Peppers Team

Recent Posts

Southern New England Magazine Gets Planning Tips from John Lawrence

Posted by Peppers Team on Tue, Jun 21, 2011

Southern New England Living magazine, a new publication dedicated to highlighting the many great aspects of Southern New England, met up with Pepper’s co-owner, John Lawrence, to get his insight on planning the perfect house party. Below is an excerpt from "House Party:  Tips from the Pros on Planning Your Next Get-together in Style, without All the Stress," by Rachel Arroyo. 

Carefully Conceptualize the Menu
Hors d'oeuvres by Pepper'sFood and beverage are central to ensuring a memorable at-home gathering.  John Lawrence - who has co-owned Pepper's Fine Food Catering in Northborough, MA, with his wife Susan for 24 years - says, since 9/11, people have changed the way they entertain. "Before people were entertaining all around, in crazy locations and spending a lot of money. Now it is more of an intimate experience." Don't get him wrong, "People are still having big parties, but the guest list is filled with people they know and love, first and foremost."

Lately he has been seeing a lot of requests for Latin American cuisine. "Ceviches are popular, but with our local ingredients,” says Lawrence. Mojitos are also big. And even though he thought the cupcake trend was going to die off, it's still going strong. "They've become more inventive,” he says, "branching out to include interesting fillings like pina colada and Baileys Irish crème - fun twists on old favorites." A streak of whimsy seems to have taken the party scene by storm.  He reports: ''I'm seeing a lot of colors, lively linens in polka dots and lime green."

For crafting the perfect get-together, Lawrence offers a few tips. One: "Think whimsical and think fusion," he says. For instance, if you're using Asian lanterns, go with lime green instead of the traditional red. "It sets a tone." Two: Greet your guests with a cocktail. Cava, a Spanish champagne, is a great value and can be mixed with watermelon or pomegranate juice for a fun, mildly alcoholic drink. Three: "You've got to have the music,” he says, but don't stress about the playlist. Go to Pandora - an online radio station - and pick your favorite artist or musical genre. Four: "Keep the menu fork friendly," a rule he lives by. People shouldn't have to put down their plates to cut bit-sized portions of food. And, lastly, "Consider the guest list," he says. Invite outgoing, talkative people to create an atmosphere for conversation.

Southern NE LivingYou can find the complete article in Southern New England Living's premier issue, which debuted this month.  Pick up a copy at your local newsstand or give Pepper’s a call and we’ll be happy to forward one to you! 

For more information about Southern New England Living, visit

Tags: Accolades

Massachusetts Horticultural Society Garden to Table

Posted by Peppers Team on Fri, May 20, 2011

The First Harvest

MA Horticultural Society Garden to TableThe Massachusetts Horticultural Society kicks off its Garden to Table initiative with the The First Harvest, a 3-course tasting prepared by Pepper’s Catering Chef John Lawrence.  The tasting will feature some of the earliest greens from their Chef's Garden, a 22-bed vegetable garden designed to inspire culinary combinations.  Join Chef Lawrence as he prepares a wonderful Spring Pea Panzanella Salad, Preserved Lemon & Lovage Risotto and succulent Citrus Grilled Scallops.

The Massachusetts Horticultural Society Garden to Table program was designed to promote the benefits of local harvest and growing your own foods through educational events and cooking demonstrations. Along with the Chef's Garden, the Massachusetts Horticultural Society also planted the Pantry Garden to serve the needs of a local food pantry. 

  • Where:  MHS Horticulture Center at Elm Bank, 900 Washington Street (Rt. 16), Wellesley, MA
  • When:  Monday, June 6, 2011 6:00 – 8:00 p.m. 
  • Cost:  $45 per person (space is limited)
  • Reservations can be made by calling 617.933.4995 or by ordering online here.

Tags: Events

The Worcester Women's Conference

Posted by Peppers Team on Tue, May 17, 2011

The Worcester Women's ConferenceJoin us on Friday, June 3rd as the Worcester Chamber of Commerce presents The Worcester Women’s Conference at the DCU Center in Worcester from 8 a.m. – 4:30 p.m.  Pepper's Catering will be on-hand serving some of our tasty dishes.

For more information or to register, visit the Worcester Chamber of Commerce website or call 508.753.2924 x 229. Hope to see you there!

Tags: Events

Celebrate Cinco de Mayo with Chef John Lawrence

Posted by Peppers Team on Thu, Apr 14, 2011

cinco de mayoIt’s time to push the burritos aside and make way for some fabulous contemporary Mexican cuisine!  Celebrate Cinco de Mayo in style with Chef John Lawrence at The Clarke Culinary Center in Milford to demonstrate the ease of cooking some great Mexican dishes. Enjoy Chilled Shrimp and Crab a la Veracruzana, Duck Carnitas and melt in your mouth Tenderloin with Morel Mushrooms and Chipotle Cream!  It's Cinco de Mayo at it's best!

  • Where:  The Clarke Culinary Center, 393 Fortune Blvd., Milford, MA
  • When:  Thursday, May 5, 2011  6:00 – 8:00 p.m.
  • Cost:  $85 per person
  • To Register:  Call 800-842-5275 x206 or visit Clarke Culinary Classes for more information and directions.

