<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=1243382019128025&amp;ev=PageView&amp;noscript=1"> Blog | Events (4)

Blog

Impress Your Guests With Mini Cheesecakes

Posted by Peppers Team on Tue, Jan 19, 2016

If you love sweets as much as we do it can be difficult to choose just one dessert to try! This weekend we served a trio of our most popular cheesecakes to give the guests a variety of different flavors. We artfully plated three mini cheesecakes- banana foster, citrus and dark chocolate for their pleasure. Try this new york style cheesecake recipe at home or for your next party!  

New York Style Cheesecake

Makes 14-16 Bite Sized Cheesecakestrio_cheesecake3-1.jpg

Ingredients 

Make sure all ingredients are room temperature 

2.5 cups graham cracker crumbs 
1/4 c melted butter 
1/8 c sugar 
1lb of cream cheese 
1 cup of sugar 
3 eggs 
1 cup of sour cream 
1TB vanilla

Directions: 

Preheat oven to 350°. 

Mix 2.5 cups of graham cracker crumbs with 1/8 cup of sugar. Pour the melted butter into the graham cracker crumbs and sugar. Mix with a fork. Scoop mixture into bottom paper lined muffin tins. Push the crumbs down with a flat object. (Ex. Bottom of a glass).

In an electric mixer with the paddle attachment mix the cream cheese until smooth. Then add the sugar until smooth. Add eggs one at a time mixing until each is incorporated. Add vanilla. Add the sour cream until the cheesecake is smooth and creamy. Pour into prepared pan.

Bake for 25-30 minutes or until the whole cheesecake giggles all at once. Cool until room temperature. Refrigerate for 2-3 hours and then pop out of the pan. Decorate as you like and enjoy! 

Backyard BBQ Wedding Celebration

Posted by Pepper's Team Blog on Tue, Jan 05, 2016

Backyard BBQ Wedding Celebration

This past August one of Pepper’s very own tied the knot! Morgan & Jon we’re very DIY with their wedding. For the ceremony, Jon built a birch arbor which was decorated with a giant elk skull and pretty pink roses to add a soft touch. The bridesmaids all wore cowboy boots with their light pink dresses. The Maid Of Honor was swiftly escorted down the aisle by the couple’s pitbull mix, Diesel. Followed by Morgan herself with her father, donning a handlebar mustache. For guest seating there were hay bale benches covered in blankets which were later turned into couches for guests to sit back and rest their dancing feet.

wedding signage

wedding archbackyard country weddingdog wedding ceremony

wedding arbor

 The reception took place under a beautiful sailcloth tent that looked stunning next to her parent’s red colonial home. There were no seating assignments except for the bridal party who dined at a large farmers table in the middle of the tent.  

backyard wedding

wedding signagerustic backyard wedding

elegant rustic wedding

bbq backyard wedding

wedding catering

Jon, being the handy-man he is (who spends his weekends at the farmers market with his builds for Johnny Appleseed Designs) built a bar using wine barrels and a curved wooden top set in front of a large, fully bloomed hydrangea bush. Off to the side was an actual horse trough that was used to ice down the beer on this hot summer day.

wine barrel bar wedding

backyard wedding

To bring the theme full circle, the one thing Morgan really wanted at her casual, but elegant backyard BBQ wedding was Pepper’s infamous copper boot. Filled with straw, and bright sunflowers the boot made a big statement piece on the buffet.

bbq weddingbackyard weddingbbq wedding buffet

The birch frosted cake on a custom made stump stand, centered on a wooden market cart was displayed throughout the night. The fun loving Groom, who usually can be seen dressed like a lumberjack, did not hold back from shoving a little bit of the Salted Caramel Devil’s Food Cake (which was a Pepper’s favorite this year) into his bride’s face when it came time for the cake cutting. 

rustic wedding cakerustic wedding cake

upscale bbq wedding

wedding desserts

Even though it was raining cats & dogs by the end of the night, that didn’t stop anyone from having a great time, devouring the cake and mini sweets and dancing up their own storm under the beautifully lit tent. The combination of the Pepper’s touch and the Bride & Groom’s do-it-yourself this wedding was both perfect and personalized.  

Photographer: Joseph Gonzalez Dufresne HelloImJoe

 

This Holiday Cocktail is a hit

Posted by Pepper's Team Blog on Thu, Dec 24, 2015

 Pomegranate_and_rosemary_gin_Fizz.jpg

Try this delicious Pomegranate and Rosemary Gin Fizz cocktail this holiday season. The rosemary scents speak to the holidays while the refreshing nature of this cocktail make it perfect for the warmer December weather. 

