Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/410828
236 Passed Hors D'oeuvres Demitasse of Mushroom Bisque with a Gruyere Frico Crisp Festive Lobster Salad Cocktail with Fennel and Citrus in a Spoon Oyster on the Half Shell with a Cranberry Horseradish Mignonette Butternut Parmesan Arancini with a Red Pepper Aioli Savory Polenta Bite with Tomato, Feta, and Kalamata Relish Pizzette of Roasted Vegetables, Basil Pesto, and Goat Cheese Stationary Hors D'oeuvres Brie with Apricot, Cranberry, and Rosemary Chutney Garnished with French Baguette Slices, Sliced Apples, and Dried Fruits Small Plate Tastes Roast Tenderloin of Beef Pan Sautéed in Duck Fat and Herbs, with Parsnip Potato Purée and Olive Oil and Rosemary Roasted Carrots Pumpkin, Manchego, and Sage Lasagna Layers of Pasta with Pumpkin Purée and a Creamy Manchego and Sage Béchamel Sauce Seared and Spiced Breast of Duck Served atop Wild and Brown Rice with Dried Cranberries, Citrus, and Scallion Cosmo Winter Salad Greens and Endive with Pear, Pomegranate, Blue Cheese, and Pe- cans and a Champagne Vinaigrette Served in a Festive Cosmo Glass Sweet Stop White Chocolate Cherry Bread Pudding with Fig Purée and Crème Anglaise less accolades from North Shore partygo- ers. Not to mention winning Best of the North Shore Editors' and Readers' choice in 2014. "Over the past 30 years, we've grown our full-time staff from six to 25," relays Delisle. He takes his company's achievements all in stride. "We hire great people and source as much local food as possible," he says. "Oftentimes, whatever vegetable is ready to harvest from the field that day will be the side dish for Saturday's wed- ding." He personally goes to Marini Farm in Ipswich to select produce for upcoming events and also sources locally caught fis whenever possible. Asked how he entertains during the holiday season, Delisle admits that he likes to have one of his chefs on-site to prepare the food so he can enjoy his guests. "That way I can truly relax and know there won't be any stress," he explains. But for hosts throwing a party without the aid of an acclaimed catering company, Delisle says the trick is to prepare and cook as much as possible ahead of time. "Whatever you can do before your guests arrive is key—any chopping, slicing, or mincing. Making soups, desserts, and dressings days ahead will also help save Demitasses of mushroom bisque; Opposite, clockwise from top left, butternut parmesan arancini; chef Joe Joyce; oysters with cranberry horseradish mignonette; pumpkin parmesan lasagna; browning the tenderloin