Blog Archives

Don and Steve’s Backyard Portland Wedding and Reception Catering


We were so excited to be part of Don and Steve’s wedding and reception after for so many years of building their lives together.  For their small intimate wedding with their only their best friends and close family members, they wanted a smooth day with only the best food.

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Posted in Chef Plated Elegant Dinner, Private Venues and Homes, Wedding Reception

Cathedral Ridge Winery Wedding Catering for Bekah and Huddy

With Bekah finishing her medical degree in Eastern Washington and Huddy in Australia, we only meet Bekah once before their wedding day at Cathedral Ridge Winery to plan the details.  All the important details of tables, menus, service styles, and schedules were worked out over the phone, in many e-mails,

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Posted in Wedding Reception

Catering 50th Birthday Party Dinner in Portland


Celebrating your husband’s 50th Birthday Party can be a stressful event with managing your own medical practice and managing a household with two young children.    A perfect solution is to call on the planners of Voila Catering to plan, manage and successfully execute the event!

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Posted in Dinner Parties, Private Venues and Homes

Elegant Private Dinner Party Catering in Vancouver

A very special birthday dinner in honor of Maria and Isadora’s special birthday was planned and catered by the chef team of Voila Catering.  The hors d’oeuvres and four course wine-paired dinner was all prepared in their kitchen and served plated as if it was the best restaurant in the state!

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Posted in Chef Plated Elegant Dinner, Food and Wine Paired Events, Private Venues and Homes, Wine-Paired Dinner

Elegant Wine-Paired Plated Dinner



To plan this menu, Exec. Chef Tamara met with the Winemaker and the Winery Owner to sample each wine and discuss the attributes that they wanted to highlight.  Chef Tamara developed a menu item to pair perfectly with each wine.



First Course:

Sautee Lobster Tail Medallions on Golden Duchess Potatoes sauced with a Black Truffle Beurre Fondue served with an Estate Riesling

Second Course:

Seared Duck Breast on braised French Lentils with a Fall Fig Port reduction and with a Foie Gras filled Calimyrna Fig served with an Estate Pinot Noir

Third Course:

Braised Lamb Cheeks with  creamy Rosemary Polenta,

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Posted in Chef Plated Elegant Dinner, Food and Wine Paired Events, Wine-Paired Dinner