Belle Fête Scrapbook

Governor Angus King Garden Party

2009-09-10T18:56:00.000-07:00

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

2009-09-09T18:30:00.000-07:00

Cliffside Lodge Appreciation Dinner

2009-09-09T18:15:00.000-07:00

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

2009-09-09T04:58:00.000-07:00

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

Lincolnville Wedding

2009-09-08T20:04:00.000-07:00

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

2009-09-08T19:26:00.000-07:00

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

2009-09-02T18:44:00.000-07:00

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

2009-09-01T04:02:00.000-07:00

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.

Bridal Shower - Cornville Maine

2009-08-11T19:24:00.001-07:00

We recently catered an intimate bridal shower in Cornville, Maine.

The client was looking for an elegant display of light summery foods that featured some of their favorite ingredients.

Belle Fete chose to go for a look of silver and cut glass accented by wild flowers to create a feminine and indulgent feel. Blues and creams added to the dramatic look while pictures of the couple added a personal touch.

THE MENU

The menu featured Maine seasonal summer foods and incorporated the bride's love of artichokes.

Bruschetta Bar - Homemade crostini served with a trio of toppings: Traditional Tomato Bruschetta with Fresh Mozzarella, Portabella Balsamic Topping with Goat Cheese, and Artichoke Spinach Topping with Creme Fraiche.

Fruit and Cheese Platter - Featuring domestic and imported cheeses with exotic and local fruits accompanied by honey yogurt dipping sauce.

Caprese Flatbread - Served on rosemary foccacia with homemade pesto

Chicken Salad Stuffed Pate Choux - with a hint of cumin

Sun-dried Tomato and Artichoke Pasta Salad with whole wheat penne pasta and a sun-dried tomato balsamic vinaigrette.

Mixed Green Salad of Oranic Mesculin greens tossed with dried cranberries, candied pecans, and crumbled goat cheese. Served with balsamic vinaigrette

Desserts included:
Mini Whoopie Pies
Lemon Bars
Chocolate Dipped Strawberries

August Shower Testimonial

2009-08-11T19:00:00.000-07:00

Dear Belle Fete-

Thank you for the wonderful job you did on Kirstin’s shower! I was truly impressed. The food was absolutely incredible and the presentation was beautiful. I wanted this to be a very special day for my best friend and everything exceeded my expectations. Thank You, Thank You,

Thank You!!!!

M. D.

Phippsburg Wedding Testimonial

2009-08-03T03:24:00.000-07:00

Dear Lori,

Since we first discussed our wedding on the phone, practically a year prior to the date, I felt fully assured that we would have a beautifully catered day, and the result exceeded my expectations. After calling around to various caterers, I felt immediate relief after discussing the day with you. I believe you truly got us as a couple, and understood exactly what we were looking for right from the get go.

The wonderful food aside, your and Audrey's knowledge of the industry is very apparent. You truly were a caterer/wedding planner extraordinaire, and thought of so many details that we would have otherwise overlooked. Perhaps the best indication of your professionalism is that Whit and I were able to have a completely stressfree day and enjoy the company of our family and friends. From what I have heard from others, it is very rare for a couple to be able to enjoy their day as we did without the hectic panic of planning getting in the way. Ours was truly a seamless operation from start to finish and we have you to thank for that.

Of all the rave reviews of the food we received, most were about the honey butter haddock and the lobster cakes in particular. From decorating the cake with organic flowers, getting us to sit down and eat our dinner, to ordering the band pizza, you truly went the extra mile and I'm sure we will never fully know all that went into making our day so perfect.

Thank you, Thank you!! Best to you and Audrey.

-The Mitchells

Wassamki Springs Wedding Testimonial

2009-08-02T01:41:00.000-07:00

To Lori and Belle Fete Employees:

Just a few words to express my gratitude and appreciation for your wonderful services! First of all, the food was wonderful. No, no....exquisite. Everyone there thoroughly enjoyed their meal and immediately went for seconds. The presentation was beautiful, the service smiling and everything overall was splendid! My guests were happy, so I was happy. My new husband was especially happy, and who could ask for more than that?

I will be a walking advertisement for your wonderful establishment, and send many, many thanks to those who were present at the wedding and did such a great job.

Second, our wedding cake was out of this world! I couldn't have asked for better, Audrey it was perfection!! Thank you for the kindness of making an extra tier, which is happily waiting in the freezer for 2010 to be eagerly devoured by an even more in love couple! (God, I'm sappy!!)

Lastly, Lori you are awesome! You made the whole experience that much more wonderful for a new bride and groom. I thank you for your professionalism and integrity, as well as your pizazz!! I look forward to more endeavors, and wish all of you well in this late, but amazing summer!

Thank you,

Patrick and Jocelyn L.

New TV Segment - Rock Star Party!

2009-07-30T08:51:00.000-07:00

Lori Kinkade of Belle Fete Events & Catering was featured on the WCSH6 207 show.

Click here to view video

Small Point Phippsburg Wedding

2009-07-22T17:33:00.000-07:00

The bride and groom chose to get married at a family compound in the Small Point section of Phippsburg. It was an amazing location with an even more amazing sunset. One of the guests commented that it was the most beautiful spot to watch a sunset in the entire world!

To accomodate the rocky terrain, three individual tents were setup. Two for eating and one for dancing. Music was very important to the couple and they had Sly Chi a nine piece band come up from Portland http://www.slychi.com/ The bride and groom's main goal was to have fun! Two hours before the ceremony, the bride and her attendents were hanging out in the main cottage relaxing while the groom and his attendants went swimming off the dock! The bride wore flip flops, there was no assigned seating, no formal toasts. Rather than alot of formally posed photos, the B&G wanted photographs to be captured in the moment. For this, they chose Cunningham Photography http://www.cunninghamphoto.com/

Appetizers

Fresh fruit and cheese display
Chicken satay with Thai peanut sauce
Blueberries and cream cheese en croute
Maine lobster cakes with citrus aioli

Buffet
Mesculin salad tossed with gorgonzola, candied pecans, cranberries and tossed in a balsamic vinaigrette
Honey Butter haddock
Beef tenderloin served with au poivre sauce
Garlic herb roasted red potatoes
Chilled balsamic marinated grilled vegetables
Fresh bread and herb butter

Wedding Cake

A naturally frosted three tier cake decorated with native Maine flowers.

