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

It’s that time of year again… Want to make this year a little less stressful? Order your Thanksgiving dinner from HTCC.

Here’s how it works: Fill out one of our order forms, pay for your order, pick up the day before Thanksgiving, and re-heat according to the instructions on each item. It’s that easy!

Orders must be placed by SUNDAY, November 20th!

*ORDER FORMS: find our order forms below in text form or come on in and pick one up.

Happy Holidays!

Heidi Tunnell Catering Company

This form is just to make it easier to see what we have to order. If you would like to place an order, use this form as a guide and email (heidi.tunnell AT gmail.com) us with your order, or call (541-895-5885).

THANKSGIVING MENU 2011

Orders Must be PLACED BY **EXTENDED TO 5pm MONDAY, Nov. 21st.
PICK UP – Wednesday, November 23rd – Between 9am – 3pm
All items, when needed, come with cooking instructions.

**Serving sizes below are only an estimate**

STARTERS
- Roasted Squash Soup  $7.50 / quart
- Caramelized Onion Dip  $6 / quart

MAIN COURSES
- Brined and Herb ROASTED Turkey (WHOLE Turkey only) $8.50 /# (Avg. weight 12-15#)
*weight and price to be determined on pick up

- Bourbon Mustard Glazed Spiral Ham (WHOLE Ham only) $11.50/# (Avg. weight 8-12#)
*weight and price to be determined on pick up

- Brined Turkey – Ready for Roasting (WHOLE Turkey only) $4.00 / # (Avg. weight 12-15#)
*weight and price to be determined on pick up

SIDES

- Mashed Potatoes $6.50/pound (serves 2-3)
- Sweet Potato Casserole with Coconut- Pecan Topping SM-$15 (serves 8-10), LG-$28 (serves 15-20)
- Roasted Beets $7.00/pound (serves 3-4)
- Cranberry Sauce w/ Oranges $10.50/quart (serves 6-8)
- Stuffing with Bread, House Made Sausage, Onions and Herbs $7.50/pound (serves 2-3)
- Green Salad with Candied Nuts, Dried Cranberries, Apple Cider Vinaigrette  SM-$15 (serves 6-8), LG-$24 (serves 10-15)
- Brown Turkey Gravy $8 / pint (serves 8-10)
- Green Bean Casserole with Crispy Fried Onion Topping SM-$18 (serves 6-8), LG-$30 (serves 10-15)

BREADS and PASTRIES

- Wheat Dinner Rolls $6 / dozen
- Pumpkin Bread, with Pecans $4 / Loaf
- Whole Wheat Cinnamon Rolls Pan of 15 small – $24
- Pumpkin Pie (Serves 8-10)  $12
- Apple Pie (Serves 8-10)  $15
- Pecan Pie (no corn syrup) (Serves 8-10)  $18

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

October 14th – 6-9pm.

Live Music. No cover, no reservations needed. We’ll have available our House Made Bratwurst and Sauerkraut plate, Meat Pies and Fresh Pretzels. Come on down to Creswell. Family friendly event.

We hope to see you in Creswell!

Cheers!

Heidi

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

Come watch the Iron Chef Competition! Starting at 2:30pm I will be competing against Mike Meyer (Red Agave) and following our showdown at 4:30pm will be Shane Tracey (Nib) and Max Schwartz (Agate Alley Laboratory). Read more about the competition in today’s Oregon Life in the Register Guard.

Come on out for a food and fun filled Saturday in Eugene!

Cheers!

Heidi

SOLD OUT!

We hope you got your seat at the table for this first of the summer Barn Dinner!

Cheers!
Heidi Tunnell

Watch for our big kick off. We’ll be using this every Tuesday night at our bakery during the Creswell Farmer’s Market hours. Oh so much fun with delicious, wood fired food…

Cheers!

The HTCC Crew

MAY 7th – 6pm - Reservations available by calling 541.895.5885 or you can make them online. All reservations must be pre-paid before the dinner.

Winemaker: Ray Walsh – Capitello Wines

Farmers:

- Tom and Sue Hunton – Hunton’s Farm / Camas Country Mill – these folks are growing beans, grains and milling flour right here in the Willamette Valley!

- John Karlik and Lynn Crosby – Sweetwater Farm – John and Lynn grow delicious vegetables using Organic practices at their farm just 5 miles outside of downtown Creswell.

We hope to see you at the dinner!

Heidi Tunnell