Ingredients

2 oz. Gin

1 tbsps. Fresh Squeezed Lemon Juice

1 tbsp. Rosemary Simple Syrup (Recipe Below)

2 tbsps. Pomegranate Juice

Splash of Club Soda

Pomegranate Seeds

Rosemary Sprigs

 Rosemary Simple Syrup

  1. Boil 1 cup water with 1 cup of sugar
  2. Once the sugar dissolves remove from the heat and add 1 sprig of rosemary
  3. Let sit for 15-20 minutes
  4. Remove rosemary and keep cool 

Drink Instructions

  1. Mix gin, lemon juice, simple syrup and pomegranate juice in a shaker with ice and shake vigorously then pour over ice in a lowball glass
  2. Top with club soda and stir gently
  3. Garnish with a sprig of rosemary and large spoonful of pomegranate seeds.


The Farm at SummitWynds Tasting Showcase

Posted by Peppers Team on Wed, Nov 25, 2015

This past weekend we hosted an exclusive wedding tasting event at the Beautiful Farm at SummitWynds in Jefferson, MA. The historic fieldstone ski lodge, turned horse barn has been converted to a rustic style event venue that is perfect for weddings, rehearsals, and other social events. 

Any brides looking for a rustic style farm wedding should be sure to look here. The stone barn with white washed walls, fieldstone fireplace, rustic chandeliers and beamed wood ceilings is a perfect location for a small ceremony or cocktail hour. Couples can also get married outside on the lawn with panoramic views of the rolling hills.  Dinner receptions take place in a large tent with removable walls to allow the stunning natural surroundings in. Above the stone barn, there is even a cozy bridal suite for the wedding party to get ready in prior to the festivities. For any guests looking to kick back and relax during the reception they can find their way out to the fire pit!  

This sought after venue is truly remarkable and offers so many benefits. 15 minutes from local hotels for guests and an on-site honeymoon suite available for the couple to rent are among some of the numerous advantages.

The owners have tied in beautiful details around the venue from rustic benches to a wooden cart and vintage style furniture. We were able to seamlessly incorporate many of our own rental items into the space for the tasting. Check out some photos from the event below!

welcome.jpgFotorCreated1-1.jpgstation2.jpgstation3.jpgtasting.jpgStationary3-1.jpgtasting2.jpgdessertcart.jpg12295389_10154352494004829_6580206868431768931_n.jpg

Our design team created all the signage, florals and decor for the tasting. Items seen above that are available for rent include our light up beer wall and wine barrels with wooden top.  Looking for more inspiration? Follow our Barn and Country Wedding Pinterest Page. https://www.pinterest.com/pepperscatering/barn-and-country-weddings/

Interested in SummitWynds? Visit their website here http://thefarmatsummitwynds.com/ or schedule a tour!

 

 

It's a 40 under 40 Fiesta!

Posted by Pepper's Team Blog on Mon, Nov 16, 2015

Pepper’s recently catered Worcester Business Journals 40 Under 40 event at Mechanic’s Hall in Worcester. This yearly event celebrates the best and brightest leaders under 40.

This year we offered Mexican inspired cuisine to accompany the celebration. Our passed appetizers consisted of avocado and roasted vegetable quesadillas, beef empanadas and spicy tequila shrimp. We also featured a large stationary display of homemade chips and fresh vegetables served with warm fondue and various toppings like sour cream, diced tomatoes, and goat cheese crumbles.

FotorCreated.jpg

 

 

 

 

We love the opportunity to get creative with our displays and showcase delicious cuisine in a fun intriguing way.  Sombreros, cylinders filled with brightly colored vegetables and maracas added visual interest and appeal to our display. We even filled a sombrero with chips! To finish off the event, we passed Mexican Wedding cookies, Mexican Hot Chocolate cookies and Mexican Sugar Cookies on colorful platters. What a fun fiesta! 


 

Think Green, Live Green, Cater Green!

Posted by Peppers Team on Mon, Nov 09, 2015

Pepper's Catering was recently certified as a 2 Star Certified Green Caterer by the Green Restaurant Association, a national nonprofit organization helping restaurants to become more environmentally sustainable. 

