Our Philosophy
There's a particular kind of magic that arises when people gather around a table
The light softens, shoulders drop, and people linger in conversation, eager to stay within the warm glow of this connection. This is when a meal becomes more than food, it becomes memory.
Caring for that space, thoughtfully, seasonally, and with presence, is my life's work.
The Chef
I'm Rebecca, chef and founder of Maine Wedding Provisions. I came to Maine by way of California, where I grew up eating organic, locally, and seasonally. For my parents, this was how they demonstrated love for the people at our table, for the farmers growing our food, and a deep care for the land sustaining all of us.
My family’s values followed me to Maine, where I fell in love with the resilience of its farmers, the sweetness of berries in summer, the sulfuric spice of emerald ramps in early spring, ingredients shaped by the unique terroir and fleeting seasonality of my chosen home.
Before founding Maine Wedding Provisions, I held the youth program at Ceres Community Project in California, a nonprofit where teen volunteers prepare healing meals for cancer patients and their families. It was a profound reminder of what food can do beyond nourishment: It can restore, connect, and make someone feel genuinely held. This philosophy shapes every gathering I hold.
I take on a limited number of celebrations each season so that every table receives my full attention.
Rooted in Maine, Guided by Season
Your celebration should taste like the place you chose.
Nearly everything I prepare is sourced from Maine's organic family farms and sustainably harvested from the Gulf of Maine. Ingredients are selected at their seasonal peak, from growers I know by name. Premium seafood and shellfish come directly from Maine's coast, chosen in consultation with the Monterey Bay Aquarium's Seafood Watch guidelines for sustainability. What isn't sourced directly from farms comes from the Portland Farmer's Market and the Portland Food Co-op.
Sadia Crosby: OystHERS Sea Farm, Georgetown Sadia founded OystHERS in 2018 in Robinhood Cove, harvesting daily to ensure every oyster arriving at your table is as fresh as sea air. Her operation embodies everything I look for in a sourcing partner: intimate scale, dedicated attention, and deep pride in what she draws from the water.
The Goranson Family: Goranson Farm, DresdenCertified organic and deeply rooted in Maine's farming community, Goranson Farm is often the first booth you encounter at the Portland farmer's market, offering an abundance that shifts with the season and never disappoints. Their warmth is as consistent as their harvest, and that combination is exactly why they find their way into my menus again and again.
Beth Schiller: Dandelion Spring Farm, BowdoinhamBeth’s fresh herbs and handmade soaps perfume the air and invite you to step inside her booth at the Portland Farmer’s Market. What awaits are intensely flavored greens, vibrant vegetables, edible flowers, and ingredients that make menu planning feel like play. Beth has a gift for growing things that spark curiosity in the kitchen.
Want to meet the full community of farmers and purveyors behind every menu?
Values in Action
Reducing the waste woven into the fabric of the events industry has been a guiding light throughout my career. What follows isn't a comprehensive sustainability report, it's a sincere and specific account of how these values show up at every gathering, one table at a time. As we are taught: Think global, act local.
The food itself
Maine's seasons are short and spectacularly generous, and the farmers who tend them are remarkable. All produce, dairy, and poultry comes exclusively from MOFGA Certified organic family farms stewarded by people whose names and faces are known, whose practices are trusted, and whose harvests shape every menu. In 2022, red meat was removed from my menus entirely. Livestock's carbon footprint and its impact on land, water, and biodiversity made it an easy decision. It has not been missed. In coastal Maine, the true stars are the seasonal produce and the harvests of the sea.
Nothing wasted
Menu design sessions are guided with food waste in mind ensuring a genuine sense of bounty for your guests without excess. In the kitchen, every ingredient is fully honored: a less-than-perfect tomato is caramelized, broccoli stems find their way into soups and slaws, shiitake stems infuse an earthy stock. Event leftovers are stored in paper containers for guests to bring home, or in clients’ reusable containers at private residences. All food scraps, paper towels, and napkins are composted through Garbage to Garden, whose compost in turn nourishes our farms.
A plastic-free kitchen
Most professional kitchens run on plastic wrap, non-stick coatings, and disposable bags without a second thought. This is not how our meals are crafted. Every piece of cookware brought to your kitchen is stainless steel or cast iron. You'll find warm wooden spoons, glass Pyrex, and mason jars, never plastic containers, never plastic wrap, never non-stick surfaces. Dish soaps and cleaners are plant-based and petroleum-free. Sponges are made from vegetable cellulose. Ingredients arrive in reusable bags and cardboard boxes, and packaging-free or recyclable options are always chosen first. Eliminating plastic entirely isn't yet possible. As better options emerge, they find their way into my chef kit.
Closer to home
To keep the travel footprint low, services are offered exclusively within New England.
How It Feels to Work Together
Many clients say they not only remember the food, they also remember the feeling:
A calm kitchen, our adaptability when timelines shifted, genuine care around every dietary need, and a warm presence from the first conversation through the final course.
From our first call through the week following your celebration, you'll find me easy to reach, honest about what's possible, and genuinely invested in the specific vision you have for your gathering. Your menu is built around your preferences, your guests, and what will be at its peak in Maine.
You bring the people you love, I'll take care of the rest.
You're in the Right Place If
You're planning an intimate gathering of 8–30 guests in Coastal New England
You value seasonal, sustainably sourced food that tastes like this place
You're hosting in a private home, estate, inn, or boutique venue
You want calm, grounded support, not another vendor to manage
Your celebration deserves thoughtful presence, beautiful food, and seamless hospitality
Let's set a table that feels like home.