HomeMy WebLinkAbout2015-03-11 Work Session MinutesFor Recording Stamp Only
Deschutes County Board of Commissioners
1300 NW Wall St., Bend, OR 97701-1960
(541) 388-6570 -Fax (541) 385-3202 -www.deschutes.org
MINUTES OF WORK SESSION
WEDNESDAY, MARCH 11,2015
Present were Commissioners Anthony DeBone, Alan Unger and Tammy Baney.
Also present were Tom Anderson, County Administrator; Erik Kropp, Deputy
County Administrator; Laurie Craghead and Dave Doyle, County Counsel; Dan
Despotopulos, Roxia Todoroff and Butch Graham, Fair & Expo; David Givans,
Internal Auditor; Nick Lelack, Peter Gutowsky and Matt Martin, Community
Development; Judith Ure, Administration; Jane Smilie, Health Department; and
three other citizens including media representative Ted Shorack o/The Bulletin.
Chair DeBone opened the meeting at 1:30 p.m.
1. Update on Food & Beverage Program and Room Tax.
Dan Despotopulos indicated that the Fair provided food service at the
Sportsman's' Show last weekend, with estimated revenue of$44,000. He
reviewed the food & beverage policy and contract, and noted that some of the
information will be available on the new website.
He said they previously discussed catering and how the rental of equipment
would work. They decided to change that part of the program and not offer a
rental program, but just charge a flat fee. Three preferred caterers are in
contract for this year. They pay 120/0 of gross sales minus the service fees
(gratuity). If they want to use the kitchen for anything, they pay an additional
3%. The caterers like this much better. At some point, there may be three
events at a time with three different caterers. This makes it simpler for all.
Minutes of Board of Commissioners' Work Session Wednesday, March 11, 2015
Page 1 of 9 Pages
A line item will be added to address breakage. The caterer will need to cover
that cost and each item has a price; this is taken out of their deposit. The
caterers will decide how they want to set up their tables. Mr. Despotopulos
stated that there are still things to work out, but thus far, it seems to be working
well for everyone.
Tom Anderson said that this is all in an effort to get the Fair & Expo closer to
self-sufficiency. No other center in the state is even close.
Commissioner Unger asked if background checks are being done. Mr.
Despotopulos said they use a lot of temporary help for events and the temp
agency is responsible for this. They do not do this with outside contractors; it is
up to them to screen their employees. Erik Kropp says the County sets the bar
for those it hires direct.
The website will link to the caterers so the menus and other information will be
up to date. Mr. Despotopulos then demonstrated the website, which is not yet
completed. There is also a list of 'preferred hotels'; they pay $1,500 per year to
have their logo and link included.
He presented a handout that features what the Fair & Expo offers. It is all
coming together at this time. He spoke about customer service, which is a
primary goaL He provided a survey for review; they have been doing this for
years regardless of the size of the event.
Commissioner Baney asked what the next phase would be. Mr. Despotopulos
said when it is all in place, they need to roll it out and let everyone know about
it. They have spent a fair amount of money to get where they are.
Ms. Todoroff stated they are involved with a large number of events and groups
and create a variety of individualized marketing materials for this reason. They
are working with the sporting event market for a variety of events. They work
with horse and livestock groups and many others.
Commissioner Baney asked if they are targeting specific regions. Ms. Todoroff
stated that sporting events are usually Colorado and west. Conferences and
meetings are typically west coast. They work with a variety of hospitality
groups. The RV industry is a big one and this market is both regional and
nationaL Mr. Despotopulos stated they are working with COYA to do some
targeted marketing, and will have an interactive kiosk at the COY A center in
Sunriver.
Minutes of Board of Commissioners' Work Session Wednesday, March 11, 2015
Page 2 of9 Pages
Commissioner Unger asked if they address accommodations and travel options.
Ms. Todoroff said this would be included in the new website. They also work
with the Chambers of Commerce. Mr. Despotopulos indicated that these are all
attached to their website and they will be working together.
Ms. Todoroff stated that the food and beverage plan gives people options, and
they are starting to see these caterers bring events to the Fair & Expo.
Mr. Despotopulos said they have made a great deal of progress in the past six
months, and remaining flexible and Qpen to new ideas means the future is very
bright. There will be challenges but everyone is working hard towards success.
2. Tentative: Discussion of Organizational Changes at Health Services.
This item will be addressed at a later date.
3. Other Items.
Mr. Anderson stated Commissioner Unger wished to talk more on the COlD
appeal, regarding next steps. There have been recommendations from the State
and nationally.
Commissioner Baney said one person asked her how the County could let this
happen. Mr. Martin stated that there are two processes for the canal. The local
process for listing as a historical place was not followed; the submission was
not timely. There is also the ownership issue. The record is closed and it is
now in the Board's camp to schedule interpretations of these. They have not
addressed the historic merits of the canal. If the Board overturned the other,
this could begin again.
Commissioner Baney said they tried to address the historic value in another
way. Mr. Martin said the Historic Landmarks Commission makes a
recommendation. A separate nomination went to the State on a larger area for
the National Parks Service, National Register. It does start at the State level,
with the application and a review and recommendation by the State Historic
Preservation Commission. They met in February and voted to submit a
nomination. The State historic office allows a 90-day comment period. At that
time, the State Historic Preservation Office makes a final State recommendation
to the National Parks Service.
Minutes of Board of Commissioners' Work Session Wednesday, March 11,2015
Page 3 of 9 Pages
There is another appeal period and then a determination is made, probably by
JUly.
Commissioner Baney asked if it is customary for a County to comment on this.
Mr. Martin said the last one was the Deedon Homestead. Peter Gutowsky said
there is also Petersen Rock Garden, and both are individual properties. The
canal is being nominated as a district. In Oregon, there are no irrigation
districts with areas protected in this way. The applicant drew its methodology
from a district in California. The Deedon and Petersen Rock Garden went to
the historic landmarks commission; they had no comments. The local HLC
stayed neutral. There was no formal opposition and they were designated on
the national register. This canal issue is new with a lot of factors involved.
Mr. Martin said the HLC met on Feb. 2 and they discussed tis, invited and
received comments but did not make a decision. They will do this in May when
more HLC members are present.
Nick Lelack said a hearing at the State level was in February with a decision to
be made later. They will provide comments in May.
Mr. Martin said a recommendation and decision differ. The decision is at the
National park Service. All comments receive the same weight. This comment
period now is valuable as well. If submitted too late, cannot be considered.
