Mezzaluna Fine Catering, LLC

18/03/2022

Since COVID restrictions are rapidly improving, my company, Mezzaluna Fine Catering, is celebrating 19-years of providing upscale food and white glove service to the Pacific Northwest. We are busy creating innovative and fabulous events for our beloved clients. Please take a look at our website and see who we are and how we can come alongside you with planning the special moments of your life. Chef John. www.MezzalunaFineCatering.com

31/01/2021

Going to be making my Coconut Layer Cake for an intimate dinner party I'm catering this coming week in the West Hills. I have to order the coconut candies online for the decoration. Excited to bake!

27/01/2021

I'm so pleased to announce that my precious catering company is back in business after a long year of COVID. Tired of not having any fun? Consider hosting an intimate dinner party for up to 12 guests in your home (safety measures, masks, etc. will be taken.) We'll cook it, serve it, and clean-up. Wanting to have a spring or summer wedding with your favorite people? Contact us and we'll custom-create an event you'll never forget. Click the link below and peruse our fabulous photo gallery. So excited to serve you! https://mezzalunafinecatering.com/galleries/

Visit the post for more.

21/12/2020

For the past 17 years, we've served the most elaborate Christmas Eve dinners to the beloved Delamarter Family. We've watched their children grow up, now some of their grandchildren are almost grown up. I don't know what Christmas Eve would be like without waiting on this wonderful family. It's a great day for my staff. We love being together; many on my team, past and present, come back year after year to prepare and serve this one dinner. This year I've ordered a 21-lb Kobe Beef Prime Rib from Japan. It arrives tomorrow!

13/10/2020

Over the next few weeks I'm going to present pictures and ideas of our December and January holiday events. For 17-years, Mezzaluna has specialized in doing smaller gathers up to around 25-30 people. This season we are adding full COVID protections, masks, gloves, sanitization--socially distanced gatherings.

For those of you who usually have large corporate events, consider letting us help you create something more intimate and personal this year for executive and special staff members. Closest to our hearts are family gatherings for a special event or milestone.

We truly love bringing out the best in the holiday season--catering in people's homes, helping with the décor and decorating schemes; setting the tables etc. Watch over the coming days for ideas. I'd LOVE to chat with you about the possibilities. Below is a table setting perfect for New Year's Eve or an elegant December dinner party.

13/10/2020

I posted this recipe for Pumpkin Crunch Cake the last few years. Many of you tried it and sent me your pictures, so I thought I’d post it again this year. It’s an amazingly tender, moist, and crunchy cross between a cake and a pie. It is my favorite autumn dessert and SO EASY to make. Happy Halloween and Thanksgiving. Chef John

Pumpkin Crunch Cake

INGREDIENTS
4 eggs
3 cups canned pumpkin
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3 1/3 cups evaporated milk

1 box yellow cake mix

1/2 cup melted butter
1 cup chopped pecans

Use whipped cream or ice cream at the end. I serve mine in a parfait goblet. YUM.

Mix first 8 ingredients in order given. Spray 9x13" pan with Pam and pour pumpkin mixture in. Sprinkle cake mix evenly over the top. Drizzle melted butter on top. (It will spill easily, so be careful when you pick up the dish to put in the oven-I learned this the hard way.)

Bake at 350 degrees F. for 50 minutes. Sprinkle pecans over the top, then bake 10 more minutes, 1 hour total.

Allow to cool and serve with whipped cream

02/07/2020

Our Recipe of the Week: Chef John's Lemon Chess Pie! Perfect for the 4th of July!!!

Chef John’s Delicious Lemon Chess Pie This is a wonderful, unique custard-based pie with fabulous lemon flavor and a hint of cornmeal giving it some delicious and interesting texture. PIE CRU…

14/06/2020

Fried Squash Blossoms are delicious!
We filled each blossom with a mixture of: Portland Creamery herbed goat cheese, parmesan, scallions, parsley, an egg, and minced prosciutto. Twisted the tops of the flowers to seal in the cheese. Made a light tempura batter, dipped in each flower then fried until golden and crispy. They were amazing, light and crunchy with the savory richness of the cheese. Great before dinner hors d'oeuvre!

13/06/2020

We did a small intimate dinner last night. HoisinTofu Lettuce Wraps to start. Blanched asparagus salad with Oregon Hazelnuts, gorgonzola, raspberries with house made citrus vinaigrette as the salad course and Chicken Marsala with crispy prosciutto, crimini mushrooms, over thin spaghetti. Our clients loved it!

