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Vibrant Table Catering & Events Supports Local Non-Profits, Tribal Nations & Food Insecure Community

January 13, 2021 Filed Under: Uncategorized

Vibrant Table has created a new line of business that provides Virtual Event meals for non-profit organization guests. The NPO organizes their virtual event, and VT will deliver the three course meal to patron’s homes with simple re-heat and plating instructions. The goal is to recreate the live shared meal experience that coincides with the live virtual gala. Several organizations have met or exceeded their goal, which is phenomenal given the climate.

NPO’s Vibrant Table has partnered with during COVID for virtual events: Cascade AIDS Project, Portland Center Stage, NAYA, Planned Parenthood, Youth Rights & Justice, Meals on Wheels, Maybelle Center for Community, Raphael House and more, creating and delivering over 3000 meals. Additional information on Vibrant Table Virtual Events, the process, and roster of past organizations can be found here: https://www.vibranttablevirtualevents.com/

Additionally, VT has also had the privilege to partner with The Wave Foundation Food Program who receives federal and private philanthropic funding, along with donated food product to provide meals for the food insecure. VT receives those raw ingredients and develops them into prepared meals that require simple re-heating once delivered. Most of the deliveries are for Native American communities around the state, primarily Umatilla and Warm Springs Reservations.  VT has created about 2000 meals for this effort so far.

Lastly, via funding from Project Access Now, VT has been able to provide warm meals to communities in need such as Blanchet House, New Avenues for Youth and Adelante Mujeres, over 1200 meals. Vibrant Table is also partnering with Oregon Food Bank on ways they can assist their efforts, as well. VT has also had success in providing services to Portland corporate organizations during the pandemic; converting their holiday party budget to holiday gift baskets or delivered dinners to their employees instead.

 

Vibrant Table Safety Guidelines & Protocol

August 11, 2020 Filed Under: Biz Buzz, Factual FAQs, News, Safety

The health and safety of you and your guests and that of our team members remain our top priority. Vibrant  Table is always dedicated to adhering to the state and local government guidelines to create a safe  environment. This document outlines our additional protocols per OHA and county guidelines for our venues  and services as well as what you can expect as a planner, host, guest or vendor.

Phase One
Gathering of up to 50 people indoors (total in the building) and up to 50 people outside. Venues should provide safety monitors on site for events (physical/social distancing monitor and restroom attendant).

All food and beverage service to conclude by 10pm curfew.

Phase Two
Gathering of up to 100 people indoors (total in the building) and up to 250 outdoors. Venues should have two people on site for up to 50, adding one additional person for every 50 additional guests (required physical/social distancing monitors, 1:50).

All food and beverage service to conclude by 12midnight. Multnomah, Clackamas and Washington Counties are currently NOT in phase 2 (as of 8/10/20).

Phase Three
Large scale events will be allowed and some of the protocols and guidelines included here may be adjusted accordingly. Phase three will not be approved until a  vaccine or reliable treatment for COVID-19 is available. An estimated time frame to move into phase three is currently unknown.

Guest Care & Safety

  • Share with event planner or host to compile a list of staff for each event and store for contact tracing.
  • All attendees will receive our “guest responsibility acknowledgement” upon arrival.
  • All attendees will be assigned seating to stay within their “social bubble.”
  • Encourage staggered guest arrival times to help encourage physical distancing, along with 6’ markings on sidewalks in the case of lines at the entry.*
  • Provide each guest with an amenity bag during check-in containing masks, hand sanitizer and phone sanitizer wipe.*
  • All guests will be asked to sanitize their hands upon arrival. Vibrant Table can provide no-touch liquid sanitizer at entrance and throughout the venue space.*
  • Guests are required to wear masks throughout the venue, indoors and outdoors.
  • Ensure guests are at tables and wearing masks during table service of courses. Masks are not required while eating but are needed while food is being served to your table.
  • Vibrant Table Catering staff will wear masks at all times.
  • Provide sterile bag for guests to put face mask in when dining.*
  • Limiting the number of staff who serve the table groups. The same employee will serve the same table group for the entire experience.
  • Plexi glass utilized in registration tables, food and bar stations.*
  • Work only with vendors that meet our safety criteria or protocols.
  • Offer ways for attendees to video conference into events and provide meal delivery for these guests. See delivery safety protocols on www.vt-to-you.com.
  • Additional optional safety measures available, such as name tags, table assignment service, temperature checks at entrance. Please discuss with your planner.
  • SEE service, kitchen and venue care & safety for more information.