For more information about Belle Fete Events & Catering visit our website at www.bellefetegroup.com

Harpswell Festival Peach Blueberry Pie

2009-07-20T07:44:00.000-07:00

We were recently asked to make a homemade pie for a community fundraiser for the Harpswell Festival.

This pie really captures the best that summer has to offer, fresh peaches, wild Maine blueberries all in a yummy homemade crust..... Served warm with a dollop of homemade vanilla ice cream and it becomes a decadent dessert that will be long remembered even after the warm days of summer have faded!

INGREDIENTS

Crust:
3 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
8 tablespoons cold vegetable shortening
4 to 5 tablespoons ice-cold water

Filling:
1 1/4 cup Maine wild blueberries

3 1/2 pounds peaches
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
1/2 cup light-brown sugar
1/3 cup sugar, plus 2 tablespoons
1/4 cup flour
1 large egg white, lightly beaten
2 tablespoons cold unsalted butter, cut into small pieces
1-2 tablespoons whipping cream (for brushing)

DIRECTIONS

1. Prepare the crust: Place the flour, sugar and salt in the bowl of a food processor; pulse the machine on and off to combine. Add the butter and shortening; pulse until the mixture resembles coarse meal. Gradually add the ice water, pulsing the machine on and off, until the dough holds together. Divide the dough in half and form into 2 disks; wrap in plastic and chill in the refrigerator for at least one hour.

2. Butter a 9-inch pie plate. Remove one disk of the dough from the refrigerator. Roll it out on a lightly floured surface to form a round, 1/8-inch thick and 2 inches larger than the pie plate. Using a spatula to help lift the dough, fold it loosely in half and then into quarters. Gently transfer it to the center of the pie plate. Open up the dough and press it lightly in the plate to fit. If the dough should tear, just press it lightly together. Place in the refrigerator to keep cold.

3. Preheat the oven to 425°F.

4. Prepare the filling. Cut an "X" in the bottom of each peach. Drop the peaches into a pot of boiling water for 1-2 minutes. Remove to a bowl. Slip off the skins. Use a potato peeler if skin becomes difficult to remove. Cut the peaches into 3/4-inch slices and place in a large bowl. Toss with the lemon juice (to prevent discoloring).

5. Add the blueberries, vanilla, brown sugar, 1/3 cup sugar and the flour; toss well. While spooning the filling into the pie shell remove some of the excess liquid.

6. Lightly brush the bottom crust all over with the egg white; spoon in the filling and dot with the butter.

7. Cut the top crust into strips 3/4-inch wide and make a lattice cover over the filling. Crimp the edges decoratively.

8. Brush the lattice crust and the rim with the cream. Sprinkle the surface with sugar.

9. Place the pie on a baking sheet and bake in the oven for 15 minutes. Reduce the heat to 375°F and bake until it is golden and the juices are bubbling, about 50 to 60 minutes. If the top is getting too brown cover with tin foil. Remove from oven and let cool on wire cooling rack.

More Rock Gardens Inn Wedding Pictures

2009-07-12T04:42:00.000-07:00

All photos courtesy of Andree Kehn, Maine Wedding Photographer

For more photos & information about this event:

http://bellefete.blogspot.com/2009/06/rock-gardens-inn-wedding.html

For more information about Belle Fete Events & Catering visit our website

http://www.bellefetegroup.com/

Gala Preview Party - Coastal Maine Botanical Gardens

2009-07-09T17:55:00.000-07:00

Belle Fete was honored to be a featured caterer for the Coastal Maine Botanical Gardens Gala Preview Party on Thursday, July 9th! This was the preview to the "Antiques in the Garden" event.

The event was sponsored by RBC Wealth Management of Damariscotta.

Additional sponsors included Maine Home + Design Magazine and MaineFare 2009.

For more information about Belle Fete Events & Catering, visit our website at www.bellefetegroup.com

Testimonial: Rock Gardens Inn Mother of Bride

2009-07-03T10:01:00.000-07:00

Cesca Galluccio-Steele
July 11, 2009

Dear Lori,

From start to finish you helped make Mariah’s and Han’s wedding a smooth, special and now memorable event. My husband, Hans, Mariah and I are all so grateful to you! Thank you.

As you know, before we selected Belle Fete, we interviewed (and taste tested with) many caterers to find just the right match for us: someone who could translate our wishes and images into reality, who would provide honest advice when asked and who had a creative flair for food and presentation. Luckily we found you!

We especially appreciated your flexibility and willingness to produce a wedding in a venue and with folks unfamiliar to you. I also, will never forget how you speedily you responded to, “Lori, help! The dance floor isn’t big enough.”

We’ve received many compliments from our guests on the décor, delicious and varied food and warm service. You were just the right person for this once in a lifetime event! Again, thank you so much.

With best regards,

Cesca Galluccio-Steele

Testimonial: Bailey Island Wedding

2009-07-03T06:03:00.000-07:00

July 13, 2009

Dear Audrey,

I wanted to take this opportunity to thank you and your team for a completely fabulous catered event for our wedding. From the beginning, our first phone conversation, I really feel that we connected. You listened to exactly what we wanted, and also, listened to what I didn’t say. You’re perception of people is spot on! You created a perfect menu for us, suiting both my seafood wants, and my husband’s meat and potatoes love!! All throughout the planning process, you were quick with emails, updates, and responses. You were always a joy to speak to on the phone, as you mirrored my excitement about the wedding!! You worked within our budget, and kept us apprised of any changes in cost, and we felt no pressure whatsoever. While planning a wedding, this is key!
When our wedding day came, I had a friend of the family coordinate all the details with your head server, Bonnie, and the Chef, Don. They were fantastic to work with. Having spent many years in the industry myself, I watched, and noticed everything. The tray of hors d’ouevres brought down to us while we were taking pictures, to the set-up for the bruschetta bar. You captured the theme of the wedding beautifully! Coastal Maine elegance at its best! The servers timed everything perfectly, and literally did not miss a beat once! Don’s presentation was great, and the food was scrumptious! Most of our guests have either spent time in the restaurant industry, and some still are in it, and EVERYONE said how fabulous the food was.
It was a day I will never forget for many reasons, but you and your staff just added that perfect piece, that without, would not have been as amazing. I have recommended you to several people already, and will continue to not only recommend you, but use you for future events of our own!

Thank you so much for a truly magical meal!

Yours truly,

Chris and Laura M.

