"Winter is not a season, it's an occupation."

Running a business in a seasonal place like Maine does not come without it's own set of hardships. Work is often scarce, if not non-existent, during the long cold months of winter. As a result you have to work as hard as you can from May through October to make up for the rest of the year. With that said, one of the most wonderful things about running a seasonal business is that you actually have a period of the year when you can step back from it to reevaluate. It is a restorative time where we come up with new menu ideas, meet with clients, assess old systems and implement better ones for the upcoming year.

But most importantly, we travel.

Much of the work we do over the winter can be done from anywhere and there is nothing like a dose of perspective and new surroundings to inspire creativity. Over the last few years we have developed a strong affinity for Mexico. The generous people, exquisite food, live music, vibrant cities (and lets be honest, the weather) never fail to enchant and leave us wanting to explore more.

Fishing Boats on Isla Mujeres | Trillium Caterers, Belfast, Maine

Tlayuda, Cecina, and Handmade Tortillas on a Comal in Oaxaca | Trillium Caterers, Belfast, Maine

Mise en Place for Mole | Trillium Caterers, Belfast, Maine

Mezcal Tasting | Trillium Caterers, Belfast, Maine

Roasted Cacao and a Matate, Used for Making Chocolate | Trillium Caterers, Belfast, Maine

Reyna, Making it Happen in Teotitlan | Trillium Caterers, Belfast, Maine

Breakfast of Quesadillas with Huitlacoche, and Squash Blossoms with Epazote | Trillium Caterers, Belfast, Maine

Chapulines (Grasshoppers Toasted with Chili, Garlic, and Lime) | Trillium Caterers, Belfast, Maine

Making New Friends | Trillium Caterers, Belfast, Maine

Mezcal Bar in Oaxaca City | Trillium Caterers, Belfast, Maine

Cenote San Lorenzo Oxman, Near Valladolid | Trillium Caterers, Belfast, Maine