Blue Elephant Events and Catering
Wedding Caterer
+1 207-281-3070
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Blue Elephant Events and Catering creates catered weddings, corporate events, and other special occasions from its Saco location serving the Portland area. Its documented offerings include custom menu planning, event staffing, table and room décor, and coordination with designers, chefs, florists, and other vendors. Sample menus are available by inquiry.
Blue Elephant Events and Catering creates catered weddings, corporate events, and social celebrations from 265 North St in Saco, serving the Portland area.
The company describes its work as uniquely designed catered events, with custom menus for individual occasions.
Its documented event types include weddings, corporate gatherings, anniversaries, bar and bat mitzvahs, baby showers, birthday parties, cocktail receptions, graduations, open houses, and other special events.
Beyond food service, Blue Elephant offers event staffing, table and room décor, and coordination with designers, chefs, florists, and other vendors to bring an event concept together.
The company also provides venue information and sample menus by request, giving clients a starting point for planning food and presentation.
For current availability, menu options, event capacity, and pricing, contact the team at +1 207-281-3070 or through blueelephantcatering.com.
Voices at Tablecustomer mentions
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Our Props Follow on Instagram Bespoke Delicious Delicacies to Delight Set a Menu We offer custom menus for your occasion. Inquire using the form below to get sample menus. Request Sample Menus Venue Information Testimonia
From a customer
Mise en Placebooking facts
- Phone+1 207-281-3070
- Siteblueelephantcatering.com
- Kitchen base265 North St, Saco, ME 04072, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Portland, ME. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.