Stories

We make a lot of food for a lot of events. Every single one of them is a story worth telling. Here are a handful of our favorite stories that give a glimpse into the Lake & Co. experience.

Wedding Catering is one of our most requested services. With years of experience making dream weddings as delicious as they are beautiful, Lake & Co. has a lot of incredible stories to share.

In the rustic charm of Garden Gate at Haley Farm, Maddy & Josh celebrated their love with a picturesque Maine barn wedding in August.

Surrounded by 75 of their closest friends and family, the event unfolded with an air of enchantment. Guests were greeted with the innovative “My Boy Blue” cocktail and a warming demitasse of lobster bisque, setting the tone for an evening of exquisite tastes and joyful celebration.

The dinner transitioned into the barn, where a plated salad of Baby Kale with Pomegranate, Parmesan, and Cider Vinaigrette awaited. As night fell, the sky lit up with fireworks, dazzling guests as they snacked on late-night french fries served in cones.

Taylor & Bradley’s September wedding at Prouts Neck Country Club was a true picture of seaside elegance, set against the backdrop of Maine’s stunning coastline. With 160 guests in attendance, the celebration began with poke tuna on house-made rice crisps and fresh local oysters.

The menu continued with a vibrant course of late summer farm tomatoes and creamy burrata, a nod to the season’s bounty. The main course presented a delightful dilemma: a succulent halibut or a tender filet mignon, each perfectly paired with a hearty potato and turnip gratin. This elegant menu highlighted the best of local produce and seafood, making Taylor & Bradley’s wedding not only a union of hearts but a feast for the senses.

To start the evening, guests grazed giant wooden boards adorned with an array of local and imported cheeses, and charcuterie. We also served a local crudité with buttermilk ranch and roasted red pepper hummus.

Next came the passed Hors d’oeuvres, including traditional lobster rolls served in house-made half-size brioche buns, Maine crab cakes with tartar sauce, stuffed mushrooms, herb-marinated local scallops wrapped in bacon, and tomato en croute. The night continued with a refreshing summer salad featuring gem lettuce, peas, pea shoots, radish, and mustard vinaigrette before the main course.

Theresa and Chris exchanged vows amidst the rustic charm of The Barn on Walnut Hill in North Yarmouth, Maine, a four-acre estate with an attached 19th-century restored and renovated barn and farmhouse.

Guests were greeted with signature cocktails, including “The Ghost,” a fig bee’s knees with gin and lemon fig, and “The Webster,” an apple cinnamon old fashioned with star anise, cinnamon, and dried apple.

They then grazed on charcuterie boards with local and imported cheeses, fruits, berries, nuts, edible flowers, and bread, and a rainbow of crudité with green goddess and roasted red pepper hummus.

Held on the rooftop of the Wex Headquarters in September 2022, this was a gathering of 300 innovative minds. We created a menu rooted in Maine’s local flavors to impress a wide group of coworkers.