Governor Angus King Garden Party

Former Maine State Governor Angus King and his wife Mary Herman were the proud hosts of this year's Maine Writers & Publisher's Alliance Garden Party at their summer cottage in Georgetown, Maine.

Belle Fete provided a menu of classic summertime garden fare.

MENU

Smoked salmon on cucumber rounds with dill crème

Chicken salad pate choux

Strawberry Soup Shots

Mini Heart shaped scones served with Devonshire cream

Date and goat cheese pate served on pastry with a candied pecan

National Audubon Society Testimonial

Cliffside Lodge Appreciation Dinner

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

Wedding Cake

An amazing wedding cake by Belle Fete Events & Catering!!

Lincolnville Wedding

Belle Fete was thrilled to be involved in a wedding at the Ducktrap Retreat in Lincolnville, Maine last weekend.

The bride and groom were so wonderful and their wedding day was a true reflection of who they were. They wanted to create a beautiful environment that was both elegant and fun at the same time.

They achieved this with the help of the amazingly talented florist Alda Stich who helped them create an "elegant picnic" type environment. Alda's husband, Bo, brought in birch trees that were covered in white lights to line both the tent and main dancing room.

Wildflowers in shades of gold and yellow with blue accents were used for the centerpieces. We used simple white linens with blue overlays on the bar along with floral arrangements in antique cobalt blue containers.

The menu was chosen very carefully ensuring there was something for all palates.

Passed Appetizers

Cajun Seared Scallops - Served with a red pepper aioli

Cucumber Slices with Dill Creme and Smoked salmon

Sundried Tomato with Basil Stuffed Mushrooms

Plated Mixed Green Salad - Served with dried cranberries, apples, candied pecans and gorgonzola cheese with a balsamic vinaigrette

Dinner Buffet

Summer Pasta with Chicken

Penne Pasta Served with Vegetables and Sauteed Chicken - Served in a light wine sauce

Teriyaki Marinated Sirloin Steak Tips

Seasonal Vegetable Medley

Rosemary Focaccia

The highlight of the evening was the grooms cake. An amazing recreation of their dog "Quinn" a beautiful black lab complete with his favorite toy!

Cupcakes- Vanilla, chocolate and lemon with lemon blueberry creme filling

Cliffside Lodge Reception

This was a very special party that was put together by the bride & groom to celebrate their marriage which took place before the groom's deployment to Iraq. Now that the groom has returned from Iraq, they wanted to celebrate with their friends and family.

The groom and his groomsmen are part of an elite mountaineering corp which will soon be redeployed to Afganistan.

Belle Fete was truly honored to be a part of this special occasion for people who serve our country.

The decor was sage green and brown and rustics signs highlighted our country's highest peaks.

Portland Magazine Sept 2009

Some more press coverage of our Animal Refuge Leage Event.

Check out Lori & Audrey in the Sept 2009 edition of Portland Magazine!

Coastal Wedding - Phippsburg, ME

Belle Fete catered an amazing coastal wedding this past weekend in Phippsburg, ME. Held at the Bride's family cottage, the guests were delighted by the incredible vistas of open ocean.

The bride and groom were from Manhattan and wanted to create an elegant formal affair that highlighted their love of fine food and wine. Guests arrived by bus and walked down the point to the ceremony site which took place on the very tip of the point on the ocean. The bride wore a gorgeous strapless silk gown and the groom and his groomsmen wore handmade Thai silk vests in a beautiful blue green.

They chose a very simple color palette of blue and white. The flower arrangements were predominantly white with subtle green accents and were absolutely stunning! They were designed by Emily Carter who came to personally setup the reception site. The tables had a simple blue overlay that perfectly set off the colors of the flowers. Guests names and table numbers were written in navy blue ink on white clam shells that the bride and groom had gathered.

The Menu

The menu was carefully planned. The bride and groom wanted to highlight Maine's fresh seafood. The bride who is a vegetarian wanted to be sure that there were plenty of delicious non-meat options available to her guests.

Cocktail Hour

Garden display of fresh fruit, vegetable crudite, lemon goat cheese pesto dip served with assorted crackers

Maine lobster cakes with citrus aioli

Polenta cakes with the following toppings: black olive, pinenut and garlic; fig and goat cheese; sundried tomato, garlic and basil; and red pepper and goat cheese

Seared tenderloin on crostini served with fried leeks and horseradish creme

Dinner

Mixed green salad with gorgonzola cheese, cranberries, candied pecans tossed in a balsamic vinaigrette

Homemade foccacia with carmelized onions

Choice of the following entrees:

Honey butter haddock

Beef tenderloin served with an au poivre sauce

Grilled vegetables wrapped in phyllo with herb butter and goat cheese

Dessert

The bride and groom chose to do something extra special for their dessert highlighting both Maine and NYC. We created a display of miniature whoopie pies, black and white cookies, our signature Belle Fete Brownies and Shortbread with green tea glaze.

The wedding cake was a very simple three tier lemon cake naturally frosted with buttercream and decorated with flowers.