Testimonial: Coveside B&B Wedding

2009-07-01T18:46:00.000-07:00

Dear Belle Fête,

Well, we are back in Brooklyn and into our first married month. Excellent thus far!

We were both elated at how beautiful our day was. It was what we wanted in every particular—except better. Your work was exquisite, from the strawberry-garnished cups and luscious lemonade to the perfectly cooked carrots and multiple Simca cakes. (And maybe anyone can cook steak, but how many can make carrots delicious?) It all turned out even more wonderfully than we had imagined. To a person, our family and friends raved about the food and the beautiful presentation. They’re still talking about it! Max’s grandmother kept repeating, “It’s like they made this fish just for me!” And Max’s dad, who can be a bit of a hard-to-please vegetarian, was totally wowed. He also commented that he really appreciated how present and on-top-of-it you were, Lori, without being, “overexposed”—meaning not your clothing, but your graceful presence. You are true wedding genies.

Thank you especially, Lori, for taking so much time with us to craft all the details, and for being patient and creative when I changed my mind or tweaked an idea… or sent a recipe! You are gifted and inspiring. And it was totally fun rather than stress-inducing to brainstorm with you. I don’t quite know how you did it, but you captured exactly the mood we were after. Please feel free to share my email or phone with any perspective clients who want a rave recommendation.

And we are already daydreaming… what about an anniversary event in a few years? And please keep us in your loop; we'd love to hear all your Belle Fête news. We hope you have a busy and brilliant season, and take time to toast yourselves when you can.

We toast to you: You are The Best!

XXO, M.

Testimonial: Rock Gardens Inn Wedding

2009-07-01T10:15:00.000-07:00

Dear Lori & Audrey-

Thank you so much for helping to make our wedding even more beautiful than we ever expected! And we were so amazed how smoothly the whole reception went, thanks to your very professional team. I didn't even notice any of the behind the scenes work going on, the party seemed to run itself! We also loved the origami in the rice & the fish on the trays and the tables. One of the guests said to me, "Wow, you really managed to make it casual & elegant at the same time." As that description was my goal - and I remember telling Lori that when we met in Portland - it is just so amazing that you could make it happen!

Lori, I really appreciated that you looked out for me and made sure I got food, because without you I surely would not have had enough energy to dance! And, Audrey the food was delicious - even some of our pickiest guests complimented the range and style of the meal. I particularly loved the lemongrass soup. Also, the cake was beautiful and definately captured the spirit of the ballet's color wheels. We are looking forward to eating more of it next year.

I also can't thank you enough for all of your hard work, endless creativity and energy throughout the year. I always enjoyed talking with you and brainstorming and feeling like a team. As you said all along, its hard to say good-bye at the end! So please keep in touch - I look forward to seeing where Belle Fete goes in the future as you two have so many exciting opportunities coming up.

Thanks Again!

All the best,

M&H

Falmouth Wedding

2009-06-30T10:37:00.000-07:00

The Belle Fete team was part of a very special wedding in Falmouth last weekend. It was a tented wedding sited at the groom's family residence which was surrounded by beautifully manicured gardens.

The couple was looking for an "all appetizer" reception to go with the fun and playful vibe of the day. In a unique and fun twist, guests had their photos taken upon arrival and were immediately printed to act as party favors and place cards. Children were also provided with a table for coloring books and special meals of their own.

The colors were ocean blue and magenta with a beachy theme. Belle Fete created displays with seashells and anchors to create a rustic elegant feel with summer beach undertones.

MENU

The menu passed in a series of two waves with stationary display appetizers.

Stationary Appetizers:
Shrimp Cocktail with a trio of dipping sauces: classic cocktail, Maine Blueberry, and mustard cream sauce

Bruschetta bar: Homemade corstini and pita chips served with an assortment of dips an spreads from around the world.

Garden Display: Colorful vegetable crudités served with homemade lemon pesto goat cheese dip accompanied by assorted cheeses and crackers

Penne Primavera: Whole wheat penne tossed with roasted seasonal vegetables in a light pesto cream sauce

Passed Appetizers: Wave #1
Maine Lobster Cakes with Citrus Aioli
Beef Satay with Peanut Dipping Sauce
Grilled Balsamic Peaches on Blue Cheese Shortbread

Passed Appetizers: Wave #2
Handmade Exotic Mushroom and Boursin Ravioli with Balsamic Browned Butter
Homemade Barbeque Pulled Pork on Cornbread Squares
Pesto Chicken Salad Stuffed Pate Choux

CAKE

The cake was lemon pound cake with raspberry crème filling frosted with vanilla butter cream, decorated with fresh berries and purple orchids. The bride and groom chose a lovely Willow Tree topper.

About Belle Fete Events & Catering

For more information about Belle Fete Events & Catering please visit our website at http://www.bellefetegroup.com/

Coveside B&B Wedding

2009-06-24T07:37:00.000-07:00

The bride and groom chose to get married at the Coveside B&B in Georgetown in a wedding that was "a bit maverick, a bit Maine and a bit traditional".

The bride grew up in northern Aroostook County and the groom grew up in Lisbon Falls. Having their wedding on the Maine coast was the "only choice" for this couple. The bride loves trees and has favorite ones in all the cities she has lived in including Paris, NYC, and New Haven. The groom proposed while under her favorite weeping birch tree in the Brooklyn Botanical Gardens.

On a scouting mission looking for the perfect place to get married, they saw a huge magestic linden tree and knew they had found the perfect spot!

The couple met on the set of the Portland Stage Company. They wanted their mutual love of the theater to be reflected in the ceremony. One of their NYC playwright friends composed a limerick and another friend who is a proffessional Broadway singer sang a classic Sinatra song.

So many things about their wedding literally "fell" into their laps. They met Belle Fete while we were setting up for an event on Bailey Island. We immediately hit it off, they loved that we were using old china and wildflowers. We also found out that Lori previously had lived in their neighborhood in Brooklyn and Audrey had gone to college with the groom!

The bride found her dress in much the same way. She had been planning on wearing an antique dark blue velvet gown. While walking around "the village" she happened upon a beautiful green silk dress that fit like a charm.

The bride, who worked for Martha Stewart Weddings as an editor, knew they were looking for a delicious meal, surrounded by close family and friends. She also wanted their love of "all things Maine" to shine through, allowing the beautiful coastal venue to set the tone.

For decor, Belle Fete provided native wild flowers from a roadside stand, centerpieces arranged in traditional canning jars, and simple linens on the tables.