We have taken great steps to become a leader among catering companies by maintaining several sustainability initiatives.  As more information has become available about the importance of maintaining our environment and preserving our natural resources, Pepper’s has chosen to make sustainability a key corporate value.  Over the past year Pepper’s has been inspired to take steps to limit our energy consumption, increase our recycling initiatives, and source many food and floral products from local farms and vendors.

Water Reduction:

As a provider of off premise catering, water is a critical component of our ware washing and event preparation.  By installing a state of the art energy efficient ware washing machine, Peppers has been able to reduce ware washing related water consumption by nearly 50%.  Furthermore, Pepper’s has taken steps to become mindful of wasting water in our day to day operations by installing flow regulating aerators on prep and hand washing sinks.  Flow regulating aerators have allowed our team to become more mindful of how much water they actually need to use in day to day tasks.

Electrical Reduction:

Peppers has begun to take several significant steps towards reducing electrical consumption during day to day operations.  This year a Solar Panel array will be installed on the roof of our facility.  The array will be large enough to generate 20% of our annual electrical needs, all from the sustainable energy provided by the Sun’s rays.  Peppers has also begun the process of becoming an entirely LED lit facility.  By switching to LED based lighting fixtures, Peppers is able to reduce lighting based electrical consumption by nearly 50%.  Our electricity saving initiatives extend to our culinary team as well.  Our kitchen convection ovens were recently upgraded to energy star rated models that are able to offer our chefs improved cooking performance by utilizing less electricity.

Waste Reduction:

Since April Peppers has been utilizing a single stream or all in one recycling program.  Single stream programs have revolutionized recycling by simplifying the disposal process and reducing the number of trips vendors need to make to pick up products.  Our current arrangement allows for us to recycle all paper, cardboard, glass, aluminum, and select other recyclable products with great ease.  Since inception Peppers has significantly reduce the amount of waste the company has sent to the landfill and the volume of product recycled has increased by 100%.

Sourcing Local Produce and On Site Composting:

Peppers culinary team take great pride in being able to source product, herbs, and florals directly from the company’s on premise, all organic garden.  The success of the organic garden, has been further enabled by Pepper’s on site composting system.  Our culinary team has diligently been contributing all eligible food waste into two rotating compost drums that help the food items to break down and become a natural, sustainable source of nutrients for the plants in the organic garden. Furthermore, we continue to support our local farms by sourcing our meats and produce from them. Each year we par take in a farm to table event in which all product from flowers to food is provided using local farms. 

Fuel Efficiency:

Pepper’s has taken great steps to be mindful of the impact that an off premise caterer can have on carbon emissions.  Since May, Peppers has taken delivery of three fuel efficient Mercedes Bluetech diesel powered catering vans.  Utilizing our new fuel efficient vans has represented a decrease in fuel consumption, and cleaner burning emission into the environment.  Pepper’s has been able to travel significantly further distances, while using less fuel than our former gasoline powered catering vans.

 

Cater green with us!

 

You Will "Fall" in Love with this Wedding!

Posted by Peppers Team on Mon, Nov 02, 2015

There is so much to love about fall weddings in New England. From the beautiful changing leaves to all the natural rustic elements, the outdoors creates such a picturesque backdrop. There are many venues to choose from for your Fall New England Wedding. 

Thayer Homestead is a fantastic location for weddings all year round but we especially love this location in the fall. It was newly restored last year by the town of Medway and they created a truly magical rustic venue.

With this wedding, the bride and groom took their vows under the old oak tree in front of the house.  The grounds made a gorgeous backdrop for photos which picked up the beautiful changing colors of the outdoors.

The dining room was perfect for an intimate dinner for 50. The bride is an artist who made a beautiful sculpture for the fireplace in the center of the room and created specialty lighting with the same dramatic look hanging from the ceiling. The couple set up the special lighting and décor early so that it could be shared with the group that was hosting a fundraising event the night before.

 The shades of whites and ivory were accented by beautiful fall colors in the flowers and the flickering candlelight on the tables. The menu had wonderful fall accents with a roasted butternut squash salad and delicious regional flavors like Nantucket scallops and Block Island swordfish. It was a lovely and memorable celebration!

From guest tables adorned with orange dalias and succulents to white pumpkin accents at each place setting there are so many details to love about this wedding.

We hope this weeks blog will inspire you for your fall event!  

