair share of them, we can honestly tell you that there’s nothing more fun than seeing the face on a guest (or guests) of honor when the celebration is unmasked. That’s why we’re big advocates of surprise parties. If there’s a reason to celebrate, there’s a surprise to be pulled off! We’ve compiled tips and tricks to help you get started planning your next surprise bash.

1. Great parties start with great guest lists, so be sure to invite the guest of honor’s close friends.  Include mention on your invitation that you are throwing a Surprise Party. This may seem like a no-brainer, but it’s often am overlooked detail that can foil the plot. List a personal email account or your cell phone number as your RSVP, to ensure the secret stays in the bag.

2. Be sure your cohort (the one getting the guest of honor to the location) is reliable, responsible, and can handle timing glitches with ease.

3. Keep it simple. Experience has told us that the more pieces and detours you incorporate into your plan, the higher the chances are of something going awry.

4. Incorporate the guest of honor’s normal routines into your efforts. For example, if your spouse plays poker the third Friday of every month at his friend John’s house, ask John if he would consider being the host (provided you plan the party and bring everything!) That way, the stage is set, and nothing seems out of the ordinary.

5. If your guest list is large, consider serving terrific, fork friendly bites on small plates, what we refer to as the tray passed & stationary hors d’oeuvres with a chef-active food station. It’s a great way to go, so as not to be concerned with seating arrangements. A Winter/Fall favorite around here is our Braised Guinness Stout Short Rib of Beef. If you’re looking for more catering ideas, check out our menu ideas page on our website.

Lastly-- Keep organized throughout the party planning process and plan as far in advance as possible. The more time you have to plan, the more time you have to keep ahead of any glitches that may come your way.

Have fun! 

photo credit: merfam

By Heidi

Wedding planning ideas come from a myriad of sources. If a couple is overwhelmed by the endless possibilities before them, we are well-versed in finding ways to arrive at a concept that accurately represents a couple’s love for one another and their vision of the event.

Sometimes the jumping off point comes from the client themselves, as was the case with the wedding of James and Andrea. Andrea and James arrived at our 2nd meeting at Pepper’s Fine Catering with a sample of centerpieces they created themselves. 

Punched Tin Luminaries made from extra large tomato sauce cans, slices of oak logs to place them on, old mason jars filled with votive candles displayed in a grouping.  Next they opened a box containing hundreds of vintage keys that Andrea’s mom had been collecting for years.  As a wedding planner, these vintage/antique items set off a creative spark. I had an immediate sense of what they were looking for and how I could help them build on their vision.

We used old iron gate to display tea stained escort cards, each hand written and attached to antique keys from Andrea’s collection.  As a special surprise for the bride and groom, I made small tin can flower arrangements and tied them, with twine, to the aisle chairs for the ceremony. 

I designed a huge cheese display with the local artisan cheeses.  We served the cheese on rustic slates set on old bricks and antique barn board risers.  Crackers were placed in rustic country crocks.  We finished the display with potted herbs grown in Pepper’s organic gardens and a huge display of wild flowers in a 3-gallon reproduction mason jar tied with a gorgeous eggplant satin and burlap bow with a 6-inch antique key hanging from it.  Even the description cards, mounted on scrap booking card stock that I found online, were printed with antique keys.

Having gotten to know James and Andrea over the months of planning their wedding, I knew they would appreciate an added whimsical touch to the table displays. I placed a “parade” of 10, 3-inch hand crafted iron ants that marched over, under and around the table.  The bride was so thrilled with the added detail that I had to politely whisk her back to her guests, as she was spending a little too much time examining every inch of the table in delight.  

After the cocktail hour guests were invited to the barn for dinner.  It was absolutely magical.   Twinkling tiny white lights were everywhere. Guest tables were covered in beautiful eggplant moiré table linens. The punched tin luminaries that James and Andrea had lovingly made were lit and looked beautiful.  Each guest was seated in a different antique chair that we sourced from a quirky, long-time collector in Connecticut.  They ran the gamut from rustic shabby chic look to refined mid 19^th century tiger maple ones and ornately carved gothic-looking throne chairs.  Our staff had so much fun watching guests seek out their favorite chair and quickly scoot in to claim it.

After a delicious plated dinner, guests were invited to a coffee and dessert station that featured hundreds of cupcakes served on large tree trunk slices and a big copper caldron of fresh berry crisp complete with a homemade vanilla mascarpone whipped cream.  I designed this table to compliment the look in the barn.  Eggplant and sage linens were mixed with burlap overlays.  Large glass columns held candles and tiny keys attached to satin ribbon formed a garland that draped along the edge of the table.

As a final, whimsical gesture, I asked two of the wait staff to retrieve just one iron ant from our prop box.  Just before our bride and groom cut their cake, I perched the ant peeking over the edge of the cake stand so only Andrea and James could see it.  As a Wedding Event Planner there are so many moments that make all of the work worth it,  but none more so than when a client, upon noticing a special touch, searches you out in the crowd to make eye contact and share a knowing, appreciative smile. 

Our passion for cooking is driven and inspired by many influences, not the least of which are the seasonal changes and growing plethora of locally available vegetables and cheeses. Beets are one such vegetable currently in season.  

We were recently awarded the wonderful opportunity to cater an elegant gala event for a prestigious Boston-based organization for which we prepared our fresh roasted beet salad with local Chevre cheese from Crystal Brook Farm in Sterling. The finished product was as satisfying to the palate as it looked on the plate.

It seemed to be a beet themed night, as we also prepared roasted red and golden beets for their invited guests. This dish we presented stacked Napoleon style, drizzled with blood orange vinaigrette and served with toasted pistachio dust and a micro sprout salad.

Today, we offer a simpler version of that recipe for you to try with your friends and family. This version, while slightly pared down and easier for a novice cook to manage, still incorporates the tastes, textures and visual appeal as the original and we assure you will elicit rave reviews.

I can personally attest to the popularity of this particular salad, as I had prepared a platter for a ski patrol pot luck dinner (not your likely beet lovers) and they couldn’t believe that they not only loved the salad, but that they loved something with beets in it.

Beet & Radicchio Salad, Goat Cheese & Pistachio

Yield 6-8 portions

2 lbs.                         Beets. Peeled, cut into ¾”pieces

½ cup                        EVOO

2.5 tblsp                     Red wine vinegar

½ teas.                      Kosher salt

To Taste                     Fresh ground Black Pepper         

1 ea                           Garlic clove, lrg. ( smashed)

2  tblsp                       Tarragon, fresh chopped

1 head                        Radicchio, chopped 1’ pieces

½ cup                         Parsley, chopped coarse

4oz.                            Fresh Goat Cheese

2/3 cup                       Pistachios, Toasted & coarse chopped

This is easy.

Marry the beets, ½ of the olive oil & kosher salt in a bowl and toss until beets are coated and roast in a 375 degree oven until done. Could be 20-30 minutes. Let cool when done.

Dressing:  Add garlic, herbs & vinegar to the bowl you used for the beets and slowly whisk in the remaining EVOO and adjust seasoning of salt & pepper. You might add a pinch or two of sugar if you’d like to take some of the end off of the vinegar.

Marry all of you prepped ingredients with the dressing, give it a toss and plate up and enjoy, with perhaps a chilled glass of Sancerre.  This salad is quite attractive when presented in a Bibb Lettuce cup as a base.

Photo Credit: Wright Reading