Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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giardinieras, and relishes," he says. "We've also made a lot of butter this year using Appleton Farms' great milk." Like most chefs today, Hopkins finds himself catering to special di - ets including vegan and gluten free, and addressing allergies to things like shellfish and cumin. "We have done more gluten-free weddings in the last two years than ever be - fore," he notes. "Ninety-five percent of the people at the wedding do not realize they are being served a gluten-free meal, and that's our goal. We take it very seriously." In terms of cakes, Hopkins says, "The individual mini wedding cake is coming in strong." Small bites are another trend. "We are doing a lot of dessert stations without cakes because people want to be able to eat something stand - ing up." He is making things like 2.5-ounce crème brûlée in recy- clable cups with wooden spoons, mini cannoli with different flavor- ings and fillings, late-night warm chocolate chip bars with Appleton Farms milk shots, and two bites of chocolate mousse with espresso and Kahlua. "It's rich and deli - cious, but you don't want to take a nap after," he laughs, while also noting the popularity of cider do- nuts from Russell Orchards paired with Maker's Mark hot cider. With regard to cocktails, gin, served in 1920s-inspired glasses, is hot. "It's all about botanicals now," notes Hopkins. "The spe - cialty cocktail is here to stay." He recommends staying away from "the sweet zone" and opts instead for things like a classic gin martini or a Gibson. "Gin has so much flavor." He makes a Hendricks, cu - cumber, lemon, and thyme-infused simple syrup cocktail. Ice cube molds are also gaining in popular- ity—spheres, squares, triangles, and "artisanal" shapes. "It's also kind of fun to have a big 20-pound single block of ice and some ice picks and just chip away all night." Hopkins also foresees the in - flux of Great Gatsby-inspired ele- ments like the Champagne tower. He has already made one using 270 coupe-style glasses, which are also making a comeback, as are weddings decorated with a Roar - ing Twenties theme. "Tuxes with tails and elaborate dresses are coming back—that aristocratic, British theme." tshcatering.com Fireside Catering's executive chef, Ethan Paige, considers him- self fortunate to have been born into a sea of chefs. At Amherst Col- lege, where his mother worked as 146 Timothy Hopkins in his Essex kitchen; Opposite page, Ethan Paige in his Burlington kitchen food service director, he would of- ten end up in the kitchen where, at four years old, he stood staring up at "big-bellied white coats." Before long, he was learning how to make 40 gallons of Hollandaise sauce. Today, Gibbett Hill Farm in Groton serves as his culinary playground. "It makes it so much easier to do farm-to-fork cooking when you have your own farm," he quips. Most of Fireside's events are plated affairs. Paige talks about "added-value cuts of protein" like confit chicken legs and thighs. "The idea is to pass on some value so clients can splurge elsewhere," he explains. Tail cuts are a good example. They may be a little funky and not uniform in shape, but he sees them as a good use of the cow. In terms of presentation, he envisions them on small plates. "We love to see lots of small plates going out because people get to have their own individual experi - ence with it." Like Hopkins, Paige tries to go beyond "accommodating" special diets, which he imagines will con - tinue to evolve. He doesn't want guests to feel they've been singled out or made to eat secondary dishes. In fact, he views something like an all-vegan wedding as an opportunity to push the envelope and get creative. "Those almost marginalized dietary preferences [are something] we completely embrace." Paige foresees the melding of 1920s-style elegance and the farm- to-fork philosophy. "I don't think there will be a sudden break. I think the handmade trend and the farm-to-fork movement are here to stay," he explains. "I don't think we are going to start seeing steam - ships of beef coming back out—it