*additional costs may apply or venue may provide

Service Care & Safety

  • Support venue staff as needed to disinfect all common touch points throughout the event and after each event, including doors, railings, restrooms, seats, tables, condiment containers, etc.
  • Provide staff sanitization packet upon arrival (phone wipes, clean/sanitized masks, etc.).
  • Staff to receive and acknowledge health assessment prior to accepting shift and temperature check before entering staff-dedicated entrance.
  • Install plexiglass (acrylic) barriers at all registration tables, food and bar stations.*
  • Passed hors d’oeuvres will be replaced with staff attended food station with individually plated or boxed items.*
  • Passed beverages will be replaced with additional bar/beverage stations or beverage service to each table.*
  • No cash bars available.
  • Additional hand washing and/or hand sanitization stations for staff at bars, in breakrooms and at other service points.
  • Tables will be coordinated and assigned to specific parties based on group size (social bubble) with no more than 10 people per table.
  • Serve each table their flatware, napkin and glassware after seated.
  • Provide sterile bag for guests to put face mask in when dining.*
  • Provide condiment container upon request only. Condiment containers will be assigned to specific tables and disinfected between each event.
  • All courses of individually plated meals will have plate covers from kitchen to dining area.
  • Limiting the number of staff who serve the table groups. The same employee(s) will serve the same table group for the entire experience.
  • Work only with vendors that meet our safety criteria or protocols.
  • End all on-site consumption of food and drinks, including alcoholic beverages by 10pm (phase one) and 12midnight (phase two).

*additional fees may apply


Kitchen Care & Safety

  • Provide staff sanitization packet upon arrival (phone wipes, clean/sanitized masks, etc.).
  • Staff to receive and acknowledge health assessment prior to accepting shift and temperature check before entering staff-dedicated entrance.
  • All employees must implement physical/social distancing practices, kitchen workstations are set up six feet apart.
  • Face masks are required at all times. 3 ply face coverings are provided for staff.
  • Gloves are required and changed regularly when preparing food and when handling all food packaging. Hand washing is required between each change of gloves.
  • Signage posted throughout the kitchen with hand washing instructions and reminders to wash hands before starting any task or changing tasks, avoid touching eyes, nose and mouth.
  • Ongoing cleaning and disinfecting of commonly used and high touch surfaces.
  • Phones or personal devices are stored outside of food production areas.
  • The kitchen is off limits to unauthorized personnel and total number of staff in the kitchen is limited, whether it is a venue kitchen or a kitchen we build on site.
  • Stagger breaks to avoid congregating, employ physical/social distancing guidelines during breaks.
  • Hand washing station in break area (at VT venues or any venue where we provide catering services).

PLANNER/HOST CHECK LIST:

  • Guest names and contact information on consolidated list
  • Assigned seating arrangements finalized
  • All vendors identified and aware of VT safety requirements
  • Vendor safety protocols received and disseminated to VT venue
  • Vendor protocols include wearing masks at all time on site and own business protocols established
  • Final guest count, guest list and seating arrangements due to VT by seven (7) days before event
  • Share VT “guest responsibility acknowledgement” document with all attendees
  • Signed VT Venue & Catering contracts returned
  • Review of all VT safety protocols and floor plans
  • Identify planner/host assigned personnel to support venue or VT physical/social distancing monitor to adhere to OHA requirements
  • Establish protocols and steps to correct any attendees not in compliance with OHA, Venue and VT requirements and guidelines
  • Provide verbiage for any custom signs/logos to VT for production or share custom sign design with VT to ensure in compliance with required signage

Vibrant Table Virtual Events Reheating Instructions

July 10, 2020 Filed Under: Uncategorized

Enjoy your meal at the start of the auction for a full culinary experience! Please follow the suggested timeline below.

