Vendor Spotlight: Bar Harbor Catering
French’s Point Estate is thrilled to continue our series of blog posts spotlighting amazing Maine wedding vendors that help to make weddings at our waterfront wedding venue not only successful but truly the embodiment of the experience our clients strive to craft for their family and friends. This series will showcase some of the best providers from our vibrant, talented, dedicated wedding industry community we are so proud to be a part of here in Maine and New England. This group of professional wedding vendors understands and adheres to our guiding principles for the service we endeavor to provide our clients: Be Responsive, Be Kind, Provide Excellent Customer Service, Provide the Very Best Product/Service. Because of these wonderful people, the celebrations here are French’s Point Estate is the stuff of which dreams are made!
We have grown very fond of Bar Harbor Catering Company (BHCC) over the last two years. We have had quite a few celebrations and clients in common at this time. They are an excellent partner for our team at French’s Point because we share a service philosophy and their cuisine is ALWAYS wonderful. Owner/Executive Chef, Mandy Fountaine, General Manager Jennifer Wright, and their incredible team of 40+ joyful, hardworking, talented individuals always impresses and exceeds our expectations and the expectations of our clients.
Mandy founded BHCC in 2009 after 17 years in the local food scene. Her signature style is “Maine Fusion” which is Maine food prepared with influences from Mandy’s extensive international travels. Mandy’s approach to catering is to present Food as Celebration: Good Food for friends and family, to create memories and experiences that people will carry home with them.
BHCC is an outstanding caterer and full-service beverage and cuisine provider. They have a fully-insured and licensed bartending division, an in-house wedding cake and baking team, as well as three event planners and day-of coordinators. Currently, they are bringing online “Carbon Kitchen,” a globally inspired BBQ.
If you are looking for a great partner for your wedding team for a celebration from Downeast to Midcoast Maine, take the time to meet our friends Mandy, Jennifer and their team at Bar Harbor Catering Company.
What inspired your passion for catering?
I’ve always fed people–from turning as many elementary school projects as possible into reasons to cook (edible topography cake anyone?); to owning and managing busy restaurants; to feeding my friends around an impromptu bonfire in my backyard. I love the opportunity to create that shared experience among friends and family, where food can transform a get-together into a memory.
It’s also a chance for me to share my memories too, as I tend to cook with what I’m inspired by, whether that’s local ingredients or a style or spice that I picked up while traveling. That, and I’ve always never been able to cook for less than 30 people at any one time!
What food items would you suggest to a client hosting a destination wedding in Maine?
Seafood is an obvious answer and for good reason! It’s hard to be based somewhere like Mount Desert Island and not take advantage of the incredible abundance we have at our doorstep. But what people might not consider is all the small farmers and specialty food producers available in Maine as well. From old-fashioned style churned butter to the best choices of organic produce and humanely raised meats and cheeses — even local honey–we really have it all! I always try to figure out what types of foods a client prefers and work backward from there creating the menu filled with local treats.
Please describe your ideal client.
Hungry! Well, make that hungry and curious. As a custom caterer, we really enjoy a tremendous amount of creative freedom when working with clients to design menus. It’s really important for us to get to know a couple first, and then start brainstorming with them to tailor each taste and experience that their guest will have at their event.
We’ve incorporated flavors honoring an individual’s heritage and have even revived an heirloom family recipe from one bride’s grandmother, but have also incorporated molecular gastronomy, or dramatic staging into the presentation as well. We’re happy to take the lead from the couple and then go back to the kitchen to experiment and play. Couples that are willing to explore that process with us in the same excited curiosity are always a fun opportunity.
How would you describe your wedding fare and service style?
Our approach to wedding catering has always been to serve foods we would want to eat with a service that is exceptional but approachable. We want guests to feel as though their every need is being taken care of, but that they can also relax and enjoy the event. Our staff is trained and comfortable to handle the most casual style of service, all the way up through the most intricate.
Because of my restaurant background, we approach catering fare as you would in any busy, high-end restaurant, but the bonus for us is that each event is totally customizable. We’re currently working on creating a Disney themed menu for a couple who adores everything Disney. We also just did an enchanting evening in a historic garden, with each course served in surprise locations throughout an estate’s elaborate sprawling garden.
Right now I’m personally in love with stations, and I think that’s because I always want to try a little of this and a little of that. I think it’s a fun chance to provide variety in your menu and to engage your guests with the food. We’re doing everything from a hand-carved tacos al pastor station to our riff on ramen – a faux pho station. Basically, we serve wedding food for foodies!
Please provide an all inclusive sample menu with pricing per person for hors d’oeuvres and a two course seated plated meal.
This is a great summer menu that comes in around $93 per person with fees, gratuity and taxes.
P A S S E D A P P E T I Z E R S
Elote Style Corn Fritter
Crispy corn fritter topped with chipotle remoulade, queso fresco and cilantro
Brie and Blueberry Poptart with Thyme
Our all butter pastry crust filled with wild Maine blueberries, rich brie and fresh thyme
Mini Lobster Cone
Fresh Maine lobster with a hint of lemon in a hand rolled chive studded cone
F A M I L Y S T Y L E D I N N E R
Heirloom Tomato Caprese Salad
Ripe heirloom tomatoes, with purple basil, fresh buffalo mozzarella, aged white balsamic, spanish olive oil, & flaked sea salt
Porchetta
Slow roasted pork wrapped with fennel, orange & garlic, served with pickled onions, Italian salsa verde & slow roasted garlic chili sauce
Rustic Vegetable Tart
Seasonal garden vegetables layered then baked with boursin cheese & fresh herbs
D E S S E R T
Zeppole
Airy Italian doughnuts dusted in cinnamon-sugar & served with dulce de leche
Jennifer Wright
Bar Harbor Catering
www.barharborcateringcompany.com
[email protected]
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All Photos by Closer North Photography
