Vibrant Table
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Catering to the Senses

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News

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

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 

Our House Serves Up “Dinner at My House” Series

June 27, 2017 Filed Under: Biz Buzz, Catering, Events, News

DAOH logo

VT Group Joins in on 25 Years of Celebration

Portland non-profit, Our House, has announced their 25th anniversary line up for their highly revered dinner series, “Dinner at My House for Our House”. Spanning from July 2017 to March 2018, 66 different dinner events around the city are slated to bring together iconic food and beverage Portland All Stars and philanthropic community members to support the important work of Our House. All proceeds from the dinner events go directly to Our House, who provide healthcare, housing and other vital services to low-income people living with HIV.

VT Group owners, Art Fortuna and Kurt Beadell, are both sharing their unique private residences for two separate dining events. On July 9th, Kurt invites you to a bountiful brunch, at “Get Down in the Garden”. July 15th, Art shares his newly designed patio space in the West Hills, at “Fortuna’s Delicious Fortune”. Additionally, Kurt and Art collaborate with Maryellen and Mike McCulloch for a sensory experience at their Lavender Farm on September 8th.

VT Group’s main office, The Loft at 8th Ave. is also playing venue host to several other “Dinner at My House” events throughout the 2017/2018 cycle, such as “Fun and French” with Little Bird Bistro’s Chef Marcelle Crooks and Elk Cove Vineyards, and “Korean Comfort Food” showcasing James Beard award nominee, Chef Rachel Yang of Portland’s Revelry, and Ste. Michelle Wine Estates, poured by our favorite Allison Blythe. Check out the robust “Dinner at My House for Our House” line up HERE.

Portland Showcase at the Armory

June 9, 2017 Filed Under: Catering, Events, News, Spectacular Spaces, Uncategorized, Venues, Vibrant Vendors

Feel free to share but I appreciate you leave my logo, name or a link to the photo! LCA 2014 PDX #lcapdx2014 ©Evrim Icoz Photography

Vibrant Table showcased Portland’s bounty to the nation’s elite organization for American theaters, the Theater Communications Group, on Thursday, June 8, 2017.

Portland Center Stage hosted the annual TCG conference in early June, and invited their preferred Portland catering vendors to participate, offering prime exposure to impress upon the masses, Portland’s amazing culinary talent. The Armory’s space was transformed into a Portland Wonderland with entertainment lined up by the Ukeladies, break dancers, Oregon’s iconic Unipiper, and more.

Beverages were provided by Artslandia and Deschutes, and on the Mezzanine level, Vibrant Table was accompanied by fellow Portland based catering companies including Artemis, Art of Catering, Devil’s Food and Hunt & Gather.

Our Oregon-centric hors d’oeuvres were the crowd favorite Beet Napoleon with chevre, orange-honey and toasted hazelnuts, and our Spicy Port-Poached Figs wrapped in prosciutto.

Take a bow for a job well done, Portland Center Stage. Thank you for inviting us to participate.

©Evrim Icoz Photography

—

As one of Oregon’s premier hospitality purveyors, 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 five event venues and three 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.

Dinner at My House for Our House

October 5, 2016 Filed Under: Events, News

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Our House, a non profit organization that provides healthcare, housing and vital services to low-income Portlander’s living with HIV, is in the midst of their 2016-2017 dinner series, “Dinner at My House for Our House”. Earlier this summer, our Creative Director and Principal, Kurt Beadell, hosted his annual garden party, “Get Down in the Garden”, switching gears this year to focus on Portland’s darling meal period, brunch. Alongside his eclectic art collection and boozy brunch cocktails, guests were treated to Kurt and co-host Lucy Hardiman’s lush gardens in the heart of the Buckman heighborhood. Miniature chicken n’waffles, mini eggs benedict and smoked roulade were passed about the garden leading up to waffles made on site and a hearty display of Oregon’s bounty in buffet form.

Our House’s dinner series spans nearly 80 intimate events taking place throughout Portland that encompass some of our region’s iconic chefs, venues and vendors. Portland Opera, Oregon Historical Society, Elk Cove Vineyards, revered restaurants, back yard gardens, and even VT Group’s brand new facility in inner southeast are hosting incredible wining and dining events. The nonprofit’s premiere dinners, the brainchild from Kurt dubbed “Chef’s Table Series”, invites top chefs and wineries to create multiple course meals and pairings to satiate guests and Our House’s Circle of Friends. Aaron Adams from Farm Spirit, Chris Paquette of Bamboo Sushi, Chris Lascik and Cathy Whims from Portland’s iconic Nostrana, and Chef Christopher Israel, most recently of Gruner highlight the elevated dinner series taking place throughout late summer to early January.

To learn more about the incredible work Our House does, how you can get involved, and to see the full schedule of events and bevvy of participants, head over to Ourhouseofportland.org

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

     

    Check out our exclusive venues:

     

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    VT Group provides casual to high-end, full-service catering, event production and facility management. 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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