Four & Twenty Blackbirds
 
 

We've got you covered

Special Event Catering

 
 
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Weddings and more

wide range of options available

Whatever your budget, whatever you vision, we will strive to meet you there. Chef Shane prides himself in tailoring a menu to perfectly suit your special day. We have many options to choose from: Buffet-style, farm to table, family style or drop off. We have access to a full staff including a catering captain (for full service parties exceeding 75 people), bartenders, servers and even babysitters! Please browse our Menu ideas for that showcase some delicious fresh produce commonly found from the local Columbia Gorge farms. Not to worry if you don't see something that showcases your style, we LOVE a challenge! Shane will do his best to help you express your food preferences, whether it is culturally influenced or due to your own dietary restrictions. He can make it beautiful and delicious! 

 
 Motherhood Magazine First Supper

Motherhood Magazine First Supper

 
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Appetizers

Bacon Wrapped Dates: $3/pp
Organic Medjool Dates, Pepper crusted bacon, balsamic glaze

Pear & Blue Cheese Cups: $3/pp
Local Pears, Creamy blue cheese, fresh chives

Pesto Chicken Salad Lettuce Cups: $4/pp
Chilled chicken breast, celery, carrots, basil pesto, tomato, parmesan

Goat Cheese Stuffed Figs (Seasonal) $3/pp
Fresh figs with herb chevre cheese, balsamic glaze, local honey

Antipasta Platter $5/pp
Two Select Cheeses, Sopprasetta and Coppa, Pickled Veggies, Artisan Crackers

Smoked Salmon Endive Spoon $3/pp
Local Smoked Salmon, cream cheese, dill, capers, pickled red onions

Fresh Veggie Platter $4/pp
Crisp fresh veggies, Roasted Red Pepper Hummus, Toasted French Baguette

Lavish Fruit Platter $4/pp
Seasonal Fresh Fruit, berries, citrus blends

Creamy Avocado Crostini with Micro Greens $3/pp
Fresh avocado, heirloom tomato, micro greens, pickled red onion


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sides and salads

Local Peach Caprese Salad $5/pp
Sliced peaches, fresh basil, tomatoes, haricots verts, balsamic vinegar, XV olive oil, cracked pepper

Red Quinoa, Kale, and Sweet Potato Salad $6
Organic red quinoa, Roasted Sweet Potatoes, Kale, pumpkin seeds, seasonal berries

Local Green Salad $5
Fresh Greens, local fruit and veggies, toasted almonds, champagne vinaigrette

Fresh Herb Red Potatoes $5
Baby Reds, fresh thyme, rosemary, roasted garlic, sea salt

Garlic and Sage Sweet Potatoes $5
Roasted sweet potatoes, olive oil, sage, garlic, fresh chives

Toasted Wild Rice Pilaf $5
Caramelized onions, carrots, celery, cranberries, toasted almonds

Roasted Local Vegetables $6
Seasonal veggies with fresh sea salt and fresh herbs

 
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entrees

Herb Crusted Chicken Breast $7
Draper Valley Organic Chicken, Thyme, garlic, Wild Mushroom Veloute

Cabernet Braised Beef Short Ribs (GF) $8
Slow cooked boneless ribs, Rosemary Demi Glace, crispy fried baby leeks

Sea Salt and Rosemary Prime Rib (GF) $10
Roasted Painted Hills Prime Rib, Roasted Garlic Au Jus, Horseradish Cream
Carving Station $50

Chipotle Honey Pork Shoulder $7
Chili Rubbed Pork Shoulder, fresh oranges, honey

Local Salmon with lemon and fresh dill (GF) $8
Local Salmon roasted with lemon and fresh herbs

Stuffed Sweet Peppers (GF) (V) $7
Organic Red Quinoa, butternut squash, lacinato kale, crimini mushrooms

Faro Stuffed Portabella (GF) (V) $7
Organic faro, mustard greens, sweet potatoes, toasted pepita seeds, fennel pollen

 
 
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dessert

Salted Dark Chocolate Pie (GF) $6
Toasted hazelnut crust, salted caramel sauce, fresh berries, Chantilly cream

Seasonal Fruit and Berry Crumb Tart $6
Crisp almond crust, vanilla bean custard with season's freshest fruit and berries

Creme Brulee Cheesecake $6

Vanilla bean mascarpone cheesecake with wild berry coulis

Ginger Apple Streusal $6

Local Apples, Ginger Oat Crumb topping, caramel sauce and whipped cream

 
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 Our Prime Rib Dinner for 400 in September 2017

Our Prime Rib Dinner for 400 in September 2017

build your menu

Thank goodness for spreadsheets! Now you can begin to work with your budget with this simple worksheet. Enter your guest count, add you menu items, build your staff and get started! If you're happy with what you've come up with, send it to us, we will take a look, have a chat and get busy planning your event just the way your envisioned it. 