Tags: Events

Keep the Best of Worcester Streak Alive for Pepper’s!

Posted by Peppers Team on Thu, Feb 10, 2011

best of worcester magazine 2011 vote for peppers cateringVoting Ends Friday, March 11...Please Vote Online Today!

Pepper’s is so proud to have been voted Best Caterer by Worcester Magazine for five straight years, and we are eager to continue the tradition!

Help us to extend our run to 6 consecutive years by voting for the 2011 Best of Worcester Awards! Voting began this week and within 8 hours, Pepper’s had already received 100 votes! Join in the fun and cast your vote today to help keep Pepper’s in Worcester’s Winner’s Circle!

Voting runs through Friday March 11 but you hope you’ll vote much earlier than that!

Tags: Accolades

The Taste of MetroWest

Posted by Peppers Team on Tue, Jan 25, 2011
taste of metrowest03/15/2011, Sheraton Framingham Hotel & Conference Center: This Metrowest Chamber of Commerce event will showcase the region's excellent culinary and cultural attractions with representatives from the area's finest restaurants, caterers, gourmet and ethnic markets, gift boutiques, wineries, brew houses and local purveyors.   
Live entertainment, raffles and People's Choice Awards make this a fun and inexpensive night out.  Tickets are $25 in advance or $30 at the door.  For more information and a list of participating vendors, please visit the Metrowest Chamber of Commerce.

Tags: Events

Worcester's Best Chef at Mechanics Hall

Posted by Peppers Team on Tue, Jan 25, 2011
worcester's best chef.com01/30/2011, Mechanics Hall, Worcester, MA: The annual Worcester's Best Chef competition is a great way to treat your palate to some of the best food this area has to offer.  Our own Chef Paul Wilson returns to the judges panel along with Chef Barry Sexton from Food Network's Dinner Impossible and Food Network's Chopped contestant Chef Alina Eisenhauer, chef/owner of Worcester's Sweet Pastry Shop and Wine Bar.
Meet host Billy Costa from TV Diner and the chefs one-on-one during the VIP session from 5 to 6 p.m. before the event opens to the general public from 6 to 9 p.m.  For additional information and ticket purchase, visit the Worcester's Best Chef website.  Tickets are also available through the Mechanics Hall Box Office.

Tags: Events

Hopkinton's 2nd Annual Party in the Kitchen

Posted by Peppers Team on Mon, Jan 10, 2011

hopkinton community endowmentOn January 22, 2011, Hopkinton Community Endowment will host its Second Annual "Party in the Kitchen," an fundraising evening for the Town of Hopkinton with great music, food and beverages, raffles and more.

Over 300 people attended last year's event, and this year hopes to be even more successful. The menu will be sure not to disappoint, as Peppers Catering of Northboro will be bringing their magic again this year.

Visit Hopkinton Community Endowment's Party in the Kitchen page or more information, and to purchase tickets.

Tags: Fundraising

Peppers' Cooking Class at Clarke Culinary Center

Posted by Peppers Team on Tue, Dec 07, 2010

boston common cooking seriesThe Clarke Culinary Center in Milford, Massachusetts announced their schedule of cooking classes featuring the finest chefs in the region sharing their love and excitement for food as well as a little of their expertise. If you love food, check out their schedule of upcoming presentations at Clarke Culinary Center.

On December 16, Peppers Fine Foods Catering's John Lawrence will host his own cooking class at Clarke, "Get Out of Your Shell – Scallops! Scallops! Scallops!"

If you love shellfish, this event is for you; featuring some of Chef John's favorite award-winning sea scallop recipes such as Wild Mushroom Crusted Scallops with Vanilla Bean Scented Parsnip Puree, Roasted Scallops with Fennel Jus and more!

  • Where: Clarke Culinary Center - 393 Fortune Blvd, Milford, MA
  • When: Thursday, Dec. 16, 2010 - 6:00pm to 8:00pm
  • Cost: $70 per person
  • To Register: Call 1-800-842-5275 x206 or visit Clarke Culinary Classes for more info and directions

Get out of your shell and join Peppers!

Tags: Events

Veterans Inc. Gala Military Ball, Nov. 13, 2010

Posted by Peppers Team on Thu, Nov 04, 2010

veterans inc gala military ball Worcester, MA- On Saturday, November 13, 2010, Veteran's Inc. will be holding their annual Gala Military Ball to commemorate their 20th year of serving veterans and their families.  This black tie - military mess dress event will feature a performance by the USO-style “Victory Belles”, as well as a silent auction, awards ceremony and dinner catered by Pepper’s Fine Foods of Northborough.

Veterans Inc. 20 years serving veterans and their familiesPepper's menu will have some wonderful choices: Braised Boneless Short Ribs with Roasted Shallot Bordelaise Sauce,  a Herb Crusted Free Bird Statler Chicken Breast with Tarragon Dijon Veloute or the Roasted Vegetable Stued Zucchini with Spinach, Mushrooms, Sun-dried Tomatoes, Artichokes, Chevre and Quinoa.

For more information including sponsorship opportunities and ticket info, visit or call 508-791-1213 x123  

Tags: Fundraising, Events