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10 YEARS OF MEMORABLE MOMENTS
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As we enter the 10th year of what’s been a whirlwind ride at Bar Harbor Catering Company, I can’t help but look back in awe at the countless events and milestone moments that have occupied our calendars over the last decade. Most recently, our new sign that marks our new location in Bar Harbor! In honor of turning double digits, I’m sharing my top 10 most memorable moments, in no particular order.

1. Dana and Cassie

Dana and Cassie stand tall in my mind as one of our most memorable early Spring weddings. They say “April showers…”, but this May 2014 wedding was host not only to two of my favorite brides but also to one of our most epic downpours. It rained buckets, but these two fearless females grabbed their rain boots and didn’t let anything stand in their way of holy matrimony and one ruckus good time! Their photographer friend Erica Camille took advantage of the stormy skies and created stunning photos that would never have been possible on a “perfect” sunny day.

2.  Skye and Allen

9/10/11 is a date not easily forgotten and this fall wedding in Trenton was one for the books. Mother Nature gave us gorgeous weather and the decor was on point as Maine Season’s events Megan Gilpatrick worked her magic turning the bride’s family home into a wedding wonderland. The BHCC crew was even able to step in with sunflowers from our gardens when the family’s flowers didn’t bloom in time. We propped them up just in time for delighted squeals from Denise, the matriarch and mother of the bride. As the years have passed, we’ve watched the happy couple, Skye and Allen, turn from newlyweds to parents of twin baby boys and have had the pleasure of their company at a yearly wedding “revisited” private chef event at their home.

3. Lila and Dan

When Lila and Dan wanted to create a carefully curated elementary school inspired event in a local theatre to honor the time when they first met, we were excited to create a menu fit for the theme. We immediately set about to put spins on Lila and Dan’s favorite ‘90s lunchbox classics, (which also happened to be ours)! We started with a BHCC version of Lunchables, with house-made chicken terrine and parmesan crackers, red dragon cheese, and jam. “Tuna on Whitebread”, PB n’ J Tarts with Toasted Fluff, Cherry Milkshakes with Twizzlers Straws, and Malted Milkbread shortbread were all featured. For beverages, our bar manager Nick incorporated the couples’ favorite cocktail flavors to create “Teacher’s Pet” and “Lunch Milk,” served to guests from the venue’s ticket window.

4. Jenna and Steve

Many of our clients have become friends and friends have become clients, but catering your best friend’s wedding AND being in the bridal party isn’t something we experience every day. Our team killed it in the kitchen while I waltzed down the aisle (after an impromptu chorus of “Going the Chapel”) in what is my 4th most memorable moment. The waterfront wedding was a fairy tale fit for a queen and an Avenger (or two).

5. Laura & Brendan

Laura grew up summering on Great Cranberry Island, a small outer island off the coast of Mount Desert Island, and it was host to her and Brendan’s epic summer wedding in 2013. It was the first of what would become many outer island weddings for our company and let’s just say, no events give us as quite as much pride as one of these logistically challenging and undeniably stunning celebrations. Outer island weddings require a careful amount of planning where every detail, down to the last ice cube, must be considered. There are no bridges, so everything including food and people must arrive via barge, mail boat, or water taxi. Our favorite detail, however, had to be the bride killing it in her wedding dress and Bean boots.

6. Maine Coast Heritage Trust

When we were tasked with transforming an unused tennis court into a Rockefeller worthy party, we eagerly accepted the challenge. Using the Asian-inspired gardens as the backdrop, we created edible terrariums, a Cambodian beef station, and house-made waffle cones with pate and pistachios. The end result was a sunny August event complete with a few swoon worthy celebrity sightings.

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7. Sweet Details

Every event has it’s own unique personality that aligns with the vision of the couple getting married or the host. One of my favorite things about events are all the fun, personalized details that go into each and every one. Here’s just a snippet of my favorites!

We ♡ these handmade caramel favors and stamped favor bags by chef & Bride Brook.

We ♡ these handmade caramel favors and stamped favor bags by chef & Bride Brook.

Speaking of couples who make things, Cara and Will built, yes, built, this sailboat for their post-wedding adventures.

Speaking of couples who make things, Cara and Will built, yes, built, this sailboat for their post-wedding adventures.

 
Handmade Flag banners (and aprons!) sewed by the bride, Emily’s, super talented seamstress mother.

