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May 19th, 2020 Suzi Fulcher, Purchasing Manager Washington County Purchasing Division Charles D. Cameron Public Services Building 155 North First Avenue, Suite 270, MS 28 Hillsboro, Oregon 97124 Dear Ms. Fulcher, We are thrilled to submit the attached proposal in response to the request for qualifications for catering services for Westside Commons and the Wingspan Event & Conference Center. Grand Cru Hospitality Group Inc. DBA Grand Cru Hospitality is an S Corporation established in 2012 by Patrick Miller and Alex Chong. Along with many years of experience which will be outlined in this document, we pride ourselves on working as true partners with our preferred venues we work with and look forward to the opportunity to work with Washington County on this new venture for the county. We are excited for the events and opportunities this new events space will bring to the community. Proposal prepared by Katie Kearn, Catering Sales Manager representing Grand Cru Hospitality. Katie Kearn Catering Sales Manager Katie@grandcrupdx.com 503-954-3969 – Office 4636 SW Beaverton Hillsdale Highway Portland, OR 97221

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8.2 Qualifications and Experience Grand Cru Hospitality was formed in 2012, now in year 8 of business, we have and continue to execute, plan, and cater large scale events up to 500 guests annually. In 2019, we completed over 90 catering events throughout the calendar year with guest counts ranging from 50-500 guests. The depth of experience we have within our core team as well as our hourly staff builds a foundation for success for all our events. Grand Cru Hospitality offers the finest of food and service available. A service of luxury and precision, but also comfort and warmth. The details and finishing touches of our final product differentiate us from our competition. We understand the limited-use requirements set by Washington County and can adhere to all requests to obtain or have the licenses stated in the request for proposal in section 6. Please see the licenses already obtained attached. Grand Cru Hospitality is a diverse company with several ways in which we offer our services. We currently are the exclusive food partner for StormBreaker Brewing which has two locations, one on Mississippi Ave and another in St. Johns on Lombard. They are bustling breweries where we prepare pub fare for both locations. In addition to the breweries we manage two cafes. One located in Washington Park at the Portland Children’s Museum, offering snacks and lunch items for its staff, the school located within the museum as well as the museums patrons. Our other Café is located at Wieden + Kennedy, a premiere advertisement agency located in the Pearl District in Downton Portland. The café is available exclusively to Wieden + Kennedy’s 600 employees. In addition to the café at Wieden + Kennedy we do execute catering at this location as needed to up to 500 guests. Summer of 2020 we will be adding another brewery to our portfolio which will be in Northwest Portland with another local craft brewery. In addition to our daily cafes and breweries our catering department executes roughly a third of our revenue for the business. Grand Cru Hospitality is committed to providing the finest food and hospitality available. We strive to enhance our clients’ most memorable celebrations and are passionate about our relationships with our clients and guests. We are preferred caterers at premiere venues in the Portland Metro area and most of our catering business is acquired by word of mouth referrals or repeat business. These catering events range from corporate receptions, non-profit galas and fundraisers, school fundraisers as well as weddings and other social gatherings. We have worked with large companies in the area such as: Nike, Intel, Adidas, Columbia Sportswear, Oregon Children’s Theatre, Metropolitan Youth Symphony, Technology Association of Oregon along with many others. We have roughly 80 staff on our payroll, this includes brewery and cafe staff along with our on-call catering team. The business is owned and operated by Patrick Miller, Chef-Owner and Alex Chong Owner-Operator. Nick Stevens is our Operations Manager and facilitates our café and catering operations. Katie Kearn is our Catering Sales Manager and oversees all sales, planning and management of our catering events. This is the core management team, from there

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managers at each location and sector of the business run their department under the supervision of the core management team. Katie Kearn would be the representative from Grand Cru Hospitality that would handle all correspondence between the Washington County Westside Commons and Wingspan Event and Conference Center Staff and County Clients. With 17 years of catering experience she comes with a unique eye for events, passion for what she does as well as great attention to detail. County clients will enjoy working with her to make their events successful. References from previous similar catering services:

• Marla Jaeger, CMP – Event Planner we worked with to execute Columbia Sportswear all team weeklong conferences with Breakfast, Lunch, Reception and Dinner Services for up to 500 attendees

o Eventsbymarla@comcast.net o 206-354-3403 (mobile)

• Rylee O’Brien – Vice President of Events and Experiences for Technology Association of Oregon. We execute a yearly event for Tech Oregon called Party in the Pinot which is a large event for up to 450 guests with an hour long cocktail hour with passed appetizers, signature cocktails and full bar followed by a sit down Family Style Meal and is finished with a post dinner party with dessert, signature cocktail and a whiskey lounge.

o Rylee.obrien@techoregon.org o 206-914-0968 (mobile)

• Sara Rosenbaum-Murray Managing Director of Castaway Portland, Greatroom and Blockhouse. Sara has been our main point of contact for Castaway Portland, where we have been a preferred caterer for 5 years. We execute several events in their event spaces yearly ranging from 25 guests up to 350. Sara has worked with us on several events with a venue perspective as well as a client. She is on the board of directors for a local non-profit Camp Rosenbaum which we cater their fundraiser.

