Private Chef Experiences
Experience exquisite meals crafted by our private chef. We offer personalized menus tailored to your taste, ensuring every dish is a masterpiece that delights your palate. We also offer Chef-led experiences for larger gatherings from charcuterie spreads and raw bar shucking a la minute to cannoli stations filling and serving to order.
Mobile Bar
Elevate your event with our dry-hire mobile bar services! You provide the alcohol and we provide everything else you need to create a stylish and memorable bar experience, from a fully equipped mobile bar to a selection of premium mixers, garnishes and ice. Our professional team ensures seamless service, allowing you to focus on enjoying your occasion. Whether it's a wedding, corporate event, or private party our mobile bar with professional and insured bartenders will impress your and enhance the atmosphere.
Frequently Asked Questions
​What is a dry-hire mobile bar?
You provide the alcohol, and we provide everything else — professional bartenders, bar setup, mixers, garnishes, ice, and full service. Maine liquor laws require clients to purchase their own alcohol unless a catering license is held. This also saves you money on liquor markups.
What’s included in your packages?
Bartenders, portable bar (if needed), mixers, garnishes, ice, cups/napkins, bar tools, setup, and breakdown.
Do you help with alcohol quantities?
Yes. We provide a customized shopping list and quantity guide based on your guest count and menu.
Are you insured?
Yes — we carry general liability and liquor liability insurance and can provide proof to your venue.
How many bartenders will we need?
Typically 1 bartender per 75 guests. We’ll make a recommendation based on your event size and cocktail menu.
Do you offer signature cocktails?
Absolutely. We love creating custom cocktail menus, including mocktails.
Can you serve at private homes or outdoor venues?
Yes — we regularly serve backyard weddings, barns, farms, and tented events throughout Maine. We just need a flat space to set up.
Do you travel?
Yes, we travel throughout Maine and New England. Travel fees may apply depending on location.
Do you help us figure out how much alcohol to buy?
Absolutely. After booking, we provide a customized alcohol shopping list and quantity recommendations based on guest count. We can also provide liquor and wine stores that work with us to get you the best price possible. ​We make it simple and stress-free.
Do you provide glassware?
We can use your venue’s glassware, provide disposable cups, or add rental glassware for an additional fee.
Do you offer private chef services as well?
Yes! We also offer private chef experiences, chef stations, and curated dinner events — making us a one-stop luxury hospitality experience for intimate gatherings and weddings.
What is a private chef experience?
A fully customized, on-site dining experience where we design, prepare, and serve a restaurant-quality meal in your home, rental property, farm, or event venue.
What types of events do you offer?
-
Intimate dinner parties
-
Rehearsal dinners
-
Wedding weekend events
-
Bachelorette gatherings
-
Chef stations & cocktail-style events
-
Farm-to-table dinners
-
Curated tasting menus
-
How does the process work?​
What’s included?
-
Custom menu design
-
Ingredient sourcing
-
On-site preparation
-
Professional service staff (if needed)
-
Plating & presentation
-
Full kitchen cleanup
Do you accommodate dietary restrictions?
Yes. We regularly accommodate vegetarian, vegan, gluten-free, dairy-free, and allergy-sensitive menus.
What are chef stations?
Interactive culinary displays prepared fresh on-site — such as:
-
Raw bar & seafood stations
-
Pasta or risotto stations
-
Carving stations
-
Small plate tasting stations
Perfect for cocktail-style receptions or elevated backyard events.
Do you provide rentals like plates and glassware?
We can coordinate rentals if needed, or work with your venue’s existing inventory.
How do we book?
After your inquiry, we discuss your vision, guest count and details. We create a quote, sign contracts and collect a deposit to secure your date. Leading up to your event we will agree on custom menus, cocktail lists, finalize details, and handle all food preparation, on-site service, and cleanup.
