Heidi Tunnell Catering Company

Now open are our reservations for our Thursday Night Dinners through March!

Other upcoming events:

February 14th – Looking to cook for that special someone? We’ll have menus out for our special bakery items available. Aswell, we will have a “Valentine’s Dinner in a Box”, this will include dinner for two with an appetizer, three courses and a bottle of wine! Dinner will come complete with instructions for serving and heating. Shhh…we won’t tell, you can take all of the credit.

March 17th –  St. Patrick’s Day Extravaganza! We’re saving our popular House Made Corned Beef and Cabbage dinner for St. Patrick’s Day! Watch for details as the date nears.

April 8th - Easter Breakfast. Reservations will be necessary. We will be seating at one hour increments from 10am-1pm. Reservations will open up next month.

To stay up to date and be first in the know about upcoming events, join our weekly email list.

Cheers!
Heidi and Staff

Oh golly, oh gosh, really? Yes it’s true, we have officially decided to have a Thursday Night Dinner EVERY WEEK! No more guessing on whether it’s the right week for a dinner. Nope. Starting November 3rd (and excluding some holiday weeks) we will have a dinner EVERY THURSDAY NIGHT!

We will still be recommending reservations, just like always, but walk-ins are welcome as well. Reservations can easily be made on our website by clicking under the Make a Reservation tab up top. Check back later in the week and we’ll have more menus up, but for now each date until the end of the year is now open for reservations!

We hope to see you at a dinner soon!

Cheers!
Heidi

Our little bundle of joy, Melvin Eugene (Tunnell) DeRieux, arrived early on July 28th with plenty of time for Momma to recover and compete in the Iron Chef Oregon competition…that is if everything had gone to plan.

We only just arrived home this past Monday afternoon after 12 days in the hospital and an additional emergency surgery later. Our birth plan went out the window with Melvin’s birth. But, those don’t matter at all in the end when you are given a beautiful, healthy little boy. Melvin was born after many, many (really, a ridiculous amount – 54 total) hours after everything started. He was delivered via c-section. Which had that been all I had to recuperate from we’d have been right on track and fine to compete.

However, something happened after the c-section… My colon decided to blow up like a balloon, and keep going until it burst! I was rushed into an emergency surgery (still in the hospital from the birth) 3 days after having Melvin. They had to remove 20% of my colon that had ruptured, died and leaked into my body. Lovely. Really.

So, after FINALLY being release on Monday I have been pushing to be able to do Iron Chef Oregon. I wasn’t going to let anything hold me back! That is until my body decided it just couldn’t do it. I went for a short walk on Wednesday and had to make the decision Thursday morning that it just wasn’t going to happen. I held onto hope until the last possible moment. While I kind of feel like I’m giving in it is really for the best that I’m not going. My body needs to rest a recuperate from what it has just been through.

*Competing in my place at Iron Chef Oregon will be Nicole Peltz from Field To Table Catering! We wish her the best of luck. GO NICOLE!

It feels so good to be home. Melvin is healthy, which is what I had to keep telling myself through all of this. I am so glad it was me and not him. You’ll see us around the kitchen on Tuesdays and at other events soon but for now our little family is going to rest and recover from what we’ve just been through.
Cheers!
Heidi