Laura Cabot Catering in the News


Real Maine Weddings| December 2022
On Trend for Wedding 2023-2024

Bethel Living |  | September 2022
Two of my recipes appeared in this issue. French Provencal Ratatouille and Rhubarb And Lemon Crumb Pie

Creative Maine |  May 2021
Wild Maine Blueberry Crisp

Creative Maine |  March / April 2021
Cavatelli with Sweet Italian Sausage

Maine Women Magazine  | March 2021
LCC_Maine Women Magazine

Creative Maine Magazine | November /December 2020
Celery Stilton Soup 

Portland Press Herald | July 19, 2020
Caterers suffer as 2020 Brides Say “I Don’t”

Lincoln County News | April 19, 2019
Waldoboro Caterer and Chef Celebrates 35 Years in the Village

Maine Magazine | October 2019
A Maine Locavore Looks Forward

Portland Press Herald | May 2, 2018
A few Mainers are giving up the fight over fiddleheads, and growing their own

Central Maine News | March 28, 2018
So You Think You Can’t Bake Vegan?

Portland Press Herald February 14, 2016
When picking their wedding colors, some brides choose green for catering

ZESTMaine | November – December 2015
Recipe for Jonah Crab Balls with Cajun Remoulade Dipping Sauce