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
Food 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.
You 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 http://www.southernNELiving.com
The 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.
Join 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.
It’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!
03/15/2011, 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. 
01/30/2011, 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.
On 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.
The Clarke Culinary Center in Milford, 
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.
Pepper'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 Stu ed Zucchini with Spinach, Mushrooms, Sun-dried Tomatoes, Artichokes, Chevre and Quinoa.