Vegan Catering in Portland
Weddings, offices, and retreats fed from a dedicated plant-based kitchen — seasonal Oregon menus so good the omnivores go back for seconds, with allergen care your most cautious guest can trust.
Allergen Care Isn't a Note on the Order. It's the Kitchen.
Fern & Fable runs a 100% plant-based kitchen with written protocols for the top nine allergens — dedicated prep zones, sealed labeling, and a chef who reads your guest list like a brief.
Dairy and eggs never enter the building. Gluten-free and nut-free menus are prepared in separated workflows, labeled at the item level, and documented so event planners, schools, and workplaces can file the paperwork without chasing us.
- ✓Dedicated 100% vegan facility
- ✓Top-9 allergen written protocols
- ✓Item-level labels on every dish
- ✓Documentation for planners and workplaces
Occasions We Feed
From two hundred wedding guests to twelve people on a retreat deck — if it has an appetite, we cater it.
Proof Plants Can Feast
Real spreads from recent events — no dairy, no eggs, no compromises.
Menus Written by the Farmers' Market
Our menus change with the Willamette Valley — spring asparagus and morels, summer stone fruit and heirloom tomatoes, autumn squash and chanterelles from the coast range.
We buy from a dozen Oregon farms weekly, name them on your menu, and build dishes that make seasonality the star instead of the constraint. Guests remember food with a story.
- ✓A dozen Oregon farms on rotation
- ✓Menus rewritten every season
- ✓Farms credited on your printed menu
- ✓Composting and low-waste service standard
Even the Omnivores Agree
Half our guests weren't vegan and nobody noticed until dessert. The mushroom bourguignon disappeared before the speeches finished. That's the review.
Our team has two nut allergies, a celiac, and a vegan. Fern & Fable is the only caterer where I don't have to send a spreadsheet and a prayer.
The grazing table looked like a still-life painting. People photographed it more than the birthday girl, who was fine with it because she was eating.
Let's Feed Your People Well
Send the date and headcount — we reply within one business day with a seasonal menu draft and clear per-person pricing.
Vegan Catering, Answered
Will non-vegan guests actually be happy?
It's our favorite challenge and our most common review. We design menus around abundance and familiarity — think wild-mushroom bourguignon and smoked-carrot sliders, not a sad pasta option. The skeptics go back for seconds.
How do you handle severe allergies?
With written protocols, not promises. Our kitchen is 100% dairy- and egg-free by default; nut-free and gluten-free menus run on separated workflows with item-level labels, and we document everything for planners, schools, and workplaces.
What does vegan catering cost?
Corporate lunches from $18 per person; full-service events typically $55-120 per person depending on menu, staffing, and rentals. Every quote is itemized so you can tune it.
Do you offer tastings?
Yes — complimentary chef's tastings for events over 50 guests once your date is held, and paid mini-tastings (credited to your booking) for smaller events.
Can you cater multi-day retreats?
Happily. We build rotating breakfast, lunch, and dinner menus so day three feels as fresh as day one, and we can cook on site at retreat venues around Oregon.
Is everything really made in-house?
Down to the cashew cheeses, dressings, and desserts. The only things we don't make are the sourdough (a Portland bakery does it better) and the wine.
Tell Us About Your Event
Date, headcount, venue, and dietary needs — we reply within one business day with a seasonal menu draft and pricing.