Catering For All Occasions

Since 2001 we’ve been serving up memorable experiences at wine country events and celebrations. We’ve been there for nearly every kind of get-together you can imagine, from the most formal to the most casual, and we relish every kind of challenge.

BBQ Catering

Have smoker (and a truck), will travel.

We cook our BBQ in a 25-foot competition-level smoker that can handle more than 1,000 pounds of meat at a time. Brisket, chicken, ribs, salmon and plenty more. Curious about a whole-hog roast?

Corporate Events

Be productive, and eat well, too.

We do it all, from eye-opening breakfasts to simple lunches to formal banquets. Important work should never be attempted on an empty stomach.

Social and Family Events

You’re among good people; we’ll provide good food.

Come together around conversation-worthy dishes, whether you’re looking for a simple menu or high-brow, foodie fare.

Weddings

It’s your day.

Everything has to be perfect for this special occasion (and we’re good under pressure). We’ll work with you to plan something amazing. Then we’ll exceed your expectations.

Chef Craig Haagenson

CHEF CRAIG HAAGENSON

For more than 25 years, Chef Craig Haagenson has been creating tastes and experiences people talk about — interesting, complex and approachable food that matches the moment. He believes catered fare should be surprising and surprisingly good, always assembled from the freshest local ingredients, and tasty enough to lift the spirit of the time and place without overshadowing the main event.

His culinary adventures began at San Francisco’s Hotel and Restaurant Program at City College and the San Francisco Culinary Academy where he took extended classes in banquet training as well as the attending CIA’s Napa Valley for BBQ and cheese specialties. His professional experiences have included positions with Red Lion Hotels and Hyatt Hotels; a variety of San Francisco’s South Bay restaurants including Dartanian’s, Le Mouton Noir, Maxi’s Dining Room and The Plumed Horse; and as manager of several showcase accounts for corporate food service giant Sodexho Management Services.

Raised in the San Francisco Bay Area, Chef Haagenson has followed his dream and blended it with culinary passion and quality ingredients to create what is now, Haagenson’s Catering and Ribslayer BBQ-To-Go in wine country central, Yamhill County, Oregon.