Mr. Gutowsky said that the magnitude of the ramifications of this, he thought
they might continue the comment period. However, the State group made a
decision. Mr. Lelack said the City made a recommendation after this time. Mr.
Martin stated they voiced concerns regarding the integrity of the resource and
the nomination.
Chair DeB one asked if the scope of this and the County process are the same,
regarding the amount of canal. Mr. Martin said it is about 1 mile long, off
Yeoman and the intake area. The County application is for a shorter segment.
The National nomination includes an additional segment.
Mr. Gutowsky said to add the district to the comp plan creates questions,
especially as to what constitutes ownership and standing. At the national level,
it is fee title. If the NPS keeper makes the decision in Washington, DC, they do
not look at Goal S or previous applications. They have their own specific
criteria. If the keeper determines it is warranted to be on the national register, it
is then a GoalS resource. The timing of this is not until July.
Minutes of Board of Commissioners' Work Session Wednesday, March 11,2015
Page 4 of 9 Pages
Mr. Anderson said that if the County makes a decision before then, would that
matter. Mr. Gutowsky said they do not look at local issues or land use. The
federal decision takes precedence. Irrigation districts are involved from other
states as well. The national considers local comments as well.
Mr. Lelack said that if the Board rendered a decision, it could be submitted
during the comment period. It is unknown how this might influence the
national decision. Mr. Gutowsky said the administrative decision did not
consider this.
Commissioner Unger said when a historical designation is made, this creates a
way to protect the structure. If the property owner wanted to remove it, they
would have to document it in another way. Mr. Lelack said there are many
property owners involved in this situation and they are incented to be involved.
The national register looks only at fee ownership. No property owners object to
the designation. There are then federal requirements to be followed by property
owners within the district. Anyone who wants to then make an addition or
change to his or her property that impacts the historic area, then has to go
through a very challenging review to do so.
Commissioner Baney said she is not in a position to comment either way at this
time. She does not think this is something that they should do. Chair DeBone
said the historic designation is being manipulated to affect something else.
They are seeking conflict. Mr. Gutowsky said the record period is open until
late May. There are two matters before the Board. Chair DeBone is ready to
proceed on these issues, the text amendment and the historical designation.
Chair Baney said that by the end of March they were to talk about the text
amendment.
Commissioner Unger stated they could handle the text amendment, and asked
about options. Commissioner Baney stated that the Board was asked to hold
off. David Doyle said they should ask for this to continue; but the Board is
inclined to move forward. The reason for the hold is that the parties were going
to try mediation. He did not think they had reached an agreement and it does
not seem likely.
Mr. Gutowsky said the record is technically open and would have to be
formally closed. Commissioner Unger asked if the text amendment could be
changed. Mr. Doyle said it is what it is and they either approve or not. The
applicant would have to resubmit and it would start the process again.
Minutes of Board of Commissioners' Work Session Wednesday. March 11,2015
Page 5 of 9 Pages
Mr. Gutowsky said that the text amendment might be mute if the national
process comes out differently. Mr. Doyle feels it might end up in court for the
next ten years. Mr. Gutowsky stated that the County's decision could reinforce
opinions at the State level. Mr. Lelack stated that the text amendment is not just
for this part of the canal.
Commissioner Baney stated it was applicant driven, and they should decide if
they want it to go forward. There are fees and a lot of work involved. She does
not know if the Board has to get to 'yes' or 'no' at this time. Chair DeBone
does not want to speak for the applicant. Mr. Gutowsky said COlD could
withdraw or ask for a continuation. He can find out if they want this to
proceed. Mr. Doyle added that the applicant's attorney had indicated they
would trigger when and if they wanted the Board to take this up again.
Mr. Martin said that the other deliberation to be done is the Pilot Butte Canal
local historic designation. The record was extended twice at the request of the
appellant's attorney. The final arguments have not been submitted. The
property owners are asking about this. She feels that the applicants or
appellants need to either allow this to move on or withdraw.
Commissioner Unger asked what this means when there is a national registry
involved. Mr. Gutowsky said local government is to manage it as a Goal 5
asset. Prior experience has been with community support with a clear
recognition of historical significance. This is very different.
Laurie Craghead said there are questions about whether the district can even
make repairs at this point. Mr. Martin said this is outlined in Code regarding
maintenance, removal, etc. Mr. Gutowsky stated this part of Code has been
certified by the State and it says that properties on the national register are
protected by statute.
Discussion took place as to when to close the record on the amendment, and
notify parties of a decision date, and whether different issues can or should be
addressed on the same day. The historic piece is limited to two issues. The
same parties will be interested in the outcome of both.
It was suggested that the COlD text amendment record should close March 20,
the Board can deliberate on March 25, and deliberations on the historic
designation would be on March 25.
Minutes of Board of Commissioners' Work Session Wednesday, March 11,2015
Page 6 of 9 Pages
Regarding the Metolius TDO (transfer development opportunity), HB 343, Mr.
Lelack noted that the hearing is next Tuesday. He reviewed the bill and
coordinated with the employment department on a provision a certain
seasonally adjusted average employment rate. Deschutes County is at 116% so
it qualifies. He asked if the Board has a formal position on this. Rep lUem
supports it, but Central Oregon Landwatch does not want Deschutes County
referenced.
The TDO expired in 2014 and this is part of it. Mr. Gutowsky said this bill
addresses one section of what was adopted in 2009, has to be appropriate for
destination resort. A conditional use permit process would be required. It is a
small-scale resort with overnight accommodations and recreational amenities.
Commissioner Baney asked if Clatsop County has a certain project in mind
since it is specifically mentioned. Mr. Gutowsky said that last summer no site
was identified. There is a general interest in Deschutes County.
Mr. Lelack said the Board could just stand on the sidelines and see what
happens. Commissioner Baney wants to be objective but they need to show
that they support a local process. Wildfire is a big concern to her. Mr.
Gutowsky stated the origin of this bill was an outcome for protecting the
Metolius basin. The State gave the owners development rights in return. It is a
tradeoff. Mr. Andersons stated they could tell PAC to watch this as a "3" and
keep them informed.
Chair DeBone spoke about gun rights. Senator Knopp asked him how the
Board stands on this. Several counties have discussed this and a few have
created resolutions of support. He responded to the individuals previously that
he supports the Constitution and laws of the State. This is an issue in response
to potential specific legislation, but he does not think anything is in place yet.
He feels they should create something but does not want to attract a lot of
attention. Some want to oppose additional legislation affecting the background
check system.
