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Catering To The Boston Crowd Is A Labor Of Love for Edna Bension and Ora Catering

By Paul Rowe

Since its founding in 1993, Ora Catering has been the labor of love and brainchild of Edna Bension. Working out of various institutions hosting catered events in the mid 90s, Bension moved into Beacon Kosher, but eventually moved out due to an increase in growth. In 2007, Bension acquired Ruth's Kitchen, mixing together her two passions: retail and catering.

Once again, Ora Catering outgrew its space. In 2009, Bension's operation moved to Brighton at the corner of Chestnut Hill Avenue and Embassy Road. Three years later, on Sunday, February 12th, a fire broke out at a neighboring business, and the building housing Ora Catering burned to the ground.

Since July, 2013, Ora Catering has planted firm roots in its current location in Allston, Massachusetts. Since the very beginning, Ora Catering has grown almost exclusively by word of mouth. Nowadays, Ora Catering caters events and functions of all styles and sizes, from individual boxed meals to the most elaborate weddings around.

For clients who seek total party planning, Ora Catering is able to call on the services of BG Events, creating memorable events with just the right mixture of celebration, ambience, and cuisine.

From décor to entertainment, including stunning floral displays, superb mood lighting, and sensational photography and recording options, Ora Catering provides both the equipment and the knowhow to create unforgettable, show-stopping events in the Boston region.

"Being custom caterers, we don't have a standard menu. Our offerings change as clientele tastes evolve," Edna Bension said. "Within the specialty market of kosher catering, we are very careful about our standards of kashrut, quality, and taste: our clients' reviews on Yelp speak for themselves."

With almost twenty-five years of successful catering under her belt, Bension doesn't plan on quitting any time soon. Over the years, Bension has been deeply gratified by the satisfaction of her customers. The opportunity to dine on her own leftovers is an undeniable perk, as well.

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About The Author

Paul Rowe is a graduate instructor of writing and master's student of Literature at...

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