Handmade Flag banners (and aprons!) sewed by the bride, Emily’s, super talented seamstress mother.

8. Catersource

Working in the catering industry has afforded us some really amazing experiences, not the least of which is our annual excursions to Catersource. We anxiously await our trips each year to places like NOLA and Las Vegas and revel in the opportunity to immerse ourselves in catering, catering, and nothing but catering for several days straight. When our loved ones back home get tired of our ceaseless catering conversations, our friends at Catersource never tire of it, as they are blessed with the same affliction. We always come back refreshed and ready to take on the next season having learned, eaten, and socialized our way through each conference. We’re also especially proud to have been nominated for a few national awards there, although we jokingly refer to ourselves as the Susan Lucci of Catersource, having left empty-handed thus far.

9. Relationships

This one is not a single date or a moment or even an event, but rather a compilation of bonds and relationships that have been forged in the blank spaces between all of the goings-on: the moments between prep and event and planning and execution, the long hours spent driving and bouncing to our favorite throwback jams in our lovingly worn pick up truck, and the many times we reflect on what we just accomplished, together. These moments, which when strung together form the true identity of who we are as a company, a bunch of weird people who love food and Maine and sharing it with the people who live and visit here.

10. New Digs

No memorable moments compilation would be complete without the mention of our new home at 367 State Highway 3 in Bar Harbor. The purchase and renovation of the former convenience store during the winter of 2017 was tedious and time-consuming but made all the better by our trusted partnership with our favorite builder (and patient human) Jake Johnson, owner of J. Johnson Builders. Jake and his partner (and wife!) Rachel, transformed this once dark and dreary space into the light-filled production kitchen, tasting room, and office space of our dreams (and then some). It has hosted countless tastings, meetings, and is the epicenter of all of our crazy ideas and foodie fantasies, many of which come to life on the plates of diners at one of our many events.

 

ABOUT THE AUTHOR

Mandy Fountaine is the Owner and Chief Culinary Officer of Bar Harbor Catering Company, lifelong Mainer, and lover of all things food and travel related.

WE'RE CELEBRATING 10 YEARS WITH NEW VENTURES
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Bar Harbor Catering Company (BHCC) is celebrating 10 years this summer and we're marking the occasion by launching an on-site eatery and tasting room, new website, extended services in the community, and new exterior signage to commemorate our location on Bar Harbor Road. Woohoo!

Whim Kitchen, an occasional eatery and test kitchen, is a new extension of BHCC that allows our chefs and staff to share creative food experiences with the general public in a temporary, pop-up style format. One can expect Whim experiences to be restaurant-style dinners, retail food opportunities, and even tours and demonstrations.

“Whim Kitchen can be thought of as a spontaneous, slightly unpredictable and entertaining alter ego of BHCC,” Owner and Chief Culinary Officer Mandy Fountaine said. “Where our events are carefully curated over months and years, Whim offers our staff the opportunity to share impromptu food experiences with the general public based on what they are excited about at any given moment.”

The first Whim Kitchen event on Friday, April 19th at 6:30 pm, will feature a four-course “Maine by Land” menu, inspired by Maine’s bountiful local early spring offerings with beer pairings in collaboration with Fogtown Brewing. A “Maine by Sea” menu is in the works for Whim’s second installment, which will be announced in the next couple of weeks. To buy tickets to the spring Whim Kitchen dinner, visit www.bhcaterco.com/whim.html. Tickets are $65 and seats are limited.

In conjunction with the 2019 event season officially kicking off in late May, we're also launching a new website that better accommodates the needs of clients and offers more accessibility, mobile responsiveness, and ease of use. There will also be an events calendar that highlights where we'll be throughout the summer - farmers markets, fairs, and community events across the state.

Last spring, we unveiled a new brand that better matches our business strategy, which included new logos, packaging, and web graphics. An exterior sign will be erected in front of our location at 367 State Highway 3 before the end of May. Get ready to be wowed - this sign is gorgeous!

“Celebrating 10 years is a pretty profound moment for us,” Mandy said. “We’ve worked so hard to get to where we are today and we’re also constantly thinking of the future because, without question, our greatest accomplishments still lie ahead of us. It’s amazing to me that we now work more events in August than we did in our entire first year in business. I have to give huge thanks to the incredible team at BHCC and a community that’s been so supportive from the start. I’m so proud to be part of it all, and I'm so pumped to see what’s in store for us on the other side of this great decade!”

