MEREDITH PERDUE

Being a catering company that focuses primarily on weddings, we have the opportunity to collaborate with a LOT of other vendors over the course of a season. Maine is a relatively small place (well, not geographically) with a somewhat limited roster of high quality professionals and over the years we have been blessed to work with some outstanding planners, florists, photographers, and musicians. As our business and reputation has grown so have the profiles of many of the folks we work with, meaning we get the pleasure of working with several of the same vendors on a regular basis. 

And boy are we excited when we hear that one of our clients is working with Meredith Perdue. Besides being a total doll, Meredith is a phenomenally talented photographer who is in high demand for weddings in Maine as well as her native North Carolina. We are always impressed by her ability to capture moments and details, and we REALLY like that she takes lots of pictures of our food! She recently shared some highlights from a couple of weddings we worked on together in 2015, we are so excited to see what our 2016 collaborations have in store.

Blueberry Mojito | Trillium Caterers

Lobster Tostada with Cilantro and Lime | Trillium Caterers

Corn Fritters with Crema | Trillium Caterers

Lobster Rolls with Tarragon and Lemon | Trillium Caterers

Maple Bacon Wrapped Scallops | Trillium Caterers

Kale Caesar with Olive Oil Croutons and Lemon | Trillium Caterers

Salted Caramel Apple & Maine Blueberry Pies | Trillium Caterers

Chocolate Peanut Butter Pie | Trillium Caterers

Brown Butter Lemon Meringue Bars & Bourbon Chocolate Pecan Tartlets | Trillium Caterers

The Tastiest of Burdens

When the weather finally warms up and the possibility of frozen pipes is no longer a problem, we reopen the kitchen. At this point we have been brainstorming new menu ideas all winter and can hardly wait to get in there and try them all out. Recipe testing is a curse and a blessing; it gives us an opportunity to bring our ideas to life and tweak them to perfection, but it also means you're eating a LOT of one thing until you are totally sick of it. For instance, in May there was a solid week where it seemed like all we ate was fried food..........and don't even get me started on the hand pies and wedding cakes we made over and over until they were just right. 

Hors d'oeuvres are probably our favorite part of any menu and they tend to be the items where we can express the most creativity. Bite sized, texturally interesting, and packed with flavor are the hallmarks of a standout hors d'oeuvre........we think these new additions to our 2015 menu are winners and are looking forward to making more of them all summer.  

Buttermilk Chicken with Spicy Sauce and Slaw | Trillium Caterers, Belfast, Maine

Crab Rangoon with Peas, Ginger, and Sesame | Trillium Caterers, Belfast, Maine

Tiny Corndogs | Trillium Caterers, Belfast, Maine

Mise en place for our staff tasting. | Trillium Caterers, Belfast, Maine

Roasted Cauliflower with Pine Nuts, Currants, and Parsley | Trillium Caterers, Belfast, Maine

ALL THE HAND PIES (BTW, the fried ones were the best.) | Trillium Caterers, Belfast, Maine

Chocolate tartlets................destined for peanut butter mousse and bruleed banana. | Trillium Caterers, Belfast, Maine