The menu included 1½ lb steamed Maine lobsters with drawn butter. Photo courtesy Life in Focus
Q: How did you incorporate local ingredients into the menu? FP: All the key ingredients were sourced locally. The lobsters came from our own waters here in Maine, the mussels from Casco Bay, and the greens from a nearby farm. Even the berries in the strawberry shortcake were Maine-grown. We wanted every bite to reflect the authenticity of the region, and it really added to the overall experience. Q: Tell us about your historic headquarters and its role in the event. FP: Our headquarters is in a house built in 1909, located in the historic district of Saco. [Bell] and I had our eye on this place for 18 years, so when we finally made it our home base in 2020, it was a dream come true. It took us four years to move in and get the city’s approval for events, but it was all worth it. Hosting the ICA dinner here was special because we’ve poured so much love into the space. It felt like the perfect setting for such a unique evening. Q: Any final thoughts about the evening? FP: The feedback we’ve received has been incredible. One guest, Tony
Santos from Smashing Dishes in California, told me the workshop completely changed his business. After hearing our presentation on Venue Brokering, he signed a contract to be the exclusive caterer at the Winchester Mystery House in San Jose. That’s what ICA is all about—supporting each other, learning, and growing. We’re so grateful for the connections we made at this event and can’t wait to keep that momentum going. From lobsters served fresh from the sea to thoughtful event design, Blue Elephant Events and Catering gave ICA Workshop attendees a true taste of Maine. Their commitment to local sourcing, creativity, and professional collaboration shined throughout the evening.
(Top) Little red trailers held all the utensils; (Above) Table settings featured candelabras, florals, and stunning lighting accents from Sterno. Photos courtesy Life in Focus
Q: Did you have a budget in mind for the event’s creative phase? FP: Honestly, I didn’t start with a set budget. I went with what I envisioned and what we wanted to create for the attendees. It was more about curating a memorable experience than sticking to numbers in the early stages. Q: Which comes first for you: the menu or the event design? FP: The design always comes first for me. I start by imagining the event setting—the tent, the florals, the tables, and even the lighting. That sets the tone for the menu. I knew right away that we couldn’t host a Maine event without lobster. It had to be the star of the show, and we wanted a true sea-to-table moment. We had the culinary team serve steaming hot lobsters straight from a boat, which went table to table. It was like bringing the ocean directly to the guests.
Blue Elephant Events and Catering is a proud member of the ICA. For more information on how to join the ICA and to be notified of future catering industry webinars, events, and education opportunities, visit internationalcaterers.org .
CATERSOURCE ■ WINTER 2024
33
Powered by FlippingBook