Lori Kinkade of Belle Fete Events & Catering was featured on the WCSH6 207 show.
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The bride and groom chose to get married at a family compound in the Small Point section of Phippsburg. It was an amazing location with an even more amazing sunset. One of the guests commented that it was the most beautiful spot to watch a sunset in the entire world!
To accomodate the rocky terrain, three individual tents were setup. Two for eating and one for dancing. Music was very important to the couple and they had Sly Chi a nine piece band come up from Portland http://www.slychi.com/ The bride and groom’s main goal was to have fun! Two hours before the ceremony, the bride and her attendents were hanging out in the main cottage relaxing while the groom and his attendants went swimming off the dock! The bride wore flip flops, there was no assigned seating, no formal toasts. Rather than alot of formally posed photos, the B&G wanted photographs to be captured in the moment. For this, they chose Cunningham Photography http://www.cunninghamphoto.com/
Fresh fruit and cheese display
Chicken satay with Thai peanut sauce Blueberries and cream cheese en croute Maine lobster cakes with citrus aioli Buffet Wedding Cake
A naturally frosted three tier cake decorated with native Maine flowers.
For more information about Belle Fete Events & Catering visit our website at http://www.bellefetegroup.com/
We were recently asked to make a homemade pie for a community fundraiser for the Harpswell Festival.
This pie really captures the best that summer has to offer, fresh peaches, wild Maine blueberries all in a yummy homemade crust….. Served warm with a dollop of homemade vanilla ice cream and it becomes a decadent dessert that will be long remembered even after the warm days of summer have faded!
INGREDIENTS
Crust:
3 cups all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces 8 tablespoons cold vegetable shortening 4 to 5 tablespoons ice-cold water Filling:
1 1/4 cup Maine wild blueberries 3 1/2 pounds peaches
2 tablespoons fresh lemon juice 1 tablespoon vanilla extract 1/2 cup light-brown sugar 1/3 cup sugar, plus 2 tablespoons 1/4 cup flour 1 large egg white, lightly beaten 2 tablespoons cold unsalted butter, cut into small pieces 1-2 tablespoons whipping cream (for brushing) DIRECTIONS
1. Prepare the crust: Place the flour, sugar and salt in the bowl of a food processor; pulse the machine on and off to combine. Add the butter and shortening; pulse until the mixture resembles coarse meal. Gradually add the ice water, pulsing the machine on and off, until the dough holds together. Divide the dough in half and form into 2 disks; wrap in plastic and chill in the refrigerator for at least one hour.
2. Butter a 9-inch pie plate. Remove one disk of the dough from the refrigerator. Roll it out on a lightly floured surface to form a round, 1/8-inch thick and 2 inches larger than the pie plate. Using a spatula to help lift the dough, fold it loosely in half and then into quarters. Gently transfer it to the center of the pie plate. Open up the dough and press it lightly in the plate to fit. If the dough should tear, just press it lightly together. Place in the refrigerator to keep cold.
3. Preheat the oven to 425°F.
4. Prepare the filling. Cut an “X” in the bottom of each peach. Drop the peaches into a pot of boiling water for 1-2 minutes. Remove to a bowl. Slip off the skins. Use a potato peeler if skin becomes difficult to remove. Cut the peaches into 3/4-inch slices and place in a large bowl. Toss with the lemon juice (to prevent discoloring).
5. Add the blueberries, vanilla, brown sugar, 1/3 cup sugar and the flour; toss well. While spooning the filling into the pie shell remove some of the excess liquid.
6. Lightly brush the bottom crust all over with the egg white; spoon in the filling and dot with the butter.
7. Cut the top crust into strips 3/4-inch wide and make a lattice cover over the filling. Crimp the edges decoratively.
8. Brush the lattice crust and the rim with the cream. Sprinkle the surface with sugar.
9. Place the pie on a baking sheet and bake in the oven for 15 minutes. Reduce the heat to 375°F and bake until it is golden and the juices are bubbling, about 50 to 60 minutes. If the top is getting too brown cover with tin foil. Remove from oven and let cool on wire cooling rack.
July 13, 2009
Dear Belle Fete, I wanted to take this opportunity to thank you and your team for a completely fabulous catered event for our wedding. From the beginning, our first phone conversation, I really feel that we connected. You listened to exactly what we wanted, and also, listened to what I didn’t say. You’re perception of people is spot on! You created a perfect menu for us, suiting both my seafood wants, and my husband’s meat and potatoes love!! All throughout the planning process, you were quick with emails, updates, and responses. You were always a joy to speak to on the phone, as you mirrored my excitement about the wedding!! You worked within our budget, and kept us apprised of any changes in cost, and we felt no pressure whatsoever. While planning a wedding, this is key! Thank you so much for a truly magical meal! Yours truly, Chris and Laura M.  All photos courtesy of Andree Kehn, Maine Wedding Photographer
For more information about Belle Fete Events & Catering visit our website
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