Another special touch to the reception was an antique punch bowl that was set out prior to the ceremony with homemade stawberry lemonade. The punch bowl had belonged to the groom's grandmother. She had specifically asked if she couldn't be there, that they use the punch bowl in memory of her. It was set out with leaf sugar cookies and strawberry garnishes on the glassware.

MENU

The menu was chosen based on their mutual love of good food and cooking. They were self proclaimed "foodies" and all aspects of the menu were carefully tasted and chosen.

Brushetta Bar - carmelized onion and fennel topping with a splash of Grand Marnier, classic tomato brushetta, artichoke and spinach creme and portobella balsamic served with homemade crostini and fresh fruit.

Seared tenderloin on crostini with fried leeks and horseradish creme

Grilled peach salad on bluecheese shortbread

Dinner Buffet-

Honey butter haddock

Baby spinach salad with toasted pecans, sliced strawberries and kiwi, tossed in a Maine blueberry vineagrette.

Beef tenderloin carving station with rosemary port reduction

Lemon herb carrots

CAKE

This was a very special dark chocolate raspberry cake that is a favorite of the bride and grooms called the Simca cake.

Mixed berries served with homemade whipped cream.

BELLE FETE EVENTS & CATERING

For more information about Belle Fete Events & Catering, please visit our website at: http://www.bellefetegroup.com/

800-791-4530

sales@bellefetegroup.com

Other Vendors

A special thanks to Kathie Duncan who provided the personal flowers and urn arrangements.

We also worked with an amazing photographer by the name of Tobin Russel who flew in from Minneapolis to shoot the wedding. An old NYC friend of the Bride's he has worked as a photojournalist around the world.

Bailey Island Coastal Wedding

2009-06-20T18:17:00.000-07:00

This June coastal wedding took place at the Sea Escape Cottages on Bailey Island, Maine. A beautiful spot on the ocean's edge with room for much of the wedding party to stay. The bride and groom continued to stay for the rest of the week on their honeymoon.

The bride & groom were a wonderfully laid-back couple looking for a relaxing event with exceptional food. They and most of their guests are currently working or have worked in the restaurant industry, so the quality and presentation of the food was a major concern.

We put together a custom seasonal menu that highlighted some of Maine's finest ingredients.

Passed Appetizers
Wild Maine Blueberry Cream Cheese En Croute

Lobster Cakes w/ Citrus Aioli

Seared Tenderloin on Garlic Crostini with Fried Leeks and Horseradish Crème

Bruschetta Bar - Homemade crostini with pita chips and an assortment of dips and toppings: Tomato bruschetta, roasted garlic boursin, roasted red pepper hummus, and artichoke spinach crème.

Dinner

Mixed Green Salad - Mesculin greens tossed with dried cranberries, crumbled goat cheese, and candied pecans in a homemade balsamic vinaigrette

Summer Coq Au Vin - Chicken braised in a white wine and Gran Marnier sauce served over steamed carrots and mushrooms

Maine Seafood Newberg - Maine lobster, diver scallops, and shrimp slowly simmered in a creamy sherry sauce and served in a homemade puff pastry.

Beef Tenderloin Au Poivre - Grilled and roasted beef tenderloin carved to order. Served with a creamy peppercorn reduction.

Chive Mashed Potatoes
Balsamic Asparagus

Special Thanks

Rockbridge Photography http://www.rockridgeworld.com/

Sea Escape Cottages http://www.seaescapecottages.com/

Rock Gardens Inn Wedding

2009-06-16T07:45:00.000-07:00

Last weekend, the Belle Fete team was part of a very special wedding reception at the Rock Gardens Inn on Casco Bay. It is a breathtaking site, located on its own peninsula, there were water views just about everywhere we looked! The grounds were also well manicured and filled with cultivated and wild flowers.

This was an event that reminds us how much we love our jobs! Great clients, a beautiful venue to work in, and the opportunity to design a unique experience for guests. In this assignment, in addition to providing delicious food, our role was to coordinate all aspects of the event experience including design, decor, lighting and rentals.

The bride and groom met as undergraduates at Princeton as dancers on the set of Pas d'Acier. It was the actual color wheels originally designed by Georgi Yakoluv that inspired our custom themed wedding cake.

The bride & groom wanted their mutual appreciation for Japanese aesthetics and culture to be represented in their wedding reception. The bride chose stargazer lillies to be her main flower which were featured in her bouquet as well as on the passing trays and stationary appetizer displays.

Green and blue were the main theme colors. They were chosen to reflect the receptions location which was directly on the scenic shores of Casco Bay. Blue and green lanterns, linens, napkins as well as bridesmaids dresses repeated the theme.

They chose an all appetizer reception so their guests could relax and mingle without the more traditional formalities of a seated meal. We worked very closely with the couple to create a menu that would please every palate.

First Wave:

Sushi Display: Veggie, blackened tuna with cream cheese and pineapple and chicken with sauteed mushrooms

Seared swordfish served with a roasted date glaze

Roasted Date and Goat cheese tart

Black Bean Quesidilla Black beans, red onions, pineapple, cilantro with cheddar cheese

Second Wave:

Garden Display: Fresh Fruit and vegetable crudite served with a lemon pesto goat cheese dipping sauce

Wild mushroom ravioli served with balsamic brown butter

Lemongrass soup shooters served with sweet chili shrimp

Stationary dinner display- Cashew chicken Spinach salad assorted bread and rolls

Third Wave:

Blueberries and cream cheese en croute

Ahi Tuna served in a crispy wonton with an apricot glaze

Chicken satay served with spicy thai peanut sauce

Bar Selections

The bride's parents were true wine connoisseurs and chose some excellent selections to pair with the menu: Adelsheim Auxxerois 2007 Willamete Valley, Brook Willamete Valley Pinot Noir, and Santome Prosecco.

The groom, a homebrewer, chose the following Maine microbrew beers: Sebago Lake Trout Stout, Gritty McDuff's Original Pub Style "Maine's Classic Pale Ale", Allagash Dubbel Reserve Belgian Style Ale.

Click here for more pictures from Andree Kehn, Maine Wedding Photographer

Andree's blog:

http://mainephotographers.blogspot.com/2009/06/gorgeous-outdoor-sebasco-estates.html

For more information about Belle Fete Events & Catering visit our website at:

http://www.bellefetegroup.com/

Corporate Testimonial

2009-06-15T07:35:00.000-07:00

"Lori and the entire Belle Fete team did a fantastic job managing our event. From the very beginning stages of planning to the last minute details, Lori was able to craft the perfect experience while keeping our budget in mind. The staff, food and atmosphere were beyond our expectations, allowing us to enjoy the event while the Belle Fete staff took control of the logistics. We couldn't have asked for a better team to work with!"

