Cocktail Recipe – Old Fashioned

Old Fashioned;

4+oz bourbon

Two squirts of simple syrup, approx 1oz

6 dashes of angostura bitters

6 dashes of peychauds bitters

4 dashes of Aztec chocolate bitters

Mix all ingredients with ice and stir

Strain over large ice cube

Garnish with a orange peel and a fancy cherry

Makes two cocktails

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Cocktail Recipe – Whiskey Sour

Whiskey Sour;

1 egg white

4oz bourbon

2oz lemon juice

1oz simple syrup

Shake egg white with one small ice cube until frothy

Add more ice and the rest of ingredients and shake like mad

Strain over large ice cube

Garnish with bitters

Makes 2 cocktails


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Holiday Party

The season of company holiday parties is right around the corner.  Now is the time to start thinking about what you want to do for venue, food themes and of course bar beverages, not to mention the date.  Do not wait till the last minute as venues and caterers get booked up by the middle of October.

Portland catering companies that provide local and organic fare book up early!

While no one wants to let summer go, the reality is Christmas commercials are already popping up on the television and that get folks thinking, mostly about, where did the time go and why is this on TV already.  It’s barely Halloween and I have to start thinking about December?  I know, I’m not a fan either, we can’t seem to enjoy one holiday without the media bombarding us with ads for Thanksgiving and Christmas.   But enough about that.

I’m here just to remind you to get a date on the books and get your caterer locked in, so you have one less thing to worry about.  Also, one thing most people don’t think about is whats available at that time of year, so that’s why it is important to talk to your caterer in Portland about menu.  Making sure they have enough time to reserve specialty items for your holiday event in Portland and surrounding areas.

If you need answers or want help planning, please remember your friends at To Dine For Catering are always willing to help, even if you don’t use our services, we are here for the community as a resource.

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Book your 2015 wedding

As the winter months begin to fade away and spring is starting to show, it’s easy to forget that you still might need to follow up with your caterer and get that deposit in.  Many quality caterers do not do that many weddings in one weekend or even one day.

The great folks at To Dine For Catering in Portland really take weddings seriously and only do one per day.  Owner Nick, realizes that the only way to make sure everything is perfect for your big day, is to completely focus all his and the staffs energy on one event.  Yours!  So, if you haven’t called or emailed about getting your reception catered this summer, please do asap or you might miss out as weekends are getting booked up.

We can direct you to Portland’s top ranked wedding and event coordinators and top ranked rental companies for all the details your event space might not provide.

Amazing catered food in Portland and beyond, including Vancouver and surrounding areas.

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How much alcohol for a wedding

The big question everyone wants to know is “how much beer and wine do I need to purchase”?  This is an excellent question!

Portland’s top caterer To Dine For has the answers.  We recently interviewed Nick Zorich at To Dine For, a Portland catering company, about drinks for an event or wedding and here is what he said.

One bottle of wine holds five drinks for an event.  I say for an event, because if you were to pour yourself a glass of wine at home of if you went to a bar, you would most typically get four drinks out of a 750 ml bottle.  This all depaend on the size of the glass and your bartender of course, but it is a sfae measure when buying for a crowd.

When it comes to beer it can be as easy as, one bottle of beer is one drink.  But what about a keg?   A 1/2 barrel or keg, has 124 pints.  Will you get that much out of it? Nope!  If you rent a kegerator you will get more than if you use a pump system.  With a kegerator you will have less foaming and will lose about a 1/2 gallon or more.  With a pump system, of course remembering that the keg needs to be cold and has to sit for a bit for it to settle after being transported, you will lose about 1+ gallons to foam easily.  Ok, your thinking “I’ll use 12oz cups instead of 16oz (pints)  That is a great call!  The keg will go farther and your guests will have a better chance of not over consuming.  12oz cups will give you approximately 165 cups less the gallon or so for foam.

So lets do an example.  You have 100 guests, how much do you buy?  Wine versus beer, red versus white, different kinds of beer?  This will all depend on your guests.  Nobody knows them better than you.

Will it be hot?  More whites than reds and more lighter beers rather than stouts.

I good rule of thumb for a temperate day is…

2 drinks per person per hour.  So out of your 100 guests are under 21 or don’t drink?  Let’s say 20, now you have to buy for 80 guests for a 4 hour event.  And I mean when the bar opens till it closes.

