We hope you enjoy these galleries of our recent events and offerings. We are deeply grateful to all the dedicated staff, inspired collaborators, helpful hands and hardworking farmers who made these delicious moments possible, as well as the talented photographers who have generously shared their art of visual storytelling with us.

Photos by Eva Kosmas Flores 

For the Ebb + Flow Secret Supper, guests traveled to the beautiful Oregon Coast to dine at a linen-draped longtable nestled in the sand at Rockaway Beach. They were greeted by a misty layer of fog and sea-bean infused cocktails from Bull in China. As the waves crashed in the distance, guests enjoyed a leisurely meal cooked over the flames. The menu, inspired by the coastal cuisine of Portugal, celebrated the season's abundant harvest from both land and sea: grilled Portuguese sardines and anchovies with a vibrant herb salsa, a crisp salad of chickpeas, cucumbers, haricot verts, garden tomatoes and oil-poached Oregon albacore, and an herb-laden stew of cod and clams. The late summer sun broke through the clouds in honor of Eva's dessert--a glorious yolk-rich almond custard torte. It was by all accounts the perfect farewell to summer. Oh, if we could always be so lucky to cook with sand under foot and the ocean breeze in our hair...

Photos by Christiann Koepke

Secret Supper | Thicket

To herald in spring, we partnered with the extraordinary Secret Supper team to celebrate the new growth, fresh flavors and vibrancy of the season. The table was set in a grove of birch trees which opened up to a lush meadow next to the beautiful Hood River Guest House. A whole Sudan Farm spring lamb roasted slowly over the fire as guests enjoyed cocktails and appetizers in the vineyard. Guests were invited to sit at the long, low table on handwoven rugs and pillows where they enjoyed our Middle Eastern inspired feast of little gem lettuces with za'atar 'ranch', a northwest fattoush salad, burnt carrots and turnips with honey, harissa and labneh, and a duo of lamb (fire-roasted and braised with shwarma spices) with spicy zhoug. Eva's rhubarb rose ice cream with pistachio shortbreads made the perfect sweet ending, after which guests gathered around the warmth of the fire to relish the evening just a little bit longer.

Photos by Christiann Koepke and Eva Kosmas Flores

Secret Supper | Fire + Ice

Our Fire + Ice collaboration with the Secret Supper team was held in a grove of old-growth Douglas Fir trees at the Miller Farm Retreat in Parkdale, OR. Mt. Hood winked at guests through the forest as they gathered around a sumptuously set long table to enjoy five courses cooked entirely over the fire: ash-cooked fingerlings and flatbreads, anisette mussels, ember-roasted squash salad, steaming cocottes of cassoulet and fire-poached pears. New friends and old lingered at the table enjoying one another's company in the glow of a truly enchanted evening.

Photos captured by Nolan Calisch and generously shared by Jacobsen Salt Co. and Bee Local

Northwest Crab Feed

For our final Salt Fire Water dinner in partnership with Jacobsen Salt Co., we celebrated the start of Dungeness crab season with a lively crab feed. After a welcome reception with Netarts Bay oysters from Nevør Shellfish Farm guests sat down to a hands-on communal feast of crab, shrimp, clams, potatoes and Olympia Provisions kielbasa. Joe Rodriguez of Alma Chocolate made the most decadent chocolate bread pudding for dessert, topping it with warm caramel, whipped cream and Jacobsen flake salt.

Photos by Eva Kosmas Flores 

Secret Supper | Winter Gathering

Our first collaboration with the dynamic Secret Supper team was held on a former Christmas tree farm in Washougal, WA. First, we cooked lunch for a lovely group of photography workshop attendees: clam and white bean stew cooked over an open fire, whole roasted cauliflower with hazelnut romesco, and a treviso and parsley leaf salad.  Guests who attended the supper later that evening enjoyed an oyster reception, then sat down to a beautifully appointed long table and were treated to creamy wild mushroom tartlets, chicory salad with fennel and pomegranate, a rich braise of shortribs and prunes over celeriac puree and, for dessert, a maple panna cotta made with single origin wood fired maple syrup from Green State Sugaring.

Photos by Justin Bailie

North Fork 53 Cow Roast

To commemorate the Grand Opening of North Fork 53 , a local food hub and agritourism destination on Oregon's North Coast, we gathered an incredible army of friends, cooks and volunteers to help us throw an Argentinian-style cow roast of epic proportions for 200 guests.  Fires were tended through the night and all of the locally sourced fruits, vegetables, meat and fish were cooked over open flames or nestled in the coals.  Even the torrential downpour couldn't extinguish our fires or dampen our spirits. It was truly a magical and unforgettable autumn evening around the fire and at the table. 

Photos by Laurie Black

Field to Vase Dinner

We were honored to be a chosen as the caterers for the national Field to Vase dinner series, hosted byAmerican Grown Flowers. Truly a celebration of local flowers, farmers and food, the Portland area gathering was held in the gorgeous lily-fillled greenhouses of Oregon Flowers and featured vibrant floral arrangements by Espe Floral + Foliage, wines from Van Duzer Vineyards and a farm-and-sea-to-table feast by Foster's Craft Cooking.  In honor of the venue, our "Five Lilies" menu highlighted alliums from the edible lily family (onions, garlic, leeks, shallots and chives) and featured fresh Oregon seafood and the season's best produce.

Photos by Heather Hawksford

Oyster Roast at the Coast

As a farewell to summer, we teamed up with some of our amazing friends to put on an epic oyster roast in Netarts on the Oregon Coast. Nevør Shellfish Farm provided piles of straight outta the bay oysters which we served up freshly shucked on the half shell and roasted over the flames with chili butter. Everyone sipped superb refreshments from Merit Badge between gorging on oysters, enjoying ocean breezes, playing horseshoe and cornhole and loading up from the buffet of fresh salads, seawater-soaked grilled corn and a sweet summery dessert of peach bourbon pudding trifle.

Photos captured by Nolan Calisch and generously shared by Jacobsen Salt Co. and Bee Local

Éclade de Moules

This dramatic mussel roast was inspired by a coastal tradition in Southwest France known as the Éclade de Moules. Presented in partnership with Jacobsen Salt Co., this communal feast featured fresh mussels roasted over pine boughs, pissaladière (onion and anchovy tart), ratatouille gratin and a Northwest Niçoise salad. Kristen Murray of MÅURICE baked up beautiful cherry clafoutis for a sweet ending to the evening.

Photos captured by Nolan Calisch and generously shared by Jacobsen Salt Co. and Bee Local


The Calçotada is a springtime ritual in the Catalonian region of Spain. For our first communal Salt Fire Water feast with Jacobsen Salt Co., we grilled asparagus and calçots (a special Spanish variety of spring onions) grown locally by Viridian Farms, until blackened, sweet and tender, for guests to dredge in romesco sauce and eat with their hands. Large pans of white bean, clam and chorizo stew were served steaming from the fire, wine flowed from porrons, and guests were treated to a rich, buttery dessert of Gâteau Basque made by Chef Kristen Murray, the sweet savant behind MÅURICE.

Photos by Maria Lamb

Oyster Social Mobile Raw Bar

Oyster Social is Portland's premiere mobile raw bar offering public pop-up events and oyster catering for private parties, events and weddings. Oyster Social makes any gathering special by bringing sparkling fresh seafood directly to your event. We specialize in serving Northwest oysters on the half shell, shucked to order, and work with some of the best seafood providers.