Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/438368
145 photographs by Joel Laino by Kiley Jacques Food Moves For 15 years, Timothy Hopkins has built his reputation as an award-winning caterer. From his state-of-the-art 5,000-square-foot Essex kitchen, he sallies forth with signature offerings like chicken satay with spicy peanut sauce; pear, goat cheese, and fig jam; and maple-glazed scallops wrapped in bacon. This year, Hopkins sees "superfoods" on the menu. He has been working with edible seaweeds including wakame and kombu, as well as ancient grains like amaranth, farro, spelt, wheat berries, freekeh, and red quinoa. Recently, he concocted individually roasted peppers stuffed with quinoa wild mushroom risotto and farro. "They didn't even look at the chicken," he says of the guests in attendance. "Everyone was look - ing for another one of those [peppers]." Cured, aged, brewed, and heirloom are some of the hot buzzwords these days, according to Hopkins. "Right now we are into braised, smoked, dried, and cured meats, and artisanal house-made pickles, chow-chow Top North Shore caterers dish on 2015 wedding menu trends. Clockwise from left, Lindsey Wishart (left) and Jennifer Frost; Timothy Hopkins; Ethan Paige