Food experiences guided by the seasons and our surroundings, whether cooking over live-fire on a mountaintop or in our private dining room.
 

TOURNANT WEDDINGS

Tournant is a French word that translates to

“turning point or watershed moment”

We believe the meal for your once-in-a-lifetime moment, your tournant, should reflect this extraordinary occasion.

 
 
 

Should you choose Tournant to help you celebrate this day, we would consider it an honor to feed you and your loved ones on this joyous occasion

 
 

Our meals celebrate both time and place, drawing inspiration from the seasons and local bounty from land and sea. We love nothing more than to turn a meal into an experience and specialize in live-fire cooking, family-style feasts and items meant to be eaten out of hand.

To us, the best food is prepared simply and honestly, with excellent technique, allowing the ingredients to shine. We source exceptional ingredients from local farmers, ranchers, fishermen and foragers, then prepare everything fresh onsite with great thought and care.

 

 
 
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Craft, community, seasonality and sustainabilitY

These are the basic principles of our approach to cooking and serving a meal.

We believe in starting with the best local, seasonal ingredients and preparing them simply but thoughtfully.


 

We like to forge connections with our guests – with the food, the cooking process and, most importantly, with one another at the table.

We have given a tremendous amount of thought to how our food is best presented and enjoyed within the context of a wedding celebration, so that you can relax and enjoy the day, knowing that your loved ones are cared for and nourished.

 
 

SAMPLE SUMMER MENU

Bounty Board Reception

Bountiful selection of local charcuterie, artisan cheeses, housemade pickles,

seasonal crudites, dips, olives, nuts and crackers

Family-Style Meal

Salad of farm greens with sherry vinaigrette, herbs and flowers
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Summer's bounty ratatouille with white beans and basil
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Grilled flank steak with Oregon hazelnut romesco and blistered padron peppers

Cedar planked salmon with a smoked salmon and melted sweet onion crust

Creamy farrotto with sweet corn, summer squashes, green beans and sungold tomatoes


 
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Testimonials From Recent Clients

I’ve never had people rave about a dinner like they did for the meal you all prepared. Everything was so amazingly delicious and BEAUTIFUL, I seriously could not have been happier.But more than the delicious meal — you all, the whole team, were such an incredible treat. The kindness and spirit you guys have is like nothing else, and it made the whole evening so special for us. I know how much goes into making what you guys do look effortless, and I can’t thank you enough — I knew this would be a tricky scenario for a lot of caterers, with the inherent limitations of the setting, on top of being so front and center the whole night and needing to interact with guests — All I ever saw from you all was smiles, calm energy and sweet words and it is such a testament to what you’re doing. We are so thankful you were able to be a part of our day, and for everything we know you all did behind the scenes to make it go so smoothly and beautifully — it all added to the magic of the night.
— RACHEL H.
You not just fed the favorite people in our lives, you nourished them with the passion and love you bring to your craft. We can’t tell you how important this is to us. We couldn’t ask for more.
— DANIEL F.
Saturday was absolutely amazing - more perfect than we could have even imagined - THANK YOU!! All of our friends raved about the most flavorful food, the service was perfect, and we just loved working with you guys.
— ANNA L.
 
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COSTS + DETAILS

 
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MEAL

Our wedding experience as outlined above begins at $100/guest.

ADDITIONS

Here are some ways to enhance your meal:

Sweet

Dessert Table - Lovely spread of cookies, petite sweets and ripe summer fruits.

$15/guest

Reception

Oyster Bar - Freshly shucked Pacific oysters on the halfshell with ginger shallot mignonette.

$35/dozen, 5 dozen minimum

Virginia Country Ham - Like American prosciutto; hand sliced on site.

$7/guest

 

BEVERAGE SERVICE

COCKTAIL SERVICE

Custom welcome cocktail: $10 per guest. We recommend our friends at Merit Badge for full craft cocktail service.

WINE

Prices are listed per case (60 glasses) and are dependent on final selections.

Local Northwest Red, White or Rosé: $350+/case

House Red, White or Rosé: $250+/case

Prosecco or Cava: $250+/case

Local Northwest Sparkling Wine: $500+/case

French Champagne: $700+/case

Specialty wines: Let’s discuss!

BEER

Prices are listed per case (24 bottles) and are dependent on final selections.

Local Craft Bottled Beer: $75+/case

Domestic/Imported Bottled Beer: $50+/case

WATER + N/A SERVICE

Bottled Sparkling Water: $3 per guest

Includes our house made shrub as a mixer for sparkling water

COFFEE SERVICE

Sterling Coffee: $3 per guest

Includes cream and sugar

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PRODUCTION

RENTALS + COORDINATION

Tournant will be responsible for procuring all necessary cooking and service-related rentals, including mobile kitchen set-up, cooking equipment, service platters/bowls, service utensils, etc.

Although we do not offer full-service event planning, we are happy to help guide other rental selections (tables, chairs, table settings) or hire a coordinator to help with the process. For events over 80 guests, it is highly recommended that you work with a wedding planner to facilitate event design and day-of coordination.

PRODUCTION FEES AND GRATUITY

A 20% production charge is included to help us cover services such as menu consultation, site visit, rental coordination, planning, procurement, liability insurance, vehicle and equipment expenses, workers’ compensation and other incidentals.

Gratuity, while not expected, is always appreciated for exceptional service.


STAFFING + TRAVEL

All staff is billed hourly with a 6 hour minimum. Staff fees are based on best estimate with any additional hours billed post-event. In general, most weddings require 2-3 hours for load in and set up and 1-2 hours for break down and load out. For overnight events and events out of state, staff is billed at a flat day rate (please inquire).

Chef @ $35 per hour

Kitchen Staff @ $30 per hour

Lead Server @ $35 per hour

Servers @ $30 per hour

Bartenders @ $30 per hour

TRAVEL

Travel and site visit fees will be assessed if your event is located more than 20 miles from central Portland.

For events located more than 2.5 hours outside of Portland, overnight accommodations for staff will need to be addressed.

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TERMS

BOOKING AND PAYMENT TERMS

A $1,000 deposit will reserve your event date as we work together toward a final contract. This amount will be applied to your final balance. 50% of this initial deposit will be refundable should you choose not to enter into contract with Tournant.

50% of the total costs will be due upon signing of contract.

The final balance is due at least ten (10) days prior to event date.

CANCELLATION

If client cancels the event before ninety (90) days prior to the event, Tournant shall retain fifty percent (50%) of deposit. If client cancels the event within ninety (90) days of the event, Tournant shall retain the entire deposit.

If client cancels event within seven (7) days prior to event date, Tournant shall be owed the total amount of estimated charges due.