Our Wedding Caterer

Before touching on the topic of this blog posting, I'm aware that it has been far too long since my last entry about this wedding and this has been the result of a number of things, but I can't really make any excuses for it.  With the holidays, getting back to teaching, and finally having nice weather again, I just haven't been able to bring myself to sit down and write anything wedding-related until now.  I hope to make up for it, beginning today.

So when I last left you, faithful reader, Katelyn and I had settled on a photographer for our wedding and were getting ready to start looking at catering services.  I am happy to announce that we have settled on a catering service; though in reality the decision was made nearly a month ago.

Clearly, we have decided to go with Stone Cove Catering, a catering service located in the Damariscotta region.  It was a no-brainer, really--we're getting married in Clark's Cove, so why not include another Cove in our wedding?

Kidding aside, Sarah Maurer--our contact through Stone Cove Catering--has been wonderful to work with from our initial contact with her as we looked over suggested caterers in the area all the way through to making the decision to go with her for the food service at our wedding.

As frequent visitors are aware, Katelyn and I are trying to take a low-cost, no-nonsense approach to this wedding.  One of our early requirements in narrowing down our catering options was to find a service who would be comfortable providing only a delivery service to the venue instead of mandating that staff members work the event.  Katelyn's cousin, Ryan Whittaker, owns and operates a restaurant of his own in South Carolina, so we have family members who are willing and more than able to help us set up food and make sure that food gets where it needs to be: our guest's stomachs.  From the very beginning, Sarah was willing to work with us in this way, and it made us feel quite at-ease with the decision to do our catering through Stone Cove.

Back in January, Katelyn and I got to go down to the 1812 Farm in Bristol, Maine--which will sound familiar as it was a venue we visited during our venue search--for a tasting with Sarah.  While we don't want to give away any of the menu items that we tried that day--there should be some surprises for our guests, right?--it is hard to find the appropriate words to describe the tastiness of the items we were able to sample.  While our afternoon reception time falls between lunch and dinner, we are confident that there will be more than enough food to make for a mini-meal in its own right.

For any guests who might want a sneak peak at the quality of food that awaits them at our October wedding, I am happy to point you in the direction of King Eider's Pub in downtown Damariscotta, Maine; this is the restaurant establishment run by Sarah and the other fine people of Stone Cove Catering.  When Katelyn and I were visiting our venue last year at Columbus Day, it was clear that King Eider's Pub was packed with satisfied Damariscotta Pumpkin Fest-goers, and there's no reason to expect that this fall will be any different--except that those of you on the wedding guest list will be able to avoid the crowds and have their food at our reception.

The website for the catering service can be found here--Stone Cove Catering Website--while the restaurant's website is located here: King Eider's Pub Website.  Based on our experience planning our catering service--and sampling the tasty menu items--we would certainly recommend Stone Cove Catering to other couples looking to be wed in midcoast Maine!