  • 6:00pm Preheat oven to 350°.
  • 6:20pm Place Pinot Braised Short Rib into heated oven.
  • 6:30pm Begin salad assembly, see instructions below.
  • 6:35pm Add Roasted Garlic Polenta & Asparagus to heated oven. Place Amaranth Polenta cake into heated oven.
  • 6:40pm Heat Mushroom Demi Sauce according to instructions below. Mix Herb Pesto Garnish for Amaranth Polenta Primavera.
  • 6:50pm Remove Pinot Braised Short Rib and Roasted Garlic Polenta & Asparagus from oven if heated throughout, plate as shown below. Remove Amaranth Polenta cake from oven if heated throughout. Place Herb Pesto Garnish on serving plate, plate amaranth cake & primavera on top of the pesto as shown in menu pictures.
  • 6:55pm Pour yourself a glass of wine and enjoy!
  • 7:00pm Live program begins.

 

 

Pinot Braised Short Rib & Mushroom Demi (GF)

  • Preheat oven to 350°.
  • Place the aluminum container(s) onto a baking sheet, leaving covered.
  • Place the baking sheet onto the middle oven rack.
  • Bake for 20-30 minutes or until the beef is heated through.
  • Meanwhile, place the Mushroom Demi Sauce in a small sauté pan.
    Cook the sauce over medium heat, stirring often for about 5 minutes.
  • Serve with heated Polenta Cake and Asparagus.

 

Roasted Garlic Polenta & Asparagus (GF, V)

  • Place the aluminum container(s) onto a baking sheet and remove the cover.
  • Place the baking sheet onto the middle oven rack (oven at 350°)
  • Bake for 10-15 minutes or until Polenta & Asparagus are heated through.
    Serve with the heated Pinot Braised Short Rib & Mushroom Demi.

 

Grilled Asparagus and Burrata Salad (GF, V)   

  • Place the Asparagus and Green Chickpeas into a bowl and toss with the desired amount of Lemon Vinaigrette.
  • Lay the dressed Asparagus and Chickpeas across the center of a serving plate. Keeping the vegetables tight and linear.
  • Place the Pickled Radishes around the Asparagus and Chickpeas.
  • Using a spoon remove the Burrata from it’s packaging and gently place in the center of the Asparagus & Chickpeas. (Omit Burrata for Vegan Salad).  Drizzle the Burrata with the provided Olive Oil and sprinkle with sea salt.

 

Amaranth Polenta Primavera (GF, V) contains nuts

Vegetable Primavera & Herb Pesto

  • Place the aluminum container(s) onto a baking sheet and remove the cover.
  • Place the baking sheet onto the middle oven rack (oven at 350°)
  • Bake for 10-15 minutes or until Amaranth cake are heated through.
  • Meanwhile, place all the ingredients for the garnish into a small bowl.
    Mix these ingredients and set aside.
  • To plate, place the Herb Pesto onto the left side of a serving plate.
    Use the side of a spoon and drag the pesto across the plate. This creates a “smear” of pesto.
  • Once the Amaranth cake is hot, use a spatula to place the cake on top.
    of the pesto smear in the middle of the plate.  Pile the primavera across.
    the top of the Amaranth cake and garnish with the pine nut, pepper & herb mix

 

Tillamook Cheddar Mac & Cheese (V)

  • Preheat oven to 350˚
  • Place the aluminum container onto a baking sheet and leave covered.
  • Place the baking sheet onto the middle oven rack.
  • Bake for 20-30 minutes or until heated through.
  • Carefully remove the cover, stir & serve.

