Chive is a female-powered, sustainable catering and event design company just budding in Boston, Massachusetts. The passion that Jen, Julia and Lindsey have for seasonal flavors, environmental sustainability, and the Boston community is infectious. It’s impossible not to get excited about their vision for Chive.
I met Chef Lindsey Wishart almost four years ago when she was making bread and pizzas at Green Meadows Farm. There was something deeply captivating about her food: the perfect blend of honey and whole wheat in the Anadama bread, the loving placement of sunflower seeds on the multi-grain loaf, and the mouthwatering combination of fresh-from-the-fields produce on each pizza. Even two years after Lindsey left Green Meadows, customers would ask for her, longingly.
Luckily, I knew where she lived. In fact, we lived together for almost three years (so I may be a wee bit biased). During that time, she completely changed the way I thought about food and cooking. She could look into our empty fridge, where I saw nothing, and create a beautiful feast within 45 minutes. She has an instinct for flavors and a love of fresh, local, artisan ingredients that made our kitchen the best room in our home.
Last spring, Lindsey’s college friend Jennifer Frost decided it was time to launch the business they had been scheming about for years, seeing catering as their way to bring delicious, beautiful, local food to the community. Jen, who has a degree in interior design and years of experience in catering and hospitality, has a gift for creating classically modern spaces out of found and recycled objects. She is inspiring in her resourcefulness, often designing and building structures herself in order to execute her vision for an event.
Jen’s sister Julia calls herself the official taste-tester for Chive, and with a business degree from Suffolk, she has created the strong foundation that allows Jen and Lindsey to focus on their craft and have fun in the kitchen. They take simple farm ingredients and turn them into elegant and transporting plates. Menu creations have included Rosemary Pork with Chile, Cocoa and Black Bean Puree; Seared Nantucket Bay Scallops with Spicy Carrot Aioli; and Apple Cider-Braised Short Ribs on an Open-Faced Corn Muffin. Yum.
Chive’s uniqueness comes from their take on social sustainability. Yes, they compost and recycle and use Verterra plates (made from fallen palm leaves). But they also structure their events in a way that breaks down the barriers between the chefs and the eaters. Food is never just dropped off to be served by another staff; interaction between the Women of Chive and the people enjoying their food is key. At some events, guests have even become part of the food preparation process, sampling raw ingredients and inspiring the way components are put together. Because Lindsey and Jen are in the kitchen at every event, they can create plates on the spot based on guest preferences, generating very little waste.
What’s the long term vision for Chive? The three hope to eventually open a non-profit arm that would include a working educational farm, community kitchen, and advocacy organization aimed at getting good food into school systems. I can’t wait to see what these incredible ladies do next!
Check out Chive online or email firstname.lastname@example.org.