Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/438368
149 is out and whole roasted chick- ens are in." They find themselves slow roasting and braising more often so they can use a few differ- ent cuts of meat. Like Hopkins and Paige, they view an alternative diet not as restrictive but as a lifestyle and an opportunity to highlight an ingre - dient. "It's a positive challenge," says Frost. They also make the point that guests should not even detect an event is gluten free—it should just be satisfying. With respect to dessert, they see people steering away from the tiered wedding cake. Passed des - serts are something they are doing more of. They feel a mixture of something passed and something stationary keeps the party going. "People like options and layered flavors," notes Frost. Wishart describes a scenario in which various kinds of cakes, sliced traditionally, might be presented at a dessert station. Pies and mini cakes are still in, and they are see - ing a trend toward funky flavored ice creams. They also like to do ice coffee bars in the summer for something "frothy and boozy in the right glass with a great straw." Frost describes an Art Deco- inspired wedding they recently catered at Sharksmouth Estate in Manchester-by-the-Sea: "The look and feel of the evening was elegant but approachable. Some of the things that made it elegant were the tones, the textures, the metallics, and lots of warm light. Some of the things that made it more approach - able included a single-stemmed dahlia in a metallic vase in the center of the table instead of a huge dripping arrangement, and com - fortable overstuffed furniture and raw linens." This may be the very picture of 2015. chiveevents.com "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."