4 hours x 80 guests = 320 drinks divided by 2 = 160 beers and 160 glasses of wine

or 1 keg or 2 pony kegs if you want two styles (or 160 bottles) and 32 bottles of wine.  I would do one light red like a pinot noir and a red blend for a bolder wine.  For the whites I would go with pinot gris and a sparkling.

There you have it, all the knowledge of tried and true method from a Portland wedding caterer, To Dine For Catering in Portland, Oregon.  A company that doesn’t charge a corkage fee, what!  Really?! Yes.

Thank for reading and happy booze shopping.

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2015 Summer Weddings in Oregon and Washington

Have you recently gotten engaged?  Are you thinking about your wedding plans or have a friend that is having a wedding this summer?  This is the time to start getting items off your check list.

We at To Dine For Catering, in Portland, OR have all the delicious menu items you are looking for.  We are in the process of updating our menu and there are many new items for 2015.  Especially in the appetizer area!

We also have partnered up with some of Portland’s top vendors for wedding planners, bartending, desserts, floral and photography.

More to come about our services later, we just wanted to give everyone a heads up about booking your caterer, bar service, florist, photographer, wedding cake or event planner early.  We have already marked off several weekends as booked full, so don’t delay, and give us a call today.  Or email.

Also, don’t forget to check out our face book page for photos and fun info.

Bell Tower Chapel Bartending

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Anthropology of squash

Anthropology of squash brought to you by:

To Dine for Catering, serving Portland’s catering needs.

            All of the wonderful squash varieties that we are most familiar with come from the Cucurbita genus. Their ancestors are native to the Americas and were growing here long before the arrival of humans. It is believed that their originated somewhere in southern Mexico, then variations made their way further south into southern South America as well as north into what is now known as the southwestern US. Even though the Cucurbita hybridizations started early, no species of Cucurbita is genetically isolated from any of the other members of the genus; this means that they can cross breed making for the almost endless varieties that we see in the fall.

According to some anthropologists, human use of these species dates between 8,000-10,000 years ago. These dates are based on evidence found in a series of excavations at Oaxaca, Mexico in the 1960’s and 1970’s where cashes of seeds were found is association with human dwellings. The process of the domestication and agricultural pursuit of the squashes took place between 5,000 and 6,500 years ago in Mesoamerica with the advent of cultivated corn and beans shortly after that. This trifecta of crops became known as the three sister’s agricultural system of companion planting. The three crops benefit from being grown with each other; corn giving beans something to climb up while the squash leaves blocked sunlight from the ground inhibiting weed growth. The many forms of squash have had a culinary place in almost every native group from South America to southern Canada and the three crops were depicted together in artwork of the Native Peoples of this continent for at least 2,000 years. In the Narragansett language, used by the Native Peoples of Rhode Island, called them askutasquash while similar words for squash exist in the Algonquin family of languages as well.

We can attribute the global proliferation of squash to Christopher Columbus’s contact with the Americas in 1492. Shortly after that the first depiction of squashes appeared in Rome originating somewhere between 1515 and 1518. Current production of squash world wide is dominated by China where they produce over six million metric tons per year. India is a close second at over 4 million metric tons of squash while the third producer, Russia, and fourth producer America produce under a million metric tons per year respectively. The US likes squash so much that they are the world’s largest importer of this delicacy with over 250,000 metric tons coming from Mexico annually.    

For your next event in Portland, call To Dine for Catering and remember to order some zucchini, acorn squash or butternut squash and celebrate a multifaceted food source that was one of the first domesticated food stuffs in our continent.

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Anthropology of Asparagus

Anthropology of Asparagus brought to you by:

To Dine For Catering, serving Portland’s catering needs.

               The oldest representation of Asparagus comes from Egypt and was found on what is known as a Frieze, which is basically a column with crown molding at the top; the asparagus is shown as an offering to the gods and it dates 3,000 years B.C. This perennial plant is thought to be native to Europe, North Africa and western Asia and its Latin name is Asparagus officinalis. The later part of its name, officinalis, is a Medieval Latin epithet that is used when an organism is used in herbalism as medicine.