- NEIWPCC

Wolf Cove Inn Wedding

2009-06-11T18:34:00.000-07:00

This past weekend we found ourselves at the Wolf Cove Inn. This is a lovely site that features an expansive lawn and many gardens for guests to wander and admire.

It was a picture perfect day! The bride looked absolutely gorgeous and had some stunning photos taken at the Inn's scenic lakeside dock.

The bridesmaids wore navy blue dresses with cream accents. This theme was repeated in the tent with navy linens. The flowers were arranged in handmade pottery.

The menu featured light spring fare!

APPETIZERS

Maine Blueberries and Cream Cheese En Croute
Fresh Fruit Display with Honey Yogurt Dipping Sauce
Mini Grilled Cheese - pesto with ages cheddar and smoked gouda

MAIN COURSE

Mixed Green Salad

Assorted Flatbreads including: Grilled chicken, caramelized onions, feta, and mozzarella; Tomato, Basil and Mozzarella; and Ginger pulled pork, pineapple, ham and fontina

Penne Primavera

WEDDING CAKE

A three tier yellow cake with white buttercream frosting.

For more information on Belle Fete Events & Catering visit our website:

http://www.bellefetegroup.com

Wolf Cove Inn Testimonial

2009-06-07T17:13:00.000-07:00

Lori,

With all of the stress that comes along with planning a wedding, I can happily say that anything to do with the catering was not one of them. Considering that I found your company randomly online (since we live 2 hours away), I could not have chosen a better match for us.

From our first meeting to the day of the wedding, you made me feel comfortable and secure with our decision - that you were more than our caterer, you were our friend.

I mentioned to my husband that we should renew our vows often so that we could work with you again...I think he likes the idea.

Thank you again for making our wedding day perfect. I will tell anyone who will listen that we absolutely love you, and that anyone planning an event in Maine would be foolish to not have you cater it.

With love and happiness,

Brian and Adina B.

PS I heard that we are getting the pictures within a week or two...I'll send some along :)

Animal Rescue League Event

2009-06-05T08:27:00.001-07:00

Belle Fete was honored to be the Gold sponsor and caterer of the Animal Refuge League fundraising event in Portland on June 3rd.

This was a great event for a cause that we are passionate about!

It also gave us a chance to do what we love to do - showcase our event design and creative capabilities.

Design elements included a variety of animal inspired items including live fish in tall display vases, handgrown catgrass, a large hand painted paper mache dog statue, and a custom engraved steel "Pawprint" sign. This all came together to create an edgy, yet elegant mood for the event. See pictures below.

Many thanks to the ARL, all of the sponsors and countless volunteers that helped make this such a special event!

ARL Event Coverage In Mainetoday.com Switch

2009-06-04T09:09:00.000-07:00

The Refuge Auction & Cocktail Party

Jun 4, 2009 10:32 AM
The Animal Refuge League of Greater Portland introduced their newest fundraising event, The Refuge, on Wednesday, June 3 at The Portland Company. The silent auction and cocktail party gained proceeds that will aid the shelter's many annual medical expenses. Radio's Lori Voornas hosted the event, music was supplied by local dj Jason Hjort, and caterer Belle Fête and Whole Foods provided the impressive spread.

http://www.mainetoday.com/photoalbum.html?id=7464

May Graduation Party

2009-05-19T04:12:00.001-07:00

College Graduation Testimonial

2009-05-05T05:28:00.000-07:00

To whom it may concern:

My husband and I recently hosted a college graduation party for our son. The party was catered by Belle Fete, a highly recommended catering company. We were very impressed with their services.

We called them and they kept us up to date on all our plans and were very attentive to every detail. They have many options and are very creative and can make great suggestions in planning a party.

The food was delicious ad the cake was so beautifully decorated. We were able to relax and enjoy the evening with family and friends, while everything was being done. We were very happy with the party celebration, our guests were very impressed and it was an enjoyable evening for all.

We are sure you will have no regrets in hiring Belle Fete for your events.

Falmouth Graduation Party

2009-05-04T12:12:00.000-07:00

Graduation Cake

Corporate Dinner

2009-05-02T12:08:00.000-07:00

Customer Testimonial

2009-05-02T10:34:00.000-07:00

Lori at Belle Fete is fantastic!

Her chic sense of style combined with superior knowledge of cuisine is sure to make any client or guest thrilled! I was so happy working with Lori, I gave her some ideas and a budget and she went above and beyond what I had in mind.

Thank you so much!

~S.C.

Belle Fete Sponsors Animal Refuge League Event

2009-04-16T03:24:00.000-07:00

Corporate Conference Testimonial

2009-04-15T16:26:00.000-07:00

Dear Audrey, Lori & Crew-

How do you say thanks for such a great performance? We were hearing rave reviews as folks were leaving; many laden with compostable bowls full of dessert!

You folks are full of positive energy - your helpers were friendly, efficient, visible AND helpful.

A big part of how people feel about the day is their food experience and Belle Fete just made it optimal!

Thank you for your participation in the Conference -- the Land Trust community salutes you!!

Until next time-

C., D., & M.

Peary Cake Featured In The Portland Press Herald

2009-04-08T03:01:00.000-07:00

Cake Makes Peary Centennial Party in Brunswick

Sculptor Audrey Schoenthaler uses fondant and other food as the media for her creations.

By DEBORAH SAYER, Staff Writer April 8, 2009
Photo courtesy Audrey Schoenthaler

This igloo cake, a scene of explorer Adm. William Peary’s Arctic base camp, was the centerpiece for a celebration marking the 100th anniversary of Peary’s reaching the North Pole. Audrey Schoenthaler of Belle Fete Events and Catering in Brunswick made the cake.

When Adm. William Peary completed his trek to the North Pole on April 6, 1909, he arrived at the top of the world via dog sled, carrying navigational tools including a compass, sextant and an artificial horizon device filled with mercury.

When Audrey Schoenthaler arrived at the Peary-MacMillan Arctic Museum last Monday to celebrate the 100th anniversary of Peary's historic journey, it was in a 2008 Nissan Versa (and directions were readily available courtesy of MapQuest).

