Crave Catering
Wedding Caterer
+1 503-224-0370
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Crave Catering serves Portland from its SE 8th Avenue location, offering wedding catering, cuisine-specific menus, and menu planning for private celebrations and outdoor events. Its approach centers on farm-to-table food, with ingredients sourced from the company’s family-owned farm. Event planning support can include venue selection and rental coordination.
Crave Catering serves weddings, private celebrations, and outdoor events from 1324 SE 8th Ave in Portland.
Its documented offerings include wedding catering, cuisine-specific catering, and menu planning, with the team prepared to work across settings such as campgrounds, remote vineyards, rustic farmhouses, and other event locations.
The company also describes support with venue selection, menu planning, and rental coordination.
A farm-to-table focus shapes the food program: Crave says its menus include ingredients planted, grown, harvested, and prepared through its own family-owned farm.
Its sustainability practices include compostable event wares, efficient kitchen appliances, no-waste policies, preserving excess produce, and donating leftover food to the Portland Mission.
For a wedding, family reunion, holiday party, celebration of life, or another private event, prospective clients can contact the team at 503-224-0370 or through portland-catering.com to discuss the preferred cuisine, venue, menu, and event requirements.
Mise en Placebooking facts
- Phone+1 503-224-0370
- Siteportland-catering.com
- Kitchen base1324 SE 8th Ave, Portland, OR 97214, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Portland, OR. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- Do you handle the full menu-planning consult, or do we work with an outside event planner?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.