o Sara@castawayportland.com o 503-547-4454 (mobile)

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8.3 Financial Responsibility A copy of our catering contract and sample invoice for a large event is attached (see attachment 1). We require a 40% deposit along with a signed contract to book the event on our calendar. Final payment is based on the final invoice and is due 7 days post event to include any incidental charges incurred the day of the event. Final head count of said event is due 10 days prior to the event date and is reflected on the final invoice. Find a sample invoice attached (see attachment 2). We accept check and credit card payments; all payments are to be made out to Grand Cru Hospitality. Any credit card payments are subject to a 3% processing fee. You will also find a bank statement from our financial institution which clearly outlines our funds. (see attachment 3). Our banking representative recently relocated to another state for family reasons and was not able to supply a formal letter prior to his relocation. We are happy to supply a formal letter once a relationship has been established with our new banking representative. 8.4 Washington County Diversity Initiative I Katie Kearn, am a Female with Hispanic - Spanish Origin, Filipino, German, and Irish heritage and am one of the key managers of the team. I have my Bachelor of Arts in the Modern Language Spanish and am conversational in Spanish. All our employees exhibit a wide range of ethnicities and demographics, Grand Cru Hospitality provides equal employment opportunities (EEO) to all employees without regard to race, color, religion, sex, national origin, age, disability or genetics. Embracing differences and encouraging strengths within the workplace is something we strive to do and continue to practice. In addition to federal law requirements, Grand Cru complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. Our company has strong ties to the community, we assist with school fundraisers, tree planting days, non-profit galas, and community outreach programs. We live in the community we do business and feel as though it is important to connect to the community not only as a business but as a neighbor. Food is a way to bring people together, a gift you can give struggling neighbor or to celebrate a grand victory. Grand Cru is a company that prides itself on being food first, we take that food and build our community by breaking bread with the community when the opportunity arises.

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8.5 Sample Menu(s) All pricing on menus below reflect inclusion of limited use county fee of 10% but excludes non-alcoholic/alcoholic beverages, labor, rental fees, and gratuities. Prices subject to change without notice. Menu Sample #

SAMPLE: Multi Station Appetizer Holiday Reception 500-550 guests $42 per guest

Passed Appetizers Snow Crab Croquettes with Meyer Lemon and Malt Vinegar Aioli

Mushroom and Brie Tarts with Port Syrup and Truffle -Olive Tapenade (Veg) Curried Gaufrette Potato Crisps with Moroccan Vegetable Relish and Harissa (Vegan, GF)

Heavy Appetizer Stations Carving Station

Sea Salt and Pepper Crusted Slow Roasted Prime Rib with Potato Rolls, Horseradish Cream, Buttermilk Fried

Onions, Au Jus (GF w/o onions and roll)

Homemade Pork Porchetta with Sage Jus, Garlic and Soft Polenta (GF)

Impossible “Beef” Kofta Loaf with Mint Chutney (Vegan)

Blistered Brussels Sprouts with Hazelnuts, Shallot-Grain Mustard and Sherry Vinegar Dressing

Seafood Station Chilled Seafood Display of Poached Gulf Prawns, Oyster Shooters with Habanero-Bloody Mary Sauce, Stone

Crab Claws, Alderwood Smoked Salmon, Scallop and Rockfish Ceviche, Meyer Lemon and Saffron Aioli, Brandied Cocktail Sauce, Remoulade, Hot Sauce, Tostones

(GF) Fresh Mussels with Thai Green Coconut Curry Sauce (GF)

Blackened Hamachi with Asian Pear and Cabbage Slaw with Sweet Thai Basil Glaze (GF) Lion’s Mane Mushroom “Crab Cakes” with Old Bay Remoulade (Vegan)

Pasta Station Cheese Tortellini/ Gemelli Pasta/ GF Penne Pasta

Pesto Cream Sauce/ Puttanesca Sauce (Vegan)/ Bolognaise Meat Sauce

Grana Padano/ Rosemary and Garlic Marinated Grilled Chicken Breast/ Grilled Mediterranean Vegetable

Mélange, Basil Marinated Cherry Tomatoes

Romaine and Radicchio Salad with Manchego, Croutons, Castelvetrano Olives, Creamy Lemon Dressing

(Vegetarian), Ciabatta Garlic Bread

Aloha Kalua Pork, Char Broiled Teriyaki Chicken, Crispy Fried Bulgogi Tofu (Vegan, GF)

Tuna Poke

Sticky Rice, Vegan Mac Salad

Asian Steam Buns with Chinese BBQ Chicken, Hoisin and Leeks

Homemade Vegan Pot Stickers with Black Vinegar-Sriracha-Soy Dipping Sauce

Ripe Tropical Fruit Display with Mango, Pineapple, Asian Pear, Dragon fruit, Kiwi, Citrus, Litchi, Papaya

BBQ Pork with Sesame Seeds and Hot Mustard

Fresh Cucumber Pickles

Vegetable Spring Rolls

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Menu Sample #2

SAMPLE: Summer Corporate Dinner 375-450 guests

Appetizers and Family Style Dinner $45 per person

Passed Appetizers

Seared Ahi Tuna Skewer with Avocado-Jalapeno Crema, Pickled Cucumber and

Seaweed Salad (GF, DF)