Given our goal of providing exceptional food and service, we're lucky to have received rave reviews and praise in our ten years, with an extensive client portfolio that not only includes many local faces, but several major corporations, and social event clients from across the country. Additionally, we've been recognized with several accolades, including most recently top finalists for the prestigious 2019 Catersource ACE award, Achievement in Catering Excellence, in both Catering - East Region and Events - East Region.

Follow BHCC on social media because we'll be doing giveaways and contests throughout the remainder of the year to celebrate our anniversary - you aren't going to want to miss what we have up our sleeve. On Facebook: https://www.facebook.com/bhcaterco, on Instagram: www.instagram.com/bhcaterco.

More soon about our big year!

BHCC A FINALIST FOR CATERSOURCE 2019 ACE AWARDS
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Bar Harbor Catering Company has been chosen as one of the top finalists for the prestigious Catersource ACE award, Achievement in Catering Excellence, in both Catering - East Region and Events - East Region. The annual award honors those who have worked tirelessly to keep their clients thrilled and their companies on the cutting edge. Each year, caterers and event planners from around the globe submit their best work from the past year in hopes of being recognized as the best in the industry.

“We are extremely honored and humbled to be recognized by Catersource and their ACE achievement award,” said Mandy Fountaine, BHCC Owner & Executive Chef. “This is like the Oscars for caterers and planners! We're so fortunate to do what we do in the beautiful state of Maine, in partnership with a long list of incredible clients and vendors. To be able to represent Maine hospitality and its amazing food scene on a national level is an honor and a true testament to the hard work and dedication of our entire team.”

Catersource is the leader in catering and event industry news and education, offering resources to industry professionals to enhance their catered events. Catersource’s annual conference will take place February 24-27, 2019, in New Orleans. Caterers, chefs, event planners, and suppliers attend each year to gain industry knowledge and discover fresh ideas and new products.

Mandy, along with BHCC’s Creative Director & Event Planner Heather Anderson and Event Kitchen Manager Kristen Bradbury, will attend the Spark! Awards Gala on Monday, February 25th, where ACE award winners will be announced live. This is Mandy’s 5th year attending the Catersource conference and the second time BHCC has been a finalist for an award.

BHCC is currently celebrating ten years as a full-service catering and event planning company that focuses on the client. For more information about Catersource and the ACE awards, click here.

SAUSAGES & DOUGHNUTS
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October is a well-loved month here at BHCC, and to toast the cooler temps and amazing foliage, we decided to make some of our famous sausages and doughnuts for you all to enjoy!

For approximately $20, you can get five links (roughly 1.5 pounds) of our house-made apple and fennel, cheddarwurst, or Maine blueberry and maple pork sausage, as well as four of Baker Kate’s apple cider doughnuts. Or, if you’re more hungry for sausage, you can just get sausage. Or, if you’re all about the fall-themed doughnuts, just get the doughnuts. We won’t judge!

Fill out the form below and we’ll get back to you regarding payment and confirmation of pick-up details. It’s that easy!

Please note that all orders must be pre-ordered and prepaid. Right now we’re offering pick-up on Friday, October 19th between 2-6 pm. We’ll add more dates depending on how many orders we receive.

Cheers to October!

ORDERING IS NOW CLOSED

Ordering is now closed for our special sausage and doughnut offer. Stay tuned for details regarding our next monthly special by following us on Facebook and Instagram!

WHAT ELSE ARE YOU GETTING WHEN YOU BOOK BAR HARBOR CATERING COMPANY?
Image credit Mark McCall Photography

Image credit Mark McCall Photography

At BHCC, we understand the important role food plays in the success of each event and each customer’s experience. We make sure to always find local and organic ingredients, along with sustainable poultry and meats, to be able to deliver food that is both restaurant quality and presented creatively. When you think Bar Harbor Catering Company, you surely think of food first, right? Every successful event doesn't just start with great food - it’s the attentiveness to the little details, in-depth logistics, and the realization of your vision coming to life. When you become our client, the kitchen is only the beginning!

