Chef La Mason
Globally inspired locally sourced
About Chef La
Chef La Mason has worked in kitchens for most of her life. She graduated from the Culinary Institute of America in Hyde Park, NY in 2009. Through the Institute’s rigorous culinary program she earned a five month externship at John Besh’s flagship Restaurant August in New Orleans, LA where she was offered a job in his restaurant group upon graduation.
In 2011, Chef Besh sent Chef La to represent the Besh Restaurant Group at the Château de Montcaud in Provence, France under Chef Bernard Guillot. Upon returning from France she founded Fête, a farm-to-table, catering & gourmet meal service business tailored to her clients’ diet and lifestyle in the city of New Orleans.
Chef La returned full time to Maine in the summer of 2016 to create vibrant food experiences in the community she grew up in. Multi course tasting menus, cocktail parties and farm dinners.
About Chris Smith
Chris smith has been working in retail and hospitality for his whole career. Beginning working in restaurants as a teen, he attended a vocational high school for culinary arts and got a BA in business management at the University of southern Maine. He spent the next 30 years working in both food and hospitality management, managing a Boston travel company in Mexico, Aruba and the Caribbean. He then went on to open a cakes to go business, before moving back to his home state of Maine to continue to work his magic in the hospitality field. Chef La and Chris met while Chris was the assistant Inn keeper at the historic Blue Hill Inn. Their instant connection over food and hospitality inspired them to become creative partners and take Fête to the next level.
The New year is upon us and now is just as good a time as any to get back to global take-out,
specialty cakes and custom meals.
Food for sanity!
After a lightning fast summer full to the brim, we took a long Autumn break to ready ourselves for the long dark months.
In these unprecedented and unpredictable times sometimes cooking and eating is the very thing we need to feel grounded.
I love bringing new cuisines weekly and creating a moment that might transport you or inspire you, as well as give you a break!
A few housekeeping things, pick up day is now Friday!
I was so lucky to be able to utilize Brooklin General Stores
great kitchen for two years, but I found that I was getting so many orders
I needed an expanded kitchen to really be able to accommodate my needs.
I am now utilizing the amazing kitchen at the Halcyon Grange in Blue Hill.
As many of you know prices for all things and supply chain issues
have really thrown a wrench into most services, especially food!
Our price for the 4 course will go up slightly to $48 per person, little raises make a big difference.
Thank you all who have supported me and my business over all these years!
You all make it possible!
Placing your order
Please email- email@example.com
if you have questions don't hesitate to text 207-664-8530
Please place and pay for your orders anytime up until noon on Thursday
You can pay by going to OUR pay tab and following the prompts!
You have to receive an email or text reply for your order to be guaranteed.
PICK UP HUBS
You can pick up directly from me in Blue Hill at the Grange, In Brooklin, Out front of 44 North Coffee in Deer Isle
Castine and points in between!