Crispy Panisse Rounds with Harissa Spiced Summer Vegetable Relish (Vegan, GF)

Grilled Impossible “Beef” Meatball Wrapped Grape Leaves with Vegan Smoked Gouda, Rosemary and

Lemon (Vegan)

Family Style Salad

Shaved Red and Watermelon Radish, Purple Daikon, Snap Pea, Golden Beet, Persian Cucumber, Heirloom

Cherry Tomato, Shaved Sweet Onion, Toasted Sesame Seed, Mint-Cucumber Vinaigrette (Vegan, GF)

Family Style Dinner

Maple Glazed Filet of Creative King Salmon with Lemon-Dijon Cream, Watercress and Nasturtiums (GF)

Braised Boneless Beef Shortribs with Mediterranean Vegetable- Balsamic Braising Jus, Horseradish

Gremolata (GF, DF)

Vegetable Paella with Sofrito, Artichoke Hearts, Cherry Tomatoes, Smoked Paprika and Saffron Broth

(Vegan, GF)

Olive Oil, Roast Garlic, Parsley and Chive Crushed New Potatoes (Vegan, GF)

Dessert

$3 per piece

Toasted Almond Pavlovas with Passionfruit Custard and Fresh Berries (Veg, GF)

Mini Green Tea Creme Brûlée Cups (Veg, GF)

Hand Rolled Dark Chocolate Rum Balls (Veg)

Assorted Moonstruck Chocolates

Late Night

(3 for $8)

VEGAN: Mini Waffle Slider: Brie, Shaved Fennel, Sausage and Tarragon Aioli

Potato Waffle with Crème Fraiche, Lox and Fresh Dill (GF)

Mini Waffle Slider: Bacon, Egg, Tillamook Cheddar

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Sample Menu 3

Lunch Catering Packages

All Catered Lunches Include Fresh Brewed Iced Tea and Lemonade. Add Nossa Familia Coffee and

Tea AND/OR Soda and Pellegrino Service for $2.50/per person.

Classic $16.50 per person

Tomato Bisque

Grilled Cheese Garden Vegetable Salad with Black Olive Vinaigrette Cookies or Brownies

Athens $19 per person Greek Marinated and Grilled Chicken Breast Warm Pita Bread Tzatziki Sauce Greek Salad with Cucumber, Kalamata Olives, Tomato, Red Onion, Feta, and Red Wine Vinaigrette Spanakopita: Spinach and Feta Baked in Phyllo Dough Cookies or Brownies

Saigon Sub $18 per person BBQ Chicken and/or Fried Tofu Bahn Mi Sandwiches on French Bread with Cilantro, Jalapeno, Pickled Carrots and Mayo Tomato Salad with Romaine Lettuce, Red Onion, and Mint, Topped with Peanuts Tossed in a Lime-Soy Dressing Assorted Bag Chips Cookies or Brownies

Paleo $19 per person

Coriander, Cilantro and Lime Grilled Chicken Breast Cumin Scented Black Beans and Cilantro Brown Rice Roasted Sweet Potatoes with Honey and Lime Sautéed Kale; and Hot and Sour Carrots Warm Corn and Flour Tortillas Quinoa Salad with Onions, Tomatoes, Cucumbers and Parsley, with Red Wine Vinaigrette Sour Cream, Homemade Pico Di Gallo, Peanut Sauce, and Teriyaki Sauce

Deli $18 per person An Assortment of Turkey, Ham, Club, BLT and Vegetarian Flour Wraps (Gluten Free Wraps, add $1 per person) to Include: Lettuce, Tomato, Mayo and Cheddar Cheese Assorted Bag Chips Garden Vegetable Salad with Ranch and Black Olive Vinaigrette Cookies or Brownies

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Soup and Salad Bar $21 per person Soup Du Jour Hearts of Romaine and Organic Mixed Greens Diced Chicken Breast, Bacon, Blue Cheese, Cheddar Cheese, Tomato, Avocado, Red Onion, Croutons, Chickpeas, Shredded Carrots, Sunflower Seeds, Hard Cooked Egg, Parmesan, and Diced English Cucumbers Assorted Dressings: Blue Cheese, Ranch, Caesar, and Black Olive Vinaigrette Garlic Bread Cookies or Brownies

Tex-Mex $22 per person Griddled Chimichurri Marinated Natural Chicken Breast with Onions and Sweet Peppers (Add Grilled Flank Steak $2 per person) with Warm Flour and Corn Tortillas OR Homemade Chicken and Vegetarian Enchiladas (GF) Black Beans Spanish Rice Caesar Salad Juanita’s Corn Chips, Salsa, Guacamole, and Sour Cream Cookies or Brownies

