Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/438368
148 will be some time before we circle back to that. We aren't going su- per throwback just yet, but being inspired by that [time] is coming back for sure." At the bar, Paige notes the popularity of ingredients like bitters, botanical infusions, and shrubs. "Some people will say a shrub is just a vinegar-based syrup like a gastrique, and that's fair, but I think it stops short of where it could go." He views a proper shrub as one having a citrus zest or rind infused into a syrup base with an alcoholic element—like cognac or brandy infused with orange blossoms, or something offbeat like yuzu marmalade or citron tea, finished with charred rose - mary. Charred herbs, in general, are showing up more and more. According to Paige, "They pull out some complexity from what's already going on…and make it pop and be expressive at the end." Paige sees combinations of traditional cakes alongside small-bite dessert stations. He has been responding to requests for little composed bites. "Some of the best bites we do are really simple like chocolate espresso torte in a porcelain spoon with toasted hazelnuts and a craft stout syrup." firesidecatering.co Chive Events owners Jennifer Frost and Lindsey Wishart concur: The farm-to-fork movement is not going anywhere, but they believe its presentation is apt to change. They speculate 2015 catered affairs will see a lot of saturated colors and metallic tones in play. For them, relating pops of color in the décor to the food creates a thread that runs through the event. Frost refers to it as connecting the dots. "We want to blend the style with the food— that's our whole thing." Sustainability has been their mission since the two college friends started the business seven years ago. It plays out in their food and their aesthetic. "Local food as a mission is important," notes Frost, "but it doesn't need to be presented as if it has just been pulled from the earth." She feels local foods shine because they are so fresh, and that the same is true of florals and décor. "When all of the components of an event are handpicked, they play off one another very well." The pair notes that people want local foods presented simply and elegantly—for example, a ruby- toned beet atop a simple salad on a white plate beside copper silver - ware. They like to play off the rich tones of a single ingredient to create "holistic" experiences that "touch all the senses." They also see a trend toward more ethnic ingredients and "from-scratch" foods. Through "DIY sources" like Pinterest, it is easy to see the rising interest in making foods from scratch. "We've found a way to blend the trend of people becoming more interested, excited, and knowledgeable about where their food is coming from with craftsmanship, the artisanal, the small batch," says Frost. In 2014, they catered a lot of smaller weddings. "This year, I think we are going to see bigger is back," says Wishart. "It might be 200 people, but they will be seated at a variety of different sized tables with some elements of family-style service." This makes a large event feel more intimate. For main courses, Frost and Wishart are doing more veggie- heavy dishes with smaller por - tions of protein—their focus is on creating well-composed layered bites. "There's something sophis- ticated about that," notes Frost. Additionally, grain salads are replacing hot pasta dishes, and, says Wishart, "The chicken breast Lindsey Wishart works with locally sourced ingredients. Opposite page, Jennifer Frost values presentation.