Catering to your aircraft in Aurora.
Aurora State is a general aviation field in the Willamette Valley, and the aircraft that use it are mostly light and midsize jets with small galleys. We cook and pack for that galley, with Oregon produce in the cold boxes and a Galley Girl on the other end of the phone.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Oregon eats seasonally and says so on the plate. In the Willamette Valley that means hazelnuts from the orchards, marionberries and blueberries in summer, Pinot-country cheeses, and Dungeness crab and Chinook salmon when the coast delivers them. These are the local specialities we build a private jet menu around at Aurora State.
An inflight menu for {Region} has to survive the galley. Salmon is served chilled or finished in a hot oven, crab is picked and kept apart from its sauce, and berry desserts travel in their own cups. Private jet food from this valley is simple on purpose: the produce is the point.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Oregon hazelnuts, Willamette Valley berries and Pacific salmon are what passengers ask for when they land at Aurora State, and that shapes private jet catering here more than any generic menu. Our crews know what a small galley can heat and what has to stay cold, so inflight catering at KUAO is written around the aircraft, not around a template. For business aviation catering, executive jet catering and cabin crew meals, you send us the tail and the slot, and we plan the rest.
At Aurora State, business jet catering and corporate jet catering are usually for small crews and compact galleys, so a private jet chef writes a bespoke menu around what the aircraft can actually heat and store. VIP flight catering and luxury inflight catering for charter flight catering requests start with the tail number and the seat plan, and Oregon produce does the rest.
When a state visit aircraft catering order reaches us for KUAO, the protocol office defines the menu before we cook anything. Government flight catering and VIP aviation catering are discreet by design, and head of state flight catering is handled by a named team throughout.
Oregon cuisine hides tree nuts everywhere: hazelnut oil in dressings, hazelnut crumbs on fish, praline in desserts. At Aurora State we write the allergen card with that in mind, and kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are each packed on their own board and in their own box, marked by seat number.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
Crew meals at Aurora State are packed for people who eat standing in the galley or in a cockpit seat. On a small jet, flight crew meals have to be handled with one hand, so pilot meals come boxed, and we can pack different meals for pilots when your policy asks for it. Cockpit meals and crew meal boxes are on request and invoiced like the rest of the order, as crew catering normally is.
FBO catering at Aurora State means we deliver to the general aviation terminal and coordinate with your handling agent so the galley is loaded on your slot. Catering delivery to the FBO is the norm here, and ground handling catering and handling agent catering follow the same chain of hands every time.
Most traffic at KUAO is light and midsize jets, so galley catering usually arrives by van and goes up the airstair, with no high loader involved. For a larger aircraft, airside catering delivery needs the door height and the handling agent's access sorted ahead, and we plan aircraft provisioning accordingly once you give us the type.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Aurora State is an Oregon general aviation field in the Willamette Valley at 200 ft, used mostly by corporate and private aircraft. Airport catering here is about FBO services and ground handling services that keep small operations moving, with a general aviation character rather than a terminal one.
Corporate and executive traffic gives Aurora a business aviation hub role in the region. Inflight catering and in-flight catering for business aviation catering, plus aviation catering for executive jet catering and the occasional diplomatic flight catering request, all run through the same order process, with cabin crew meals added when asked.
Oregon has no special state rule on food that affects an aircraft meal, but federal import rules apply once the aircraft leaves the United States. Fresh produce and meat can be restricted on arrival abroad, so tell us the destination and we pack to it.
Average rating from the cabin crew and pilots we cater for.
“For 6 passengers departing from Aurora State Airport, the agreed menu was roasted vegetable bowls with separate dressings; our main consideration was different crew meal preferences. The sandwiches came from The Galley Girls in individual containers, with a packing list that matched the contents. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes. This experience of vip inflight catering gave us a useful reference for managing cabin service sequence on another departure.”
“Having 6 guests request a cold lunch with cheese and fruit at Aurora State Airport meant planning the portions carefully while accounting for a late menu amendment. The confirmation from The Galley Girls showed the desserts clearly enough for us to check the planned service quantities. There was enough information about the salads to brief the crew without making assumptions about what had been ordered. Our brief for private jet catering was met with a sensible plan for written menu details.”
“As the person coordinating roasted chicken and seasonal vegetables for 3 passengers at KUAO, I needed an arrangement that considered a changing departure schedule. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. I appreciated the emphasis on crew briefing throughout the private jet catering services arrangements. Our colleague could take over the salads without asking where every component had been placed during preparation.”
A child's meal, a halal dish and a salmon plate are three different prices. At Aurora State we quote each menu line, so you see exactly what drives the total.
When a crew's duty clock is running, waiting for food at a small GA field is the worst outcome. Order as soon as the trip is booked; changes to the slot are handled.
A tight turnaround at a small field leaves no room for a late handover. We tie delivery to your departure slot, and international sectors get extra attention on what can be carried.
Plenty of crews carry their own snacks. For passenger menus, one local product, such as hazelnut or marionberry, often goes on the card, and we handle sourcing.
No, it is a separate order. Customs and food-import rules matter once the aircraft leaves the country, so tell us where the trip ends.
Tail, pax and diets — a flight attendant takes it from there, day or night.
