Vineyard Wedding Catering · Oregon
Au DomaineVineyard Wedding Catering · Oregon
A French chef who reads a vineyard kitchen. Site walks before the day, menus built around the season and your wines, service staff scaled to your venue. Eight years catering at Willamette and coast estates.
A chef who can read a vineyard kitchen.
Vineyard weddings in Oregon happen on properties that were not designed as catering kitchens. Some have a service barn; some have a stone patio and a generator. The chef you hire needs to read the space, plan the kitchen flow with the property's manager, and bring what the property doesn't have. Antonin Colas has spent eight years catering at Willamette estates and coast properties. His site walks are part of the deposit, not an extra.
The food is built around what's in season and what your wines can carry. Vineyard weddings call for menus that taste of the place: chenin blanc with chèvre and stone fruit, pinot with mushroom and duck, the cheese course your wines actually want to be next to. The wedding is yours; the menu is honest to it.
Tight kitchen, tight production.
Antonin runs the kitchen with one or two helpers. Front-of-house and bar service scale through trusted Portland service partners, billed pass-through. Rentals (tables, linens, glassware) flow through Portland rental houses, also pass-through. You can also handle rentals yourself if your venue includes them. See the full catering page for what scope looks like.
From $2,000.
$2,000 minimum. The proposal will spell out the menu price per guest, service staffing, rentals if any, and the flat travel pass-through if your vineyard sits beyond Portland metro and the central Willamette estates.
Four ways Antonin cooks for Oregon.
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.