WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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Page 183 of 211

choose colored icing, sprinkles, and fondant to decorate their own cupcake masterpieces to bring home. In addition to the sweets, light fare is available all day and includes such standbys as quiche Lorraine, sandwiches (egg salad, tuna, bacon, arugula, avocado), or salads (Caesar, salmon Niçoise, or chicken Cobb), or a selection of three cheeses with garnishes. The classic afternoon tea is also available here ($35), which, in addition to a selection of Harney & Sons teas, includes an array of tea sandwiches and trays of scones, muffins, cookies, brownies, and the house's petite cupcakes. Aylward also cleverly looked outside the bakery and understood that she could help serve the entertaining needs of the wider community, and particularly Wellesley and Babson colleges close by, where patrons with an interest in the coffee/dessert culture would respond favorably to the offerings at Susu. So she created catering menus, with food to take home or enjoy onsite, which can include the Panier Lunch (to go) for six people: twelve sandwiches on crusty French baguette or country bread (ham and Swiss cheese, chicken salad, tuna and apple salad, tomato and mozzarella, French salami and cornichons, and Niçoise) served with a salad, chips, and cookies or brownies ($75). A Wine & Cheese reception for a minimum of ten people, which offers select cheeses from Wasik's Cheese Shop and the choice of two wines ($46 per person). Other menus include a Reception Station for a minimum of fifteen people with a Caesar vegetable crudité, imported and domestic cheeses, chips, salsa and guacamole, marinated olives, cured meats, mushroom and chèvre miniature tarts, curried chicken salad, and a selection of two desserts, served with a choice of two house wines ($54 per person); and a Brunch Reception served buffet style for a minimum of fifteen people, which includes a basket of baked goods, savory crêpes or seasonal house-made quiches, arugula 182 W e l l e s l e y W e s t o n M a g a z i n e | s p r i n g 2 0 1 6 local cuisine "sweets and casual food"

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