Commissioner Baney asked what kind of background check. Chair DeBone
said a universal background check would be needed when an individual sells a
gun. He does not think this is going to happen. Mr. Kropp asked if this is
national or state. Chair DeBone said there are individuals in all areas pushing
for this.
Minutes of Board of Commissioners' Work Session Wednesday, March 11,2015
Page 7 of9 Pages
Commissioner Baney said she does not know enough about it at this point.
Commissioner Unger noted that a cash transaction means the new owner won't
necessarily be on record. Mr. Doyle said a vendor would have information on
the gun and makes sure the buyer is not a felon. Those records are maintained
for five years. This does not apply if there is a purchase from a private party.
Commissioner Baney asked about the necessity of a resolution stating they will
uphold the Constitution to a small group who says the oath they all took is not
enough. She is not going to be ultra-supportive of one part of the Constitution
over another. Commissioner Unger said they want the support of the County
but he does not want to do this. They may vilify anyone who does not want
them to speak for them exactly as they want. They need to be reasonable.
Commissioner Baney will write a letter but won't do a separate resolution to
state that she will uphold the Constitution, is playing to an individual group.
Commissioner Unger said that when bills come forward, that is when they need
to address an issue. They need to know what the bill says and deal with it issue
by issue. Commissioner Baney added they will ask PAC to watch for these
kinds of bills and the Board will review the language.
Chair DeB one wants to propose a resolution anyway. Commissioner Baney
stated that a resolution or proclamation makes a statement, and is a formality.
Chair DeBone said the individuals won't be happy if it is watered down, either.
Commissioner Baney feels that it should be enough to be in contact with what
is going on at the legislative level, watching for specific language or issues.
Commissioner Unger does not want to give the Board's voice to others who
will say whatever they want. Their website is somewhat disturbing. He is
supportive generally of what law enforcement feels is important.
Commissioner Baney does not want to make a decision based on perhaps losing
someone's support in the future. They need to know exactly what the language
of any bill is, if it comes to that in the legislature.
Mr. Anderson spoke of a proposed letter of support for Bend Park & Recreation
to pursue a grant request. The park would be mostly trails and maybe a kiosk.
He asked the Board if they are supportive. The main impact spot for traffic is
offO.B. Riley Road in the City. This is similar to the request for the U.S.
National Forest headquarters east of town. The Board was supportive.
Minutes of Board of Commissioners' Work Session Wednesday, March 11,2015
Page 8 of 9 Pages
Mr. Kropp is updating the Board's section on the website. The Board discussed
the overview, and he will update the Board's lists of affiliations and
appointments.
The website will clarify terms of office to be until January of the given year so
people won't think they hold office for that entire year.
Mr. Anderson stated that regarding the employee recognition breakfast
proposal, it would not be a conflict with other events. It would be an hour
before the Fair opens. A free ride ticket may help cut down on all the no shows
like last year. The Board is supportive. Commissioner Baney would like to see
the Board help serve the food.
COIC wants to film the Board speaking on forest collaborative issues, probably
after the work session of the 16 th
• Mr. Anderson said that the Board will have a
bullet list from departments regarding specific DEQ issues that might be
discussed with the DEQ representatives at that time. Commissioner Unger
would like to hear from them on what they think the next steps on various
issues might be.
Being no other items discussed, the meeting was adjourned at 4:05 p.m.
DATED this /6 ~ Day of illM .U2015 for the
Deschutes County' Board of Commissioners.
Anthony DeBone, Chair
ATTEST:
~~
Recording Secretary
Minutes of Board of Commissioners' Work Session Wednesday, March 11,2015
Page 9 of 9 Pages
Deschutes County Board of Commissioners
1300 NW Wall St., Suite 200, Bend, OR 97701-1960
(541) 388-6570 -Fax (541) 385-3202 -www.deschutes.org
WORK SESSION AGENDA
DESCHUTES COUNTY BOARD OF COMMISSIONERS
1:30 P.M., WEDNESDAY, MARCH 11,2015
1. Update on Food & Beverage Program and Room Tax -Dan Despotopulos
2. Tentative: Discussion of Organizational Changes at Health Services Jane
Smilie
3. Other Items
PLEASE NOTE: At any time during this meeting, an executive session could be called to address issues relating to ORS 192,660(2) (e), reaL
property negotiations; ORS 192,660(2) (h), litigation; ORS 192.660(2)( d), labor negotiations; or ORS 192.660(2) (b), personnel issues; or other
issues under ORS 192.660(2), executive session.
Meeting dates, times and discussion items are subject to change. All meetings are conducted in the Board o/Commissioners' meeting rooms at
1300 NW Wall St" Bend, unless otherwise indicated. Ifyou have questions regarding a meeting, please call 388-6572.
Deschutes County encourages persons with disabilities to participate in all programs and activities. This event/location is
accessible to people with disabilities. If you need accommodations to make participation possible, please call (541) 388-6571, or
send an e-mail to bonnie.baker@deschutes.org.
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On SiteCon~ons& Catering
PI Raease te E 11xce ent V G derv 00 G d00 F'air Poor Comments
Quality of Food 7'
Customer Service }{
Timeliness
Food Presentation
'to
X
AertaJ Facility I Oper ations
PI ease Rate Exce 11ent Verv G00d G00d F'air Poor Comments
Cleanliness 'I..
Room Set-up -L
Responsiveness of
Staff 'f.
/
Staff Appearance -J.
Attention to detail 'x,
Sales Manager
PIease Rate Exce11ent Verv G00d G 00d F'air Poor Comments
Resuonsiveness "Communication X
Follow-up X ..Number of partiCipants?
(
Number of Attendants? II ~
% of Out-of.,---'f,~o~wn=?________.2Wh-,-=e",re"-,di",,,·~d.J..y~ou~sta:!!.y~?,---___________
RestaW'lUlts visited? Area Attractions visited?
How do you rate your overall Central Oregon E~perience? ExceUent X Good Fair Poor
I
COMMENTS
Signature -I-~""""""""'f--+-..<.WO'f-"""""""
~emNMO·:rf;F~~&:rsr;:
To:
Deschutes County Fairgrounds & Expo Center
Att: Roxia Thornton Todoroff
From:
Jocelyn Tureck
Food Services Manager
VFW Post 4108, Redmond, OR
(541-420-8589)
R.E. OHA Fundraising Dinner for 360 guests on 2/28/2015
I have been requested to give feedback on our experience catering
from the kitchen at the fairgrounds.
