The Perfect Oregon Summer Dinner

Freshly caught Grilled Coho and Chinook salmon with teriyaki ginger marinade

Garlic roasted fingerling potatoes and onions.

Aunt Joanne's cole slaw, salad with homegrown tomatoes and cucumbers. 

Finished with fresh off off the bush warm blackberry crisp with vanilla ice cream

The results from our “Taste of Dixie Zero Waste Event"

Curious about what a Zero Waste Event is?

A Zero Waste Event (or "ZeeWee" as it has been nicknamed) is one in which event organizers plan ahead to reduce solid waste from the event, reuse various elements such as banners, and set up Zero-Waste Stations for those recyclable and compostable materials such as paper cups, food scraps, and plastic water bottles that are generated by the event. ZeeWees can range from large scale sports events to weddings and parties. -Wikipedia

Here are the results from our  Taste of Dixie Zero Waste Event:

81.70% of all of the waste was diverted. We were so proud to be a part of this event, and we plan on having many more successful Zero Waste events in the future.
Want to know more about Provence Catering helping you with a Zero Waste event?

Contact us today! www.provencecatering.com

"Taste of Dixie" was the best staff luncheon ever!

Over 450 staff members at The Wharton School enjoyed a Taste of Dixie from the talented Chefs at Provence Catering.  Featuring an authentic menu from throughout the region, our delicious  Southern cuisine, world class service and commitment to Zero Waste, made this high-profile event an unrivaled success.

Our clients were thrilled with this groundbreaking event and said they received nothing but compliments from a very discerning audience.  

“Thanks again for the wonderful lunch.  We have received nothing but praise from our staff.  Not even one complaint.”

www.provencecatering.com

Provence Catering’s Summertime Fare was Ecotastic!!!

When the heat wave arrived in mid-July, Provence Catering was asked to spearhead the largest Zero Waste event ever at The Wharton School. 

Going green never tasted so good.  

The key ingredients in this Staff luncheon for 450 was a reliance on sustainable resources, an unwavering commitment to locally grown produce, compostable plastic ware and a dedication to achieving Zero Waste.

We are an Off-premise Catering Company on a mission. 

www.provencecatering.com