Catering · Salem & beyond
We pop in. Your guests eat well.
Weddings, company lunches, birthdays, brewery nights. Pick a package, lock your date, done — and Rudy travels for private events.
Catering all of Oregon
Private chef experience · Course dining · Pairings · All events
“My kitchen is a scratch kitchen — sauces, stocks, dressings, everything. If you would like to make an adjustment here or there, please ask and we'll do our best. My kitchen can accommodate any dietary needs. Thank you so much for the opportunity to share my love of food with you.”
— Chef Rudy Garcia
Packages
Per person. Say yes without the back-and-forth.
Classic Bistro
Crowd-pleasing comfort classics, done right.
$10–$15 /plate
- Platters, dips & fresh salads
- Hearty bistro entrées
- Classic roasted sides
Most booked
Signature Selection
Rudy's Northwest favorites for memorable events.
$15–$20 /plate
- Baked brie, bruschetta & antipasto
- Northwest salmon & tri-tip
- Seasonal vegetables & squash
Chef’s Reserve
Premium, chef-driven courses for weddings & upscale venues.
$20–$50 /plate
- Dungeness crab, prawns & scallops
- Beef tenderloin & prime rib
- Risotto alla Milanese
From the events
Planners love a Pop-in.
“Rudy and his staff catered our wedding of ~100 people and they were absolutely fantastic! We heard nothing but compliments from our guests. I never would have guessed a food truck could produce the high-quality, fancy fare I envisioned. Very easy to work with, flexible, and always so kind and professional.”
“Chef Rudy catered my nephew's wedding at the Lake House in Cloverdale, all from their food truck. Appetizers of baked brie and mushroom pastry were amazing, and entrees of beef and salmon were as good or better than any I've had.”
“Chef Rudy and his team do not disappoint. He is accommodating of dietary restrictions, and the customer service is off the charts. We recently hired him for a catering event, our friends and family are still talking about it.”
“OMG!!! Hands down the best food I've had at a truck!! Actually the best thing I've had period in a long time! I had the tri tip with greens and crostini. The sauce was to die for.”
Pop me in.
Your venue. Your date. I'll be there.
Booking a week to a month out — grab your date before someone else does.