The first item I would like to address is the level of helpful
hospitality extended by Butch. He met with us several times,
answered all the questions I could come up with, and made his
cooler available for storage of our prime rib the day before our
event. He was on site at the agreed upon time of arrival. Butch
balanced his presence to address all questions and give us many
helpful tips with freedom to work without feeling like he was
looking over our shoulders. This is hard to do. Butch could not have
done it better. He was there from start to finish. It was very
comforting to have Butch there as we closed up to ensure that we
left the facility cleaned as he wished, To those who do not manage a
kitchen: This is like having unknown relatives arrive at your house
and take over. An individual able to deal with this and stay relaxed
is very rare.
My dealings with Roxia were very easy. She made each step needed
clear. Roxia was always available for contact. I enthusiastically
endorse her professional manner of presenting the criteria as it was
in a period of flux. Our group, as I understand, was the first to cater
from the "outside",
I cannot stress enough the belief that to have a second project in
progress at the same time as this size of event would cause
unworkable situations in the kitchen. No caterer will find all they
need in house, and will bring items of their own. The dishwashing
and sorting out of what belongs to who would be dismaying. Our
group would always need all ovens, and still not have enough. [We
cook items at the VFW to make up the difference). Let me just say
that we would not consider catering this event if another caterer
were working at the same time out of this kitchen. Butch might be
an exception.
It would be helpful in the future to have a cleaning checklist for a
cater crew to follow. The crew would have something to look at for
expectations, and Butch would have something to check off at the
end his long day.
Something is going to get broken. Perhaps a price list for breakage/
loss at least for china would be good. (We only broke one small
dessert bowl, but Murphy says larger losses will happen at some
point as the kitchen rental program goes forward.)
A list of items the caterer is to provide would be helpful. Examples:
Foil
Plastic Wrap
Dish Soap for Pots/Pans
Cleaning Towels
Coffee/Condiments
All Linens for Tables plus Skirting for Buffets
Aprons & Food Gloves
We asked these questions ahead, so no worries for us ...
On a personal note for our crew: we'd love to have a table in the
kitchen with chairs to take a break and have a meal. We start work
on the day of the event at 7:30 a.m. and get done around 11:30 p.m.
Our average age is around 58. We all work for free and are proud of
what we do, but these old chickens need a place to roost now and
again.
The bottom right Blodgett convection oven needs a temp dial.
The middle tilt grill may need adjustment for temperature. When
set at 300 degrees, it boiled product when filled Yz full within 25
minutes of turning it on. The one to the left set at the same
temperature did perfectly.
If you think about buying any implements for the kitchen, I
recommend about 4 large high-heat rubber spatulas. They rock. I
never go anywhere without them.
To wrap up, your kitchen has many great tools to make a job go
easily. We especially loved the ovens, tilt grills, giant mixer,
warn1ers for holding food, rolling racks, ample cooler space, and
huge work areas. We thank you for allowing us to cater here. Your
15% charge on gross profit seems reasonable.
Jocelyn Tureck
Food Services Manager
VFW 4108
Redmond, OR
(541-420-8589)
djtureck@bendbroadband.com
*1 have 20 years experience in professional food service. My last
paying job was Executive Chef of The Pine Tavern Restaurant in
Bend Or. I held that position for 7 years. This is a fine dining
establishment set on the Deschutes River. In the summer, we
expected to do 300 covers for lunch and 350 for dinner each day. I
say this only to let you know that these observations do not come
from a rookie.
DESTINATION SPOTUGHT / DESCHUTES, OREGON
Pholos courtesy of Deschules Fair and Expo Cenler
'Do It All' in
Deschutes
By Peter Francesconi
AN EXPO CENTER LOCATED ON A FAIRGROUNDS wi ll certa inly
str ike sp ort s organize rs as a great pla ce for equ estria n and ro deo events. De schutes
Fair and Expo Ce nter, howe ver, has plann
This multi-purpose arena located in
Redmond, Oregon, can host everything
from wrestling to motor sports, from
gymnastics to basketball, and much
more. In fact, not only does the De
schutes Fair and Expo Center have sur
prises at every turn, but its Central
Oregon location has its own share of de
lights in store for event owners and or
ganizers, athletes, families and fans.
Roxia Thornton Todoroff, director of
sales for the Deschutes Fair and Expo
Center says, "Our slogan is, 'We really
can do it all. "Sports events organizers
will be amazed at everything we have to
offer at our facility. But that's not all. This
part of the state is amazing as well."
Central Oregon, east of the Cascade
Range, is a unique area of the country,
not at all like the rainy areas on the west
side of the Cascades closer to the Pacific.
In fact, this high desert, at 3,000 feet, gets
about 300 days of sunshine a year, with
annual precipitation under 10 inches
rs trli nki ng ou ts ide the show rin g.
much of it in the form of snow in the
winter.
"We're the sunny side of the state,"
Todoroff says. "You just can't beat our
weather here, which is great for all the
outdoor events we can accommodate." (In
fact, the area gets so much sunshine that
solar panels were placed on the roof of
the Expo Center's largest building to gen
erate power.)
Multi-purpose Build ings
The Deschutes Fair and Expo Center
itself is unique, too. The 132-acre site is
home to Oregon's largest annual county
fair and features nearly 200,000 square
feet of flexible indoor space, a 95,000
square-foot barn complex, three arenas
and more than 75 acres of lawns.
The largest building is the Bank of the
Cascades Center, a multi-purpose indoor
arena that constitutes some 279,000
square feet of space under one roof, ca
pable of hosting virtually any type of per
formance or competition and handling
10,000 spectators for a concert, 4,000 for
a rodeo and 5,000 for basketball. The
center is wired for TV broadcast and has
a built-in sound system, wi-fi, score
board, concessions and locker rooms.
The Three Sisters Conference and
Convention Center consists of three ven
ues that can be configured in a variety of
set-ups. All have built-in sound systems
and wi-fi. North Sister and South Sister
are 9,416 square feet each, and Middle
Sister is 14,904. Within the Three Sisters
is a 5,000 square-foot kitchen designed
to handle multiple catering and conces
sion events.
The High Desert Activity Center is a
multi-purpose building complete with cli
mate control, sound and restrooms. The
open floor plan offers nearly 12,700
square feet of column-free space.
The Barn Complex has four enclosed
barns and one covered, all designed for
mUlti-purpose use with blacktop flooring.
