Maine Wedding Provisions

Maine Wedding Provisions specializes in intimate gatherings of 8-30 guests offering full-service culinary hospitality throughout Southern and MidCoast Maine from Portland and Cape Elizabeth to Kennebunkport, York and beyond. Your celebration receives undivided attention, thoughtful care, and seasonal menus tailored to your weekend. Larger cocktail receptions (up to 60 guests) can also be accommodated.

Yes! Multi-day service is one of our specialties: Welcome dinners and cocktail receptions - Rehearsal dinners - Wedding day service (pre-ceremony luncheons, and ceremony refreshments through reception and dessert) - Grab and go breakfasts - Pantry stock with snacks and libations Our boutique size makes us more flexible than larger operations. We can seamlessly transition from a casual lobster roll luncheon on Friday to an elegant plated dinner Saturday while maintaining ingredient quality and service consistency throughout your celebration.

We serve Southern and MidCoast Maine, including island service. We limit our offerings to New England for sustainability reasons, ensuring ingredient freshness and reducing our environmental footprint.

Yes! It’s an honor and a pleasure to serve couples and clients of all genders, orientations, and cultures as they celebrate their love. You’ll find gender-neutral language within all our communications and contracts, and your chosen pronouns will be respected. We’re dedicated to creating an inclusive, safe, affirming and joyful experience for all clients and guests. Hate has no place here.

Peak Season (May - October): This is prime wedding season in Maine, with ideal weather for outdoor ceremonies and highest demand for dates. We recommend booking as soon as possible—our summer calendar often fills completely by the end of May, with many clients securing their dates five months or more in advance. Off-Season (November - April): The off-season offers greater flexibility and reduced minimums. Winter events can usually be booked up to 6 weeks prior to your event date, depending on menu complexity and services needed. It's still advisable to book as soon as you know your dates. Currently Booking: 2026, 2027 & 2028 wedding dates.

Our booking process is designed to be personal and straightforward: Step 1: Submit an inquiry. You'll receive a prompt availability confirmation with a link to schedule your menu consultation. Step 2: 30-60 minute menu design session with Chef Rebecca. At the end of your call, you will be given a quote for your selected services. Step 3: Review your custom proposal with detailed pricing. Sign your contract and pay a 50% Retainer to secure your date. Step 4: In the weeks before your event, we'll finalize your menu, confirm guest count, and coordinate logistics. The remaining balance is due before your event.

Your digital proposal packet will contain an invoice which will enable you submit payment online via credit card, debit card, or bank account. Payment via check is also accepted by request.

We are happy to offer a payment plan with monthly retainer payments, with the first payment starting on the date your contract is signed.

We've catered fully vegan weddings, and Chef Rebecca grew up in a vegan household and herself is gluten-free—she loves creating exciting and nourishing plant-based menus that never feel like an afterthought. It's our pleasure to accommodate special dietary needs. Most dishes on our menus are easily adapted to be: - Vegetarian or vegan - Gluten-free - Dairy-free - Nut-free and peanut-free - Egg-free Important Note: Without a designated allergen-free kitchen and equipment, we're unable to ensure the absence of cross-contamination for guests with severe allergies or Celiac Disease.

No. As part of our sustainability commitment, we do not serve red meat. Our menus feature: - Premium seafood and shellfish sustainably harvested in Maine - Free-range poultry from local organic family farms - Creative vegetarian and vegan options - Maine's incredible seasonal produce This choice reflects our environmental values and allows us to focus on what Maine does best—extraordinary seafood and farm-fresh ingredients.

Maine Wedding Provisions does not have a liquor license. However, we're happy to offer guidance for your beverage selection and can suggest wine and cocktail pairings that complement your menu. We work with several excellent local bartending companies and can provide recommendations based on your event style and location. Contact us for our current list of preferred bar service partners.

Yes! Maine Wedding Provisions offers tabletop rentals coordination as part of our full-service approach, including: - Linens (tablecloths, napkins, runners) - Plates and chargers - Flatware and serving utensils - Glassware - Paper products - Floral coordination Rentals are subject to availability and will be invoiced separately after a design consultation to determine your preferred style and needs. This one-stop-shop approach simplifies your planning process.

Yes! We love island events and have catered intimate weddings on Peaks Island, Cow Island, and Cliff Island. Service is also available to: - Cushing Island - Little Diamond - Great Diamond Island - Long Island - Chebeague Island - Cousins Island Water taxi or ferry transportation will simply be added to your service cost. We're experienced with the unique logistics of island catering—from timing ferry schedules to ensuring everything arrives fresh and ready. Rebecca was executive chef for Rippleffect, overseeing food service for up to 130 guests on Cow Island.

We limit our service to New England to maintain our commitment to sustainability and ingredient quality. This ensures: - The freshest possible local ingredients - Reduced environmental footprint from travel - Strong relationships with our local farm partners - Consistent, reliable service For events in Southern New Hampshire, Cape Cod or the Seacoast area, please contact us to discuss possibilities.

Starting Prices: - Multi-course plated suppers: from $190 per guest - Full-service buffet luncheons: from $90 per guest Minimums: - Peak season weekends (May-November): $5,000 event minimum - Off-season and weekday events: $1,500 event minimum

- Personal 30-60 minute menu design consultation with Chef Rebecca - Custom menu development with multiple revisions - All ingredient sourcing from local farms and purveyors - Professional service staff and coordination - Full cleanup and composting through Garbage to Garden - Travel within our service area Final pricing depends on menu complexity, guest count, service style, and location. We provide detailed custom quotes after your menu consultation—no surprises.

Many Maine caterers specialize in larger events of 50-500+ guests. Our experience is deliberately focused on what makes intimate celebrations of 8-30 guests special. Chef Rebecca is personally involved in every event, bringing California culinary training to Maine's incredible ingredients. We maintain direct partnerships with local organic family farms with a strong environmental commitment. From-scratch cooking using organic, clean ingredients to create exciting and vibrant meals. You're getting a California-trained chef who brings innovative techniques to New England's finest ingredients—private chef-level attention at catering prices.

Larger caterers often manage multiple events simultaneously across different venues, with sales teams handling client communication and kitchen staff they may never meet preparing your food. We focus exclusively on your event with Chef Rebecca personally involved in menu design, ingredient sourcing, preparation, and on-site execution. - No middleman between you and the person cooking your food - California fine dining sensibilities - Ingredient transparency - Undivided attention — Your event is our only focus that day This personalized approach delivers exceptional value that larger operations simply cannot match.