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Dear Belle Fete, Thank you so much for the delicious food and everything you and your staff did to help make L&A’s wedding so wonderful! Your care and patience from the beginning to end is truly appreciated. All of the food was wonderful, our guests made it a point to say how delicious everything was. The flowers, setup and the flow of the day and evening was terrific. We truly appreciate all your staff did on this special day. Sincerely, If you haven’t been to the Coastal Maine Botanical Gardens recently it is really worth a visit! The gardens have grown by leaps and bounds this year. CMBG asked us to design a special cocktail party to thank all of the people responsible for making the gardens grow.
We chose to utilize locally grown produce which we highlighted with our stationary Maine Farmer’s Market display.
On the display we featured Maurice Bonneau’s smoked sausage’s, Pineland Farm and Great Hill cheeses as well as our own homemade artichoke and spinach creme and roasted garlic carmelized onion dip.
To keep the party interesting we served passed appetizers in several waves
Wave One
Maine mushroom, carmelized onion and goat cheese tartlets
Atlantic salmon cakes topped with lemon garlic aioli
Wolfneck Farm beef satay
Wave Two
Gazpacho served in cucumber cups
Chicken brochettes
Sundried tomato stuffed mushrooms
Wave Three
Chocolate Mousse Spoons
Lemon Tartlets
Belle Fete was a part of a beautiful wedding that took place at the Coastal Maine Botanical Garden. The bride and groom wanted to create an elegant reception that incorporated a local feel. The wedding took place in the Rose Garden.
While the bridal party was off having their photos taken around the garden. The guests were greeted by servers handing out glasses of champagne, white wine and sparkling water.
The cocktail hour took place in the kitchen garden. Guests enjoyed passed appetizers as well as a stationary bruschetta bar.
The passed appetizers included:
Seared tenderloin on crostini with fried leeks and horseradish creme
Maine Lobster cakes with citrus aioli
Maine blueberry and cream cheese en croute
The stationary bruchatta bar consisted of our homemade garlic herb boursin, artichoke and spinach creme and traditional tomato bruchetta
Guests were asked to make their way through the beautiful gardens to the event lawn where the plated dinner and dancing took place.
The bridal party was announced followed by the Bride and Groom who were announced and immediately went into their first dance.
After the couple was seated guests were served a plated salad of local greens and vegetables tossed in our homemade balsamic vinaigrette.
Guests were given a choice of the following entrees:
Lemon herb chicken served with pesto cous cous
Honey butter Maine haddock served with roasted red potatoes
Marinated sirloin kabobs served with garlic cous cous and grilled balsmic asparagus
Maine Wedding TipCreate unique centerpieces using local farmer’s market finds.
 We created these beautiful centerpieces to highlight appetizers on our passing trays. We went to the Brunswick Farmer’s market and purchased produce that caught our eye as well as some beautiful fresh herbs. The black eyed susan’s came from our garden. These are super easy and are sure to be a big hit at any event.
To create your own centerpieces here are some tips from Belle Fete:
- purchase any produce that are visually interesting and works with your color scheme. Make sure that they have a flat bottom so it can stand on it’s own. Or flatten it yourself.
- using a pairing knife or florists knife cut off the top and create a hollowed space deep enough to hold water
- cut herbs, flowers and arrange
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