“Party Girl” by Karen Brooks
Portland Monthly Magazine
, September 2013
“If Julia Child had joined the riot grrrl movement, America’s food revolution might have looked like this… imaginative palate deployed with curious herbs, licorice-y liqueurs, unexpected juxtapositions, and a distinctly feminine hand, each dish composed with an eye for discovery and beauty…
In Sproule’s vision, every plate, every tabletop, every moment should be considered with one question: will it make guests feel special? The answer arrives with the check, each dish a handwritten memory. Scrawled at the bottom in glittering gold ink is a simple “Thanks!” It resonates.”

“Din Din Supper Club skillfully reinvents itself thanks to chef Courtney Sproule”
by David Sarasohn, Oregonian, October 1, 2013
“...the main impact was the crafting of each of the eight courses of the meal, in styles that spoke to tradition yet invoked all the skills and directions of today…
The mood and impact is seriously enhanced by servers who seem utterly delighted that you’re there, and equally pleased about what they’re serving you...
…the sense that each dish was created just for this occasion, if not just for you personally. There’s a delicacy and precision in everything from a soft-boiled egg to be eaten out of its shell to a corn-garlic custard that doesn’t look anything like corn but tastes exactly like it.”

“Portland’s 10 Best New Restaurants” by Karen Brooks
Portland Monthly Magazine
, November 2013
“Sproule’s brand of “only what we love” cooking is deployed with French techniques, farm-fresh obsession, and more enthusiasm than the entire cast of Glee.”

“How to Host A Mini Dinner Party” by Deena Prichep
Bon Appétit, August 20, 2013
“Sproule’s mini dinners take the idea of small food to infinitesimal heights. There are spoonfuls of drinks poured into wee cordial glasses, tiny tangles of haricot vert no thicker than a cocktail straw, and baby vegetables expertly sauced and speared with shrimp forks. But the effect can be epic. It’s a sort of perspective-skewing world of the table, and as the small bites keep rolling, tiny course after tiny course (Sproule’s gone for as many as 18), it feels like the whole experience will never end. Which is sort of what we look for at a dinner party anyway.”


The Mighty Gastropolis: Portland: A Journey Through the Center of America’s New Food Revolution
by Karen Brooks

Dishing Up Oregon: 145 Recipes Celebrating Farm-to-Table Flavors
by Ashley Gartland

One Hundred Best Places to Stuff Your Faces
by Jen Stevenson


“Courtney and the din din crew treated our wedding reception with careful attention to detail, a loving host's touch, and incredible skill. Courtney worked with us to create a menu that reflected our tastes, our event, and the foods of our region beautifully. Every course of this ambitious menu was perfectly prepared, despite the large scale of our event. The food was absolutely delicious—our guests are still talking about it!”
— Kate & Chris, wedding reception

“I wanted to thank you for everything for our holiday party. I have heard so many good things about the food. It was delicious, beautiful, and complimented the night perfectly.”
— Mary Ellen Signer, Stumptown Coffee Roasters

“Thank you so very much for everything you provided to make our day special and less stressful. We feel eternally greatly to have used din din. Your staff was fun, interactive, and professional. Now the outdid yourself. We have received countless comments on how good the food was and trust that that is not normal for a wedding. Our friend refers to your salmon as "pink butter!" You will forever be a part of our wedding memories."
— Shannon & Peter, wedding reception

“We used din din to cater our wedding and it couldn't have been more perfect. Courtney and her crew prepared a delicious meal for us and served it at our venue that was an hour away from Portland—without any ovens or refrigeration available onsite. Everyone raved about how great the food was, and I can't say enough about how attentive and caring the whole team was. They are pros.”
— Christina & Barrett, wedding reception

“Courtney's menus are always inventive. She has a unique point of view on the balance of flavor, texture, and presentation that always delights our guests and makes our events memorable and delicious!”
— Lisa MacKenzie, MacKenzie Marketing Group, various work and private parties

(we're happy to provide referrals)

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