Sicily $22 per person Penne Siciliana al Forno: Baked Penne Pasta with Rose Sauce, Grilled Eggplant, Sautéed Mushrooms, Smoked Mozzarella and Basil Antipasti Vegetable Platter: Grilled Zucchini, Yellow Squash, Red Peppers, Onions, Asparagus and Sautéed Mushrooms Garden Vegetable Salad with Black Olive Vinaigrette Garlic Breadsticks Cookies or Brownies

Aloha Lunch $27.50 per person Hawaiian BBQ Boneless Beef Short Ribs Teriyaki Chicken Tropical Fruit Salad Mac Salad Steamed Rice Vegetable and Tofu Fried Rice (Vegan, Gluten Free) Mixed Greens Salad with Jicama Slaw, Cucumber, Tomato, Blue Cheese, Bacon, Shelled Edamame, and Black Olive Vinaigrette Coconut Macaroons

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8.6.1 COBID Certification Currently Grand Cru Hospitality is not certified by the State of Oregon Certification Office for Business Inclusion and Diversity (COBID).

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Attachment 1:

Sample Catering Contract:

Policies and Procedures for Your Catered Event

Thank you for choosing Grand Cru Hospitality for your special event. We would appreciate you reviewing the below

terms and conditions for our catering services. Contact us right away if you have any questions or concerns. Otherwise,

please sign the contract and scan/email to events@grandcruhospitality.com

Deposit - We require a credit card or check deposit for 40% of the estimated cost of your party in

order to reserve your event on our calendar. A 3% processing fee will be applied for all payments

made with a credit card. Your deposit will be put towards your final invoice. In case of cancellation,

50% of your deposit is refundable (or 20% of the estimated cost) if your cancellation occurs at least

30 days prior to your event date. Your deposit is non-refundable if cancelled within 30 days of your

event. Events may be rescheduled as available with our catering schedule.

Your event date is:

The guaranteed number of guests for your party is due:

Deposit Due:

Guarantee - We require your final and confirmed “head-count” no later than 10 days prior to your

event date. This number will be considered your “guarantee;” for example, if your final count is for

100 people, but only 85 attend, you will be charged for 100 guests. There is a $1500 food and beverage

minimum per event.

Change in head count – Should the number of guests for your event change significantly from the

written estimate, a change in menu price may be required.

Children – Children between the ages of 6 and 12 are half of the adult price. Children 5 and younger

are complimentary. Please specify the number of children in each category at the time you notify us

of your guaranteed number.

Bar Set-up Fee – Depending on your needs this fee covers the cost of us supplying items for your

bar such as: cocktail napkins, straws, ice, soft drinks, bottled water, mixers and other various garnishes

for your beverages. Please refer to your estimate for per person pricing and list of items provided.

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Lead Server – Lead Server will be charged at $30.00 per hour. There is also a (4) hour minimum for

the Lead Server. These hours include the time necessary for set up and clean up before and after your

event.

Service – Service will be charged at $27.00 per hour for each person. There is also a (4) hour minimum

per person. These hours include the time necessary for set up and clean up before and after your

event.

Bartenders – Bartenders will be charged at $30.00 per hour for each bartender. There is also a (4)

hour minimum per bartender. These hours include the time necessary for set up and clean up before

and after your event.

Chefs – Chefs will be charged at $27.00 per hour for each chef. There is also a (4) hour minimum per

chef. These hours include the time necessary for set up and clean up before and after your event.

Service Fee – 20% of the food and beverage cost will be included in your estimate and final bill.

Final Bill - Payment is due the week after your event unless alternate arrangements have been made

in advance. A 3% processing fee will be applied for all payments made with a credit card.

We are looking forward to the opportunity of serving you and your guests.

Thank you for choosing Grand Cru Hospitality to help make your event unforgettable!

______________________________________________ ______________________

Client Signature Date

______________________________________________

Printed Name

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Attachment 2:

Sample invoice

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Rev. 9/15

ERTIFICATION AND CONTRACT OFFER PROPOSAL TITLE: CATERING SERVICES FOR WESTSIDE COMMONS AND WINGSPAN EVENT

AND CONFERENCE CENTER (No. 2020.017PQ)

PROPOSAL DUE DATE: 3:00 PM Tuesday May 19, 2020 The undersigned after having carefully examined the Special Instructions, Project/Proposal Information, General Instructions and all other related material and information, agrees to comply with the terms set forth in those documents and to furnish the services described at the rates proposed. The proposer further agrees that this offer will remain in effect at the rates proposed for a period of not less than 180 calendar days from the date that proposals are due and that this offer may not be withdrawn or modified during that time. The proposer hereby certifies that this proposal is genuine and that it has not entered into collusion with any other vendor(s) or any other person(s). The proposer hereby certifies that it has not discriminated and will not discriminate against any minority, women or emerging small business enterprise or against a business enterprise that is owned or controlled by or that employs a disabled veteran as defined in ORS 408.225 in obtaining any required subcontract per ORS 279A.110. The responder hereby certifies that they have complied with the tax laws of Oregon and all political subdivision of the State of Oregon, including ORS 305.620 and ORS chapters 316, 317 and 318. Washington County may terminate the contract if contractor fails to comply with any tax laws during the term of the contract. CERTIFICATION REGARDING DEBARMENT, SUSPENSION AND OTHER RESPONSIBILITY MATTERS – The proposer certifies to the best of its knowledge and belief that neither it nor any of its principals: 1. Are presently debarred, suspended, proposed for debarment, or declared ineligible from

submitting bids or proposals by any federal, state or local entity, department or agency; 2. Have within a three-year period preceding this offer, been convicted or had a civil judgment

rendered against them for: commission of fraud or a criminal offense in connection with obtaining, attempting to obtain, or performance of a public (Federal, state or local) contract or subcontract; violation of Federal or state antitrust statues relating to the submission of offers; or commission of embezzlement, theft, forgery, bribery, falsification or destruction of records, making false statement, tax evasion, or receiving stolen property;

