The Catered Affair

menu

Vietnamese spring rolls because they’re reminiscent of my travels through Asia.

Shane O'Neil

I enjoy a hummingbird cocktail made with Hendrick’s Gin, grapefruit juice, and agave nectar.

Andrew Marconi

I love clams! Fried clams, raw clams, and especially clams in white wine tossed in linguini.

Holly Safford

An enjoyable local cheese, with a warm slice of crispy bread and a glass of Rosé wine.

Pierre Prat

My favorite food has to be a nice slice of steak and cheese pizza.

Alex Marconi

Our Team

Shane O’Neil

Executive Chef

Andrew Marconi

Executive Vice President of Sales and Owner

Holly Safford

Founder and President

Pierre Prat

Vice President of Venues

Alex Marconi

Executive Vice President of Operations and Owner

“Food is symbolic of love when words are inadequate.” —Alan D. Wolfelt

Dan Martin
Sous-Chef de Cuisine The Boston Public Library
Somewhere atop the Sierra mountains, with Macallan single scotch, neat.

Susan Abbott
Executive Pastry Chef The Catered Affair
Steamed lobster at sunset in coastal Maine, with lemon, butter, and a hoppy IPA.

Sean Swenson
Executive Sous-Chef The Catered Affair
I love living and working in Boston because of all the fresh seafood that is available to us—my favorite thing to cook and eat!

Kathi Wagoner
Sous-Chef The Boston Public Library
Adam Fuller
Sous-Chef The Catered Affair
Seared Foie Gras.

Salvatore J. DeGeorge
General Manager The Boston Public Library
Shiraz, and cheeses from near and far!

Elaine Twombly
Executive Director of Business Development The Catered Affair
Pair me up to anything with cheese!

Alyssa Nichols
Venues Sales Director The Boston Public Library
A simple and refreshing Campari and Soda.

Eliza Rafferty
Director of Sales & Production Harvard Art Museums
Three simple things: sliders, fries, and a pale ale.

Alec Maccini
Senior Event Producer The Catered Affair
A “Cucumber Southside” — adding muddled cucumber and a sprig of mint is a fun twist to this classic gin cocktail!

Erin Davies
Senior Event Producer The Boston Public Library
It's all about the simple pleasures in life: a glass of rosé by the ocean or a single malt scotch by the fire.

Erica Phillips
Senior Event Producer The Catered Affair
A classic whiskey smash on a cool summer evening.

Faith Larsen
Event Producer The Boston Public Library
Nothing is more perfect than a gin summer cocktail topped with refreshing lemon or lime.

Bryanne Pepin
Event Producer Harvard Art Museums
A mashed potato bar with all of the fixings.

Meghan Crump
Event Producer The Boston Public Library
Truffled Robiola pizza with wild mushrooms.

Marissa Berardi
Event Producer The Catered Affair
My go-to cocktail is a Jim Beam Black Bourbon Smash.

Erica Clemons
Associate Event Producer Institute of Contemporary Art
Crispy corn tortilla chips, guacamole, and a frozen margarita.

Danielle Kingsley
Production Assistant The Catered Affair
I’ve never met a glass of Prosecco I didn’t like.

Marissa Mariotti
Associate Event Producer The Boston Public Library & Harvard Art Museums
A New England lobster roll and a glass of rosé.

Amy Russell
Production Assistant The Catered Affair
Anything dipped in chocolate.

Anthony Trifone
Café Manager Harvard Art Museums
“A party without cake is just a meeting.” – Julia Child

Lauren Harrington
HR Manager The Catered Affair
On my nights off, Jack Daniels and a refreshing Bud Light are the perfect combination.

Sonja Lynch
Caterease Manager The Catered Affair