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Locally Sourced × WOOD FIRED catering

 

About Harvest Moon

 

You might know us as a long time fixture serving 100% Maine sourced ingredient pizza at the Common Ground Fair or tried our cooking at famers markets, street fairs, weddings or parties all over Maine. Since 2011 Harvest Moon has been intensely committed to the idea of farm to table. We grow our own produce, raise our own pigs and chickens and source our  ingredients from farmers we know as friends. We are farmers, outdoorsmen and activists who love Maine and it's amazing sustainable harvests. From Aroostook wheat to Pemaquid oysters, foraged mushrooms to the best local meats we are proud of the food we serve and believe it to be the best available.

In 2015 Harvest Moon expanded and are now proud to offer much more than pizza. We are now a full service catering company able to provide everything you need from passed appetizers to dessert, bar service with creative seasonal cocktails to grilled seafood and meats.

We are quickly booking our 2016 and would love to hear from you. Fill out the form below to check our availability.   

 

 

 

Location

Midcoast Maine, just off of coastal Route 1 in Waldoboro Village, roughly between Boothbay Harbor and Rockland. We cater all over the state. 

 

 

Who We Are & What We Do

    About Bennett: Harvest Moon grew out of Bennett’s passion for the intersection of two important issues in today’s world: food and the environment. After studying agriculture and globalization at The Evergreen State College in Washington state, he moved back to his native Maine to pursue a career in the farm to table movement. After growing garlic and other crops on a small scale he began growing on a larger farm that he shares with other local farmers. Bennett takes pride in considering himself a farmer first, above all else. He strives to continue to be a part of the Maine rural revival and feels that food is a vehicle for creative and constructive social and environmental progress.

 

 

About Bennett:

Harvest Moon grew out of Bennett’s passion for the intersection of two important issues in today’s world: food and the environment. After studying agriculture and globalization at The Evergreen State College in Washington state, he moved back to his native Maine to pursue a career in the farm to table movement. After growing garlic and other crops on a small scale he began growing on a larger farm that he shares with other local farmers. Bennett takes pride in considering himself a farmer first, above all else. He strives to continue to be a part of the Maine rural revival and feels that food is a vehicle for creative and constructive social and environmental progress.

    About Shane: Shane is a native New Yorker, and has more than 15 years experience in the food industry. After living in Germany, he studied Fine Art at the San Francisco Art Institute where he first discovered his love for cooking. While he specializes in wood fired fare, Shane sites his time spent in California and Mexico as a big influence to his style and taste. Shane spent several years running his own startup business in Brooklyn, NY where he cooked private parties and dinners, organized supper clubs, and was a driving force in the Williamsburg, Brooklyn farm to table movement. In 2014 Shane traveled to Chile to study the art of the traditional asado chileno, where he worked with small local farms and vendors in the Southern Patagonian region. He is a multifaceted creator with strong backgrounds in graphic design, carpentry, butchery and wood fired grilling.  

 

 

About Shane:

Shane is a native New Yorker, and has more than 15 years experience in the food industry. After living in Germany, he studied Fine Art at the San Francisco Art Institute where he first discovered his love for cooking. While he specializes in wood fired fare, Shane sites his time spent in California and Mexico as a big influence to his style and taste. Shane spent several years running his own startup business in Brooklyn, NY where he cooked private parties and dinners, organized supper clubs, and was a driving force in the Williamsburg, Brooklyn farm to table movement. In 2014 Shane traveled to Chile to study the art of the traditional asado chileno, where he worked with small local farms and vendors in the Southern Patagonian region. He is a multifaceted creator with strong backgrounds in graphic design, carpentry, butchery and wood fired grilling.

 

Contact us

We are now booking for holiday 2015 parties and the 2016 summer season.

Fill out this form to check our availability. 

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