12/06/2020

June is PRIDE Month and last year a company asked for a catered event with a PRIDE theme. We had a blast creating this food and dessert extravaganza in PRIDE colors. The guests had smiles all over their faces.

30/05/2020

Friday night dinner... Grilled flank steak; roasted asparagus, yellow tomato, yellow, orange and purple carrots; fettuccini with olive oil, pepperoncino, and Cypress flake salt. Was a really delicious meal.

29/05/2020

We are open for business in this new world! Get in touch with us for your next extra special gathering or upcoming wedding!
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25/05/2020

Food and art, art and food

Recently, our executive chef/owner, John Paulk, was a featured subject in writer, Angela Allen's, sublime article published a couple weeks ago in Oregon Arts Watch magazine. Her question was, "Can food be art?" She interviewed culinary luminaires here in Portland including, Pastry chef/owner Kristen Murray of Maurice, longtime chef and 2001 James Beard winner Philipe Boulot who once ran downtown Portland’s well-regarded Heathman Hotel Restaurant, Chef Vitaly Paley, 25-year chef/owner of Portland’s renowned Paley’s Place and a 2005 James Beard winner. Chef John feels humbled being included among some of the most celebrated chefs in Portland. He’s rather speechless—which isn’t a usual characteristic for him! We hope you enjoy the article.

Link:

https://www.orartswatch.org/food-and-art-art-and-food/

Messy, sensual, sexual, intoxicating and comforting, food – like art – should dance in your memory.

25/05/2020

Shaved fennel, shaved red onion, nicoise olives, cara cara orange, blood orange, pale-pink grapefruit; meyer lemon and EVOO drizzle, nested in radicchio sitting on pewter.

14/05/2020

This is a portion of the Medical Team in the Behavioral Health Division of Providence Medical Center. These incredible men and women are surrounded by stress and intensity working as First Responder for patients with COVID-19 accompanied by Mental Health concerns. They are the un-sung hero's caring for a segment of our society that's often shunned, misunderstood, and often feared. Mezzaluna supports these hero's of mental health throughout the year. Today, they look happy to have a box of delicious cookies!

14/05/2020

My interview with Portland's KATU-TV Channel 2 (ABC affiliate), about our 'Cookies for First Responders Campaign,' went great today. The segment just aired during the 5:00 PM news broadcast. It could re-air at the 6:00 or 11:00 this evening. I hope you get a chance to see it. I'll post more about our trip to Providence Hospital donating the cookies later on tonight. My heart goes out to Robert J. Moreau. This campaign was Robert's idea. He started it, organized it, set up the donation to First Responders at the hospital, made dozens of phone calls. He was the one who made it happen.

11/05/2020

Cookies are ready for pick-up today and tomorrow (May 11-12) between 10AM and 4PM! 337 NW Broadway (corner of NW Broadway and Flanders). Thank you so much. John

10/05/2020

Nothing has been more important during our baking this week than the safety of our customers and staff! We have implemented an 10-point policy that follows strict procedures and guidelines related to the CDC and Governor Browns Covid-19 recommendations.

Below is a break down of what those are:

1. Check each staff member before reporting to work or entering the facility for any symptoms. Send them home before they enter the facility if any symptoms are present.

Thankfully that has not happened to date.

2. Keep strict social working distance of at least 8 feet. Each work station is set-up at MINIMUM of 8 feet apart. Require proper social distancing of at least 6 feet at ALL times between all staff.

3. All staff are required to wear a mask AND gloves from the moment they enter the facility for their shift to when they leave.

4. Disinfected all working areas and surfaces before work starts and throughout they day when necessary as well as perform a "deeper clean" after the work day concludes.

5. We supplied all employees who did not have masks with masks (some did) and washed and disinfected each mask that is being used in the kitchen at the end of each workday for use and distribution the following day.

6. Supplied all employees with gloves and set strict standards for wearing them at all times. We have large quantities of both kitchen and surgical gloves available for use.

7. Instructions were provided and are followed related to how to properly put on and remove masks and gloves, not touch your face, and disinfect your hands (done often), always between cookies batches as well as before and after breaks.

8. Wash and disinfect all kitchen materials and equipment including sheet pans, speed racks, utensils, knives, mixers, spoons, scoopers and other necessary materials after each use and throughout the day.

9. Supplied all staff members with individual bottles of handsantizer consistenting of atleast 80% alcholol solution (and aloe vera). Require usage throughout the day.

10. Mezzaluna Executive Chef/CEO John Paulk and EVP, Robert Moreau, are onsite each day, all day, to assure the above standards are met and followed.

