Catering to your aircraft in Dallesport / The Dalles.
Columbia Gorge Regional is a quiet field that fills up when the orchards ripen. Order by phone or email, 24/7, and your crew receives food packed for a drawer and one oven.
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's Columbia Gorge gives a private jet menu an unusual advantage: the fruit is grown within sight of the airfield. Cherries from The Dalles orchards ripen in early summer, and Hood River pears and apples follow into autumn. For an inflight menu that means seasonal platters with fruit that arrives firm, not bruised from a long haul.
Private jet food in this part of Oregon leans on the river and the orchard. Smoked Columbia River salmon, Dungeness crab in season, hazelnuts from the Willamette side and Pacific Northwest cheeses make up the local specialities we draw on. Dallesport / The Dalles sits on the Washington bank, so Washington wine-country produce is just as natural a pairing. Each item is packed the way it travels in a galley: cold items chilled, cooked items sauce apart, fruit whole until the cabin crew slices it.
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.
Cherry season turns Columbia Gorge Regional into a busier field than its size suggests, and that is when private jet catering here gets specific: fruit, smoked salmon, cold boards. Whether the brief is inflight catering for a weekend wine-country trip or in-flight catering for a positioning leg, we cook and pack for your galley. Aviation catering and business aviation catering orders at KDLS are handed to your handling agent at the FBO. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered the same way, on the phone or by email.
Traffic at KDLS skews to wine-country weekends and corporate trips into the Gorge. Business jet catering and corporate jet catering are planned around a small galley, VIP flight catering draws on orchard fruit and Pacific Northwest cheese, and charter flight catering follows the manifest. A private jet chef writes a bespoke menu for luxury inflight catering, packed by seat.
Government flight catering is cleared through your protocol office, not our kitchen. Head of state flight catering and state visit aircraft catering at a small field like KDLS rely on a named team, traceable ingredients and quiet handling. VIP aviation catering orders keep guest and security staff trays apart.
Special meals at Columbia Gorge Regional follow a procedure, not a label: each restricted tray is built on its own board and packed separately from the guest dishes. In orchard and hazelnut country, tree nuts are the allergen to name first, so tell us early. Kosher, halal, vegan, gluten free, allergen free and kids meals are all ordered like any other dish and 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 Dallesport are ordered on request and invoiced like the rest of the order. Flight crew meals suit a turn with a duty clock running, pilot meals are packed in boxes that eat with one hand, and crew catering is written with the type of flight in mind. Cockpit meals can be different dishes for each pilot, crew meal boxes are labelled CREW, and different meals for pilots are agreed in advance.
The general aviation terminal at KDLS is where the order meets the aircraft. We arrange FBO catering and catering delivery to the FBO with your handling agent, and ground handling catering is walked to the apron on your slot. Handling agent catering is arranged by name before arrival.
KDLS handles light and midsize business jets far more often than large cabins, so galley catering here is usually packed for a drawer and a single oven, not for a high loader. If your aircraft needs airside catering delivery with a lift, tell us the type and we plan the aircraft provisioning around it, coordinated with your handling agent at the apron.
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.
Airport catering at Columbia Gorge Regional supports a general aviation field on the Washington bank of the Columbia, serving Dallesport and The Dalles. FBO services and ground handling services are available for business jets and turboprops, and the elevation is low enough to avoid density-altitude surprises.
Business aviation catering at this field peaks in cherry season and during wine-country weekends. Inflight catering for corporate guests, in-flight catering for positioning crews, aviation catering for charters and executive jet catering for owners are all planned around a small galley. Diplomatic flight catering is rare but handled, and cabin crew meals ride on the same order. As a business aviation hub it is small but active.
International arrivals are processed under US Customs and Border Protection rules, and agricultural products must be declared. Fresh fruit, meat and dairy from abroad can be refused, which is why we build the menu from local product and keep foreign-origin food off the order.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Columbia Gorge Regional Airport included 5 passenger meals, a request for a cold lunch with cheese and fruit, and instructions addressing a changing departure schedule. This experience of private jet food gave us a useful reference for managing portion planning on another departure. The Galley Girls kept the fruit plates separate from the finishing elements, which gave us control over the final presentation. The salads stayed together in one group, so another crew member could follow the same plating sequence.”
“It was the packing plan I cared about at KDLS, with 3 servings of yoghurt pots and fresh berries and a family lunch request to consider. The order made private jet meals feel manageable because the catering handover had been considered beforehand. We changed the quantities of starters, and The Galley Girls reflected the request in the final packing list. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations.”
“With a changing departure schedule to consider at DLS, we needed a practical way to serve smoked salmon bagels and sliced fruit to 3 passengers. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation. With private jet menu, careful attention to storage requirements matters as much to our crew as the menu itself.”
Duty time drives this one. If the crew is sitting out a long wait at KDLS, they need real meals, not snacks, and the total follows the menu you pick: a smoked salmon board costs less than a crab and beef service. We quote per order, never per tray, and invoice it like any other order.
Long turn, short turn, or an early morning slot: each one changes what we pack. Cold fruit and fish plates suit the shortest turns; hot service suits a crew waiting out a delay. Last-minute orders are taken at any hour.
On international legs into Oregon, the border check concerns agricultural items, so a menu built on Dallesport cherries or Oregon salmon keeps things simple. Anything left over from your last stop should be declared.
US customs and agriculture rules govern what you bring in. Cooked, sealed items are easier than raw produce; fresh fruit and meat are the usual problems. Our catering is prepared and packed locally, so it carries no import issue.
The charter price does not cover food. Tell us the aircraft and its galley, and we cook and pack accordingly: sauce apart for a single-oven galley, chilled platters when space is tight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
