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Local Ingredients Inspire Gourmet Menus by Three Oregon Caterers

Vibrant Table & Events, Devil's Food and The Hive Catering Co. create delicious spreads

February 1, 2023

The bouquet, the bridal gown, the bridesmaids—all involve making important decisions. But in culinary-driven cities such as Portland, the main ingredient that every couple focuses on is the food. And today’s reception menus are equivalent to ﬁne dining experiences, whether served family style or as elaborate courses. At Easton Broad in downtown Portland, The Hive, Devil’s Food and Vibrant Table catering companies put their creativity to work to develop decadent menus that celebrate Oregon’s local ﬂavors alongside beautifully designed tabletops by Ashley Lachney of Alston Mayger Events and speciality cocktails created by the team at Easton Broad.

VIBRANT TABLE CATERING & EVENTS: ORCHARD FRUIT

"Designing a tablescape for a company that takes their plating so seriously was no easy task. I wanted to let the dishes Vibrant Table chose speak for themselves, and not have anything too overwhelming that would take away from the colors and textures they were using in their dishes,” notes Ashley Lachney of Alston Mayger Events. “What emerged was an extremely clean, organic and minimalist tablescape that could really evoke the feeling of a spring or summer alfresco dining experience, with stone fruit at the forefront of their menu.” Wildﬂower Portland incorporated stone fruits into the table design by adding delicate bud vases of olive branches and small groupings of peaches and pears among the greenery.

THE MENU

Romaine + Arugula Salad with fresh peaches, crispy pancetta, Oregon blue cheese crumbles and smoked Willamette Valley honey vinaigrette
Bluebird Grain Farms Farro Salad with heirloom tomatoes, stone fruit, baby greens and sweet basil vinaigrette
Cedar Planked Chinook Salmon with preserved-cherry gastrique and fresh herbs
Braised Chicken + Plums with caramelized onions, apricots, Castelvetrano olives and ﬁgs
Dessert Miniatures: Rosemary-apricot shortbread with pine nut streusel / Black Forest panna cotta with dark chocolate cake crumble, cherry compote and shaved chocolate / Sugar plum tartlet with crème anglaise and apricot glaze

COCKTAILS BY EASTON BROAD

Claret Fizz with cherry and red wine reduction, lemon, bubbles
Red Hook with rye whiskey, amaro, sweet vermouth, maraschino liqueur

Oregon_Bride/2023/Caterigm/catering_ORB_SS2313.jpg

DEVIL’S FOOD CATERING: ORCHARD FRUIT

“When I think of the Devil’s Food brand, I think of opulence, luxuriousness and that smirk that your signiﬁcant other gives you from across the room,” explains Lachney. “Because of this, and their chosen menu of orchard fruit, I went with a sequined black linen with all black stoneware, to allow their plating to shine.” Wildﬂower Portland took the devilish inspiration and ran with it, incorporating apples, orchids, ornamental peppers and anthurium.

THE MENU

Cider-Glazed Pork Belly with apple chutney and fried sage on polenta cakes
Chicory Salad with roasted pears, crispy lentils, sultanas and Dijon vinaigrette
Herb-Roasted Farm Chicken with Calvados cream, wild rice pilaf with apples, leeks and hazelnuts and grilled broccolini with cider glaze and crispy parsnips
Dessert: Tarte Tatin with crème fraîche

COCKTAILS BY EASTON BROAD
Maple Old Fashioned with bourbon, maple, and Angostura and black walnut bitters
Apple Sidecar with apple brandy, orange liqueur, lemon juice, autumn spices

THE HIVE CATERING CO.: HAZELNUT

“Hive’s focus on quality, sustainability and from-scratch dishes had me feeling a very neutral, organic feel from the get-go,” says Lachney. “When they chose hazelnuts as their main menu component, I marched forward with a tablescape that was neutral in color and rich in late-summer, early-autumn texture. Chas Thompson Thomas of Wildﬂower Portland and I chose to style the table with natural elements as well to tie in that down-to-earth feel.” Orchids in wooden containers mingle among chrysanthemums, violas, pansies and hoopera. Earthy elements include terra-cotta-hued ceramic plates and hazelnut shells while the addition of honeycomb candles give a wink to The Hive’s moniker.

THE MENU

Beet Root + Citrus Salad with beet, clementines, Mulino microgreens, goat cheese, Willamette Valley hazelnuts with a honey vinaigrette
Mary’s Farm Chicken with hazelnut pesto
Painted Hills Bavette Steak with Willamette Valley hazelnut romesco and seedy brittle
Dessert: Maple Hazelnut Pie with bourbon whipped cream

COCKTAILS BY EASTON BROAD
Autumn Egg White Sour with bourbon, hazelnut liqueur, lemon, sugar, egg white
Nutty Bird with dark rum, amaro, hazelnut liqueur, pineapple, lime, orgeat