3. Are presently indicted for, or otherwise criminally or civilly charged by a governmental entity with, commission of any of the offenses enumerated in paragraph 2 of this certification;

4. Have within a three-year period preceding this offer, had one or more contracts terminated for default by any Federal, state or local public agency.

Rev. 9/15

CERTIFICATION AND CONTRACT OFFER

Continued The proposer will provide immediate written notice to the County if at any time prior to contract award, the proposer learns that its certification was erroneous when submitted or has become erroneous by reason of changed circumstances. Where proposer is unable to certify to any of the statements in this certification, proposer shall attach an explanation to this offer. A certification that any of the items in the above paragraphs exists will not necessarily result in withholding of an award under this solicitation. However, the certification will be considered in connection with a determination of the proposer’s responsibility. The proposer has carefully examined all the solicitation documents and addenda (if any) numbered through inclusive. The proposer will extend pricing and terms to other public agencies Yes or No The proposer is a resident bidder as defined in ORS 279A.120* Yes or No SIGNED BY: DATE:

PRINTED NAME:

Katie Kearn TITLE:

Catering Sales Manager FIRM:

Grand Cru Hospitality DUNS Number (if applicable):

MAILING ADDRESS: PHYSICAL ADDRESS:

4636 SW Beaverton Hillsdale Highway

CITY, STATE and ZIP

Portland, OR 97221

E-MAIL ADDRESS:

FAX: n/a

*ORS 279A.120(1)(b) – Resident bidder means a bidder that has paid unemployment taxes or income taxes in this state during the 12 calendar months immediately preceding submission of the bid, has a business address in this state and has stated in the bid whether the bidder is a resident bidder. Nonresident bidders shall comply with the provisions of ORS 279A.120(3).

SUSTAINABILITY QUESTIONNAIRE Company Name: Grand Cru Hospitality Date:5/7/2020 The Sustainability Questionnaire must be completed and returned with your bid/proposal. This questionnaire is applicable to firms that provide services and/or goods to the County. 1. What policies are in place to monitor and manage your supply chain regarding environmental issues? Check the items that apply.

We apply environmental criteria when making purchasing decisions We purchase “green” (recyclable, reusable, non-toxic) supplies, products and materials We specify sustainable products and or locally manufactured products

Other – describe other ways your company monitors and manages your supply chain regarding environmental issues. ________________________________________________________________________ ________________________________________________________________________ 2. What type of sustainable packaging/shipping materials do you use? Check the items that apply.

Our packaging/shipping materials are recyclable Our packaging/shipping materials are reusable Our packaging/shipping materials are made from 100% post-consumer recycled materials

Other – describe other types of sustainable packaging/shipping materials you use __Our paper products used for events are recyclable and or compostable ________________________________________________________________________ 3. Does your company have a Green Transportation Plan for your operation? Check the items that apply.

We own electric, hybrid, or E-85 fueled vehicles We rent hybrid vehicles We purchase carbon offsets

Other – describe your company’s Green Transportation plan for your operation or provide a link. ________________________________________________________________________ ________________________________________________________________________ 4. What does your company do to minimize the environmental costs associated with shipping? Check the items that apply.

We combine deliveries with customer visits We consolidate deliveries We utilize electronic communications and electronic transfer of documents

Other – describe what your company’s does to minimize the environmental costs associated with shipping. ________________________________________________________________________ ________________________________________________________________________ 5. Has your company ever been cited for non-compliance of any environmental or safety issues? Check the item that applies.

No, my company HAS NOT been cited for non-compliance Yes, my company HAS been cited for non-compliance

State the reason, date and outcome of the citation. ________________________________________________________________________ ________________________________________________________________________ 6. Does your company have web-based material available documenting your “Green” initiatives? Check the items that apply.

Our website, includes “Green” reference information (provide Link) Our website, includes an environmental policy statement (provide Link) Our website, includes our company’s Sustainability Report (provide Link)

Other – does your company have other web-based materials available documenting your “Green” initiatives (Provide Link) ________________________________________________________________________ ________________________________________________________________________ 7. If you are providing a product, to your knowledge, has the manufacturer of the product that you are bidding or proposing ever been cited for non-compliance of any environmental or safety issue? Check the item that applies.

No, the manufacturer of the product HAS NOT been cited for non-compliance Yes, the manufacturer of the product HAS been cited for non-compliance

State the reason, date and outcome of the citation. ________________________________________________________________________ ________________________________________________________________________ 8. What programs do you have in place, or planned for promoting resource efficiency? (i.e. an environmental or waste audit) Check the items that apply.