            In previous taxonomy asparagus, onions and garlic were all classified in the lily family but now, like a vegetative broken home, the family has been split up and their last names have changed. The Greeks and Romans enjoyed this spring vegetable both fresh and dried but the Romans may have loved it most of all. They were so fond of asparagus that they would freeze it in the high Alpine snow and then fetch it again for the feast of Epicurus which happened once a month and was dedicated to the belief that peace and freedom from fear can be attained by living a self-sufficient life surrounded by friends and, seemingly, asparagus. The first Emperor of Rome, Augustus (who ruled from 27 B.C. till his death in 14 A.D) enjoyed the vegetable so much that he had a specific fleet of asparagus movers and coined the much used expression “Faster than cooking asparagus” when he wanted something done quickly. In the oldest known cook book dates to the 5th century A.D. and is called the Apicius or De re coquinaria, which means “On the Subject of Cooking”. With its pages we find the first written recipe for an asparagus dish.

Throughout most of Europe asparagus is white and is known as “the Royal Vegetable”, “white gold” or “edible ivory” and must be peeled before it can be eaten. This white variety is accomplished by depriving the young shoots from light so that no photosynthesis occurs. In Germany it is common for local cities to have an annual Spargelfest which translated means asparagus festival to celebrate the harvest of asparagus. The Germanic town of Schwetzingen holds the title of “Asparagus capital of the World” and at their festival they crown the Asparagus Queen and most likely also have the most fragrant restrooms known to man.

Next time you are going to have a celebration that needs catering in Portland remember to call To Dine for Catering and remember to ask for the 6,000 year old delicacy asparagus in one of your dishes!

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Anthropology of Pasta

Anthropology of Pasta brought to you by:

To Dine for Catering, serving Portland’s catering needs.


Arguably pasta has been around since before Christ; it was written about by the Roman poet Horace who lived from 65 B.C to 8 B.C. These early pastas may not have resembled what we think of as pasta today because ancient pasta was thin sheets of dough that was cooked by frying in oil not boiling in water. They show up again in writings from the 1st century and in the early 5th century when early forms of lasagna start to appear in Italy; but during this time the dough was till fried, which may account for its popularity. During this same early time, in Jerusalem, the Talmud mentions boiled dough. Boiled pasta was probably not invented by the Italians but by the Palestinians some where in the 4th or 5th century.

According to some historians, the first written record of “dried” pasta was in the 9th century when Arabian travelers utilized it as a staple on their notoriously long journeys. The pasta they used was thought to be produced in what is now known as Sicily, Italy. Pasta finally became really successful as a foodstuff around the 14th century probably due to the fact that it could be stored for a long time. Pasta was an important foodstuff whose long shelf life allowed people to explore the world. This idea is supported by the fact that pasta had world wide distribution by the 15th century which correlated with the voyages of discovery. It seems that pasta was a hit unlike the European domination the brought it.

Technically there are 310 forms of pasta but they go by over 1300 names globally. For lack of the ability to go in depth into each verity, I will define them by category.

The long pasta: are made by rolling and cutting pasta dough or by forcing the dough through a plate with an opening in it known as a pasta die. This method is called extrusion and is how they make: Spaghetti, Capellini and Fusilli pastas. There are also short cut extruded pastas like: Cannelloni, Manicotti and macaroni which are made the same way but the end product come out as a shorter noodle.

Next we have the ribbon cut pastas like: Lasagna, Fettuccine and Linguini which come from dough that has been rolled flat and cut into strips either by hand or machine.

Then there are the decorative cut pastas which take any form that the pasta maker chooses and are easily the prettiest looking of all the pasta varieties. Within this group there are also the less visually appealing, but still delicious, irregular shaped pastas like: Gnocchi and Spatzle.

Last but not least are the stuffed pastas which include: Ravioli, Tortellini and Pierogi; there common names sometimes translate as dumplings or little pies or bellybuttons.

For your next event in Portland, call To Dine for Catering and remember to order some pasta and celebrate a noodle that spanned the globe!

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Cassius Clay Cocktail

2 parts Rye Whiskey

1 part Cassis Liquor

2 squeezes Agave Syrup

juice from 1/2 a lime and 1/2 a lemon

Stir with ice and pour over a giant ice cube in a separate glass.

Makes one cocktail that will make you float like a butterfly and sting like a bee.

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