Buzz

“We held our 12-person wedding reception in the garden at Saltbox Farm in October 2020. Megan, Ben, Nathan, and the whole SB team did a wonderful job executing our vision despite the uniquely challenging circumstances created as a result of the pandemic. Megan prioritized the health of her team and our guests without compromising the atmosphere of the evening; she had no shortage of fun ideas for how to adapt our event so that all parties felt safe and comfortable. She was very responsive and we had no issues with her availability during the planning process. The food was excellent and a true highlight of the evening. They will be our first call for future events”

“I cannot say enough positive things regarding our experience with Megan, Chef Ben, and the rest of the Saltbox team in creating a beautifully intimate dining experience for our 35 guest wedding August 15, 2020. Megan was so thoughtful and didn’t just work with me as a client, but as a PERSON who understood how important this day was to us and was willing to go above and beyond to ensure they could provide us the best food in the safest environment. They were so understanding and reworked reservations and numbers each time the rules changed (our guest count was cut a week before the wedding!) I must say, what they created was exceptional - my friends and family still talk about it to this day. They also took on the challenge of creating their first wedding made out of three layers of my favorite cheeses, adorned with all the fixings of lavender, honey, and jams. I cannot thank the team enough”

“We had a large, outdoor wedding without assigned seats, which posed some logistical hurdles for a plated dinner, but they handled everything with apparent ease. From the tasting, to menu planning, to set up, to the service at the wedding - all was exemplary!!”

““We gave them the adjective “Ottolenghi-esque” at the beginning and a few other notes about our taste, and they ran with it from there, delivering a draft menu that was amazing and then revising it according to our feedback. ”

“Ben listened, REALLY LISTENED, about what kind of event we wanted, what flavors we liked, etc., At our first meeting, he suggested a few dishes to get our reactions, and then based on that, came up with a brilliant menu that met our tastes and preferences. We didn’t have to wade through pages of choices trying to compose our own symphony. ”