Rhizome Feasts
Rhizome Feasts

Rhizome Feasts

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Introduction: Rhizome Feasts provides small-scale catering, supper club series, and private chef services to clients searching for a simple way to customize their catering needs with inspired, memorable and delicious food. No event is too small. Previously, I worked as a co-founder and chef at a PCNW/French Bistro in Northeast Portland. I am trained in classic French technique and professionally as a baker with an emphasis on American pies, sweets, and rustic bread. Generally, my food borrows a lot of its influence from the vibrant, clean and colorful flavors of the Basque cuisine coupled with the seasonal and sustainable practices of southern cooking. For my everyday menus, I tend to simply add my little updates to the American and British classic comfort foods we all love to enjoy. Since being on Thumbtack in the Portland area, I have achieved a gold rating. Check out my website and reviews for that region, or send me an e-mail with any inquiries about my supper clubs in our new location in the beautiful Walla Walla, WA.
Overview

11 years in business

Payment methods

This pro accepts payments via Apple Pay, Cash, Check, Google Pay, PayPal, and Venmo.

Featured Projects

10 photos

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Reviews
5.0

1 review

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Anne-Marie S.
Oct 26, 2015
Was a real pleasure working with Coco, the food was superb and exceeded my expectations, and all the guests seemed very happy. Zoe was very accommodating and professional in all the preparations and on the day. I would definitely use Coco for future events.

FAQs

  • What is your typical process for working with a new customer?

    Email me with any requests, feel free to include a rough description of the event you are seeking services for. Any format is very welcome. I will follow up the inquiry with a few questions like; When, where and number of heads hoping to attend. Then I'll ask a little more about the style of food, any restrictions, and some clues on the budget.

  • What education and/or training do you have that relates to your work?

    After college I graduated from Oregon Culinary School, I then gained plenty of experience cooking in Portland's star restaurant kitchens. While cooking in a range of venues and client home kitchens I always maintained a steady involvement in NW Oregon's food scene throughout a very unique and revolutionary time in America's modern food, farming and dining progression.

  • How did you get started doing this type of work?

    "Helping" my grandmother with her dinner parties since the age of four.