Do you have an upcoming wedding in midcoast Maine and looking for a caterer who will wow your guests and treat you like family? 111 Maine Catering might be the perfect match for your wedding. Her food is amazing and she has a team of caterers that your guests will enjoy being around. We had the pleasure of chatting with Jen, the owner of 111 Maine. 

Vendor Tour with 111 Maine<br><a href=http://blog.emilieinc.net/2013/05/vendor-tour-111-maine.html target=_blank>Megan Swann/emilie inc. photography</a>

L&L: Tell us a little about you, your background and the history of 111 Maine.

Jen: I grew up cooking Greek food with my grandfather and southern food with my grandmother. We spent so many afternoons shelling peas and pecans on her front porch. In our family, food and family is the center of it all. I earned my BS in Sociology with a minor in Studio Art from the College of Charleston. Needing my job to be creative and having a huge passion for food, I went back to school and trained at the Atlantic Culinary Academy. I started 111 Maine originally as a restaurant located at 111 Maine Street in Brunswick in 2005. We were open for lunch and brunch and also did catering. Our restaurant and catering business grew at the same speed as our family and we outgrew our store space. In 2010, I decided to focus solely on catering.

Vendor Tour with 111 Maine<br><a href=http://blog.emilieinc.net/2013/05/vendor-tour-111-maine.html target=_blank>Megan Swann/emilie inc. photography</a>

L&L: Describe the range of services that you offer.

Jen: We like to be very hands on! I meet personally with all of our clients for tastings and site visits. We provide full-service set up through clean up, staffing, and of course food and dessert. We can also assist with rentals. We like to be a part of the whole picture so we work closely with the photographers, musicians and planners to keep the tempo of the event.

Vendor Tour with 111 Maine<br><a href=http://blog.emilieinc.net/2013/05/vendor-tour-111-maine.html target=_blank>Megan Swann/emilie inc. photography</a>

L&L: You cater parties, weddings and other events. What is the bulk of your work?

Jen: Weddings are our specialty. We cater only two weddings per week and either myself or my events manager/chef Amanda attend each wedding. We also work everyday in the kitchen together and do the tastings and site visits together. Having just the two of us involved in all of the planning and working so closely really allows us to be intimate with each couple and their vision for the wedding. In the winter, we also do some work for Bowdoin College and local businesses.

Vendor Tour with 111 Maine<br><a href=http://blog.emilieinc.net/2013/05/vendor-tour-111-maine.html target=_blank>Megan Swann/emilie inc. photography</a>

L&L: What are the venues that you like to work at?

Jen: There are so many amazing places in Maine! Some of our personal favorites are The Barn on Walnut Hill, The Barn at Flanagan Farm, Wolf’s Neck Farm and the Mallett Barn, Broadturn Farm and The Ocean Gateway Terminal. We also cater many weddings at private residences and it’s always fun to see a place that means so much to the couple, like their parent’s home or a summer camp.

Vendor Tour with 111 Maine<br><a href=http://blog.emilieinc.net/2013/05/vendor-tour-111-maine.html target=_blank>Megan Swann/emilie inc. photography</a>

L&L: Are you the exclusive caterer for certain venues in the area?

Jen: We are one of a few preferred caterers for several venues, but we don’t do anything exclusively. We believe that most of our clients choose their venues and the Maine landscape for the ability to DIY. I want our clients to choose us because it feels like a good match.

Vendor Tour with 111 Maine<br><a href=http://blog.emilieinc.net/2013/05/vendor-tour-111-maine.html target=_blank>Megan Swann/emilie inc. photography</a>

L&L: Is there any particular type of food that you are known for?

Jen: Our handmade ravioli with Maker’s Mark cream, mini lobster rolls, and our house marinated local beef tenderloin are favorites. In the fall, I have clients that write to me for the recipe for our root vegetable casserole and butternut squash bisque. Our baked brie with blueberry compote and our 111 Maine Salad with our savory blueberry vinaigrette are Maine favorites!

Vendor Tour with 111 Maine<br><a href=http://blog.emilieinc.net/2013/05/vendor-tour-111-maine.html target=_blank>Megan Swann/emilie inc. photography</a>

L&L: How far in advance do couples typically book you for their wedding day?

Typically 9-12 months.

Vendor Tour with 111 Maine<br><a href=http://blog.emilieinc.net/2013/05/vendor-tour-111-maine.html target=_blank>Megan Swann/emilie inc. photography</a>

L&L: Describe the process of working with 111 Maine.

Jen: We first talk and listen to your vision for the day and menu, ask questions about the space/set up and then put together a sample menu for you. We send that over along with a list of all of the dishes we make. If you like the look of everything than we will have a tasting at our kitchen. And then once we’ve decided to work together we do a site visit to walk through the flow of the day. We collaborate on the rentals, timeline and site set up.

Vendor Tour with 111 Maine<br><a href=http://blog.emilieinc.net/2013/05/vendor-tour-111-maine.html target=_blank>Megan Swann/emilie inc. photography</a>

L&L: How do most of your clients find you?

Jen: We get many clients from venues where we are a preferred vendor. We get a lot of business from our creative peers, fabulous wedding designers, photographers and musicians. And also from our website.

Vendor Tour with 111 Maine<br><a href=http://blog.emilieinc.net/2013/05/vendor-tour-111-maine.html target=_blank>Megan Swann/emilie inc. photography</a>

L&L: What was the most memorable wedding you have worked and why?

Jen: This summer we did a two day celebration on Peaks Island for a lovely family. It was an Indian-Jewish-American celebration. A klezmer musician greeted the ferry along with the groom on a costumed horse (an Indian tradition) and brought the guests to the family home for a huge Indian celebration, complete with 1000’s of feet of marigold garland and steel pots of fire and floating flowers. We staffed the Indian celebration and worked alongside a fabulous Indian caterer out of Boston. The next day was the American wedding and reception at TEIA. We catered the food for this and brunch the following day as well as staffing all three events. The guests were very gracious and warm. All weekend was a sensory feast! Beautiful colors, clothes, music, food, food and more food!

Vendor Tour with 111 Maine<br><a href=http://blog.emilieinc.net/2013/05/vendor-tour-111-maine.html target=_blank>Megan Swann/emilie inc. photography</a>

L&L: How can couples get in touch with you?

Check out our website 111 Maine Catering or on Facebook. Of course, call if you want details on our services or have any questions. (207) 729-9111

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