The complex has stabling for 400 horses.
It also features four arenas, including the
Juniper Arena, which offers covered
grandstand seating for 2,500 with
bleacher seating for 1,000, and the fully
covered Sagebrush Arena with seating for
1,500.
The Deschutes Fair and Expo Center
is designed on a circular plot; the center
is never more than 300 yards from any
spot. This beautiful "Center Court" has a
water feature in a natural landscape set
ting on about 3.6 acres, with beautifully
manicured lawns, ponds, a cascading wa
terfall and windmill.
Reprinted with Permission from SPORTS DESTINATION MANAGEMENT
Indoor and Outdoor Events capped mountain peaks that include
Beyond equestrian, rodeo, livestock and Mount Bachelor, the Three Sisters,
agriculture events , the center's appeal for Broken Top and Mount Jefferson. There
sports of all types, for all age groups, has are also views of Smith Rock, one of the
caught the eye of sports event organizers. world 's premier rock-climbing destina
"We have a wide variety of events here," tions.
Todoroff says . "Currently, we've been "Central Oregon is known as the play
hosting wrestling tournaments in our Bank ground for the Northwest," says Despo
of the Cascades indoor arena, and we've topulos. In fact, there is so much to do in
even had the Portland Trailblazers here to the area that athletes and families will have
play some of their preseason NBA games. no problem keeping occupied off the field
We're also well-suited to host martial arts, or competition floor. Day trips offer an inKnight and his wife started the city's foray
gymnastics, competitive cheer-really any credible array of activities, such as hiking, into public art with two donations that led
indoor events ." biking and mountain biking; kayaking, cato the creation ofthe Redmond Arts Com
The Bank of the Cascades Center has noeing and paddle-boarding on the stunmission and Redmond Commission for
permanent stadium seating for 4,000, and ning lakes; whitewater rafting and tubing; Art in Public Places.
the finished concrete floor means any type hunting and fishing (particularly trout,
of floor covering or course can be laid salmon and steelhead). Central Hub
down . In addition to a basketball floor, for In the winter there are plenty of places The Deschutes Fair and Expo Center is
instance, the center can host roller derby, for snow sports, including Mount Bachein the center of the state, at the hub of
and even bring in an ice rink for hockey lor, a world-class ski resort that's about 40 three counties-Deschutes, Jefferson and
and other skating events. The center also minutes away on the eastern edge of the Crook. It's 15 minutes from Bend, the
moves in dirt and hosts the Great NorthCascade Range. In addition to the fresh largest city in Central Oregon. Travel is
west BMX Nationals. The venue is ideal mountain air, the high-desert climate proalso convenient; Deschutes Fair and Expo
for motor sports, including motocross , vides some of the driest powder in the PaCenter is directly adjacent to the Redmond
arena-cross and monster truck rallies. The cific Northwest-perfect for skiing. Airport and within a few hours' drive of
site also contains an off-road race track in Many might not realize the area is also major cities in the Northwest.
its overall 320 acres . a golf Mecca. In the Redmond area, The area has restaurants and lodging
General Manager Dan Despotopulos golfers can playa round on award-winning options to suit all tastes and budgets, in
says there's untapped potential in the vast, courses, Juniper and Eagle Crest, not just cluding half a dozen resort properties.
well-manicured grounds and lawns . "With in the sununer, but in the spring and fall. While two hotels sit right next to the Expo
about 130 acres of surrounding grass Diehard golfers also can hit the links durCenter, there are nearly 5,000 rooms avail
fields, we have the ability to host all types ing the occasional mild winter day, making able within a IS-mile radius
of outdoor sports as well-soccer, golf a possibility year-round. The award"We work very closely with all of our
lacrosse, rugby, football, field hockey, you winning Juniper Golf course named "Best tourism partners to make sure events com
name it. Place to Play in Oregon" four times by ing into the area find exactly what they
"Plus, we have a huge area for parking," GolfDigest. need," Todoroff says. The staff will help
he adds . "Not only can we fit 4,000 cars at Other attractions include the High with finding lodging, putting together
the front ofthe facility, but we have an adDesert Museum, a must-see for all ages, bids, seeking out discounts, and more.
ditional 100 acres we can use, so parking with wild eagles, owls, otters, bobcat, lynx "We like to say, 'We really can do it
is never an issue, and it's always free." and other animals featured in their natural all!'" she adds. "That doesn't just apply to
There's also a year-round RV park right on habitats. There are more than 300 fascithe Deschutes Fair and Expo Center. For
the property, offering 106 sites with full nating lava tube caves in Central Oregon, sports events and visitors, this area really
hook-ups. and the vibrant reds, yellows and golds of can do it all , too ."
the Painted Hills are an incredible sight. For more information about the
Natural Beauty Redmond also has a great appreciation Deschutes Fair and Expo Center, visit
The view from the facility is unparalfor art and culture, which, in fact, has a www.expo .deschutes.org or call 541
leled, with a panorama of seven snow-sports connection: Nike founder Phil 548-2711. SCM
Reprinted with Permission from SPORTS DESTINATION MANAGEMENT
"We :Rea-llll Ca-'" Do I
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Deschutes County Fair & Expo Center
Food & Beverage Plan
On September 1,2014 Deschutes County Fair & Expo Center took control of all food &
beverage. We have hired Butch Graham as our Food / Beverage Manager who has over
30 years experience in the industry, which covers catering, concessions and alcohol
management
CATERING
We have developed our own menus and strategies for our own catering functions, while
allowing outside catering companies to provide service as welL All outside caterers will
come form a preferred list (pre-qualified), which the event my choose from. If an outside
catering company is chosen and does not require use of our kitchen there with be a 12%
charge paid based on gross sales. If they chose to utilize our kitchen and Kitchen
Equipment there will be a 15% charge (see attached sheet). This will be overseen by the
FoodlBeverage Manager.
CONCESSIONS
We will provide concessions for all events, which will be managed by our Food /
Beverage Manager. We will allow outside concessionaires for some events as needed.
They will come from a preferred list and be required to pay 25% of gross sales.
ALCOHOL
All Alcohol service will be managed by the Food / Beverage Manager, no outside alcohol
service will be allowed.
Deschutes Fair & Expo
Sample Catering Menu
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All Breakfast Buffets Served with Coffee, Decaf, Herbal Teas
Based on one-hour service
SMITH ROCK CONTINENTAL $9.95 +/per person
Fresh Seasonal Sliced Fruit, Assorted Chilled Juices,
Pastry Selections with Butter and Preserves.
