Historic Wallingford Hall and its barns were built in 1804, and work was begun on the restoration in the early part of this century. One part of the large barn has been restored to use as an event space, with beautiful exposed beams and traditional colors, a wood stove, and double doors leading to the front gardens. There is space out front for a large tent, and side gardens are being designed with a ceremony space.
21 York Street, Kennebunk, ME 04043
888-985-2112
From the proposal process to the execution and then with follow-up, I knew that I had chosen the right firm. Lori responded quickly and kept me informed. She really listened to me—from dietary restrictions to the need for local foods.
I loved the updates on the décor and ideas that she had that made my event so special. I could tell that she was excited and wanted to make my event unique. My clients were happy with the food, impressed with the service, and marvelled at the beautiful presentation. It’s such a pleasure to work with someone who so clearly loves her work. It really shows from the pleasant staff to the attention to detail. I will work with her again—and again!
Michele L. Tremblay, naturesource communications
I hired Belle Fete to help plan my 50th birthday party. Lori Kinkade immediately understood the aesthetic theme I wanted to create, and seemed as excited to put it together as I was, even going so far as building a unique structure to incorporate into the theme. She worked with me to plan and create a superb menu that respected my vegetarian lifestyle. The food, presentation and staff service was incredible. Lori was attentive and interested throughout the entire process. I definitely plan to work with Lori and Belle Fete again, and highly recommend them for any event.
Thank you, thank you, thank you.
Laurie B.
Serves 4
Use 4 Martini glasses
1 Lobster cooked and cleaned
1 Ripe Avacado [clean and sliced into 8 pcs]
12 Cherry tomatoes
1 Red onion [clean and sliced thinly]
2 Large Navel Oranges [clean and cut out segments only]
1 Radish [julienne]
1 Mango [clean and brunoise]
1 Shallot [slice thin toss in flour and fry]
2 leafs red leaf lettuce
Cook and clean lobster, roll tail and cut in 4 pieces length wise, and cut claws in half length wise. Line the glasses with red leaf lettuce, stand up 2 pieces of avocado in each glass. Toss together mango, orange segments, 16 slices of red onion, cherry tomatoes. Mix together. The juice from the mango and orange juice will act as the sauce. Distribute mixture evenly in each glass. Put one piece of lobster tail, some knuckle meat, and half of a claw on top of mixture. Garnish with julienne radish, and top with fried shallots. Serve with a nice white wine, preferably a Chardonnay.
And Enjoy!
Chef Charles