VT Group Safety and Preventative Action

March 4, 2020 Filed Under: Biz Buzz, News

March 12, 2020

At VT Group, the health and safety of our clients and employees is our priority. We are taking the threat of COVID-19/Coronavirus very seriously so we may continue to operate and serve our clients.

As of March 11, 2020, Governor Brown announced a statewide ban on gatherings of more than 250 people for a 4 week period. We will be directly contacting all currently booked clients who have events with 250+ guests within this 4 week time-frame to discuss alternative options.

Mayor Wheeler has recently announced a city-wide state of emergency in Portland and we will await to hear how this may impact future events. We will comply with local government restrictions and will continue to closely follow local health authorities, the Center for Disease Control and World Health Organization for updates.

We are committed to supporting our business partners by creating a safe experience for everyone attending by implementing smart and proactive strategies. We are all in this together and are working hard to support each other and our Portland community.

To ensure the health and safety of everyone, we are taking very specific measures around off-site catering and our on-site facilities including:

VTG VENUES:

  • Increase our existing schedule of deep cleaning
  • Continual disinfectant monitoring – staff assigned to areas within the event spaces, wiping down doorknobs, tables, light switches, handrails, etc. throughout the day
  • Hand sanitizing stations at each entrance for both staff and guests; hand sanitizer in all event packs
  • Re-enforce hand washing is the KEY; adding additional hand washing stations within the building and at events
  • Keeping ALL soap dispensers filled, paper towels stocked, as well as increased restroom checks

VTG EVENTS:

  • Hand sanitizing stations for guests and front of house staff
  • Additional hand washing stations for food service areas at venues where necessary
  • Supporting guests and attendees who may wear masks and/or latex gloves

VTG RECOMMENDATIONS FOR CLIENTS & ATTENDEES:

  • Please minimize hugs and kisses, and even handshakes
  • If you don’t feel well, please stay home
  • Wash your hands! Tired of singing “Happy Birthday?” We suggest this!
  • Leave distance between yourselves and the other attendees
  • Clean your cell phones on a regular basis.
  • If you want to wear latex gloves or a mask, feel free – you won’t be conspicuous

VTG STAFF PROTOCOL:

  • Stay home when sick. Management is sending employees home if they exhibit symptoms. Employees must be fever-free for 24 hours and have management approval prior to returning to work
  • Wash hands for at least 20 seconds with soap and hot water
  • Avoid touching your eyes, nose and mouth
  • Cover coughs and sneezes and always your wash hands afterward
  • If you feel sick while on-shift, immediately tell a manager and go home
  • Clean and disinfect commonly used surfaces frequently, including doors, chairs, tables, water dispensers, and EVERYTHING
  • Enhanced food and beverage safety procedures to avoid contamination
  • Do not handle phones or personal devices near food, beverage or service areas and be sure to wash your hands after you touch your phone (and face)

ADDITIONAL RESOURCES:

  • Oregon Health Authority
  • Center for Disease Control
  • Basic Protective Measures Against the New Coronavirus – World Health Organization
  • Stop Touching Your Face!
  • How to Make Hand Sanitizer at Home 

7 Ways to Enhance Guest Experience at Your Next Event

May 20, 2019 Filed Under: Catering, Events, Factual FAQs, Holiday Parties, Inspiring Ideas, Setting the Stage

 

We get it – there’s a lot that goes into planning an event.  Whether it be your wedding, corporate function or anniversary celebration, there are many details to consider.

As you plan, it can be easy to overlook a very important aspect of your event – YOUR GUESTS!

You want your guests talking about what a great time they had, the engaging people they met, how they loved the food and entertainment rather than discussing a negative (and avoidable) detail like the temperature of the room.

Here are 7 things to enhance your guest experience:

  1. Ambiance and Feel of an event

Have you ever eaten at a restaurant and the lighting was too bright or the room was too cold? It distracts from the fabulous meal you are about to enjoy.

You want your guests to feel comfortable in the space. Something as simple as the lights being too bright can be distracting to your guests and detract from the ambiance you are trying to achieve. Consider the room temperature, lighting and the use of your space.