BROKEN TOP CONTINENTAL $12.95 +/per person
Pastry Selections, Assorted Yogurts with Granola, Fresh
Seasonal Slice Fruit, Pastry Selections,
Bagels and Cream Cheese with Toasting Station,
Butter and Preserves, Assorted Chilled Juices
MT. JEFFERSON CONTINENTAL $13.95 +/per person
Fresh Baked Muffins, Banana Bread, Coffee Cake,
Fresh Seasonal Sliced Fruit, Old Fashioned Oatmeal,
Brown Sugar, Cinnamon, Craisins, Assorted Chilled Juices
BUErnUTOBREAKFASTBUFFET $13.95 +/per person
Fluffy Scrambled Eggs with Peppers, Onions, Potatoes,
Sausage, and Shredded Cheddar Cheese served with
Flour Tortillas, Rancho Beans and Pico De Gallo Salsa, IFresh Seasonal Sliced Fruit, Assorted Chilled Fruit Juices IEXPO BREAKFAST BUFFET $17.95 +/per person
Fresh Seasonal Sliced Fruit, Fresh Baked Muffins and Danish, ,f
Fluffy Scrambled Eggs, Breakfast Potatoes, Sausage or Crisp 1
t,
I Center Cut Sliced Bacon, Buttermilk Biscuits and Country Sausage
Gravy, Assorted Chilled Juices I
Enhance your Breakfast Buffet with a Smoked Pit Ham Carving Station $4.00 +/per person I
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A 18% service charge will be added to allfood and beverage orders
Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk
offood-borne illness.
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All Plated Breakfast Served with Coffee, Decaf, Herbal Teas
CROISSANT SANDWICH
Fluffy Scrambled Eggs and Sliced Honey Cured Ham
on a Croissant served with O'Brien Potatoes,
Fresh Fruit Garnish
TRADITIONAL BREAKFAST
Fluffy Scrambled Eggs, Center Cut Sliced Bacon,
O'Brien Potatoes, Baking Powder Biscuit, Butter,
Preserves and Orange Juice, Fresh Fruit Garnish
SOUTH SISTER SCRAMBLE
Fluffy Scrambled Eggs with Diced Smoked Ham,
Peppers, Onions topped with Shredded Cheddar
Served with Herbed Baked Breakfast Potatoes,
Baking Powder Biscuit, Butter, Preserves,
Orange Juice and Fresh Fruit Garnish
DESCHUTESF~ER
Scrambled Eggs with Chorizo Sausage, Onions,
Peppers, Mexi Cheese Blend wrapped
in a Flour Tortilla. Served with Herbed Baked
Breakfast Potatoes, Pico De Gallo, Orange Juice
HEALTHY START
Frittata Primavera, made with Egg Beater ™ and
Fresh Garden Vegetables, Steamed Red Potatoes and
Fresh Fruit Garnish. Served with Mini Bran Muffin.
STEAK AND EGGS
Charbroiled Top Sirloin, Fresh Scrambled Eggs,
Herb Baked Breakfast Potatoes, Baking Powder Biscuit
with Butter and Preserves. Served with a Fresh Fruit Garnish
A 18% service charge will be added ta allfood and beverage orders
$7.95 +/per person
$12.95 +/per person
$14.95 +/per person
$14.95 +/per person
$14.95 +/per person
$21.95 +/per person
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
offood-borne illness.
Freshly Brewed Regular and Decaf
(Included Herbal Teas and Ice Water)
Assorted Juice
Hot Chocolate or Spiced Cider
Iced Tea, Lemonade or Raspberry Lemonade
Assorted Canned Soft Drinks
Individual Bottled Water
Assorted Donuts
Pastries, Scones or Croissants with Butter, Honey and Preserves
Assorted Muffins
Bagels and Cream Cheese with Toasting Station
Yogurts -Assorted Individual Flavors
With Raisins and Granola
Assorted Whole Fresh Fruits
Fresh Seasonal Fruit Skewers
Assorted Gourmet Cookies or Chocolate Brownies
$15.50 +/per gallon
$19.50 +/per gallon
$18.00 +/per gallon
$16.00 +/per gallon
$2.50 +1 each
$2.00 +1 each
$16.00 +/per dozen
$18.00 +/per dozen
$18.00 +/per dozen
$18.00 +/per dozen
$3.00 +/per person
$4.50 +/per person
$2.00 +/each
$24.00 +/per dozen
$15.00 +/per dozen
A l8% service charge will be added to allfood and beverage orders
Consuming row or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
0/food-borne illness.
BAGEL BREAK
Large Assorted Fresh Bagels With Toaster Station served with assorted
Cream Cheeses, Freshly Brewed Regular and Decaf Coffee,
Herbal Teas, and Assorted ChiUed Juices.
CHOCOLATE LOVERS BREAK
Jumbo Chocolate Chip Cookies, Double Fudge Brownies, Chocolate
Dipped Oreo Cookies, and Chocolate Dipped Strawberries. Served with
Milk, Freshly Brewed Regular and DecafCoffee and Herbal Teas.
MOVIE TIME BREAK
Mini Pastry Wrapped Hot Dog, Gourmet Jumbo Soft Pretzel with
Cheese Sauce or Concession Mustard, Individual Bags ofPopcorn.
Served with Assorted Soft Drinks and Iced Tea.
ICE CREAM SUNDAE BAR
Eberhard's Chocolate and Vanilla Ice Cream, Chocolate, Caramel
and Strawberry Toppings, Oreo Cookie Crumbles, Peanuts, Whipped
Cream and Top It With A Cherry. Served with Lemonade and Ice Tea.
$9.95 +/per person
$10.50 +/per person
$9.00 +/per person
$7.50 +/per person
A 18" service charge will be added to all/ood and beverage orders
Consuming row or undercooked meots, poultry, seafood, shellfish, or eggs may increase your risk
0/food-borne illness.
All Boxed Lunch Served with Fresh Whole Fruit, Potato Chips,
Pasta Salad and Jumbo Chocolate Chip Cookie and a Soda or
Bottled Water.
