Welcome to Artemis Foods.
Artemis Foods is Portland’s premiere local, organic and sustainable catering company. Providing corporate and special event catering to the greater Portland area since 2001, the company is named after the Greek Goddess Artemis, the Goddess of the hunt and the wild. We also operate a cafe in inner SE Portland. Artemis founder and executive chef Grace Pae offers sustainable menu and recipe development consulting.
Please visit our Menu page for some examples of our delicious local, organic and seasonal offerings.
To explore the depth of Artemis’ commitment to sustainable business practices, please browse through the Green Practices page and view awards.
For consulting, please browse the Consulting page and Grace Pae’s BLOG regarding food news, YouTube videos, recent interviews and upcoming events.
GREEN PRACTICES
Recipient of RecycleWorks / BlueWorks award
from the City of Portland’s Office of Sustainable
Development.
2005
2006
2007
2008
2009
2010
GREEN PRACTICES
Particiant in Bonneville Environmental Foundation
Clean Energy Green Tag Program. This program
allows Artemis to offset our carbon footprint by
purchasing clean energy credits, thereby
creating catering events that are virtually
carbon neutral!
2008
2009
2010
GREEN PRACTICES
Biodiesel Sprinter Van is the main delivery van for
Artemis - regularly fueled at Sequential Biofuels.
Artemis purchases clean wind energy from PGE.
Business cards, print and office supplies are
printed on recycled content paper with soy-based
inks; company t-shirts are locally screened on
sweatshop-free shirts, and tradeshow signage is
on ecoboards rather than foamcore boards.
GREEN PRACTICES
Organically Grown, one of Artemis' favorite purveyors, is now offering
delivery of produce orders by bicycle by B-Line.
Artemis also offers durable plates and cutlery at no
charge whenever possible. When
disposable ware is needed, we use Cedar Grove
approved compostable corn based plastic, sugar
cane paper ware and potato starch cutlery.
All of our paper napkins, garbage bags
and paper toweling in our kitchen is made from
recycled paper and or post consumer recycled
content.
Artemis uses phosphate-free soaps and
environmentally friendly cleaning products.
BREAKFAST MENU: PDF
Locally roasted Stumptown coffee, organic teas, dairy and cane sugar, organic fruit and juices, housemade pastry and muffins, cage free egg dishes, local and organic ingredients.
Please contact us online or simply call our planners at 503-233-8539 for full menus and pricing. Our menus vary according to season and local available ingredients.
SEASONAL SAMPLE MENU: LUNCH
Carlton Pork “Porchetta” slow roasted shoulder stuffed with rosemary and garlic, sliced thin and stuffed into a soft hoagie roll with Mama Lil’s pickled peppers and Pimenton Spanish paprika aioli.
Local Mushroom Duxelles with Shallot and Herb Goat Cheese (vegetarian) with frisee on campagnolo
LUNCH SANDWICH MENU :: PDF
SIMPLE MENUS :: PDF
For full menus and pricing, please contact us by clicking here, or give one of our planners a call at 503-233-8539.
SEASONAL SAMPLE MENU: FALL HORS D'OEUVRES: page 1 of 2
Seafood Platter Display
Chilled wild caught prawns with classic cocktail sauce, Puget Sound steamed mussels with Italian sauce verte, house smoked salmon on housemade cracker, cream cheese and tomato chutney and mini crab cakes.
Roasted Crimini Mushroom, Preserved Lemon, Thyme and Franklin’s Teleme Cheese Profiterole
Salt Cod Bacalao Fritter
We make our own bacalao with local fish (instead of imported salt cod) and serve the fritters with an oil-cured black olive aioli
Artemis Chicken Crostini
Draper Valley chicken breast stuffed with prosciuttio, Willamette Valley young Fontina and served
on Grand Central crostini with fried sage aioli
click arrow for next menu.
SEASONAL SAMPLE MENU: FALL HORS D'OEUVRES: page 2 of 2
Garamond Duck Confit Empanada
All natural California duck, slowly cooked with poblano, rosemary and garlic and tucked into a traditional empanada crust with chile negro dipping sauce
Powell Butte Bison Burger Slider
Grilled and served on a dollar-sized bun with our cherry chipotle barbeque sauce, this juicy, succulent, all natural bison meat is produced in small quantities by a new sustainable rancher in the high desert near Bend
For full menus and pricing, please contact us by clicking here, or give one of our planners a call at 503-233-8539.
