Belle Fete was part of a very special wedding reception that took place at
The Cliffside Lodge in Poland Spring, Maine. The beautiful bride called to begin her wedding plans the day after she got engaged, so we were truly there from the beginning.
The bride was going for a very clean, modern look. Her colors were navy blue and white.
The couple wanted delicious, homemade, non-fussy food.
The evening’s menu:
Stationary Appetizer Display – Fresh fruit and vegetable crudite served with a fresh lemon pesto goat cheese dip.
Red wine and herb marinated grilled chicken and beef kabobs
Garlic roasted red potatoes
Pasta primavera
Cucumber and tomato salad
It was a magical evening and everyone had an amazing time.
Dear Belle Fete-
I just wanted to say thank you, again, for everything that you did for us. Jason and I both credit you with making our day the wonderful day that it was and with creating some of the best memories for us. We couldn’t have asked for anything more, and it’s been great that you’ve been there, involved in the process, from literally day one of this whole adventure.
Thank you a million times over,
J.S & L.S.
This is super fun idea from many Maine weddings that we were a part of this past season. It is the perfect way to end an evening. It works great at venues that have indoor fireplaces such as Cliffside Lodge or outdoor fireplaces at venues such as Kingsley Pines.
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Start gathering long sticks a few months before your wedding. If you are going with a birch theme, gather all birch sticks. Make sure that each stick is at least 24” long. These can be displayed in galvanized buckets, antique milk cans or long baskets depending on the style you are going for.
One bride created individual packages with chocolate and marshmallows and tied them with a raffia ribbon. She displayed them in an old wooden box next to the roasting sticks.
If you are going for a more contemporary feel. Gather different clear glass containers in various heights and shapes. Create labels with a monogram and tie to the containers with grosgrain ribbon.
Be creative with your ingredients. At one Maine wedding we created a S’mores bar with different types of chocolate chip cookies, peppermint patties, and several types of chocolate. The results were fantastic.
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
The management of Camp North Star wanted to create an extra special evening to show their appreciation for all the hard work their staff put in for the season.
Belle Fete worked closely with the owners to create a continental menu that would please the palates of a staff that came from literally every continent on the globe!!
The clients were young and metropolitan, so we chose to go with bright colors and clean lines for our decor.
With the “Around the World” theme in mind we created the following menu:
Stationary Appetizer
Bruschetta Bar – A beautiful presenation of the following dips served with crackers, pita chips and crostini: roasted red pepper hummus, garlic herb boursin, artichoke and spinach crème and classic tomato brushetta
Passed Appetizers
Brie Stuffed Strawberries
Black Bean and Pineapple Quesadilla
Lemongrass Soup Shots
Entrées
Beef Bourguignon
Served over Buttered Egg Noodles
Cashew Mango Chicken
Chicken Simmered in a Sweet Mango Chili Cashew Sauce, Served over Rice
Roasted Vegetables in Phyllo
Roasted Seasonal Vegetables Served with Local Goat Cheese Wrapped in Phyllo
Pan Seared Chicken Served with Rice and Seasonal Vegetable
Mocktinis
Mango Spritzer
Served in a martini glass
Dessert
Chocolate and raspberry mousse
Served in a martini glass