Schoenthaler, a sculptor, left her mark on the day's festivities with a work of art that paid tribute to Peary's accomplishments. The 3-D miniature of his Arctic base camp was created using Schoenthaler's trade tools, including baking tins, parchment, wooden dowels and sharp tools for cutting and shaping. Like Peary's encampment, Schoenthaler's work is now a distant memory, existing only in photographs. It was eaten as part of the celebration.

Schoenthaler, 25, of Harpswell is a cake designer who creates edible art as part of the Brunswick-based Belle Fete Events & Catering business. "I went to college for an art degree in sculpting," said Schoenthaler, a 2006 graduate of the University of Maine at Farmington. "I'm a conceptual sculptor. I use everything from metal to Twinkies (to create my art). Whatever idea comes to mind about the artwork will dictate the medium I will use. "(While in college) I worked in the kitchen on a dude ranch in Colorado during summer months. I'd make specialty cakes that became more elaborate over time and progressively developed into actual sculptures."
Schoenthaler's final college project submission was a giant pyramid constructed entirely of Twinkies. "There were 1,500 of them," she said. "The whole room smelled of Twinkies."

Schoenthaler returned to Maine, partnering with Belle Fete co-owner Lori Kinkade and using the business as a creative outlet to continue making her unique sculptures. "I'd always used food for my medium so it lent itself well to that," said Schoenthaler. Examples of Schoenthaler's work include giant 3-D cakes shaped like 35 mm cameras, rainbow trout and a Volkswagen Beetle. For one beach-themed wedding, she created a massive cheesecake-based sand castle, covered with a graham cracker crumb overlay.

Sometimes, Schoenthaler uses batches of Rice Krispie square mix to create a lightweight base for more complex forms, saying the ingredients are malleable and capable of supporting the heavy fondant often topping the cakes. The fondant, or gum paste, creates a smooth finish and acts as "an edible Play-Doh" with which Schoenthaler creates her sculptures.

"We wanted to offer something special as the centerpiece for the 100th anniversary (Peary) reception," said Kristi Clifford, a museum administrative assistant. "We went on (the Belle Fete) Web site, saw cake photos and said, 'Ohhhh ' (Schoenthaler) does wonderful work."

"Audrey's the cake designer," said Kinkade. "She is a true artist and just loves a challenge. She's a genius who never ceases to amaze me."

For the Peary celebration, Schoenthaler created an igloo-shaped cake with miniature expedition figures, all made of fondant, using edible paint to add details. "The hardest thing was making the people and smaller things like sleds and dogs," said Schoenthaler, who based the design on museum photographs while adding imaginative touches. "The more detail you can add, the better. I had Adm. Peary standing, Henson sitting by a camp fire with coffee pot on it, sled dogs sitting and lying down, pick axes, snow shoes and a sign."

Like Peary, Schoenthaler kept a log of her work. "I take pictures as the work progresses," she said. "It took about 16 hours (to complete), not including about six hours baking time. I had such a good time doing this cake."

Staff Writer Deborah Sayer can be contacted at 791-6308 or at:
dsayer@pressherald.com
Copyright © 2009 Blethen Maine Newspapers

IF YOU GO "NORTHWARD OVER THE GREAT ICE: Robert E. Peary and the Quest for the North Pole" is on exhibit through March 2011 at Peary-MacMillan Arctic Museum and Arctic Studies Center, offering a variety of changing exhibits as well as hundreds of artifacts, visual and audio media.
THE MUSEUM, in Hubbard Hall on the Bowdoin campus in Brunswick, is open 10 a.m. to 5 p.m. Tuesdays through Saturdays and 2 to 5 p.m. on Sundays. It is closed Mondays and national holidays. ADMISSION is free. For information, call 725-3416.

Peary Cake Featured In The Times Record

2009-04-07T12:06:00.000-07:00

Belle Fete created a "cake sculpture" depicting Adm. Robert E. Peary's expedition to the North Pole for Bowdoin College's celebration of the 100th anniversary of Peary's trip to the pole.

The Icing on Peary's Cake
news@TimesRecord.Com
04/07/2009
By Rachel Ganong, Times Record Staff

BRUNSWICK — Adm. Robert E. Peary never looked so good. One hundred years to the day after he reported reaching the North Pole, Peary's image adorned an arctic tableau made of cake in Bowdoin College's Hubbard Hall on Monday.Bowdoin officials, as part of marking Peary's achievement at Bowdoin's Peary-MacMillan Arctic Museum, ordered the cake from catering and event planning company Belle Fete, located at 35 Noble St. "We needed a centerpiece, something special," said Bowdoin Administrative Assistant Kristie Clifford.What they got was an entirely edible concoction depicting Peary's historic, if contested, arrival at the North Pole. On a tundra of icing, Peary, Inuit guides, their sled dogs, shovels and pick axes huddle near a fire and igloo on a snowy backdrop.To produce the edible tribute to Peary, Belle Fete partners Lori Kinkade and Audrey Schoenthaler summoned their most ambitious baking efforts to date.

Kinkade, who started Belle Fete two years ago after moving from Boston to Maine, combined 40 eggs, eight pounds of butter, 10 pounds of sugar, 10 pounds of flour and six hours of work to create the chocolate buttercream cake. Then, Schoenthaler, who studied sculpture at the University of Maine Farmington, sculpted play-dough-like fondant into figurines, sometimes shaping it around rice crispy treats to form larger elements like the igloo. She painted each of the figurines, mixing her food coloring with vodka to avoid dissolving their sugary coating.

All told, Schoenthaler's finished product represented 16 hours of work."This has been the most detailed one," she said, comparing the cake to others the pair has made. As students, professors and Peary-philes filtered through Hubbard Hall, they ate through two sheet cakes while admiring the finished work. Like his arctic expedition, however, Peary's cake withstood its environment."It's too beautiful to eat," Clifford said.

Belle Fete Brownie Testimonial

2009-04-06T09:19:00.000-07:00

I stopped to have lunch with my wife on the way home yesterday. When she saw the box of brownies, she pretty much squealed with delight. She loved the Tiffany-blue ribbon and total presentation. I had to gently wrest the box away from her when she suggested that we open them right then and there. So much for delayed gratification. I argued that our 10-year-old daughter, would want to be the one to unwrap.