We recycle consumables, reduce waste and practice energy reduction when possible We have a company-wide Recycling Program We have formed a Sustainability Committee to identify sustainable solutions for our company

Other – what other programs do you have in place, or planned for promoting resource efficiency. ________________________________________________________________________ ________________________________________________________________________

Enterprise / Event Owner Address From To Years

Average

Annual Gross

Revenue

Firm's Key

Manager and Title

Example: Wingspan Event

& Conference Center Washington County873 NE 34th Ave Hillsboro Oregon January-19 January-20 1 $ 100,000

Jane Smith, General Manager

Castaway Portland1900 NW 18th Ave Portland, OR 97209 January-19 December-19 0 349329

Sara Rosenbaum Managing Director

Oswego Hills Winery Derek Lawrence January-19 December-19 0 56078Derek Lawrence Owner

World Forestry Center4033 SW Canyon Rd, Portland, OR 97221 January-19 December-19 0 108183.75

Jennifer Kent Events Director

000000000000

Dates of Management

Catering Experience Form

Catering Services for Washington County Westside Commons and Wingspan Event & Conference Center

Grand Cru Hospitality

Notes

Revenue for 2019 only - been partners since 2015Revenue for 2019 only - been partners since 2012Revenue for 2019 only - been partners since 2014

Scope of Service

Applicant

wishes to be

considered for

scope

Use of Kitchen

Required?

Service

Capacity

Snacks, miscellaneous food platters

1 Cookie platters or similar -- Select -- -- Select -- -- Select --2 Muffin platters or similar -- Select -- -- Select -- -- Select --3 Pastry platters or similar -- Select -- -- Select -- -- Select --4 Sandwich platters or similar -- Select -- -- Select -- -- Select --5 Snack bar / platters or similar -- Select -- -- Select -- -- Select --

Coffee and tea service

6 Coffee and tea service -- Select -- -- Select -- -- Select --7 Coffee bar + pastries -- Select -- -- Select -- -- Select --

Breakfast

8 Continental breakfast -- Select -- -- Select -- -- Select --9 Buffet style breakfast with attendants Yes Yes < 480

10 Formal, sit-down, multi-course, breakfast with servers yes yes < 480Lunch

11 Boxed lunches / meals Yes No < 48012 Buffet style lunch with attendants Yes Yes < 48013 Formal, sit-down, multi-course, lunch with servers Yes Yes < 480

Appetizers

14 Hors d'oeuvores -- Select -- -- Select -- -- Select --15 Appetizer buffet with attendants Yes Yes < 48016 Platted appetizers with servers Yes Yes < 480

Dinner

17 Buffet style dinner with attendants Yes Yes < 48018 Formal, sit-down, multi-course, dinner with servers Yes Yes < 480

Desserts

19 Dessert platters -- Select -- -- Select -- -- Select --20 Dessert buffet with attendants Yes Yes < 48021 Formal sit-down dessert service with servers Yes Yes < 480

Food trucks, booths, and carts

22 Full meal offerings -- Select -- -- Select -- -- Select --23 Partial meal offerings i.e. pizza, popcorn, snow cones -- Select -- -- Select -- -- Select --

Scope of Work Proposal Form

Business Name: Grand Cru Hospitality

Catering Services for Washington County

Westside Commons and Wingspan Event & Conference Center

Kam & Kam Catering Company

10050 NW Old Cornelius Pass Rd. Portland, OR 97231 |503-629-1708 | catering@kamsfinefoods.com

May 14, 2020

Suzi Fulcher Purchasing Manager Washington County 155 N First Ave. MS 28 Hillsboro, OR 97124

Dear Suzi Fulcher:

Kam’s Fine Foods Inc. DBA: Kam & Kam Catering Co is a S Corp

Terri Kam is authorized and represents the business in this RFP

Terri or Wendell Kam are authorized to sign contracts on behalf of Kam & Kam Catering Co

Terri Kam can be reached at: 10050 NW Old Cornelius Pass Rd., Portland, Oregon 97231 / 503-629-1708 / catering@kamsfinefoods.com

There are no redactions requested.

Thank you for the opportunity to quote for the Washington County Events Center catering. We look forward to serving your organization and partnering with you to provide catering services for your events. Included is all the information requested to determine Kam & Kam Catering Company can represent Washington County sufficiently. We are Washington County residence. Our company has been in Washington County since its inception in 2003. Wendell and I provide constant stability and leadership in the business. Our children have grown up into key positions in our organization also. We have focused on our customer’s satisfaction all these years and it speaks for itself when we can boast of having some client’s such as Marquis Companies for 10+ years, University of Oregon MBA for 15+ years, and WFG National Title since they opened in Oregon. We successfully planned and executed the catering of the Intel-Great Place to Work, Run the last five years it was offered with a meal after. Our reputation is our marketing plan. We would serve Washington County well as we strive to for all our clients.

