Catering Advice: Favorite Fall Menus

• "Many brides are looking for different desserts in place of, or in addition to, wedding cake. I love individual tarts—a selection of robust Oregon dessert flavors like our pumpkin and date custard tart served with spiced whipped crème fraîche and our caramel and pumpkin seed brittle.” – Eric Sandstrom, event coordinator at Art of Catering
• "Our ‘Portland Dinner Buffet’ is a heavenly slice of everything autumn—roasted vegetables, au gratin potatoes, and mustard and fennel roasted pork loin to name a few items. Everything tastes just how cozying up beside a fire on a blustery day feels: perfect.” – Linda Wolfson, director of catering at Jake’s Catering
• "Living in a Valley that’s one of the best mushroom and Pinot noir growing regions in the world, my favorite dish is Knee Deep Cattle Company filet mignon topped with wild Oregon mushrooms and a Willamette Valley Pinot noir demi glaze with fingerling potatoes. It is the perfect dish to showcase Oregon’s plentiful bounty. Bueno Appetito!” – Maurizio Paparo, owner/executive chef at Excelsior Inn & Brindiamo Catering
• "Pasta salad using orechiette with butternut squash, roasted brussels sprouts and pickled purple onions. Garnish with some buttery cornbread crumbs and cranberry vinaigrette, and welcome fall and all of its terrific flavors and textures!” – Charles Stilwell, owner of Devil’s Food Catering
• "Cream of cauliflower soup with truffle oil, and an entrée of roasted Muscovy duck with a honey and fig jam and sweet potato mash, followed by a pumpkin mascarpone semi-freddo for dessert (not the same ol’ pumpkin pie…blah!).” – Kurt Beadell, creative director/owner at Vibrant Table Catering & Events and Food in Bloom Catering

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