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.
Scroll down further to see some of the dishes that feature Gibbet Hill Farm and other local farm produce in Fireside Catering’s menus.