TRADITIONAL $11.75 +/per person
Served on Deli Bread (choose one)
• Deli Turkey and Provolone Cheese
• Deli Ham and Swiss Cheese
• Roast Beefand Cheddar
• Vegetarian (garden fresh vegetables)
GOURMET SANDWICH $13.75 +/per person
Served on Ciabatta Roll (choose one)
• Smoked Turkey Breast and Provolone
• Black Forest Ham and Open Eye Swiss
• Roast Beefand Tillamook Cheddar
• Balsamic Grilled Garden Vegetables
GOURMET WRAPS $13.75 +/per person
Served on a Variety ofSoft Jumbo Tortilla (choose one)
• Southwest Chicken Wrap
• BLTWrap
• Deli Wrap
• Balsamic Grilled Vegetarian Wrap
A 18% service charge will be added to allfood and beverage orders
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
offood-borne illness.
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All Luncheon Buffets Served with Fresh Brewed Regular and Decaf Coffee, Herbal Tea and Ice Tea.
Assorted Breads and Chers Choice Dessert Selection.
Minimum Attendance of 25 or More Guests
GARDEN TO TABLE BUFFET
Chefs Choice Soup Du Jour
Fresh Seasonal Garden Greens
Toppings include seasoned croutons, bacon bits,
diced eggs, kidney beans, shredded carrots,
raisins, shredded mild cheddar, cherry tomatoes,
sliced cucumbers and a variety ofdressings
Fresh Fruit Medley
Gourmet Pasta Salad
Tuna Salad with Craisins
Chicken Salad with Raisins
Lettuce, Sliced Tomato and Onions Slices
Assorted Breads
$16.50 +/per person
A 18% service charge will be added ta allfood and bellerage arders
Consuming raw or undercooked meats, poultry, seofood, shellfish, or eggs may increase your risk
0/food-borne illness.
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DELI STYLE SANDWICH BAR
Smoked Turkey Breast, Lean Roast Beef, Pit Ham
Sliced Cheese Assortment
Bread Selections
Sliced Tomato, Red Onions, Crisp Lettuce and Pickle Chips
Mayonnaise, Ground Mustard, Dijon Mustard
Fresh Seasonal Cut Fruit Salad
Bowtie Pastil Salad Tossed in Olive Oil, Fresh
Herbs, Artichoke Hearts, Black Olives, GriUed Vegetables,
Mozzarella Cheese and Lemon
Kettle Brand Chips
$16.25 +/per person
SOUTH OF THE BORDER TACO AND FAJITA BAR
Warm Flour Tortillas and Crisp Taco Shells
Spicy Ground Beefand Chicken Fajita Mix
Mexican Rice and Frijoles
Crisp Shredded Lettuce, Vine Ripened Diced Tomatoes,
Shredded Mild Cheddar, Sliced Black Olives, Jalapenos,
Pico de Gallo, Tomato Salsa and Sour Cream
$17.25 +/per person
A 18% service charge will be added ta all food and beverage orders
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may Increase your risk
offood-borne Illness.
DESCHUTES RIVER DELI BUFFET
Chefs Choice Soup Du Jour
Fresh Garden Greens with Assorted Dressings
House Made Baby Red Potato Salad
Tender Roast Beef, Smoked Turkey Breast, Black Forest Ham,
Sliced Salami
Slices ofOpen Eyed Swiss, Smoked Provolone and Tillamook Cheddar
Baskets ofBreads and Rolls
Crisp Green LeafLettuce, Sliced Tomatoes, Red Onions, Pickle Chips
Mayonnaise, Ground Mustard, Dijon Mustard
$17.75 +/per person
SMOKEHOUSE BUFFET
Pulled Pork in Peach Bourbon BBQ Sauce
Pillow Top Burger Bun
Mixed Salad Greens with Choice ofDressing
House Made Mustard Potato Salad
Oregon Baked Bean Medley
Kettle Brand Chips
$15.95 +/per person
A 1896 service charge will be added to allfood and beverage orders
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
offood-borne illness.
I
DCF HOT LUNCHEON BUFFET
Spring Mix and Romaine Greens with Bleu Cheese Crumbles, Roasted Hazelnuts,
Raspberry Vinaigrette Dressing
Bowtie Pasta Salad Tossed in Olive Oil, Fresh
Herbs, Artichoke Hearts, Black Olives, GriUed Vegetables,
MozzareUa Cheese and Lemon
Warm Assorted Breads with Butter
Chefs Choice Dessert Selection
Accompaniment Selections
(choose two)
Wild Rice Bistro Blend -Roasted Garlic Smashed Potatoes
Herb Roasted Redskin Potatoes -Sauteed Squash Medley
Rice Pilaf-Green Beans Almandine
Entree Selections
Breast ofChicken with Mushroom Sage Sauce
Grilled Cider Basted Breast ofChicken
Chicken Parmesan Topped with Tomato Basil Sauce
Herb Roasted Pork Loin
Penne Pasta Marie
Herb Baked Meatloafwith Tomato Glaze
BeefStroganoff
One Entree $18.95 +/per person -Two Entrees $22.95 +/per person
A 18% service charge will be added to allfood ond beveroge orders
Consuming row or undercooked meats, poultry, seafood, shellfish, or eggs may increose your risk
offood-borne illness.
I
Sandwiches Served with Chips, Fresh Fruit Garnish and Dessert
SMOKED TURKEY CLUB CROISSANT
Smoked Turkey Breast, Bacon, Green Leaf, Tomato Slice,
Sliced Avocado and Aioli Mayo on a Fresh Croissant.
SOUTHWEST CHICKEN WRAP
Tender Roasted Breast ofChicken Blended with Black Beans,
Tortilla Strips, Peppers, Corn, Diced Tomato and Chipotle Mayo,
Wrapped in a Herbed Tortilla served with Potato Salad.
TENDER ROAST BEEF
Sliced Roast Beefand Pepper Jack Cheese on an Onion Kaiser Bun.
Served with Potato Salad and Dill Pickle Spear
FOCACCIA SANDWICH
Smoked Turkey Breast and Black Forest Ham Thinly Sliced and
served on Focaccia Bread with Green Leaf, Tomato Slice, Red Onion
and Smoked Provolone. Served with Kettle Chips and Fresh Fruit Garnish
$12.95 +/ per person
$12.95 +/per person
$12.95 +/per person
$13.95 +/per person
Entree Salads Served with Fresh Baked Rolls, Butter and Dessert
COBB SALAD
Grilled Breast ofChicken, Sliced Egg, Green Onion, Tomato Wedges,
Bleu Cheese Crumbles, Avocado, Bacon Crumbles Served over Crisp
Salad Greens and Choice ofDressing
EXPO CENTER CHEF SALAD
Julienne Strips ofTurkey, Ham, Provolone and Cheddar Cheese
Served Over Crisp Salad Greens Then Topped with Cucumber,
Tomato Wedge's, Shredded Carrot, Peppers, Black Olives,
Pepperoncini Pepper and Choice ofDressing
CmCKEN CAESAR SALAD
Crisp Chopped Romaine Blended with Creamy Caesar Dressing and
Shredded Parmesan Cheese and Topped with Charbroiled Breast ofChicken
and Seasoned Croutons
CAJUN SALMON SALAD
Cajun Crusted Salmon Served Over a Bed ofBaby Lettuce, Cucumbers,
Sliced Pear Tomatoes with Spicy Ranch Dressing
A 18% service charge will be added to al//ood and beverage orders
$12.95 +/per person
$12.95 +/per person
$13.95 +/per person
$17.95 +/per person
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
0/food-borne illness.
