Catering Tips

Food Service Guidelines

We know that catering is no easy task—and we’re so grateful for the hardworking teams who make wedding meals so memorable! To help ensure a safe, smooth, and sustainable dining experience, we ask that you follow these guidelines: 

• Licensing: All food service providers and handlers must be licensed by the Oregon Health Department.

• Staffing: You or your caterer must provide staff for setup, service, bussing, and cleanup. 

• Equipment: We have a catering prep room and provide buffet tables for your serving setup. Licensed portable kitchens, food trucks, and BBQs are also welcome. 

• DIY Limits: For groups over 30, no DIY or bring-your-own meals, please. Baked goods and desserts are totally fine to DIY. 

• Waste Management: We follow a “pack it in, pack it out” policy to help keep our venue green and gorgeous. 

• Single-Use Items: Please limit disposable items whenever possible 

• Cleanup: Your team is responsible for cleaning up and removing all food and waste. Don’t forget to box up leftovers and store them properly before you go! 

Thank you for following these guidelines. It helps us maintain a clean, eco-friendly space for all guests and future events.