Flower Girls and Ring Bearers

February 12, 2016

What do flower girls and ring bearers have in common? They are young people in your life that you love and selected to be in your bridal party.

Choosing these special young attendants can bring a little apprehension given the unpredictable behavior in this age set, but don’t let that stop you! Our team will be there to help the young ones make their way down the aisle, but read on to see what advice they have for you when it comes to working with flower girls and ring bearers.

If you have particularly young attendants, Amy Hudon, Director of Sales and Events for The Estate at Moraine Farm, suggests that the flower girls or ring bearers do not practice in the ceremony rehearsal. “They always do great at the rehearsal but then the next day, there is suddenly more than a hundred people staring at them and they get nervous…”

“Flower girls and ring bearers should attend the rehearsal, so they are familiar with the space…but just wait until the actual ceremony for them to walk down the aisle, and they will be none the wiser.”

Tim Holmes, Director of Sales and Events at The Bradley Estate and Fruitlands Museum, reminds us, “Rehearsed or not, it won’t go perfectly…keep it light and go with the flow.”

Maura McCarthy, Director of Sales and Events at The Crane Estate, says, “It helps to have more than one flower girl or ring bearer, or even a junior bridesmaid there to help out. There is strength in numbers!”

And perhaps Jessica Belanger, Director of Sales and Events for Fireside Catering, sums it up perfectly, “You have to let the kids just be kids, and no matter what they do it’s going to be adorable!”

2016 Couples’ Choice Award

January 6, 2016

We are thrilled to announce Fireside Catering received the 2016 Couples’ Choice Award!

“WeddingWire Couples’ Choice Awards®recipients represent the top five percent of wedding professionals within the WeddingWire Network who demonstrate excellence in quality, service, responsiveness and professionalism.”

Our team works tirelessly executing weddings and events throughout the year hoping to exceed our clients’ expectations, so receiving this honor is incredibly special to our organization.

We are grateful to all the couples, families and businesses we worked with over the last year, and of course we thank our hardworking team at Fireside Catering.

Fireside Catering works exclusively with several spectacular venues throughout Massachusetts including Fruitlands Museum (Harvard, MA), The Estate at Moraine Farm (Beverly, MA), The Crane Estate (Ipswich, MA), and The Bradley Estate (Canton, MA). We are also proud to partner with many other beautiful venues in Massachusetts such as Tower Hill Botanic Garden (Boylston, MA), Misselwood at Endicott College (Beverly, MA), Glen Magna Farms (Peabody, MA), Larz Anderson Auto Museum (Brookline, MA), Wright-Locke Farm (Winchester, MA), Hamilton Hall (Salem, MA) and more! Click here to see a full list of our venue partnerships.

Farm-to-Fork Catering 2015

December 14, 2015

What does farm-to-fork catering mean to Fireside Catering? Ask Executive Chef Ethan Paige and his face will light up as he tells you about all the ways he incorporates the farm-to-fork philosophy into Fireside Catering’s cuisine.

As a part of the Webber Restaurant Group, Fireside Catering sources produce from our own Gibbet Hill Farm in Groton, MA. Over three acres of produce is growing specifically for our chefs’ use. Growing over 20 varieties of heirloom tomatoes, raspberries, blackberries, kale, heirloom beets, edible flowers, radishes, greens, peppers, beans, Swiss chard, specialty onions, herbs, and many other crops, you will find Gibbet Hill produce throughout events and weddings we cater each week. In addition to using our own farm, Chef Ethan proudly sources produce, meat, and dairy from local farms and vendors whenever possible.

When there is an abundant harvest, Fireside Catering takes excess produce to can, pickle and preserve. Raspberries, blackberries, and black raspberries are used for our signature Gibbet Hill Jam. Herbs are pureed into sauces and flash frozen for use during the winter months. A variety of vegetables are pickled and used throughout the year as garnishes and relishes.