You spend your time hosting. I’ll do the rest.

PERSONAL  
Your home is the perfect setting.
Enjoy a night of private dining with family, friends or colleagues.
Safety planning, menu development, shopping, cooking and a final deep clean of your kitchen included.

FRESH
Everything is prepared from scratch in your kitchen from the finest organic ingredients just prior to your guests arriving.

ELEGANT
Having a chef solely devoted to your table for the night is a perfect way to create memories.

SEASONAL
I use the freshest seasonal organic produce sourced from my gardens and orchard, Sauvie Island and New Seasons.

CREATIVE
Dietary restrictions are easily accommodated.

SAFE
I am vaccinated. Every precaution will be taken to create a safe event.
There is an initial and final disinfection of the kitchen where I cook alone, wearing a mask at all times.
  
FLEXIBLE
Formal to casual.
Plated, family style or buffet dinners for groups of 6-35.
I travel to the Willamette Valley, Mt. Hood, Oregon Coast, Hood River and beyond.
I do not cater weddings or large events.

THE JOURNEY
Starts with hand selecting the freshest seasonal organic produce, 
personally prepared in your kitchen, 
elegantly presented, 
and served to your guests in your home.

Bumper year
Gravenstein Apple Tree
Cutting Fresh Apples From Our Orchard
Plating Squash Salads
Plating Squash Salads
Warm buttered apple salad with fromage blanc and toasted walnuts.
Buttered Apple Salad

About the Chef

Brittany Baldwin has been a professional chef for more than 20 years.

Since founding her business in 2005, she has been nationally recognized by Williams-Sonoma, Fortune and The New York Times for her signature farm-to-table cuisine, sustainability practices and innovative business model.

Brittany trained in fine dining restaurants for a decade before graduating from Le Cordon Blue Culinary Academy with honors in 2004.

She lives on a small farm on the outskirts of Portland, Oregon and when not sowing, tending or harvesting, likes to travel extensively around the globe for culinary research.

Photo of Chef Brittany Baldwin
Discover our menu

FROM THE FARM TO YOUR TABLE

My work starts and ends with the quality and freshness of my ingredients.

The slide show shows some of my own organically grown ingredients and how I use them in my dishes.

When I’m not working to make your evening special you’ll find me cultivating my own organic seasonal crops and tending to chickens. It’s my way of connecting what I do back to the ingredients I use. 

My experience growing my own ingredients means that I know how to select only the finest, freshest, organic, seasonal ingredients from the best suppliers.

Only the best will do.