Belle Fete was asked to cater a special event for a major retailer with Maine hunting and fishing theme. The client asked us to highlight fish and meat that is indiginous to Maine.
We created the following menu:
- Jerky station using locally smoked meats
- Venison skewers with a blueberry sauce
- Homemade Maine smoked trout on homemade crackers
- Smoked wild turkey sausages with mustard in puff pastry
To create a tablescape that would emphasize the Maine woods we used various sizes of round wood as the platforms for the food. We created food signs with natural colored papers and attached pieces of pine trees to them.
The simple design allowed the natural elements to speak for themselves.
The Lerner Garden of the Five Senses at the Coastal Maine Botanical Gardens was the perfect setting for a birthday celebration. The guest of honor and her family come to Boothbay every summer and they wanted to hold the party in a place that means so much to all of them. We worked together to create a menu that highlighted the best of Maine with a touch of Mexico, another location that the birthday “girl” holds dear. Guests came in from all over the country for this perfect evening.
Menu
Passed Appetizers
Maine Mushroom Tartlet
With caramelized onions and local goat cheese
Chorizo Corn Tortilla
Homemade corn tortillas with chorizo, manchengo cheese, topped with avocado lime mayo
Tomato Bruschetta
Fresh tomato bruschetta on garlic crostini
Lobster Salad Cups
Traditional Maine lobster salad served in a crispy phyllo cup
Mini Pizza Bites
Homemade pizza dough with the following toppings: caramelized onions, goat cheese and sauteed mushrooms; asparagus, ham and fontina cheese; and traditional Margarita
Birthday Cake
Mini Blueberry Tarts
Belle Fete was a featured caterer at the Coastal Maine Botanical Garden’s annual Annual Antiques in the Garden Party. This year we created our Maine Farmer’s Market Display.
Menu
Fresh vegetables from our local Brunswick Farmer’s market
Belle Fete dips- Classic Tomato Brushcetta, Garlic Herb Boursin and Artichoke Creme
Maurice Bonneau’s Smoked Sausage
Pineland Farms Cheese
Assorted Crackers and Crostini
What a wonderful party it was, many thanks to you and your team. Everyone had a terrific time and my mom, especially (and most importantly!), was so happy. We truly value all the advice you gave us — from saying “trust us” with your amazing cake chef/designer, to how many tables/chairs would be appropriate given the occasion and guests, to the types of food and drink to serve to accommodate our budget — everything was spot on.
I have truly appreciated your professionalism from the moment I first contacted you through to this final invoice. You added so many special touches too: the beautiful fresh pepper vases filled with flowers on the serving trays, the flowers you brought from your own garden to adorn the bar table, the cake table and linens you ordered, and the complete attention you paid to my mom’s preferences for pastel colors.
All the timing was perfect and the fact that you even put the kids’ pizzas on serving trays was so lovely! Thank you, thank you! The food was delicious and presented beautifully and your team of servers were efficient, polite and so pleasant.
All the best to you! If you every need to provide a reference to a client prospect, please don’t hesitate to let me know.
Take good care,
R.H.
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
