About Us

Growing up in Charleston in a Greek family, delicious food has always been a priority to chef Jennifer Banis. During her work experience in high-end restaurants in Charleston, San Francisco and Portland, Jennifer worked in both the front of the house as server, dining room manager and events planner, and in the back of the house as line cook and garde manger. After graduating from the College of Charleston with a bachelor’s degree in Sociology and later attending the Atlantic Culinary Academy, Jennifer honed in her passion for cooking to catering/events planning. After working for a well-reputed, high volume catering company and as a private chef, Jennifer started 111 Maine in November of 2005.

Our team has gained a great deal of experience catering events throughout the Maine & New Hampshire at many different venues, some of our frequently visited spots are:

  • Thompson’s Point, Brick South & Halo at The Point
  • The Barn on Walnut Hill
  • The Barn at Flanagan Farm
  • William Allen Farm
  • Ocean Gateway Terminal
  • The Preserve at Chocorua, NH
  • Shady Lane Farm
  • Camp Mataponi
  • The Ocean Gateway Terminal
  • Broadturn Farm
  • TEIA, Peak’s Island
  • French’s Point
  • The 1774 Inn
  • Wolf’s Neck Farm
  • many private residences
 

We also give back in the following ways:

  • support local farmers, meat growers, cheese makers
  • donate bagged lunches each year to the STEM camp at our local elementary school
  • donate food each year to the 10″ x 10″ arts in the schools fundraising campaign
  • cater our local, annual volunteer fireman’s appreciation dinner

Other professional experiences include:

  • Recipe development
  • Guest lecturer

We have gained a great deal of experience catering events throughout Maine, at many different venues, some of which include the following.

  • Thompson's Point
  • William Allen Farm
  • Live Well Farm
  • TEIA Peaks Island
  • Camp Mataponi
  • Camp Skylemar
  • Cliffside Lodge