Kam & Kam Catering Company

Sincerely,

Terri Kam

Kam & Kam Catering Company

RFP for Catering Services: Washington County Events Center

NO. 2020.017

8.2 Qualifications & Experience:

8.2.1 We are Washington County residence. Our company has been in Washington County since its inception in 2003. Wendell and I provide constant stability and leadership in the business. Our children have grown up into key positions in our organization also. We have focused on our customer’s satisfaction all these years and it speaks for itself when we can boast of having some client’s such as Marquis Companies for 10+ years, University of Oregon MBA for 15+ years, and WFG National Title since they opened in Oregon. We successfully planned and executed the catering of the Intel-Great Place to Work, Run the last five years it was offered with a meal after. Our reputation is our marketing plan. We would serve Washington County well as we strive to for all our clients.

8.2.2 Key staff include many long term employees with vast knowledge and years of experience. Karen Wallace 15+ years –lead caterer, Terri Hartig 5+ years’ experience-lead caterer, Pam Trudel 20+ years industry experience, Charlene Nevard 5+ years’ experience, Ranee Forbes 3+ years’ experience-lead caterer, Kim Ehler-10 years’ experience in both kitchen operations and catering, Lauren Kam-years of catering experience and trainer, recruiter, administrative lead, Maile Kam –marketing, media, and community liaison intern, along with years of experience, Josh Reznick-production catering specialist

8.2.3 Terri Kam has managed events ranging from 10 to as many as 3000 people, and coordinated each client’s needs with the venue, her staff, and the kitchen. She has 20 years of experience in the event catering industry. She loves the people she serves in the community making her extremely responsible to her client’s needs.

8.2.4 References:

Africa Road Gala and fundraiser, May 5th, 2019 at Castaway Event Center in Portland

We have catered this 350+ person event 4 times and successfully executed a special themed menu at their request.

Contact: Glenda Montgomery gkgmontgomery@gmail.com

Intel, Great Place to Run, June 2015-2017 at Hillsboro Stadium

We catered this event for the 3 years it was running which involved catering for 3,000 people, while offering options for those with dietary restrictions.

Contact: Susan Gabel 503-264-5550 / susan.gabel@intel.com

Western Psychological Counseling Services, Annual Staff Celebration November 22, 2019

We have catered for this event 5+ years at Leftbank Annex, Pearson Air, and Castaway Portland. It is a gala dinner with live music. Kam & Kam executes the planning, décor, and catering for this event of 300+ people.

Contact: Dr. Dennis Henderson 503-233-5405 / dennish@westernpsychservices.com

Marquis Companies-Foundation: Vital Life Foundation, Veteran Event “Journey of Heroes” at the Aurora Airport on August 8th, 2019 for 350-400 guests

We provide breakfast and lunch for the guests at the air field.

Contact: Amy Drahota / abdrahota@marquiscompanies.com

Kam & Kam Catering Company has 15+ years uninterrupted experience successfully providing regular catering services for a higher learning institution. We also have many years of experience feeding professional groups for numerous days in a row. This requires us to maintain an extensive list of functional menus for buffets that appeal to many palates and varied dietary needs. Our company makes meeting our client’s specific needs a priority. Our attention to food trends and special requests helps our clients satisfy our client’s needs.

8.3 Financial Stability

8.3.1 Financial Policies and Procedures

a. Kam & Kam Catering Co. invoices clients via email. Large events require a 25% non-refundable deposit. *under rare circumstances, deposit refunds have been considered. We accept credit cards, cash, checks, ACH, or Venmo. Events due to weather issues are allowed to reschedule for a future date without penalty with 48 hour’s- notice. Less than 48 hour’s- notice of cancellation will be charged for the entire order.

b. Clients are given totals in advance. All billing is upfront and transparent to the client.

8.3.2 See attached letter from our accountant.

October 1, 2019

Re; Wendell and Terri Kam

To whom it may concern,

This letter is to certify that Wendell and Terri Kam and their business entity, Kam Fine

Foods Inc. have been my tax clients for the past five years.

Kam Fine Foods Inc. has been in business since 2003. It is my professional opinion that

The Company is fiscally sound. This is based upon the data I know as of today.

As you know, a credit decision, or any other determination for which this information

Might be used, should be based upon the exercise of due diligence in obtaining and

Considering multiple factors and information. Any use by you of this letter is solely a

Matter of your responsibility and judgment. This letter is not intended to establish a client

Relationship with you, nor is it intended to establish any obligation on my part to provide

Any future information to you regarding the taxpayers listed above.

I am not related to the borrower nor am I am interested party to the transaction.

Sincerely,

Connie Liu Terpening

Connie Liu Terpening, CPA

Oregon License # 9681

Washington License # 21722

Connie Liu Terpening CPA LLC

connie@clt-cpa.com

www.clt-cpa.com

8.4 Diversity, Equity, and Inclusion Programs

8.4.1 Strategic Plan

a. Kam & Kam Catering Company is run by a women and a person in a minority class. We seek to provide a place to work that embraces any person who wants to add value to our company and serve the public with a smile. We embrace this plan wholeheartedly.

b. Progress Reports: Kam & Kam Catering Co. can measure and report the progress of our plan by quarterly surveying employees of their satisfaction with our workplace environment.