So, what else do you get when you book us for your full-service event? We provide our clients with an extensive array of additional benefits that include:

  • Rentals coordination

  • Assistance with the day-of schedule

  • Access to our preferred vendors and venue lists

  • Venue set-up planning and production

  • Site visits

  • Unlimited calls/emails/meetings/menu revisions and reminders throughout the planning process

  • Day-of setup

  • Basic decor for food stations and bar

  • Extensive cleanup (including trash and bottle/can removal)

  • Free use of our tabletop catering equipment (platters, serving utensils, bar equipment, coolers) and our refrigerated trailer

Not sure how to juggle the rentals on top of mapping out your schedule? Just pick your patterns and styles and we’ll act as a liaison between you and the rental company, handling any changes and revisions throughout the planning process. We offer seamless integration with the rental company by checking in the rentals before the event and setting them back up for pick up after the event. And, there’s no need to worry about when you’re going to have your first dance or when the salad should be served. We’ll go over every detail with you to make sure your day-of schedule meets your vision and that the day’s activities flow seamlessly. Besides the food, the next most important aspect of an event is its design. We pay careful attention to specific details such as the color and theme of your event, centerpieces, decorations, the flow of traffic through the event and table layout, timing, lighting, and music, and we use all these aspects to guide the food presentation and event planning throughout your event.

Have you ever seen Top Chef Restaurant Wars? That’s basically what we do at every event, no matter the size. We create a fully functioning “restaurant” at your event’s location, serve top-notch food and beverage to you and your guests, and then take it all down (leaving it better than we found it!). And we typically do it all in 12 hours or less!

Whether you’re planning a wedding, a large corporate party, or an intimate birthday bash, we want to help you make it a stress-free and spectacular event. Check out our FAQs for additional information or click the button below and shoot us an email - we'd love to chat more!

TRASH TALK WITH MANDY
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Our 2017 season began like most others - a well-rested crew starting off with a long list of enthusiastic goals for what would be our busiest season to date. One of those goals, which we carried over from basically every season before that, was to have zero waste. Yes, I said it. Zero. Waste.

You’re probably wondering, how in the world does a catering kitchen manage that feat?

First, we nominated a Zero Waste Ambassador who started weighing out our compost each day so we’d have an eye-catching tally to report at the end of the season. But with all our good intentions, things got away from us and we had to focus our energy more on creating delicious cuisine and magical events than on ensuring our zero waste initiatives were met. 

That’s not to say some great progress wasn’t made, however. We’ve always had a robust composting and recycling program, both of which have improved year over year in the nine years we’ve been in business. Our neighbor’s farm benefitted from the tons of compost we saved from the trash that fed his gardens and we had long since replaced Styrofoam and other similar products with biodegradable and compostable alternatives.  

As such, our momentum last season propelled us into 2018 with great ambition. To top it off, we were invited to join a local group of food businesses on and around MDI who had similar goals in mind - namely to reduce food and other waste produced by businesses like ours. So, we joined the Sustainable Business Pledge and we haven’t looked back. As a participant in the pledge program, we promise to: 

  1. Not use plastic straws or plastic drink stirrers

  2. Not use foam (Polystyrene, Styrofoam™) to-go containers, cups, bowls, or plates  

  3. Not use plastic bags for to-go orders

  4. Use reusable, washable, or compostable cups, plates, bowls, and utensils

  5. Not use plastic garbage bags that are not certified compostable

  6. Compost food waste (or give it to farmers) and compost compostable disposables.  

We’ve made huge progress thanks to this pledge, and one of our biggest achievements has been with regards to trash. We’ve reduced our trash output exponentially - going from several large bins to one small bin for the ENTIRE kitchen.

We’re excited to see where this all leads to next and we know one thing for sure, the local pigs are super happy with all our food scraps. 


AUTHOR

Mandy Fountaine is the owner of Bar Harbor Catering Company, lifelong Mainer, and lover of all things food and travel related.

GREENING INITIATIVES
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Bar Harbor restaurants are working together to find uses for food waste, as well as looking to reduce waste from to-go containers, flatware, returnable bottles, cans, cups, and straws.

Here at BHCC, we work hard each year to add to our sustainability efforts by:

  • Using compostable plates and utensils

  • Implementing a kitchen scrap program that is either composted or donated to local pigs, chickens, and farms

  • Increasing our recycling program

  • Only giving out (paper!) straws when requested.

Other initiatives are in the works and we look forward to working with other environmentally-conscious businesses to come up with even more greening ideas!

