Private Chef and Caterer in Boston | Eric Gaffin: Review from a wedding and event planner.

Private Chef and Caterer in Boston | Eric Gaffin: Review from a wedding and event planner.: A Wedding & Event Planner’s Testimonial: I have worked with Chef Eric Gaffin for the past 7 years and have availed of his tal...

Review from a wedding and event planner.

A Wedding & Event Planner’s Testimonial:

I have worked with Chef Eric Gaffin for the past 7 years and have availed of his talents on behalf of my clients for wedding and special events on numerous occasions. 

He has always created unique menu options with extraordinary value and integrity. Our clients have always been amazed by his attention to detail in the presentation, execution and final result in all his work. Whether he was catering to one of our cocktail parties, weddings or even my father's memorial service, Chef Eric has come through for us time after time. 

I would highly recommend contacting Chef Eric and his team for a show-stopping buffet, seated silver service dinner or even a home-cooked meal for entertaining in the privacy of your home. He is reliable, fair priced and loves what he does. It shows each and every time in the events he produces. You won't be disappointed. 

Private Chef and Caterer in Boston | Eric Gaffin: Wedding Cupcakes or Wedding Cake by EatInClub.com

Private Chef and Caterer in Boston | Eric Gaffin: Wedding Cupcakes or Wedding Cake by EatInClub.com: http://EatInClub.com   Wedding cupcakes were originally thought to be a passing fad, but it looks like they're here to stay! It&#39...

Wedding Cupcakes or Wedding Cake by EatInClub.com

http://EatInClub.com  

Wedding cupcakes were originally thought to be a passing fad, but it looks like they're here to stay! It's no wonder: these pint-size confections add a whimsical touch to your wedding reception with the added bonus of being slightly more affordable than a traditional wedding cake. But is a cupcake wedding cake right for you? We break it down below.

Are Wedding Cupcakes Cheaper?

Cupcakes typically cost as a caterer in Boston about $3,50 each, whereas a traditional wedding cake is a hefty $7.00 to $12.00 per slice.

If you want to spring for fancy cupcake liners, decorative stands, and intricate decorations, that cheap little cupcake is going to cost a whole lot more. If you are choosing to serve cupcakes in order to save some money, remember to keep it simple. However, if you just like the whimsical feel of cupcakes, and have a big budget, you can make these desserts really memorable.

Are Wedding Cupcakes Appropriate?     

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There's something so nostalgic and childlike about unwrapping a cupcake. And that's what people both love and hate about wedding cupcakes – are they fun and familiar or too casual and unsophisticated?

If you're having a formal wedding, you may want to stick with a grand and formal wedding cake. If your wedding guests are traditional people, they might think cupcakes are too casual, or worse, cheap.

But if you're having a relaxed reception where fun is the primary goal, tell everyone to be a kid again and grab a cupcake. Once they're up and having fun on the dance floor, they won't have to sit again for dessert. They'll just grab a cupcake and keep on groovin'.

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We have found a way for Brides and Grooms to have their cake and eat it too: get a small 6" cake to sit on the top of your cupcake tower. You can use this for the ceremonial cake cutting, and then freeze the rest for your 1-year anniversary.

Saskia & Sohail Wedding | EatInClub.com

 Saskia & Sohail Wedding by EatInClub's Founder Chef Eric Gaffin

 What a fun and beautiful couple to work with. We designed a amazing menu for this newlywed couples special day. The guest count consisted of 200 wonderful people that enjoyed a 4 course plated dinner with passed hors d'ouevres  and a grand cheese display with gourmet crostinis and crackers.

Seared duck breast with a wild cherry, plum and fig reduction served with roasted asparagus and garlic potato galette 

Seared sea scallops and shrimp with tomato & basil ragout topped with a pecorino crisp and dressed arugula.

The real challenge of executing this plated 4 course menu for 200 guests was the fact that there was no kitchen in the venue. All the food had to be prepared back at our prep kitchen and we needed to provide tents and ovens at the venue for service. Then we decided the best option was to plate-up in the downstairs hallway. All in all this turned out to be a great game plan and another amazing wedding by the EatInClub Team

Roasted butternut squash salad with candied pecans

Photo Credits To: http://www.heirloomcreative.com/  

Another amazing review for EATINCLUB.com and Chef Eric Gaffin

EATINCLUB.COM 

Eric was FANTASTIC. My husband and I planned our wedding on short notice and Eric booked us right away. He met with us for the initial consultation on the day we called him, and he set up a tasting the following week. He was very helpful throughout everything and lord knows I had a lot of questions for him! He always returned my calls and emails on the same day. Everything was wonderful. I would highly recommend the seafood risotto, but all his food was so delicious. Everyone at our wedding loved it. I did not have to worry about anything on the day of my wedding, he even helped set up my wedding cake and cupcakes. His staff was very friendly and professional. They even walked out to the beach to serve us appetizers while the bridal party and I were taking pictures! I have recommended and would continue to recommend his catering services and his restaurants to anyone. He was such a pleasure to work with and I am so glad that we were able to book him for our wedding!

Italian Themed Private Party by EatInClub.com

Chef Eric Gaffin of EatInClub.com  was asked by his private home client for a authentic Italian dinner for themselves and 54 guests. Chef came up with this beautiful menu for everyone to enjoy. The night was a huge success. 

Passed Hors Duorves 
Pan fried Sweet bread with spinach, porcini, and truffle butter
Crispy polenta cakes topped with tarragon chicken and tomato relish
Fresh figs stuffed with Gorgonzola and wrapped with prosciutto

Stationary Displays
Cured meats and imported cheeses display
Salami, prosciutto, mortadella, cappicola, taleggio, fontina, pecorino, and robiola served with an assortment of fresh Italian breads.

Antipasto display
Marinated artichoke hearts, fire roasted red bell peppers, broccoli aioli, grilled mushrooms, caramelized onions, and marinated grilled eggplant.

First Course
Ribollita Zuppa
Fresh cuts of vegetables, white beans, and chicken broth filled with fresh cuts of herb and garlic breads.

Second Course
Calamari Ripieni Ai Gamberetti
Squid stuffed with a crab and shrimp stuffing sauteed in a garlic seafood sauce.

Third Course
Funghi Risotto
Creamy risotto with Tuscan Kale, wild porcini, oyster, chanterelle, and shaved fresh white truffles.

Fourth Course
Pancia O Bamborino
Braised short ribs w/Chianti reduction served with grilled vegetables and basil mashed potatoes.  

 Branzino Patata
Pan seared potato and pancetta encrusted Sea bass served on a bed of seasoned spinach with grilled white asparagus.



Fourth Course
Bodino
A chilled chocolate pudding with assorted Italian cookies and fresh whipped cream.

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