8.4.2.2 As a small business operator, we regularly partner with other local companies. We need each other to succeed. We often have the opportunity in working with clients on the planning of events to bring together the use of many small business vendors. We regularly involved local small businesses in the planning and execution of an event. Local meat companies, rental companies, bakeries, flower growers, coffee roasters and wine and beer producers just to name a few, of the small businesses we partner with. We have helped other vendors grow by incorporating their products into our menus or plans. We have also mentored others in our area of expertise to help them grow their professional

talents. We have employed many teens with the opportunity for their first job with flexible hours to keep up with their studies. All of these promote positive growth and prosperity in our community.

8.5 Proposed Menu & Pricing

Kam & Kam Catering Co. 2020 Menu

Pad Thai Bowls

Sautéed Beef, Chicken, and Vegan Ginger Protein

Pad Thai Noodles-GF / V

Sprouts, Eggs

Sauces: Peanut & Wendell’s Teriyaki-GF / V

Power Greens with beets, Lentils, and berries served with a white balsamic and feta on the side-V / GF

Avocado Salad Rolls-V / GF

Fresh Fruit Platter

Coconut Crème Parfaits with raspberries and toasted coconut-V / GF

Blackened Salmon-GF / DF

Flank Steak-GF

Quinoa Pilaf-V / GF

Roasted Smashed Potatoes-V / GF

Arugula Salad-Veg / GF

Bread Basket

Tiramisu

Beef Verde &Seasoned Chicken-GF

Citrus-Lime Slaw-GF / V

Corn Tortillas and Whole Wheat Tortilla

Sautéed Peppers and Onions-V / GF

Mexican Cheese, Cilantro, Sour Cream

Greens with fresh cilantro, avocados, pumpkin seeds and cilantro-avocado dressing

Chips and Salsa

Snicker doodles

Chicken Parmesan

Beef Burgundy-GF

Mashed Potatoes-GF

Spinach Salad-GF / V

Fresh Grilled Vegetable Platter-V / GF

Bread Basket with butter

Carrot cake

Chicken Curry-GF

P’nang Curry Beef

Veggie Pad Thai-Veg / GF

Brown Rice-V / GF

Asian Salad-GF / V

Fresh Fruit Platter-V / GF

Coconut Cream Pie

Chicken, Salmon & Beef Skewers with dipping sauce

Quinoa Salad

Fresh Grilled Vegetables

Arugula Salad with berries and almonds

Fresh Baked Bread

Lemon Bars and Brownies

These menus come in around $25 for lunch and $30 for dinner. Gratuities extra. Minimum orders apply.

Kam & Kam Catering Company Breakfast Menu 2020

Scrambled Eggs

Hash Browned Potatoes

Sausage & Bacon

Fresh Fruit & Warm Cinnamon Rolls

Fresh Brewed Coffee & Orange Juice

Pastry Assortment

Fresh fruit

Greek Yogurt with granola and berries

Bacon & Sausage

Coffee Cake

Fresh Brewed Coffee & Orange Juice

Breakfast Hash Bowl

Organic Fried Eggs

Chopped Ham & Bacon

Seasoned Quinoa

Breakfast Potatoes

Avocado

Cheese, Vegan Cheese, Salsa & Sour cream

Fresh Fruit Bowl

With Coffee

Ala Carte

Breakfast Burrito $5.50 ala carte

Burrito Bar $8.50 ala carte

Breakfast Sandwich $4.95

Whole Quiche $14 per pie / (Ham & Onion, Aztec-green chili & cheese, Spinach)

Add Decaf or Tea $15 per pot (feeds 10) / Add Bottled Water $1 each

Add dishes $3.50 per person / eco-disposable included at no extra charge

$35 delivery fee applies with all breakfast orders.

18% service fee added to the orders.

Minimum orders apply.

Orders RTS before 6am will be charged $100 fee / Orders before 7am RTS will be charged a $50

Kam & Kam Catering Co. proposes a 5% of gross revenue receipts for each event booked at the Washington County Event Center. We also propose a 3% additional percentage when using the event center’s full kitchen facilities.

8.5.2 Quality of Food & Service

Kam & Kam Catering Co. partners with Sysco Foods, The Meating Place, Whole Foods and Costco to find the best source for the healthiest and freshest groceries. We also value our partnerships with local bakeries; Great Harvest, Marsee Company, and the Pie Guy to provide our clients fresh breads and desserts. We would not serve anything we would not eat ourselves. We pride ourselves in listening to our client’s requests and exceeding them in quality and freshness.

We have many times been told that we have quality, kind and friendly staff. We like working together and it shows.

8.5.3 Propose Alternative Menus

Kam & Kam Catering Co. meets dietary needs like: Gluten free, Dairy Free, Vegan, and Vegetarian upon request. We also have created themed or map inspired menus. Additionally, we regularly add new meals to please our repeat customers.

8.6 COBID Certification

8.6.1 Kam & Kam Catering Co. is registered with COBID.

We are owned by both a women and a minority, qualifying as a MBE.

See attached image of COBID certification.