Our History

Field Day is a collaboration between chefs Matt Howard and Jeremy Larter. We met in culinary school at Johnson & Wales University some twenty years ago. Jeremy went on to hone his skills as a wine steward, kitchen manager, and catering chef at outstanding local venues such as Ken’s Artisan Pizza, DOC, and GP Catering in Lake Oswego. Meanwhile, Matt perfected his palate and prowess as a chef, caterer, and event manager at some of Portland’s top hotels, banquet rooms, and wineries. With this wealth of combined experience, we reunited in 2013 to establish Field Day Feasts and Gatherings, with the aim of providing distinctive, seasonal menus with attention to service, quality and approachability. Our team specializes in creating seasonally-driven food and cocktail menus for a wide variety of gatherings and occasions.

Our Philosophy

We believe that the Pacific Northwest is one of the country’s most exciting places to dine and drink, where culinary creativity is made possible by the luscious bounty of our region. Working closely with local farmers, artisan producers and winemakers, we take pride in sourcing the highest quality ingredients for our events to provide our clients with an authentic ‘farm to table’ experience. Field Day wants to help our clients explore and celebrate everything that this region has to offer.

Our Promise

Whether for an intimate dinner party or a sizeable event, our team is always friendly, responsive, and conscientious, collaborating with clients to design a feast that will be unforgettable. With professionalism and style, we take care of the details so that you can simply relax and enjoy the occasion.

Please reach out to discuss your event. We look forward to hearing your ideas and designing a delicious experience for you and your guests.