September 2009 « Belle Fête Events & Catering

September Farm Wedding

Belle Fete catered a very unique wedding at a private farm in Skowhegan, Maine.

The bride and groom were high school sweethearts and wanted a country farm wedding reminiscent of their childhood.

Clark

The ceremony took place on the bride’s family farm on an inlet by the Kennebec River. Guests mingled by the water before the ceremony until the bride was brought by horse drawn carriage with her father to the ceremony site.

Farm Wedding

After the wedding, guests enjoyed some country style food and drink.

The Menu:

Local Fruit and Cheese Display

Bruschetta Bar

Mixed Green Salad

Chickpea Salad with Cumin and Mint

Chicken Salad Stuffed Pate Choux

Homemade Potato Salad

Classic Pig Roast

Smoked Turkey

After dinner, the guests enjoyed the music of a local band, Susie and the Smelts, and a delicious cake provided by the groom’s grandmother. Photos were taken by Amy Tibbetts. Guests danced late into the evening and sat by the campfire.

National Audubon Society Dinner

The National Audubon Society held it’s annual conference this year at Maine’s own Gilsland Farm in Falmouth. In keeping with Aububon’s commitment to the environment they wanted an all vegetarian menu that highlighted local products.

We took advantage of all of the fresh produce available at the time and created the following menu.

Passed Appetizers

Herb boursin stuffed pea pods

Gazpacho soup shots

Basil and sundried tomato stuffed mushrooms

Buffet Dinner

Summer Ratatouille

Fresh vegetables simmered in white wine served in eggplant

Roasted Vegetables in Phyllo

Balsamic roasted vegetables with local goat cheese wrapped in phyllo

Quinoa with toasted almonds

Garden Salad

Belle Fete created centerpieces that were simple and elegant using grass and river stones

Lincolnville Wedding

Belle Fete was thrilled to be involved in a wedding at the Ducktrap Retreat in Lincolnville, Maine last weekend.

The bride and groom were so wonderful and their wedding day was a true reflection of who they were. They wanted to create a beautiful environment that was both elegant and fun at the same time.

They achieved this with the help of the amazingly talented florist Alda Stich who helped them create an “elegant picnic” type environment. Alda’s husband, Bo, brought in birch trees that were covered in white lights to line both the tent and main dancing room.

Wildflowers in shades of gold and yellow with blue accents were used for the centerpieces. We used simple white linens with blue overlays on the bar along with floral arrangements in antique cobalt blue containers.

The menu was chosen very carefully ensuring there was something for all palates.

Passed Appetizers

Cajun Seared Scallops – Served with a red pepper aioli

Cucumber Slices with Dill Creme and Smoked salmon

Sundried Tomato with Basil Stuffed Mushrooms

Plated Mixed Green Salad – Served with dried cranberries, apples, candied pecans and gorgonzola cheese with a balsamic vinaigrette

Dinner Buffet

Summer Pasta with Chicken

Penne Pasta Served with Vegetables and Sauteed Chicken – Served in a light wine sauce

Teriyaki Marinated Sirloin Steak Tips

Seasonal Vegetable Medley

Rosemary Focaccia

The highlight of the evening was the grooms cake. An amazing recreation of their dog “Quinn” a beautiful black lab complete with his favorite toy!

Cupcakes- Vanilla, chocolate and lemon with lemon blueberry creme filling

Cliffside Lodge Reception

This was a very special party that was put together by the bride & groom to celebrate their marriage which took place before the groom’s deployment to Iraq. Now that the groom has returned from Iraq, they wanted to celebrate with their friends and family. The groom and his groomsmen are part of an elite mountaineering corp which will soon be redeployed to Afganistan. Belle Fete was truly honored to be a part of this special occasion for people who serve our country.