SEASONAL SAMPLE MENU: SPRING PLATED LUNCH
Shaved fennel and carrot salad with black olives and oranges and citrus vinaigrette on Gathering Together farms baby greens
Pan seared wild caught salmon with Italian Sauce Verte, olive oil roasted new potatoes from
Mustard Seed Farms and locally grown asparagus
Buckwheat Parker House rolls and sweet herb butter
Hibiscus spiced herbal iced tea
French inspired almond cake with organic strawberries, Meyer lemon confit & chantilly cream
For full menus and pricing, please contact us by clicking here, or give one of our planners a call at 503-233-8539.
SEASONAL SAMPLE MENU: SUMMER WEDDING BUFFET
Fancy Cheese and Cracker Display
Artisan local cheeses, housemade crackers and baguette, olives, spiced organic nuts, local organic fruit
and rustic bread with fresh grape leaf garnish and Viridian Farms Blue Mars Grapes
Caprèse Salad
summer tomato, fresh mozzarella, basil, extra virgin olive oil, Fleur de Sel and fresh cracked black pepper
Virdian Farms French Green Beans
with white balsamic vinaigrette and edible flowers
Organic Farro pilaf Bluebird Grain Farms farro (Washington) and Oregon yellow-eyed bean pilaf with preserved lemon and flat leaf parsley
Grilled or Pan Seared Wild Caught Halibut
painted with a fresh blueberry, habanero and orange Mojo, with roasted corn and blueberry salsa
Grilled Painted Hills Flat Iron Steak rubbed with cracked cumin seed, coriander and caraway and cracked black pepper and grilled over mesquite
Grand Central Bread with olive oil Call us at 503-233-8539.
CONTACT
For catering:
Contact us anytime by telephone 503.233.8539
EMAIL:
general email: eat@artemisfoods.com
Stephanie, catering director: stephanie@artemisfoods.com
Grace, owner: grace@artemisfoods.com
Pati, chef de cuisine: pati@artemisfoods.com
FRIENDS OF ARTEMIS
VENDORS
Alexis Foods
Alsea Acres
Bacchus Wines
Bi-O-Kleen
Cattail Creek Farms
Classic Foods
FSA
Gathering Together Farms
Glorybee Foods
Grand Central Bakery
Mustard Seed Farms
Ocean Beauty Seafoods
Organically Grown Company
Owen Roe Winery
Provvista Specialty Foods
Singer Hill Farms
SP Provisions
Stumptown Coffee Roasters
Sunshine Dairy
Viridian Farms
Willamette Valley Cheese Co
PHOTOGRAPHERS
Aisha Harley Photography
Joni Shimabukuro Photography
Rebekah Johnson Photography
Robert McNary Photography
Russell Young World Images
FLORISTS
Lavish Flora
Francoise Weeks
Starflower Floral Designs
SPECIALTY DESSERTS
Cupcake Jones
Miss Zumstein
Pambiche
Saint Cupcake
DECOR AND RENTAL EQUIPMENT
Peter Corvallis Productions
West Coast Event Productions
AUDIO/VISUAL
Audient Events
Green Light Creative
TRANSPORTATION
Eco Shuttle
FAVORITE VENUES
Ace Hotel
AIA CFA Gallery
Bridal Veil Lakes
Camp Colton
Crystal Springs Rhododendron Garden
Earth Advantage National Center
Ecotrust
Elk Cove Vineyards
First Unitarian Church
Gerding Theater at the Armory
Japanese Garden
Jupiter Hotel
Lan Su Portland Chinese Garden
Lawrence Gallery
Leach Botanical Garden
Museum of Contemporary Craft
Mt. Hood Bed and Breakfast
The North Star Ballroom
The Old Church
The Overlook House
Oswego Hills Winery
CLIENTS
-ADIDAS
-AEA
-AIA
-Ankrom Moisan Architects
-BOORA Architects
-Campaign for Kulongoski
-CareOregon
-Cascadia Region Green Building Council
-CH2M Hill
-Character- Will Vinton Studios
-City of Portland Mayor’s Office
-Converse
-Earl Blumenauer
-Ecotrust
-Forestry Stewardship Council
-GBD Architects
-Gerding Edlen
-Group Mackenzie
-Intel
-International Sustainable Development Foundation
-Japanese Garden Society
-Mentor Graphics
-Metro
-Microsoft
-Nature Conservancy
-NIKE
-Northwest Energy Efficiency Alliance
-Northwest Natural Step
-Northwest Regional Education Laboratories
-NWBCA
-OHSU
-OPB
-Oregon Environmental Council
-Oregon Health Policy and Research
-Oregon State Bar
-PGE Earth Advantage
-Pacificorp
-Perkins Coie
-Port of Portland
-Portland Advertising Federation
-Portland Business Alliance
-Portland Center Stage
-Portland Family of Funds
-Portland Office of Sustainable Development
-Portland General Electric
-Portland Public Schools
-Portland State University
-PPM Energy
-Respond2 Films
-R & H Construction
-Schwabe, Williamson & Wyatt
-SERA Architects
-Social Enterprises
-TACS
-University of Oregon
-USGBC
-Vestas
-Wild Salmon Center
-Zero Waste Alliance
-Zimmer Gunsul & Frasca Architects
CONSULTING
Chef Grace Pae offers sustainable menu and recipe development for food services.