Anyway, we all managed to wait until after dinner – and then, well, we shamelessly – and with no restraint -- ate every one of them. You probably hear this all the time, but they’re the most delicious brownies I have ever had – bar none. They actually dissolved our ability to communicate. All we kept saying was, “Oh, my God” and other nearly unintelligible things like “Mmmmm.” You get the idea. So, thank you very (very!) much for the box of choco-bliss.

Museum Testimonial

2009-04-01T11:29:00.000-07:00

Lori and Audrey.

Everything went so smoothly and the food was delicious. I appreciated your commitment to using local food and loved the eco-friendly tableware.

The cake was a hit, not to mention a work of art!

Thank you for helping to make our events special!

K.C., The Peary-MacMillan Arctic Museum,Bowdoin College

Belle Fete Brownies Featured On WCSH Channel 6!

2009-03-05T08:50:00.000-08:00

Click here to view the full video!

Belle Fete Brownies

Ingredients:
9 oz. unsweetened chocolate
2 sticks unsalted butter
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons Amaretto
1 1/2 tablespoons instant coffee
4 cups sugar
1 3/4 cups all purpose flour sifted

Directions:
Preheat oven to 400 degrees. Line 13X9 pan with aluminum foil and spray liberally with non-stick spray. Set aside.
Melt chocolate and butter in a double boiler system over medium-low heat. Set aside.
With electric mixer beat together eggs, vanilla, liqueurs, coffee, and sugar until light and increased in volume. It will take about 10 minutes.
Mix in chocolate mixture (it will still be warm) just until combined.
Mix in flour on low just until combined.
Pour mixture into prepared baking pan and place in the center of the oven. Bake at 400 for 35 minutes. They will not appear to be done, but they are. Remove and cool completely. Lift brownies from pan using the edges of aluminum foil. Wrap tightly with plastic wrap. Freeze for at least 2 hours. They can stay in your freezer for up to 3 months. Remove from freezer and when they are soft enough to cut, trim off edges and cut into small squares.

Corporate Testimonial

2009-03-02T02:50:00.000-08:00

Thank You!

Your presentation and professionalism, and genuine interest and enthusiasm for our work really added to the overall feeling of the event.

I will give great references and I am sure we will work together again.

Best -
J

January Board of Directors Dinner

2009-01-14T14:11:00.000-08:00

Portland Wedding Show

2009-01-05T07:22:00.001-08:00

Simply Radiant Open House

2008-10-15T17:13:00.001-07:00

Lori & Chris Wedding

2008-10-14T04:21:00.000-07:00

Lori & Chris -- Testimonial

2008-10-14T02:26:00.000-07:00

Lori & Audrey-

Thank you for being so wonderful. You were both amazing to deal with. And the food was excellent! Everyone is raving about you guys. Thanks again for being so great!

Lori & Chris

Corporate Testimonial

2008-10-02T15:04:00.000-07:00

Dear Ladies of Belle Fete-

Many thanks for another delicious meeting! Your table setups & food are just outstanding and we really appreciate the care that is obvious. I am hearing raves about the green salad & the brownies. You ladies just know what pleases our folks!

We'll surely see you soon!!

Many Thanks

C.

Jessica's Dream: A Sandcastle Cheescake

2008-09-16T04:31:00.000-07:00

Jessica & Jamie -- Testimonial

2008-09-14T14:58:00.000-07:00

Jamie and I as well as our family would like to thank you for your amazing job at our wedding. Everything was so perfect! You guys went above and beyond our expectations, the food was amazing, the set up was beautiful and the sandcastle cake had everyone amazed and in disbelief that it was even a cake (not to mention it was the best cheese cake we had ever had). We felt comfortable with all your ideas and we knew we were going to be blown away, and we were. We thank you from the bottom of our hearts for all your efforts and yummy food. You truly made our wedding day amazing. (I think we are going to start making excuses to have a big event just so you guys can cater it, lol.)

Your Friends,
Mr. & Mrs. L

HBO Entourage Screening Party

2008-09-04T10:14:00.000-07:00

Custom Entourage Cake

VW Bug Cake

2008-09-03T04:51:00.000-07:00

Keri & Eric -- Testimonial

2008-09-03T04:38:00.000-07:00

Lori & Audrey-

Words cannot express our gratitude for making our day one we will never forget. I couldn’t have imagined it to be any better. I had several hesitations having an out of state wedding because of not personally knowing vendors in Maine. We had asked Cliffside Lodge to recommend their best caterer and they recommended Belle Fete. They were right! You two were amazing to work with. I can’t tell you how many times I have heard from our guests that it was the best wedding food they have ever had. My uncle does not eat fish but because of my aunt’s ravishing remarks he decided to try it. He loved it! Every little detail was done first class. Your staff was professional and courteous. The presentation was out of this world. Eric worked in the food industry for many years and said that he was blown away by your work. We are already thinking of having an anniversary get together in Maine just because we want hire Belle Fete again!

You two are phenomenal!

Eric & Keri

PS.

Feel free to give my e-mail or cell phone if someone has a question or wants to speak to someone about your service. WE LOVED IT and seriously, a month later, people are still talking about your food!

Keri & Eric Cliffside Lodge Wedding

2008-09-03T04:37:00.000-07:00

Mother of Groom -- Testimonial

2008-09-03T04:24:00.000-07:00

This is a letter of recommendation for Belle Fete Events & Catering.

In late September we had a tented outdoor wedding for our youngest son. It never rained so hard as it did that day! Many complications happened because of the weather but I have to say NOTHING went wrong with the catering. Everything was done to perfection! The fish was superb and people made statements like "I never eat fish but I ended up eating the whole thing!". My husband enjoyed his beef tenderloin so much that he ended up eating two portions! The salad was light and so unique. Usually you have the same bill of fare at weddings. Not this event. The courtiousness of the staff was outstanding as they went out of their way to provide shelter from the elements. I could go on and on. If you wish to discuss in depth the possibility of using this caterer for your special event please call me. They can give you my number.

Kathy P.

Gena & Matt -- Testimonial

2008-09-02T15:30:00.000-07:00

To Audrey, Lori, and all Staff,

Thank you all so much for all you did to make our wedding perfect. We had peace of mind knowing that you were in charge of such an important part of our day - and you did not let us down! We have heard nothing but great things from our guests about your staff, food and presentation. Thank you all from the bottom of our hearts!

Mr. & Mrs. Matt & Gena L.

