mise en place


October 7, 2016

Four incredible dishes were created after our trip to the Portland Farmer's Market, using almost exclusively local ingredients.  Check out what Christian and Kaitlynn created!

Braised short ribs with sweet potatoes, crispy mushroom, red pepper butter sauce with pickled...

October 5, 2016

It's a rare occasion when our Chefs Christian and Kaitlynn have a chance to step away from the kitchen.  With menu changes on the horizon, they decided to find inspiration at the Portland Farmer's Market, which resulted in four beautiful fall dishes that will be highli...

September 29, 2016

This past August, on what quite possibly was the hottest day of the summer, Lisa Webster graciously welcomed our staff to the farm she and her husband, Phil, have owned and operated since they purchased the land from the historic Steven's Farm in Windham in 1997.  We s...

July 1, 2016

Kelly came to Dandelion during one of those amazingly crazy catering weekends that you talk about years later.  It was a holiday weekend and we were catering a wedding at Haystack, a gorgeous art school on the rocky coast of downeast Maine. It was a back to back pig ro...

May 5, 2016

I've been a little obsessed with this dish lately.  Braising is a no fail method to creating an outstanding meal.  We wanted to share one of our favorites.  Enjoy!


Serves 6

  • 3 Tbs. Vegetable oil

  • 4 lbs beef short ribs

  • Kosher salt

  • black pepper


April 12, 2016



 On a recent trip to Garbage to Garden with our manager Amy, where we got a tour of the facility, I was reminded of a trip to Chewonki my sixth grade class went on.  We camped, made our own food, participated in obstacle courses, learned about teamwork, and worked on...

March 3, 2016




 Winter is always a slower season for us at Dandelion Catering, which means it is a great time for us to work on new menus, play with ingredients, and fine tune our operation.  This winter, to coincide with our new blog, we’ve decided to reach out to other Maine bus...

March 1, 2016

Years ago, I left working in commercial kitchens to work in a bakery.  I loved cooking. The kitchen had become my second home, a place where I could just be me.  

I lost my mother in my mid twenties.  She died in my arms, and my life changed forever.  Mos...

January 21, 2016

Here we go!  A brand new year and, finally, the debut of our very own blog.  It’s been a long time coming and we are excited to have a platform to share with you an insight into our ideals and our food.  


I would like to first take the opportunity to talk a l...

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