 Shane and Kathryn Eagan, Owners 

Shane and Kathryn Eagan, Owners 

Other Local Resources

  • RENTALS: Debbie and Keith of Hood River Rentals will meet all of your rental needs. They are a wonderful family owned local business that knows how important every detail is. Check them out here
  • PHOTOGRAPHY: Blaine and Bethany are another family owned business serving the Columbia River Gorge. They will ensure your special event is captured with 100% heart. You can find their website here
  • CAKES: We love Wind Flower Cakes! By far our top choice for Gorgeous cakes for your wedding. Find Windflower here.  
 

FAQs

IS THERE SOME WAY TO ORGANIZE A TASTING? 

YES! We are happy to help with that. If you're wondering if Shane's food is right for you, you are always welcome to swing by the food truck on the streets in Hood River, OR Monday-Friday, 9:30-2:30. Check out the menu here. If you would like to organize a private tasting of a menu item, Shane would be happy to make you dinner. We will organize a nice place for you to enjoy dinner with the meat option of your choice from the menu. There is a $35/person fee for this that will be deducted from your final invoice if you decide to book with us. 

What does the 20% Service Charge include?

There is so much that goes into catering an event. There are many hours of planning, prep, shopping and correspondence that we put into each client's special day. Often we need to make several trips to procure food items from various farmers. There are kitchen rentals, prep staff wages, utilities, propane, fuel, insurance and liabilities, equipment and truck maintenance as well as expendables. This is a rather standard fee in the industry. 

Is it the same as gratuity?

No. A gratuitity is never asked. Never expected. Always appreciated and shared with all.

Do we need Bar Insurance?

Please ask your venue. There are different rules for each location.  If the venue wants the caterer to carry insurance for the bartender, there is a $200 insurance fee that we give directly to the insurer. 

How do we figure out the length of time staff is needed?

Consider the number of people and the amount of help you will need setting up. We typically arrive ready to 'help' the wedding party set the tables. Most brides have a 'day of' person that has all of the instructions our staff will need to get busy. If most of the table setting is necessary, then please factor in 1 hour minimum prior to guest arrival. Cleaning up after a large party can take some time. More hands make for light work! Our staff typically needs 1-1.5 hours after dinner service is over to clear plates, care for rentals and any other venue specific needs for clean-up. If the venue does not offer trash service, this can be taken care of by the staff if organized in advance and for a $50 trash fee. Most venues have dumpsters.

What other fees are included?

We strive to be very transparent with all costs. This is NOT standard in this industry. With our Build Your Menu tool, you can take full control of your budget. Please remember that as the time nears your date, we will become more clear all of the aspects of your event. We will work hand in hand with your rental company to ensure no detail is left out.  After a 'Day Of' conversation, we will capture all the details we need. 

 

Procedures and Policies

Policies and Procedure for Securing our Services

  1. Save the Date Contract: a $200 non-refundable deposit is required to secure the date of your event. This amount will be credited to your final invoice. 
  2. Contracts signed and returned with a 30% of the working invoice deposit is due 30 days prior to event
  3. Phone Call with Kathryn that covers all the details of your special event. This can last anywhere from 30 minutes to an hour. We like to schedule this call for 2-3 weeks prior to event. 
  4. Full payment of final invoice is due: 1 week prior, credit card or held payment for day of/last minute revisions to invoice, example, higher head count, staff overtime- invoiced following day and payment is expected via VENMO or charged to held credit card. Damage to equipment or catering items will be charged to held credit card.
  5. Credit card payments incur a 3% fee applied to Final Invoice

Cancellation policy

  • Acts of God: 70% of costs will be refunded if cancelled 5 days in advance
  • Cancellation of services for personal reasons will result in a negotiable refund depending on circumstances and notice. For example, 30 days prior no refund of deposit or save the date fee. Less than 2 weeks notice will result in a 50% of invoice fee.
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