din din Catering brings the fun and fluid spirit of our public dinners to your private events. For us, food is never just a logistical detail of an event, but something for us to gather around. We’re honored to help reflect just how special your occasion is, whether you’re celebrating a wedding or simply one another’s company.
din din writes the menu and plans our services for each event individually, which allows us to cater for all types of events and budgets. We provide high quality, highly tailored, and unique food, service, and beverage (alcoholic and non). Because we run our own supper club, we can also offer expertise and services in event planning, curation, and management. We have catered events from two to a thousand guests in both private & public venues.
Check out photos from catered events and testimonials from catering clients.
Contact Courtney at 971-544-1350 or courtney@dindinportland.com
Sample Menus
Bri & Steve’s Rehearsal Dinner
finger food hors d’oeuvre
crostini with minted zucchini and River’s Edge aged goat cheese
sopressata and basil-studded peaches, melon with prosciutto and aged balsamic vinegar
salmon rillette on housemade cracker with dressed beets
plated dinner
cauliflower “steak” with fennel tomato and béarnaise sauces
Cattail Creek leg of lamb with Gales Meadow Jimmy Nardello peppers and pecan mornay
Alby’s Gold potatoes with persillade
white balsamic vinaigrette-dressed heirloom lettuces with shaved fennel and Parmesan
Ken’s artisan bread and Arbequina olive oil for the table
chocolate sorbet with Cointreau shortbread
Lisa’s Smith Tea Blending Party
self-serve hors d’oeuvre
lemon verbena chicken salad with endive and toasts
mushroom, spring onion, and pancetta galette with crème fraîche
zucchini custard with fennel tomato sauce and housemade crackers
bite-sized lemon tarts with lavender meringue
Wes & Meredith’s Wedding Reception
plated hors d’oeuvre
local melon with ham and local sheep’s milk cheese
crespiau: cake of paper thin omelettes with black olive tapenade and fennel tomato sauce (pescatarian)
grilled Ken’s country bread with Cattail Creek leg of lamb, sorrel salsa verde, and grilled leek
grilled Jimmy Nardello peppers with Freddy Guys hazelnut mornay (vegetarian)
endive with runner bean brandade and heirloom tomato (vegetarian)
squares of hazelnut rum genoise with chocolate ganache and brandied cherry
Michaelis & Matt’s Wedding
arrival snacks
lemon verbena-ade & iced lady gray tea with tarragon
Freddy Guys hazelnuts & Skeena cherries
bar plates
Rivers Edge Chèvre cheese plate
brandied green olive tapenade and Gale’s Meadow Jimmy Nardello pickles with crostini & housemade crackers
figs, parmesan, and proscuitto
passed hors d’oeuvre
Baird Family peaches with basil and sopressata
Rivers Edge goat cheese, chanterelle, and summer savory crostini
chicken liver pâté with brandied huckleberries
buffet dinner
mussels cataplana with chorizo sausage and Ken’s country bread
grilled Cattail Creek lamb tenderloin with sorrel salsa verde and Gene Thiel’s fried potatoes
watermelon, Fraga Farm goat cheese, and arugula salad
Nature’s Family Farm blackberry cobbler with homemade limoncello and vanilla ice creams