We were part of a very special wedding at the Cliffside Lodge in Poland Spring, ME. The bride and groom chose the Lodge because it reminded them of their family camp in northern Maine.
The bride’s father handcrafted the birch candlestick centerpieces from logs found on their family camp.
Maple syrup guest gifts in monogrammed containers also came from trees at the family camp.
Another very personal touch was the picture montage.
We created a menu to highlight seasonal and traditional foods along with some of the couple’s personal favorites.
Passed Appetizers
Chicken Satay served with Thai Peanut Dipping Sauce
Basil and sundried tomato mushrooms
Turkey with homemade cranberry relish wrapped in puffed pastry
Stationary Appetizer
Garden and Shrimp Display – Fresh vegetable crudite with roasted red pepper hummus, domestic and imported cheeses, served with an assortment of crackers. Shrimp served with three sauces: Classic cocktail, Maine blueberry, and Honey Mustard.
Plated Dinner
Apple and Acorn Stuffed Pork Loin – Served with herb roasted red potatoes and haricot verte in a balsamic reduction sauce
Beef Bourguignon – Served with herb roasted red potatoes and haricot verte in a balsamic reduction sauce