Lighting can make spaces feel dynamic and comfortable for your guests.

jorge-romero-exchange-ballroom-wedding-portland

Exchange Ballroom Wedding//Photo: Jorge Romero

  1. Choose an Outstanding Detail

Choose one detail that you want to splurge on or do differently. An unexpected cocktail, unique performance or activity can work well and your guests can’t help but love it. For example, we’ve had guests gush over this incredible PDX Ice bar!

ice-bar-portland-event

PDX Ice Bar at The Loft at 8th Avenue//Photo: Ambient Sky Photography

  1. Room Transitions

Guests can tire of being in the same spot for long periods of time. It doesn’t mean you need an array of spaces but it does mean including transitions throughout your event.

Transitions from cocktail hours to dinners to after-party are aided by changes in lighting, music, room set-ups and more. Transforming your spaces can make an event feel like it’s ever-evolving and guests anticipate excitement for ‘What’s next’.

Cocktail Hour on the Cascade Rooftop//Photo: Bryan Rupp Photography

  1. Logistics

Logistics can prove to be an issue if not handled thoughtfully. For example, if your cocktail hours ends at 5:30, it is not realistic that dinner can be served at 5:40. It typically takes guests 15-20 minutes to transition from one area to another and settle before the next activity can commence.  Allowing plenty of time for this will help you stay on track with your timeline all night.

Insider tip: If there is a transition from cocktail hour to the reception, we recommend that the reception bar stay closed until dinner is served.  If the bar is open it can be more difficult to get guests to find their seat and settle in before dinner is served. As part of Vibrant Table’s planning service, we offered detailed service timelines.

Pear-Event-Portland-Oregon-Loft-8th-Avenue

Dinner at The Loft at 8th Avenue//Photo: Kaitlin Green

  1. Overall Length of Event

If an event is too long, guests can tire of celebrating. For example, if your reception time is too long guests will lose steam, the party will dwindle or will provide time for guests to overindulge. The key is to move your event at a good pace with progressive transitions that feel natural.  A good party will end with guests saying, “I wish it wasn’t over!”

Dancing-loft-8th-avenue-annex

Dancing the Night Away at in The Loft at 8th Avenue Annex

  1. Feed Your Guests!

May seem simple but letting your guests go hungry is not fun for anyone. Adjust timelines and transitions if needed to ensure that food is being served at various stages of your event. And be sure to serve food as soon as alcoholic drinks are being served.

Cocktail-Hour-Portland-Hour

Passed Hors d’oeuvres//Photo: Kaitlin Green

  1. Your Attitude

As a host, one of the most important things you can do is have a great attitude. Guest attitudes are directly affected by the vibe of the host. Leave the stress of planning your event to us. We’re professionals and will take care of all the details. You just sit back, and enjoy all of your hard work and efforts coming to fruition.

When you are having a great time at your event, your guests will follow suit!

Oregon-Garden-Kurt-Beadell

Portland Garden Party//Photo: David Papazian

At Vibrant Table & Events, we thoughtfully consider guest experience when planning events. If you are interested in us helping you plan your upcoming wedding, social or corporate event, please call us at: 503.297.9635 or email at: inquiry@vibranttable.com

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Vibrant Table is a proud entity of VT Group: Oregon’s premier hospitality purveyor.

 

Check out our exclusive venues:

 

The Loft at 8th Ave
The Exchange Ballroom

The Treasury Ballroom
Lan Su Chinese Garden
VT Group provides casual to high-end, full-service catering, event production and facility management. VT Group’s flagship brands include Vibrant Table Catering & Events, Food in Bloom Catering, f&b cafe and catering, and Vibrant Flowers. VT Group also manages several of the city’s most beautiful and diverse spaces including four event venues and two cafe locations in the Portland Metro area. Our mission is to foster exemplary relationships within our community, developing and maintaining quality connections with partners who share our same ambition, drive and values.
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