For more than 40 years, the fearless team at Joseph's Catering, Deli & Wholesale has effortlessly taken on catering challenges for groups of up to 10,000 guests. With a menu that includes Italian-style deli platters, sandwiches, and entrees such as stuffed pasta shells and chicken cacciatore, the team efficiently keeps guests' stomachs from growling during company meetings or library camp outs. For daily meetings, company picnics, or holiday parties, the team also prepares dishes such as marinated barbecue steak tips or deli-style sandwiches with roast beef, roast turkey breast, or chicken salad with cranberries and walnuts.
Although the North End is thought of as the go-to for Italian food in Boston, it certainly doesn’t have a monopoly on authentic pastas, housemade sausages, and imported olive oils. Perched far from clamoring tourists on Main Street in Medford, Bob's Italian Foods—a 2012 Medford Patch Readers' Choice winner—has been dishing up and importing traditional Italian foods for more than 70 years. Under the guidance of the DiGiorgio family, its butchers craft their own italian hot, sweet, and fennel pork sausages each day and slice quality meats, such as Angus sirloin and new york strip steaks. The deli counter wraps up to-go foods ranging from eggplant parmigiano with meatballs to hefty prosciutto-and-provolone subs. Shoppers also wander down aisles filled with imported goods including virgin olive oils, Italian cheeses, and pastas shaped like spirals and lock-picks. In addition to equipping customers for their own lunches or dinners, Bob’s helps them feed guests during parties with catered buffets.
Tradition is a powerful force at Passage to India. Running 25 years strong, the Zagat-rated eatery embraces the culinary techniques developed over millennia across the Indian subcontinent. Chefs draw on time-honored cooking methods such as slow-roasting chicken, lamb, and shrimp inside a coal-heated clay tandoor ovens—a practice that speaks to the restaurant's refusal to cut corners when preparing their menu of familiar Indian comfort foods.
The chefs make their own cheese in-house for dishes such as the Bengali staple, Rasgulla—cheese balls soaked in syrup—or the northern Matter Paneer blended with peas and spices. At the same time, they create crepe-like dosas filled with potatoes, herbs and spices to show their appreciation for southern Indian cuisine.
This dedication to the vibrant and varied flavors of Indian cuisine is evident throughout Passage to India's décor. The salmon-pink booths and mahogany chairs complement the wall art, a melange of bold swaths of crimson and saffron-yellow hues. Overhead, ceiling fans waft fresh air throughout the room and dangling pendant lamps gently light each of the tables.
Ani Take Out's Armenian and Mediterranean menu spotlights wraps, sandwiches, platters, and kebabs. Eggplant-pomegranate salad, laced with cumin and molasses, blends familiar Middle Eastern flavors in an unexpected way. Ground beef and parsley top the Armenian pizza, and pita bread swaddles the likes of falafel, lamb, and feta-bedecked veggies. A distinctly American influence informs the selection of sides, which include fries and onion rings based on John Philip Sousa's famous recipe.
Master hummusmith Ahmad Yasin doles out zesty lesson plans along with his family-recipe lamb-stuffed grape leaves. With a culinary philosophy that emphasizes the organic relationship of cook and cuisine, Ahmad guides burgeoning food-foodee relationships from their spicy mohammarah honeymoon to the golden anniversary of moist lemony-walnut cake. Catch a glimpse at a culinary world you might master with Ahmad's catering menu, which includes such edible edifications as baked kibbeh, which packs lean ground lamb, pine nuts, garden-fresh herbs and spices, and homemade yogurt in an envelope of golden cracked wheat or a regally red Royal hummus dip (shammandar) whipped from beets, sesame tahini, chickpeas, garlic, and lemon juice and stirred with a jewel-encrusted scepter.