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Art of Catering - Portland Catering Company Art of Catering provides innovative full-service event experiences, built on a 20-year reputation of excellence We tastefully incorporate quality, refinement and memorable food into the event space
Services - Art of Catering - Portland Catering Company Art of Catering designs fully customized menus tailored towards the needs of you and your guests Our Event Coordinators listen to your vision to understand how you imagine your ideal event unfolding We work closely with our culinary team to create a menu that’s a perfect fit for the occasion
Philosophy - Art of Catering - Portland Catering Company It’s been over 20 years since we first started catering events A blend of talented chefs, event coordinators and onsite event staff throughout the years have elevated Art of Catering to the business it is – one that is dedicated to the highest quality in food and service
Food and Drink - Art of Catering - Portland Catering Company Starter Chilled Ravioli with Briar Rose Creamery Goat Cheese, Red Beet Reduction, Diced Golden Beets, Black Olive and Fine Herb Puree, Garnished with Spring Herbs and Toasted Rye Crumbles
Art of Catering PASSED HORS D'OEUVRES Endive Spears with Herbed Goat Cheese, Garnished with Toasted Walnuts and Bee Local Honey Silver Creek Smoked Trout Mousse and Oregon Hazelnuts Served on Warm Waffle Bites Glazed Duck Rolled with Scallions in a Peking Pancake with Hoisin Sauce STATIONARY HORS D'OEUVRES
Art of Catering PAIRING PLATE #2 Duck Leg Terrine Dandelion Pesto and Eggplant Puree Oregon Blueberries, Kumquats and Candied Coco Nibs 2010 Prince Hill Pinot Noir Clone 777 Duck Breast and Anise Demi Glace Farro Risotto with Baby Bok Choy and Chervil Fresh Fig, Toasted Pistachio and Nutmeg Crème Fraiche 2010 Prince Hill Pinot Noir Pommard Clone
Art of Catering PASSED HORS D'OEUVRES Beef Carpaccio with a Cherry Balsamic Marmalade on a Pink Peppercorn Wafer Pinenut Wafer with Humboldt Fog and Olive Red Beet Cured Salmon with Horseradish Aioli and Green Apple Relish on a Buckwheat Blini STARTER Roasted Cauliflower with Toasted Parmesan Crumble and Walnut Puree Served with Seared Porcini Mushrooms, Crispy Prosciutto and Saffron Aioli
Art of Catering SEATED DINNER STARTER Chilled Ravioli with Briar Rose Creamery Goat Cheese, Red Beet Reduction, Diced Golden Beets, Black Olive and Fine Herb Puree Garnished with Spring Herbs and Toasted Rye Crumble ENTRÉE Alderwood Smoked Cascade Natural Beef Tenderloin with a Dried Plum Demi Glace Served with Sweet Potato Puree, Sautéed Dandelion Greens, Swiss Chard, Caramelized Onions
School Fundraiser - Art of Catering PASSED HORS D'OEUVRES Burrata with Dandelion, Golden Raisinand Pistachio Pistou in a Crème Fraiche Puff Pastry Pinot Braised Short Rib with Apricot Mostarda on Toasted Brioche Sliced Salmon Carpaccio on a Wild Rice Cake with Fennel and Lemon-Coriander Aioli Chili Marinated Pork Loin with Mango Salsa in Wonton Cups