Retreat House Catering Kitchen

Our 1,200 sq. ft. catering kitchen is located on the lower level of the Retreat House and is available to licensed and insured caterers approved by our office for meal preparation for events and cooking classes. Use of the kitchen and equipment is offered at no additional cost.

Available Equipment

The preparation area of the kitchen includes:

(1)8 burner gas stove with double convection ovens

(1)36″ propane charbroiler/grille

(1) Exhaust hood & Ansel system

(2) Standard fire extinguishers (located near exit & near prep area)

(1)Type K extinguisher near stove & charbroiler/grille

(1)Kitchen dedicated 8′ x 10′ walk-in cooler with storage shelves

(1)Rolling ice bin with granite cutting board

(1)Proofer/Warmer (electric, full size 120 volt; holds sheet pans)

(1)Upright freezer

(1) Upright refrigerator

(2) Electric steam tables

(8)Stainless steel work tables

(2)Pre-lined 20-gallon trash cans

(1) Food prep sink

(2) Speed racks for sheet pans

(1)500lb. Ice machine (This unit cannot provide sufficient ice quantity for the demands of an event, but is available to the caterer as a backup supply)

(100)Place settings in the butlers’ pantry of dinnerware, silverware, glassware and napkins

The washroom area includes:

(1)Commercial dishwasher

(1)Residential dishwasher

(1)3 well pot sink

(3)Drying racks

(1)Mop sink

(1)Trash can

Note: French’s Point does not offer towels or small wares of any kind. Please bring or rent all implements required for service.

Catering Kitchen Regulations

For your safety, if you choose to host an event, guests are not permitted in the commercial kitchen. Fryolators are not permitted for use inside at any time. Before the end of the rental term, the kitchen must be returned to its original condition, cleaned before departure and trash & recycling removed to the dumpster area on the west side of the property.

Vendor Spotlight: Churchill Events

Our mission is to provide the finest service, event planning, and creative cuisine available. ~ Churchill Events

How long have you been operating your business?

23 years

What inspired your passion for catering?

No doubt I was inspired by my mother and two grandmothers… all of whom were excellent (and often inventive) cooks. I was always underfoot in their kitchens, asking if I could help… and even if I could prepare the entire meal. At the age of 11, I was asked by a university grad student, newly arrived from India, to help him and his wife learn to cook “American style” food. I guess I was ‘hooked’ at that point. In addition, I have always had a desire to create, to please clients, and to work with co-workers who are as compassionate about their work as I am.

What food items would you suggest to a client hosting a destination wedding in Maine?

Sustainable products from Maine (seasonal vegetables and fruits, lobsters, clams, oysters, salmon, haddock, scallops) wherever and whenever possible.

Do you cater rehearsal dinners and other various wedding weekend meals?

We can provide services for rehearsal dinners, sports events kickoff continental breakfasts, brunch, picnic lunches, lobster bakes, and welcome receptions…along with after-parties.

Please describe your ideal client.

The ideal client: someone who can verbalize what they want in terms of the overall design theme and who can articulate what they like for food… then leave it all to us to propose the complete package for their final approval.

How would you describe your wedding fare and service style?

Our wedding fare is generally described by our clients as “the best wedding food we’ve ever had” and tied for first place with the service staff who are always polite, attentive, helpful, and don’t know how to say ‘no’. Whatever (within reason and the regulations of French’s Point) they want we should be able to provide.

Owner(s) Name: Craig Williams

Business Name: Churchill Events

Address: 1037 Forest Avenue, Suites 8-9

City/State/Zip: Portland, ME 04103

Phone: 207-878-2277