Photo Credit: Meghhan Gregory Photography http://meghanngregory.com 

 

 



 

Real Wedding: Agatha and Thaddeus at Quonquont Farm

Posted by Peppers Team on Mon, Oct 26, 2015

 

Quonquont Farm in Whately, MA is a stunning location for a wedding. The farm has quite the history, starting as a wayside tavern in 1759 then later a sucessful dairy farm. In the 1970’s, the propery was planted as an orchard which it remains today. There are fields of blueberries, peaches and apples for picking. The farm  has a renovated barn that can accomodate 200 guests along with a lovely adjacent stone patio that makes a great spot for cocktails. Ceremonies take place in front of a large tree overlooking the farm. Anyone looking for a country, barn or farm wedding should be sure to take a trip to Quonquont farm!

We were honored to be choosen to be a part of Agatha and Thaddeus's wedding at this beautiful location. The couple was married on an absolutely perfect June day. After the ceremony, the guests enjoyed a fun evening of dinner, dancing and drinks. The whole menu from passed appetizers, dinner, dessert and kids meals were all vegan. We even provided a vegan lemon raspberry sweetheart cake for the couples cake cutting. Accompanying the cake were vegan mini sweets provided by a family member that we artfully displayed on birch wood stands. All the guests vegan and non throughoughly enjoyed the entire menu! The wedding was captured perfectly by the talented Sandra Costello.

DTH6vfepVtLvsz3HB8DpMx-w5tog16BnRxUokzBYVGw

lPvhRzb7YNsrn_hSD6BBCqHHWGoMCOMQCYEK8LQOIi4O375roD40hivUQQ7P_trbDQI9yRYb0myRXm0ScMfKyk
WRHF4n3VjcNnJ2yJsUUpazvafa9X1sHRxaPKPFemTV0

collageblog

LUNlaDbR-4FSbzxk6af7rA6w4a3Jn6mwFEgGRz1LYw8

RuX334f8HZ-aBhuFlrBkgkhhfbcj240tV5j9qC0vXY4

 

r9qPr4Tm55cTqvZUMLoDfj65B8pejcX1prVBO6HoVfM

 xZlBeSXlzVfmrh8xvPqCJDQY-xfi8X21Anslu7ToAsg

More amazing images of Agatha and Thaddeus's wedding day can be found on Sandra Costello's blog at the link below. 

http://sandralovesyou.com/rustic-barn-wedding-at-quonquont-farm-agatha-and-thaddeus/

Community Give-Back: Rainbow's Garden Stand

Posted by Pepper's Team Blog on Tue, Jun 30, 2015
Rainbow Child Development Center Community Give-Back

Rainbow Child Development Center announces Rainbow's Young Entrepreneurs - aka Rainbow’s Kidpreur$, Young Entrepreneurs with Big Ideas!

This Thursday July 2nd from 11 a.m. to 2 p.m. Rainbow Child Development Center will participate in Worcester's 'Out to Lunch' Summer Concert Series & Farmers' Market on the historic Worcester Common.


Rainbow’s Kidpreur$ will be selling fresh veggies from Rainbow’s garden, Basil Lemonade and energizing Fruit Infused Water. Refreshments will be served from the Center’s beautiful new merchandising cart donated by Pepper’s Fine Catering.


The Center is taking its nutrition and healthy lifestyle program to a new level……namely introducing children to Entrepreneurship while learning how to develop a career path.


For a fun way to kick off this 4th of July Holiday - stop by Rainbow’s Merchandising Cart and enjoy a refreshing glass of Basil Lemonade. (Check out the children’s outstanding customer service!)

 

 

Riverbend Gala: Hoedown Hooplah

Posted by Pepper's Team Blog on Sun, May 10, 2015
Riverbend Hoedown

YEE HAW For Fundraisers!

 

Over 130 guests donned their finest western duds – boots, denim, bandanas and cowboy hats – and headed to Elm Bank for Riverbend Montessori School’s recent “Hoedown” in support of the South Natick school.   

 

Peppers Fine Catering’s Style and Design team loved coordinating creative theme details including building custom swinging saloon doors at the entrance, “cowboy and cowgirl” signs for the rest rooms, hay bale and whiskey barrel lounge seating areas, and a coordinating buffet display.

 

An old west dinner included spit-roasted pork loin cooking outside for guests to see as they arrived and to smell the flavors that awaited them at dinner.

 

Guests danced to a lively country-western band, while a caller got the crowd to participate in new and favorite line dances.

 

Talk about putting the FUN in your fundraising!