Four ways to feed a room.

1. 01

   The Pizza Table

   Six or seven pies in steady rotation, fired at 800° and cut at the table the second they land. Built on a 48-hour cold-fermented dough, with two or three pizzas that change with the week — a margherita, a sausage-and-fennel, something green and a little wild. Salad and hearth bread come with.

   From $42per guest
2. 02

   Seasonal Small Plates

   Charred broccolini, wood-roasted squash, blistered stone fruit with burrata, smoked trout on grilled bread — handfuls of vegetables and a few from the water that move with the season and the heat of the coals. Five or six plates, designed to pass and graze rather than plate up.

   From $26per guest
3. 03

   The Full Evening

   Antipasti to start, the pizza table at the heart of it, a roasted main carved straight off the fire, and a hearth-baked dessert to close. We run the whole night course to course, top up the wine you’ve poured, and clear as we go. Our most-booked menu for weddings and milestone dinners.

   From $88per guest
4. 04

   The Oven, On Loan

   Just the oven, a stack of seasoned almond wood, the dough, a spread of toppings, and a pizzaiolo for two hours of make-your-own. The right kind of chaos for a hands-on crowd — team nights, big birthdays, kids who want to launch their own pie into the flame.

   From $1,400flat, per event

1. +

   The Antipasti Spread

   Cured meats, marinated and grilled vegetables, soft cheese, olives, and warm hearth bread set out for guests to graze on while the oven comes up to heat.

   From $14per guest
2. +

   Wood-Fired Dessert

   A seasonal fruit galette baked in the cooling oven, or roasted stone fruit with whipped cream and honey. Sweet, smoky, and made for the end of the table.

   From $9per guest
3. +

   Late-Night Pizza Round

   A second firing after the dancing starts — a few simple pies sent out to soak up the evening. The crowd-saver nobody expects but everyone remembers.

   From $380per event
4. +

   Extra Hour at the Oven

   Keep the fire going past the standard two-hour service window — more courses, a longer graze, a slower night. Booked in whole hours.

   $250per hour

We arrive about ninety minutes early to set up and light the fire, bring our own water and prep tables, and need only a flat, stable spot roughly 10 × 10 ft with overhead clearance for the chimney. We cook rain, shine, or light snow.

1. Q

   How far will you travel?

   We cater within about an hour of Bend — Tumalo, Sisters, Redmond, Sunriver and the wider Central Oregon high desert. A flat travel fee applies beyond 25 miles; farther afield is possible, just ask.

2. Q

   What do you need from the venue?

   A flat, stable spot roughly 10 × 10 ft, overhead clearance for the chimney, and somewhere to park the trailer. We bring our own water, prep tables, and power. Backyards, vineyards, barns and warehouses all work.

3. Q

   Can you handle dietary needs?

   Yes — gluten-free dough, vegan small plates, and nut-free service are all standard with a little notice. Tell us how the room eats when you enquire and we’ll build the menu around it.

4. Q

   How many guests do you cook for?

   One oven comfortably feeds 20 to about 80. Smaller intimate dinners and larger crowds are possible — for bigger numbers we’ll talk through timing so nobody waits long for a pie.

5. Q

   How do we hold a date?

   Once you’re happy with the menu and estimate, a 25% deposit locks the date in. The balance is due the week of the event. We only book a handful of nights a week, so earlier is always better.