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Northshore October 2025
For 15 years, Timothy Hopkins has built his reputation as an award-winning caterer. From his state-of-the-art 5,000-square-foot Essex kitchen, he sallies forth with signature offerings like chicken satay with spicy peanut sauce; pear, goat cheese, and fig jam; and maple-glazed scallops wrapped in bacon. This year, Hopkins sees “superfoods” on the menu. He has been working with edible seaweeds including wakame and kombu, as well as ancient grains like amaranth, farro, spelt, wheat berries, freekeh, and red quinoa. Recently, he concocted individually roasted peppers stuffed with quinoa wild mushroom risotto and farro. “They di
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