If you have any questions regarding these or any other practices we have undertaken to assure the safety of our staff and customers contact Robert Moreau at (360) 903-1121.

Today is packaging day!!!!!

09/05/2020

Mezzaluna’s Recipe of the Week: Crusty Baked Mac and Cheese!

We thought this would be a good "stay at home" comfort food recipe! Chef John's Crusty Mac and Cheese!

Chef John’s Crusty Baked Macaroni and Cheese Recipe At Mezzaluna, we serve pounds and pounds of our fabulous Crusty Baked Mac and Cheese to our catering clients. I can’t believe I’m doing this, bec…

09/05/2020

An amazing Entree on our menu: Beef short ribs, parsnip and Yukon gold puree, pickled red shallots, chive and parsley oil, fried parsnips. Delicious.

09/05/2020

Roasted asparagus wrapped in puff pastry, bacon cornucopias with microgreens, with housemade green goddess dressing.

09/05/2020

A Raffaello Coconut Cake for the spring. Super moist, made with coconut milk, coconut cream and almond flour. A wonderful Spring or Summer dessert!

08/05/2020

Summer Watermelon Cups filled with Yellow Fin Ahi Tuna Tartare, Wasabi Sesame Seeds, Aged Balsamic and micro greens!

06/05/2020

Cookies will be ready for pick-up on Monday and Tuesday of NEXT week (May 11-12) between 10AM and 4PM. We will be sending you an email with details. Thank you so much. John

06/05/2020

We want to thank you for all the cookie orders you placed in the past week. In total 175 boxes were purchased! As of today, we're at capacity and aren't able to take any new orders. We are especially grateful for those who designated their boxes to First Responders. These cookies boxes will be delivered to Providence Medical Center next week.

To everyone who purchased cookies, we will send an email about pick-up next Monday and Tuesday at our downtown Portland kitchen location. Thank you so very much! Bless you.

05/05/2020

We have 3 days left to take orders for cookies OR for you to participate in 'Cookies for First Responders Project.' If you purchase boxes of our cookies, you can designate them to go to the first responders at Providence Medical Center. We will hand-deliver them. Can you imagine being an exhausted nurse or doctor getting a gorgeous, delicious box of cookies? There are only 5 Days Left to place your orders. We've had more than 35 orders designated for First Responders, so far.

When you place your orders, there is an "Additional Information" section on the check out page. Designated "first responders."
Don't wait, we are only doing this for a limited time! Please SHARE to help us get the word out!

https://mezzalunafinecatering.com/shop/

05/05/2020

Today, our executive chef/owner, John Paulk, was a featured subject in writer, Angela Allen's, sublime article published today in Oregon Arts Watch magazine. Her question was, "Can food be art?" She interviewed culinary luminaires here in Portland including, Pastry chef/owner Kristen Murray of Maurice, longtime chef and 2001 James Beard winner Philipe Boulot who once ran downtown Portland’s well-regarded Heathman Hotel Restaurant, Chef Vitaly Paley, 25-year chef/owner of Portland’s renowned Paley’s Place and a 2005 James Beard winner. Chef John feels humbled being included among some of the most celebrated chefs in Portland. He’s rather speechless—which isn’t a usual characteristic for him! We hope you enjoy the article.

Link:

https://www.orartswatch.org/food-and-art-art-and-food/

02/05/2020

ONLY 5 Days Left to Order your cookies!!! Whether you are local and want to buy them for yourself or family, a supporting friend, as a Mothers Day Gift OR you want to participate by supporting our "Cookies For First Responders" Program - we are partnering with Providence Medical Center to provide boxes of cookies to first responders for those interested in buying a box for them - these are the perfect gifts and opportunity to support an amazing cause! The link is below to buy your cookies today! Don't wait, we are only doing this for a limited time!

https://mezzalunafinecatering.com/shop/

01/05/2020

Many around the nation are expressing their appreciation for first responders on the front line. Mezzaluna wants YOU to participate with us. Simply purchase cookies whether you are local or from around the country. We will then hand deliver these boxes to Providence Health & Services - Oregon Region —a leading hospital in Portland. For $32.00, you are giving a gorgeous box of something delicious including a card with your name on it. Can you imagine being a doctor or nurse and being handed this box? To participate, click on the link below and in the “notes” section of the check out page of the order form, let us know that your boxes are for “First Responder.” We’re very excited for you to join with us!

