About
On WeddingWire since 2022
Based in Bangor, Maine and Provincetown, MA. Simply Catered By Bethany provides bespoke catering services for events and weddings. This experienced culinary team has over a decade of experience crafting mouth-watering dishes for couples and their guests. Owner Bethany is a certified nutritionist and expert at adapting their menus to various dietary needs, including gluten and dairy-free. Celebrations throughout Maine, New Hampshire and Cape Cod can benefit from their catering services.
Services Offered
Simply Catered By Bethany aims to create a personalized experience for each happy couple. They specialize in crafting menus that tell a story, creating an immersive experience for guests to learn and indulge. Beginning with an initial consultation, they'll work closely with you to match your taste and fine-tune the details during a trial day. Their services include the following:
- Cuisine to suit any style, including buffets, cocktail hours, and plated dinners
- A food truck for more relaxed or outdoor settings
- Entirely bespoke menus
- Dishes tailor-made for those with special dietary needs, including dairy-free, gluten-free, organic, vegan, and vegetarian
- Menu tastings
- An experienced serving staff
- Delivery, setup, and clean up
Pleased to announce that we are now able to offer a venue as well.
- LGBTQ+-owned
- Woman-owned
Frequently asked questions
What is the average catering price per person for plated service?
What is the average catering price per person for buffet service?
What is the average catering price per person for stations?
What is the average catering price per person for hors d'oeuvres?
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Which of the following are included in the starting price for bar service?
What event services do you provide?
What catering services do you provide?
What types of cuisine do you cater?
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Team
In 1998, I went to culinary school in Pittsburgh and I have never looked back, I have been a chef for 25+ years. Catering is my passion. During COVID I added my nutritionist cerrification. As a chef I have learned to love that my niche was organically created in my love of knowing the science behind food and not just how to cook. That has allowed me to excel at creating custom menus and not merely offering but understanding strict dietary needs. Working for myself for the past 5 years has allowed me to be more personal with my clientele and I appreciate that fully.