A Feast for All Seasons
Four caterers celebrate New England’s bounty with colorful, locally sourced first courses.
Photographs by Toan Trinh
Clockwise from top left:
SPRING | Maine crab salad with spring vegetables and pickled mustard seeds, the Catered Affair.
WINTER | Savory caramelized-onion-and-apple tart with chicory salad and bacon, Chive.
FALL | Burrata with arugula, fall squash, and apple chips, Forklift Catering.
SUMMER | Crispy pork belly with sweet potato pierogi and summer vegetables, Season to Taste Catering.
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