From ingredients sourcing to recipe development and implementation, Grace has great depth of experience in restaurant and commercial food production with a focus on local, organic and sustainable attributes. She is HACCP trained and has an extensive background in menu and recipe research, development and production systems and organization. Classically trained as a chef in San Francisco, Grace spent 5 years in upscale boutique restaurants in the Bay Area before her eight years as corporate chef for Nature’s Fresh Northwest here in Portland where she helped grow and develop their food service, recipes and cooking schools as well as helping to earn the 1994 Oregonians Restaurant of the Year award for their restaurant Sante. She has consulted for Bagels by the Sea, Steamers and is currently consulting for Burgerville. She founded and has been growing and managing her own sustainable businesses, Artemis Foods and Café for 10 years.
Contact Grace at graceconsult@artemisfoods.com
PRESS
"When Oregon governer [Ted Kulongoski] hosted a
luncheon for former Vice President Al Gore in
Portland in fall 2005, Grace Pae’s company, Artemis
Foods, was asked to cater the event, not only because
of its reputation for serving great gourmet natural
food, but also because the business is one of
Portland’s best examples of commercial recycling.
Artemis Foods was among the first companies to
become a certified member of the BlueWorks
recycling program sponsored by the city’s Office of
Sustainable Development.
Artemis Foods, in the process of catering for more
than 500 people each week, yields just 5 to 10
gallons of non-recyclable or non-compostable
garbage.”
Business Images Portland Region
Mar 2007
PRESS
See Blog for more information on Grace Pae Consulting.
Burgerville has been creating a focus on their commitment to local, seasonal ingredients by using the talents of Artemis chef Grace Pae to design a monthly special since early 2009.
Since rolling out the amazing rosemary chicken sandwich and rosemary shoestring fries in March 2009, Grace has been providing
Burgerville with innovative, gourmet and exciting seasonal menu items.
Starting in March 2010, Burgerville is partnering with local food celebrities who are shaping the NW food culture. Grace is the first partner to participate in the program, with her pickled pepper burger, featuring country natural beef, Tillamook cheese and Mama Lil's pickled peppers. Sales from the new menu items in 2010 will benefit different charities such as the Oregon Food Bank.
Please see Grace Pae's BLOG for YouTube videos, interviews, and more information on Grae Pae. Thank you!
PRESS
"When Grace Pae started Artemis Foods, people
told her she was crazy. That fully integrating organic,
local food into her catering business would never
work because the price was too high to pay.
But Grace has proved them all wrong and made
going local, sustainable and socially responsible
into a thriving business model famous throughout
the region.
We’ve been so lucky to work with Grace and her team
at Artemis Foods on many of our events.
Artemis also provides the outstanding menus for
most of Social Enterprises events - helping us
support non-profits doing great work in their
community and beyond.”
Social Enterprises
Nov 2009
PRESS
"Artemis is not alone in Portland in terms of green
catering, but it certainly sets the bar higher than most.
It probably doesn't hurt that Grace had been cooking professionally since the 1980's in the Bay Area...
After eight years with Nature's - during which time Pae helped open the company's award-winning Saute restaurant as
executive chef, as well as its Mill Plain cooking school where she taught for for years - Pae realized that all of her
hard work could be directed toward something of her own.
Marion Burnett, an event coordinator for local Class
Act Event Coordinators, says: ‘Artemis really
practices what they preach and has for a long time.
There are a few companies in Portland that might
make similar choices; it’s more a response to the
market. If you want green catering you should go
with a company that has this as their mantra, not
just as an option.”
Portland Tribune
June 2007
PRESS
“Lots of companies are jumping on
the sustainability bandwagon. But
for some, it’s always been central
to how they do business. Caterer
and cafe owner Grace Pae-Henricks
is passionate about operating her
businesses with integrity - to people
and to the planet.”
Portland General Electric
Aug 2009 : PDF LINK AT BOTTOM
Grace Pae and Artemis Foods were also featured in PGE's Energize newsletter in 2007; pdf/link here.
PRESS
Portland LEED User’s Group
Sustainable Catering
July 10 2008
Classically trained chef and Artemis Foods owner
Grace Pae has spent the last 7 years building a
food and catering business that is as sustainable
as possible.
Grace will define sustainable catering practices.
Portland LEED User’s Group
White Stag Building
70 NW Couch Street
Portland OR
