Boston Common - Niche Media - A side of Boston that's anything but common.
Issue link: http://digital.greengale.com/i/78062
PHOTOGRAPHY BY WILLIAM BRINSON; STYLING BY ED GABRIELS FOR HALLEY RESOURCES CHEERS a night to remember QUEEN OF THE CATERED AFFAIR HOLLY SAFFORD DISHES ON HER FAVORITE SPARKLER. BY BRANDY RAND M aking memories is Holly Safford's number one priority at The Catered Affair, the 33-year-old business that has grown beyond her wildest dreams. "I love that each day, each event, each client is so different. There's not a moment of bore- dom," she says. As the consummate tastemaker behind the Boston Public Library foodservice operation, she and her staff are respon- sible for delectable dishes, homemade desserts, and even afternoon tea fare at The Courtyard Restaurant and MapRoom Café. The only thing missing was the ability for the famed historic library's visitors to wash it all down with a drink. "When you have a restaurant as beautifully designed as The Courtyard, stepping foot in the space immediately feels like a special occasion to enjoy a glass of wine," Safford explains. With the recent addition of a liquor license, Safford's patrons will now be able to relax and unwind at one of the prettiest—and most tucked away—spots in the city. Safford is behind all types of events, from nonprofit galas to birthday celebrations, and says specialty drinks have become an increasingly important part of the process. "It's become an ever bigger part of our repertoire," not just for weddings anymore. "It delights the host to have a cocktail with special meaning or to match the event theme." One such special event—a bat mitzvah Safford attended as both guest and caterer—resulted in her favorite drink, the Lemon Fizz, a bubbly blend of Prosecco, citrus vodka, tart-but-sweet limoncello, and a lemon twist. Her team of talented mixologists developed a variety of recipes, but the winning cocktail was what Safford describes as "sensational, light, delicious, and just what my palate craved." As someone who has spent her career perfecting the art of events, she says of the specialty cocktail: "It's perfect for arrival, as it opens the taste buds, but it also takes the stress out of what to order at the bar–guests don't have to make a decision!" BC HOLLY SAFFORD'S LEMON FIZZ 1 oz Ketel One Citroen vodka 2 oz Limoncello Prosecco (or Champagne) Lemon twist Pour vodka and limoncello into the bottom of a flute. Top with chilled Prosecco and garnish with lemon twist. 82 BOSTONCOMMON-MAGAZINE.COM Holly Safford's Lemon Fizz