Here's what we served, and where we found it:
- Cabot Sharp 2-lb black-wax wheel: The Cabot Store at Quechee Gorge Antiques Center
- Blythedale Farm Vermont Brie, Jasper Hill Bayley Hazen Blue, Jasper Hill Harbison: Hanover Food Coop
- Bound for Glory Vermont Cheddar: The Cheese Shop, Concord, MA
- Pate Foie Gras en Croute, Pate Campagne: meats and foie gras from Piantedosi Meat Market, Plymouth, with guidance from Erik Piantedosi
- Assortment of charcuterie: here and there, especially Morse's Sauerkraut, Waldoboro, ME
- Italian salumi and Reggiano Parmesan: J. Pace and Sons in the North End, Boston
- The celebrated Lobster Salad, Cold Poached Salmon, and shrimp cocktail, and the oysters: All fish came from Wood's Seafoods in Plymouth
- Red and black caviar: Baza Market, Newton, MA
- The tenderloin: Piantedosi, Plymouth
- Fox ham: Carl's Meat Market, Kittery, ME
- Smoked turkey breast: The Smoke House in Norwell, MA
- Wines and ales: here and there, many ales from Carl's Meat Market
- Pedro Ximenez Sherry: NH State Liquor Store
- Pastry swans: Elliot at the Cornerstone Cafe, Plymouth, MA
- Petit-fours: Montilio's Bakery, Braintree, MA
- Marzipan Fruits: Maria's Bakery, the North End, Boston
- Chocolate cordial cups, glazed apricots, etc: Fedele's Chocolates, Pembroke, MA
- Additional candies from Byrne and Carlson in Portsmouth, NH and Harbor Candies in Ogunquit, ME