Corporate Catering · Portland
À l’EntrepriseCorporate Catering · Portland
Retreat dinners, leadership wine dinners, vineyard offsites. A real dinner at the end of the offsite, not a hotel banquet. Cooked on site, served well, invoiced cleanly for AP.
The dinner at the end of the offsite.
Portland and the Willamette are full of teams looking for a real dinner at the end of a retreat, not a hotel banquet, not boxed lunches. Antonin Colas caters company offsites the same way he caters a wedding: a menu written for the group, cooked on site, served well. Common formats are a plated dinner on the last night of a retreat, a Loire–Willamette wine dinner for a leadership team, or a French country buffet for a larger gathering.
Venues he works at routinely: coast properties in Manzanita, Cannon Beach, and Pacific City; Willamette estates from the Dundee Hills to Yamhill-Carlton; private Portland venues and rented homes. If your offsite is at a hotel with its own kitchen rules, ask: he occasionally caters at hotel venues when the room allows it.
A written proposal in 48 hours.
Send the date, the venue, the headcount, and the shape of the evening (plated last-night dinner, all-day food, leadership wine dinner, etc.). Antonin replies within 48 hours with a written proposal: a menu sketched to the season, a per-guest price, and any service or rental pass-throughs spelled out. More on how he caters.
From $2,000 · clean invoicing for AP.
$2,000 event minimum. Per-guest pricing scales with the menu and the format. Invoices are itemized for AP: menu, service staff, rentals, and travel each on their own line. 50% deposit holds the date; balance due seven days before the event. Stripe or ACH.
Four ways Antonin cooks for Portland.
Three- to seven-course French dinners in your home, plated tableside.
Weddings, milestone events, vineyard dinners, corporate offsites.
A week of French dinners cooked for your household. Sunday drop.
A day in Oregon wine country, or seven days in the Loire.
À bientôt.