Our team, headed by James Beard Award-winning chef Andrew Taylor, crafts creative, globally-influenced dishes, then serves them in a spirit of family and fun in any place you can imagine, from a sand bar, to a barn, to a formal ballroom.

We bring our extensive experience and unique brand of hospitality to every catered event, with the intention of showing you the same level of personal attention and quality of food found in your favorite restaurants.

Our longstanding relationships with Maine’s finest farmers and purveyors allows us to work with local, in-season ingredients of the highest quality, and our commitment to creating and sustaining community is reflected in our food.

Our Team

Stonecipher Farms 
Ian Jerolmack and his crew grow organic produce for our restaurants and others in the Portland area. We love Stonecipher because Ian is always willing to try new crops and different seed varietals. Also, his fava beans are to die for.
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30 Acre Farm 
Simon Frost and his family farm ferment vegetables in Whitefield, Maine. Always a source of beautiful produce as well as a wealth of fermentation knowledge, Simon's crops inspire our menus. We love 30 Acre's cabbages as well as his farm stand's well-curated roots reggae soundtrack.
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Green Spark Farm
Mary Ellen and Austin Chadd have been a part of our menus since the get-go. We love their selection of fresh early-season herbs, and their summer tomatoes and melons cannot be beat.
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Browne Trading Co.
The Browne Trading team provides us with some of the sharpest fish money can buy. The team at Browne introduces us to amazing products every year. And we're proud to help make use of under-utilized cuts from some amazing local fish, like cod and bluefin tuna.
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Upstream Trucking
George Parr and his crew have been an indispensable part of our restaurants. Whether we are in need of ice, fish, or oysters, George is there for us. He knows the Maine fish trade better than anybody, and he is not too shy to remind us.

Harbor Fish Market
Harbor Fish Market provides us with an array of local seafood, everything from oysters to swordfish. We rely on Harbor for many of our menu staples in addition to some rarities: where else could we go for butterfish?
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Maine Lobster Direct 
Lee and the team at Maine Lobster Direct have made brown butter lobster rolls at Eventide and crab wonton soup at The Honey Paw possible. Responding to the improbable, but not infrequent, desperate call for 'just one more delivery today,' Maine Lobster Direct always comes through for us.
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