SUSTAINABLE FOOD BUSINESS PLEDGE

We have pledged to:

  1. Stop using plastic straws and drink stirrers

  2. Replace all foam (polystyrene, Styrofoam™) products with products that are truly biodegradable

  3. Stop using plastic bags for to-go orders

  4. Use reusable and washable cups, plates, bowls, and utensils

  5. Stop using regular plastic garbage bags

  6. Compost food waste (or give it to farmers) and compostable products

AGRI-CYCLE

Agri-Cycle is New England’s premier food waste collection service. We have partnered with them to convert everything from scraps to expired packaged food into clean, green energy.

According to the National Institutes of Health, up to 40% of food produced in the U.S. is wasted each year, and the majority winds up in landfills. When food decomposes in a landfill it produces methane, which is approximately 20 times more potent in trapping heat than carbon dioxide. Through a process called anaerobic digestion (see the image at right), it captures those harmful greenhouse gasses, harnessing them to use as clean fuel and fertilizer.

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OYSTER SHUCKING ADVENTURES
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Bar Harbor Catering Company staff embarked on an oyster shucking adventure last night with a class at Bar Harbor Oyster Company (BHOC) where Mount Desert Island (MDI) natives and BHOC founders, Joanna and Jesse Fogg, put on a quite a show, from start to finish.

As we approached the side yard where the class was taking place, a fire crackled in the outdoor chimenea, offering a warm welcome, but also, warding off the ever persistent black flies. Bosun, a massive Greater Swiss Mountain dog, boomed hellos as he proudly showed off a bone he was carrying around like a trophy, stopping every so often for a neck or head scratch. We milled about, introducing ourselves to those we didn't know, and then settled in at tables set up along the deck, anxiously awaiting the moment when we'd dig into some oysters.

For me, this class was a big deal. And, not because I hadn't shucked oysters since my days working on the Olde Port Mariner Fleet in Portland, Maine. No, it was because I hadn't eaten an oyster in more than 20 years and tonight I was going to try to let go of the judgment that I've held onto for so long of these little mollusks. Not only would I shuck, but I would also eat an oyster. And, maybe more than one.

BHOC specializes in Bar Harbor Blondes, which spend three years growing on their 22-acre farm at the mouth of Mt Desert Narrows. This farm is very close to one of MDI's biggest saltwater marshes and the cocktail of warm, cold, fresh, and salt water creates the perfect conditions for abundant phytoplankton to thrive, one of the Blondes' favorite things to snack on.

You might be thinking, "What does an oyster farm look like?" For BHOC, their farm consists of moored floating cages that are similar to a lobster trap in construction. Water at the surface is warmer, and the plankton more plentiful, which allows the oysters to filter feed and grow. To aid in the growth process, Joanna and Jesse regularly flip the cages to expose the oysters to the sun and a bit of a drying out phase. This ensures that the shells are bleached, and doesn't, as I thought, mean the oysters are dying a slow death. Apparently, oysters are very resilient, and this drying process doesn't negatively affect them. More importantly, though, this process ensures that all the gear and the oysters are clean from bio-fouling. After 24 hours, the cages are returned to the water and back to their feeding positions.

When winter really sinks its teeth in at the end of December, BHOC drops all the oysters and their cages to the ocean floor. The cold water has an important job in the growth of the oyster - it prevents the shell from growing but it continues to develop and enhance the flavor and texture of the oysters.

The cold weather is also important when it comes to shucking. Not only do the winter months help produce a lovely, well-manicured oyster, but it also makes the shell exceptionally strong, which in turn, makes it easy to shuck. And, what's hidden inside is something that, up until yesterday, I always thought was rather appalling. In reality, it's the perfect morsel of delicious, briny, salty meat. And, when you add a couple of additional accents, like mignonette sauce or lemon or garlic, you won't be able to stop yourself. No, seriously. I ate at least 20 of them, and I feel absolutely no shame.

I'm by no means an expert shucker (yet), but I think I did well, as did the rest of the BHCC staff. We had a fun night, met some new friends, and ate A LOT of oysters. My favorite: when Joanna put the oysters on the grill with a little manchego cheese and an herb pesto.

The best part? They sell their oysters out of their garage - by reservation or on an honor system. And, you'll definitely be on your honor if you have Bosun reminding you that there's someone watching.

 

AUTHOR

Heather Anderson is our new Director of Creative Director & Event Planner. She loves Maine, writing, photography, a good outdoor party, and now, oysters.