Corporate -- Testimonial

2008-09-02T03:23:00.000-07:00

Hi, Audrey,

Jay and I wanted to thank you, Lori and the rest of the staff of Belle Fete once again for doing a wonderful job in catering the meeting of the Board of Directors. The quality level of service, food and presentation were superb! And, just so you know that it’s not just our staff who wish to pat you on the back for a job very well done, below find a couple of comments from other individuals who enjoyed and appreciated your efforts:

“…the office breakfasts and lunches were outstanding. Your catering gals did a great job in working with you and expressing your visions with their selections. It was all beautifully displayed and the choices covered everyone's palette!”

“…the catering company for the office meetings did an exceptional job…”

Jessica & Derek -- Testimonial

2008-09-01T07:51:00.000-07:00

Hi Lori,

We thought our wedding was absolutely perfect.
Thank you so much for being such a large part of our big day!! Your thoroughness and detail oriented nature provided much comfort through the final days, not forgetting how great the food was. We would gladly recommend you to anyone we know getting married.

Derek & Jessica

Jillian's Wedding Cake

2008-08-31T08:01:00.000-07:00

Rose & Cam Vinalhaven Wedding

2008-08-23T17:15:00.000-07:00

Rose & Cam -- Testimonial

2008-08-22T07:28:00.000-07:00

Well, we couldn't have done it without you. Your knowledge and enthusiasm led me to track you down after you struck out on your own to start Belle Fete. The support and help you gave us from start to finish, through all the last minute additions of people and guidance on all aspects of the wedding from color planning to timeline of the entire 3 day event were invaluable. Every vendor I used was recommended by you and was impeccable. I think I would have keeled over if you hadn't taken the time to put appetizers aside and dragged me off to a private room to have a bite to eat!

During the event, I had many people tell me how amazing everything was and ask who the caterer was. When I pointed to you in your adorable dress running around like crazy making sure everything was perfect (and it was) they were amazed that you were so hands on and directly involved.

The most memorable part of the night (besides the getting married bit) was when you came over and asked if I'd like to cut the cake:Lori "Do you want to cut the cake soon?"Rose "Can we wait a bit longer? Dinner was only over about 20 minutes ago and everyone is still dancing"Lori "Well, actually, everyone dancing is shaking the floor and the cake is shaking....we need to cut the cake now!"

Mother of Bride -- Testimonial

2008-08-17T04:20:00.000-07:00

Dear Lori,

I was so glad to reach you by phone the other day and have the opportunity to thank you personally for the exceptional work of you and all your staff, to create an outstanding wedding for Rose and Cam.

Everything was set up so beautifully and artistically, and you have a wonderful staff -- all nice people.

Rose is much indepted to you, for all your help and advice in being her own "wedding planner". I'm so sorry you had so many additions at the last minute -- guests, band, etc. What a long and grueling day!

You are a dear and delightful person, happy in your work and I wish you well always, both personally and professionally.

Best wishes always!

Fondly,

Lisa S.

Trout Cake

2008-08-16T09:46:00.000-07:00

Kyle & Carrie -- Testimonial

2008-08-16T07:49:00.000-07:00

Lori was amazing. If you are planning a wedding in Maine or anywhere else, you will simply not find a better caterer.

Not only did Lori and her team at Belle Fête made our wedding more beautiful and elegant than we could have possibly imagined, but their attention to detail and service was simply outstanding. Planning a wedding from 6,000 miles away could have extremely challenging, but Belle Fête made it easy. The whole affair was expertly choreographed down to the smallest detail. We even had some last minute adjustments due to the weather and Lori and her crew were on it without skipping a beat.

Thanks to Belle Fête our wedding was truly magical.

Kyle & Carrie

Sharyn -- Testimonial

2008-08-16T07:42:00.000-07:00

Oh my!!!! not sure what to say. I know I said WOW!!! when I saw the fabulous "trout" cake for my future son-in-law. Audrey did way beyond what I ever expected or perceived. At the reception, people weren't taking pictures of the bride's cake, they were getting their pictures taken holding the "prized catch" aka-the groom's cake!!!! I have pictures of people taking pictures with the fish cake and walking it all over the reception!!! How about that!!!! Besides looking fabulous, it tasted delicious. However Caleb didn't want too many pieces taken out of it, his father is trying to shalack (spelling is probably wrong but this is no lie!) so he can put it on the wall!!!!! Do you think we had fun and appreciated your cake??? You can bet on that one. Thank you again. xoxoxoSharyn

Governor's Mansion -- Blaine House 175th Anniversary

2008-08-15T09:42:00.000-07:00

Five Governors Attend Blaine House Anniversary

All photos courtesy of Linda Stevenson Photography.

Coastal Maine Botanical Gardens

2008-08-14T09:57:00.000-07:00

A Gala Party As Green As Can Be 'An Evening of Moonlight, Music & Magic
Thursday, August 14 - 6:30 p.m.
This major fundraiser's fabulous food and exciting, innovative 'green' features will make it one of the most memorable events of the season! And wait until you see the decorations...and the 'tent' that event chair Shery Kerr has selected to delight guests!
First, enjoy superb hors d'oeuvres and libations from the open bar and music by a trio. Then savor a three-course plated dinner from Belle Fete in Brunswick .

Bailey Island August Wedding

2008-08-12T06:54:00.000-07:00

Falmouth 50th Wedding Celebration

2008-07-20T17:09:00.000-07:00

Sarah & Rob's Island Wedding

2008-07-16T04:36:00.000-07:00

Sarah & Rob -- Testimonial

2008-07-13T17:37:00.000-07:00

Lori and her crew were so helpful in planning our island wedding - from getting everything delivered (by boat!) to serving in a monster wind storm, and holding dinner for an hour due to unforseen delays - Lori and her crew handled it with ease and a smile! All our friends and family raved about the food and the cupcakes!

P.S. Can you ship us some of those delicious lobster cakes to Maryland? I'm serious....

July Maine Wedding

2008-07-12T06:35:00.000-07:00

Bee Cake

2008-06-21T09:44:00.000-07:00

Akari / Simply Radiant Event

2008-06-18T10:40:00.000-07:00

Bailey Island Shower

2008-06-15T10:55:00.000-07:00

June Maine Wedding

2008-06-08T10:50:00.000-07:00

Star Wars Chewbacca Cake!

2008-06-07T10:46:00.000-07:00

Kentucky Derby Cake

2008-05-01T09:29:00.000-07:00

Oscars Party

2008-03-01T09:15:00.000-08:00

Click Here To View Our Oscars Party Coverage!