Please feel free to SHARE!

https://mezzalunafinecatering.com/shop

30/04/2020

Today's the day! Our scrumptious cookies can be ordered starting TODAY. They are great for gifts; first responders, family, friends, for Mothers Day or anyone that has been of great support to you in these trying times! Orders will be taken for one week ONLY. Remember, orders are for the Portland-Metro Area only. No Shipping available. Click link BELOW.

Accepting orders this week only! Our cookies are designed for every palette and deliciously melt in your mouth. We bake them fresh in our sanitized, certified commercial kitchen located within down…

29/04/2020

Starting tomorrow, you will be able to place your orders for our Luna Luxury Cookies. We will put instructions of where to log in tomorrow morning. Orders can be placed for ONE WEEK ONLY. Either my favorite Peanut Butter or our Chocolate Chip will be available. The process for ordering is going to be easy so make sure you read my page tomorrow for instructions. Our team is excited to begin baking and packaging. Can't wait til tomorrow. XO Chef John Paulk.

28/04/2020

GREAT NEWS! After kitchen-testing our cookies, we are going to proceed with a ONE-TIME limited run of our Peanut Butter, and Chocolate Chip cookies. Near the middle of this week, we will FB post and/or email a link on our website where you can place your orders. We will take orders for ONE WEEK ONLY, then will bake and package your order to be picked up the following week. MORE DETAILS TO COME each day this week.
Please consider supporting Mezzaluna and take advantage of the chance to try our cookies with this one-time exclusive offer. (Only available in the Portland, Oregon Metro Area)

25/04/2020

We're looking for Portland-area folks interested in purchasing our glamorous boxed cookies, great for thank you gifts; First Responders; business clients; neighbors; and your family. Once we reach critical mass, we will begin taking orders! Comment below or IM us!

As of yesterday, we are 75% there! I spent a year working on the recipes for our products and this will be the FIRST TIME we've offered my Chocolate Chip Cookie. Let us know if you are interested in commenting below and we will be in touch. These will be PICK-UP ONLY and not shipped. Hugs & Kisses! - Chef John

21/04/2020

We're looking for Portland-area folks interested in purchasing our glamorous boxed cookies, great for thank you gifts; First Responders; business clients; neighbors; and your family. Once we reach critical mass and can produce 200 boxes, we will begin taking orders. As of yesterday, we are halfway to our goal. I spent a year working on the recipes for our products. Let us know if you are interested. Hugs & Kisses! - Chef John

20/04/2020

We are CONSIDERING making our Peanut Butter and/or Chocolate Chip Cookies we sold through Luna Luxury Confections available for only a SHORT time frame. They would be available locally--only for pick-up. How many of you would be interested if we choose to begin a limited production? Please respond ONLY if you live in the Portland Metro Area!

20/04/2020

Enjoy the weekend with a colorful dinner: Grilled chicken thighs with a terrific Asian marinade; baked yams; grilled zucchini and summer squash; roasted purple cauliflower; and some grilled asparagus. Was so pretty and fresh tasting.

19/04/2020

For the past 17 years, Mezzaluna has endeavored to partner with myriad clients to celebrate and create the special moments of their lives and companies. In turn, we've had the glorious privilege to donate thousands of dollars of catering to countless non-profit organizations contributing to the needs of the people of Portland. If you are able, please consider coming to our assistance during this unforeseen and uncertain time. Thank you so very much. Chef John Paulk

Covid-19 has had a tremendous impact on Mezzaluna Fine Catering, especially on our a… Robert Moreau needs your support for Covid-19 Mezzaluna Staff Fundraiser

12/04/2020

Happy Easter to everyone and their families! We hope you have a safe, healthy and happy Easter! Sending lots of love from the Mezzaluna staff!

11/04/2020

Covid-19 Mezzaluna Staff Fundraiser organized by Robert Moreau

We've reached 25% of our goal to help out wonderful staff! During these uncertain times we would GREATLY appreciate anything you can contribute to help our amazing staff get through this! Thanks so much to everyone that has contributed so far! We look forward to getting back in the kitchen for all our wonderful clients!

Covid-19 has had a tremendous impact on Mezzaluna Fine Catering, especially on our a… Robert Moreau needs your support for Covid-19 Mezzaluna Staff Fundraiser

28/03/2020

This was a luncheon my beautiful friend, Bette Sinclair, arranged for me to serve editor of the Oregonian Food Day when it was in it's hey day. The lunch was so beautiful in Bette's lovely home. The boxes on each place setting were my cake pops. I ended up being invited to contribute to the Food Day and a full-page story resulted.