We are a full service event company, capable of providing so much more than just food for your wedding or party. We not only work closely with our clients to develop menus that reflect their tastes and budget, we also employ a talented staff that includes servers, bartenders, and cooks who are dedicated to providing the highest level of quality for your event. In addition to food and service, Trillium has the experience and knowledge to provide complete rental coordination whether your party is being held in a venue that includes facilities, or in the middle of a field with no power or running water. We also have strong relationships with some of the most talented vendors in the state and look forward to connecting you to the planners, florists, photographers, and musicians who we work with to create the seamless events that Trillium has become known for.
Abigale Avey and Michael Casby met working at the post-shift chef’s haunt ‘inoteca on the Lower East Side in New York City and have a combined 25 years of experience in food and hospitality. Having become enamored of cocktails, Michael went on to bartend and contribute to the cocktail program at Danny Meyer’s Maialino in the Gramercy Park Hotel. After attending the Institute of Culinary Education and in between stints working on farms in Italy, Abigale spent time at several restaurants including Blue Hill, Thistle Hill Tavern, and Torrisi Italian Specialties.
After visiting friends in Maine in 2009, it didn't take long for the pair to fall in love with the place they now call home. A serendipitous visit to Village Farm in Freedom (and a forgotten delivery of herbs) led Abigale and Michael to Trillium which had been run under the tutelage of Karen Federle for over 30 years. After two years of working closely with Karen, arrangements were made for Michael and Abigale to take over the business. The tried and true success of Trillium combined with the fresh energy and ideas of it’s current owners has resulted in a catering company offering not only creative, inventive, and delicious food, but also the experience and ability to pull it all off without a hitch.