Jake's Catering
Wedding Caterer
+1 503-241-2125
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Jake's Catering provides event food service at Sentinel in Portland, with menus for breakfast meetings, conferences, board meetings, wedding parties, celebrations, and larger events. The venue includes meeting rooms, unique spaces, ballrooms, and more than 20,000 square feet of event space. Contact the team to discuss guest count, menus, venue selection, and coordination needs.
Jake's Catering is located at Sentinel, 614 SW 11th Ave in Portland, and provides catering for events held at the hotel.
The available venue information covers conferences, board meetings, wedding parties, celebrations, breakfast meetings, and larger gatherings.
Sentinel offers more than 20,000 square feet of meeting and event space, including ornate meeting rooms, distinctive spaces, and ballrooms such as the Governor Ballroom.
Menus are prepared by culinary-trained chefs, with options described as suitable for events ranging from a small dinner for 10 to an elaborate gala for 2,000 people.
The catering team’s event role includes planning, coordinating, and executing event details, while catering services at Sentinel are provided exclusively by Jake’s Catering.
For current menus, availability, pricing, and event arrangements, call +1 503-241-2125 or visit jakescatering.com.
The event date, guest count, preferred space, meal format, and staffing requirements are useful details to confirm when planning.
Mise en Placebooking facts
- Phone+1 503-241-2125
- Sitejakescatering.com
- Kitchen base614 SW 11th Ave, Portland, OR 97205, 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
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- 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.