Sample Menu: France Inspired
First Course
Asparagus with Hollandaise, shaved Parmesan, Crispy Prosciutto
​
best served with Champagne
Third Course
Duck Confit with Pomme Dauphine, Thyme and Black Garlic Jus and Chives
​
best served with Pinot Noir
Second Course
Lobster Thermidor: Lobster broiled in shell with Shallot, Mushrooms, Sherry Cream Sauce and Parmesan
​
best served with Pouilly Fuisse
Dessert and
Last Bite
Tarte Tatin: Caramel Apple Flaky Pastry with Whip and Mint
​
best served with Sauternes
or Calvados
​
Earl Grey & Lavender Macaron
Sample Menu: Italy Inspired
First Course
Caprese Panzanella: balsamic roasted campari tomatoes, burrata, basil, foccacia crostini
​
best served with Prosecco
Third Course
Bistecca Fiorentina: Florence style Steak with parmesan crumb baked artichoke and thyme shallot jus
​
best served with Chianti
Second Course
Nasturtium pasta with Maine crab, parsley, lemon, shallot and white wine pan sauce
​
best served with Sauvignon Blanc
Dessert and
Last Bite
Affogato: espresso drowned pistachio gelato with chocolate biscotti
​
best served with Disaronno
​​
Florentine cookie
Sample Menu: Thai Inspired
First Course
Fresh Spring Rolls: shrimp, carrot, avocado, shaved cabbage, mint, cilantro, scallions, rice noodles and rice wrapper with peanut sauce
​
best served with Chenin Blanc
Third Course
Panang Curry Sauce, chicken thigh, peppers, onions, rice, and fried enoki mushrooms
​
​best served with Gamay
Second Course
Yum Nua: Rare Steak, greens, cucumber, tomato, nuoc cham dressing, crispy shallot, puffed rice
​
best served with Gewurztraminer
Dessert and
Last Bite
Fried bananas, thai tea ice cream, dulce de leche drizzle
​
best served with Sherry
or Cognac
​​
Black sesame cookie
Sample Menu:
Cocktail Inspired
Better with Butter
Brown Butter washed Bourbon, Simple, Bitters, Orange Twist
Tingling Passionita
Szechuan infused Tequila, Passionfruit, Triple Sec, Lime, Simple, Tajin Rim
(clarified milk punch)
Light Alpine
Rum, Pineapple, Braulio, Lime, Simple, Rose Water, Bitters
Aphrodites Kiss
Gin, Creme de Violette, Lemon, Agave, Lavender Bitters, Lemon Twist
Ready to plan your own event?
Let us know how we can help.
Our Team.
Chef Lexy: "I started cooking when I was five, I loved watching mom and dad in the kitchen. I had a weekly night where (with Dads help) I'd make dinner for the family, usually "Lexy Soup" in the beginning. It started with a row in the garden to grow things for dinner, I'd bring in whatever felt right and see how it went together. From a young age my mother instilled in me a will to travel, throughout my life I've taken every opportunity to go somewhere new and experience different cuisines and ways of life. Professionally I've been in this industry since 2007, starting at In Good Company and Rustica in Rockland, Maine. In 2009 I went to the New England Culinary Institute in Montpelier, VT also working in Stowe, VT during my time there. While in school I had amazing internship opportunities at The Federal in Agawam, MA and the St. Julien Hotel in Boulder, CO. After achieving my Associates in Culinary Arts I also received a Bachelors in Hospitality Management. From there I worked and honed my skills at Buddha Sushi in St. Thomas U.S.V.I., the Tavern at the Haraseeket Inn in Freeport, ME, and a slew of Portland, ME restaurants including Walters, Fore Street, the Westin Hotel, Yosaku, and the Corner Room where I first moved to the front of house bartending and serving for guests. Something important to me was to learn every position in a restaurant before opening my own but I also fell in love with the art of wine and cocktail offerings. In 2017 I moved to Brunswick, ME and worked at Tao Yuan. And finally I made it back home to Midcoast Maine in 2023. Now I'm at Primo in Rockland, ME serving, bartending and creating cocktails. I've filled my winters at the Rockport Harbor Hotel as breakfast chef and Franny's in Camden, ME serving and bartending. Last summer season I was a bi-weekly guest Chef at Cellardoor Winery in Lincolnville, ME for food and wine pairing events offering a variety of cuisines paired with their wine. I'm excited to work in this area again bringing my variety of skills to you."