EXPANSION PLANS & NEW HIRE
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We're so excited to announce that we're adding to the local downeast catering scene with our devotion to both food and event planning. BHCC owner and executive chef Mandy Fountaine believed there to be a unique opportunity in the industry when she noticed caterers in Maine were offering great food, but not many planning packages to complement their service. Mandy responded with a more comprehensive experience, offering custom menus and varied planning services, creating a truly personalized event for clients. And to further this mission, we're happy to announce the hiring of our new Creative Director and Event Planner, Heather Anderson!

“It’s my personal belief, and the belief of the entire BHCC team, that event guests deserve an all-inclusive experience, with attention to every detail,” said Fountaine. “When a client can get their food, planning, and logistics in one go, it minimizes the ‘too many cooks in the kitchen’ feeling. Having food and planning under one roof creates a seamless process for our clients and we’re excited to bring the same attention and quality to the planning as we do to food and service."

Heather Anderson, an experienced event planner and marketing professional, joined the Bar Harbor Catering Company team on April 9 as the Creative Director and Event Planner. Previously the Director of Advancement at the Abbe Museum, Anderson brings 18 years of proven knowledge of creative strategy, vision, communication, and management with an emphasis on event planning, marketing, and digital media.

“I’m so incredibly honored and proud to join the BHCC team,” Anderson said. “With so many unique venues it will be exciting to create custom events for those seeking that ‘wow’ factor. BHCC has seen an increase in the number of weddings and other types of events over the past couple of years, and I’m excited to work with clients, vendors, and other partners to plan remarkable, personalized events. I revel in both the analytical and artistic aspects of event production and I love helping to create experiences and environments that embody the easy elegance of my home state of Maine.”

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To commemorate the new expansion, we worked with Porcupine Design to unveil a new brand that better matches our new business strategy, which includes new logos, exterior signage, packaging, and web graphics. Additional projects will get underway over the course of the next 12 to 18 months.

Given our goal of providing exceptional food and service, we have received rave reviews and praise in our nine years, with an extensive client portfolio that not only includes many local faces, but several major corporations, and social event clients from across the country. Additionally, we have been recognized with several accolades, including most recently the 2017 Rising Star Award from the Bar Harbor Chamber of Commerce.

"Over the past three years years, BHCC has grown exponentially, and it’s only natural for us to further develop our service offerings as well,” said General Manager Jennifer Wright. “With our new expansion, re-brand, and bringing Heather on board, there’s no telling where this exciting and fun business is headed."

WITH GRATITUDE, WE BID 2017 ADIEU
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We're a little overdue for our "official" end of season announcement, but this year was a doozy by all accounts and we took a few moments to catch our breath! While our offices are open all winter for planning and projects, our event season has officially come to a close!

First of all, we owe an enormous thank you to all of our amazing clients, staff, and vendor partners who helped make 2017 the most memorable year ever at BHCC!

The new space before all the renovations.

The new space before all the renovations.

We started the year with a new home, thanks in no small part to our patient and super talented friends at J. Johnson Builder. We bought a "fixer upper" for sure, but in no time, (that seemed like eons), the former one room convenience store was turned from drab to fab!

With offices, a tasting room, and an enormous, fully renovated kitchen, our new space allowed us to ramp up our production, host tasting, and other events in our own space, and even host BHCC employee yoga classes, which were much needed for stress relief in the midst of an insanely busy season.

With a lot more elbow room to work and with a running start, we dove head first into the most amazing weddings, non-profit galas, fundraisers, family meals, and just about every other event you could imagine.

The new space after!

The new space after!

But perhaps our proudest moment, of which there are many, was receiving the Rising Star Award Business of the Year from our friends, peers, and community at the the Bar Harbor Chamber of Commerce's annual awards dinner. In truth, we weren't able to receive our award in person, as our entire team was capping off our season by successfully producing the largest event in our company’s history - a 700 person gala fit for royalty!

In looking back on 2017, this past year was a huge milestone for BHCC. We oftentimes found ourselves reflecting on the early years of the company; laughing at our hi-jinks as much as at our naive mistakes, and recalling fondly the details of all the wonderful events that we produced. More than anything though, our reflections leave us humbled by the work and dedication of our staff. With many "lifers" and new faces returning year after year, we can't help but feel like one big kooky family, who genuinely love seeing and working together doing what we do, and can't wait to get started on 2018's adventures with all of them!