Local, seasonal and regional; DeAngelo’s Catering and Events, offering sustainable, quality products for 39 years

DeAngelo’s Catering and Events has been a Tigard mainstay for almost four decades now, and continues to offer local residents local, seasonal and regional foods scratch-prepared with artistry in multiple styles of cuisine. 

Steve DeAngelo.

Conveniently located in downtown Tigard since 2003, DeAngelo’s has been a part of the city’s downtown revival, with owner Steve DeAngelo currently serving as the president of the Tigard Downtown Alliance. DeAngelo grew up in Southeast Portland as part of a culinary family. His father owned an Italian restaurant, and this gave him the head start in the industry he needed to one day break out on his own and run a successful business. 

“I come from a culinary background, and I started at the young age of 13,” DeAngelo said. “I have worked with multiple styles of cuisine in my previous culinary life. I enjoy most of those foods and have learned how to cook them both from customer requests as well as just my passion for cooking.” 

DeAngelo’s Catering and Events can customize your event. Specialties include Barbecue, Mediterranean, Tex-Mex, Italian, French, Irish, German, Mexican and Asian Fusion styles of food. Catering clients range from corporate, social, and non-profit events. Virtually everything is made from scratch, and ingredients often come from local vendors. This is just part of DeAngelo’s focus on sustainability, which also embraces recycling, repurposing and reusing materials and products where possible. 

Steve and his professional staff will work with you to prepare a catered menu that fits your budget, your audience and your expectations. Plated service is most costly, followed by buffet service. Pre-packaged, individual plate options or meal kits are more budget-friendly, and the company also offers drop-off catering, where meals are prepared off-site and delivered to your event for self-service. 

Guest and food safety are at the forefront when planning each event. Temperature control during transport as well as at the site is paramount; hand sanitizer is provided at food and beverage stations; and each event space is examined so it can be used correctly and minimize liability to staff and guests. 

“We have our customers’ and clients’ best interests in mind through all phases of the planning process,” DeAngelo says. “Use our expertise – my job is to get you the most bang for your buck.” 

So, if you’ve got an upcoming event and want the best possible service and produce, call DeAngelo’s for a free consultation at (503) 620-9020 or visit www.deangeloscatering.com.