All Lunch Entrees Served with Freshly Brewed Regular and Decaf, Herbal Tea,
Iced Tea, Bread with Butter and Choice of Salad and Dessert
BEEF STROGANOFF
Tender Beef Tips in a Sour Cream Based Sauce Served Over
Extra Wide Egg Noodles and Fresh Vegetable
GRILLED FIESTA CHICKEN
Charbroiled Breast OfChicken Served Over a Blend of
Sauteed Black Beans, Peppers, Onions and Cilantro then
Topped with our Pico de Gallo and Sour Cream, Fresh
Vegetable
GRILLED PORK CHOP
Charbroiled Chop Topped with Raisin and Green Peppercorn Salsa,
Roasted Rosemary Red Poatoes and Fresh Vegetable
PASTA PRIMAVERA
Garden Fresh Vegetables and Penne Pasta tossed in a Light
White Wine Sauce
BREAST OF CHICKEN WITH MUSHROOM SAGE SAUCE
Tender Grilled Breast ofChicken Topped with our Special
Mushroom Sage Reduction Sauce, Wild Rice Blend and
Fresh Vegetable
MAMA'S LASAGNA
Freshly Prepared Four Cheese and Sausage Lasagna,
Garlic Bread Sticks, Fresh Vegetable
FIRECRACKER SALMON
Marinated in a rich Asian-style Mixture ofSpicy Heat
and Savory Flavors, Rice Pilafand Fresh Vegetable
GRILLED FLAT IRON STEAK
Peppercorn Rubbed Flat Iron Steak Thinly Sliced
topped with Demi Glace, Roasted Rosemary Red Potatoes,
Fresh Vegetable
FETTUCCINE MEDITERRANEAN
Fettuccine with Mediterranean Butter and Zucchini
A 18% service charge will be added ta all [GOd and beverage orders
$15.95 +/per person
$16.95 +/per person
$17.95 +/per person
$15.95 +/per person
$17.95 +/per person
$18.00 +/per person
$19.95 +/per person
$19.95 +/per person
$19.95 +/ per person
Consuming row or undercGOked meats, poultry, seafood, shellfish, or eggs may increase your risk
I
iof/ood-borne Illness.
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HOUSE SALAD
Tossed Fresh Romaine and Spring Greens with Tomato Wedge,
Sliced Cucumber, Shredded Carrots and Ranch Dressing
CAESAR SALAD
Crisp Romaine Lettuce with House Caesar Dressing and Freshly
Grated Parmesan Cheese
OREGONSPECMLTYSALAD Add $1.75 +/per person
Baby Field Greens with Toasted Hazelnuts, Crumbled Bleu Cheese
And Marion Berry Vinaigrette
CARROT CAKE WITH CREAM CHEESE FROSTING
DOUBLE FUDGE GANACHEBROWNmS
FRESH BAKED JUMBO CHOCOLATE CHIP COOKIE
SEASONAL OREGON BERRY CRISP
CHOCOLATE CUPCAKE WITH CARAMEL SAUCE
CHOCOLATE MOUSSE
NEW YORK CHEESE CAKE WITH MARIONBERRY TOPPING Add $1.25+/per person
A 18% service charge will be added to all food and beverage orders
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
offood-borne illness.
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$450.00 Per Bar Minimum Purchase Necessary To Waive $125.00 Bar Fee
Deluxe Mixed Drinks
Hosted $5.00 per drink
Cash $5.50 per drink
Premium Mixed Drinks
Hosted $6.50 per drink
Cash $7.00 per drink
Domestic Beer (includes O'Douls)
Hosted $4.00 per drink
Cash $4.50 per drink
Microbrew Beer
Hosted $5.00 per drink
Cash $5.50 per drink
Deluxe Wine
Hosted $6.50 per glass
Cash $7.00 per glass
Draft Beer -Keg
Domestic $400.00 per keg
Microbrew $500.00 per keg
A 18% servke charge will be added to allfoad and beverage orders
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk t
offood-borne illness. f
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Prices Based Per Dozen
Minimum 5 Dozen Per Item
Herbed Tomato Bruschetta with Goat Cheese
Caprese Skewers with Grape Tomato, Fresh Basil, Fresh Mozzarella
Poached Jumbo Prawns with Lemon and Cocktail Sauce
California Rolls with Wasabi and Soy Sauce
Assorted Canapes
Smoked Salmon Mousse with Dill Croistini
Poached Asparagus Wrapped with Black Forest Ham
Traditional Deviled Eggs
Curried Deviled Eggs
Asian Chicken Pinwheels
Fresh Seasonal Fruit Skewers
Caramelized Onion and Feta Cheese Tartlet
Assorted Fresh Mini Quiche
Lemon Meringue Tartlets
Chocolate Dipped Strawberries
Mini Fudge Brownie Ganache
Party Mix
Pretzels
Mixed Nuts
Tortilla Chips and Salsa
Chips and Dips
A 18% service charge will be added to allfood and beverage orders
$18.75 +/per dozen
$16.75 +/per dozen
$28.00 +/per dozen
$22.00 +/per dozen
$22.00 +/per dozen
$22.95 +/per dozen
$21.95 +/per dozen
$18.00 +/per dozen
$18.00 +/per dozen
$20.95 +/per dozen
$24.95+/per dozen
$22.95 +/per dozen
$20.95 +/per dozen
$22.95 +/per dozen
$23.95 +/per dozen
$18.95 +/per dozen
$12.00 +/per pound I
$7.50 +/per pound I
$15.00 +/per pound
$30.00 +/per bowl I
$20.00 +/ per bowl I
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!Consuming raw or undercooked meats, poultry, seafood, shellfIsh, or eggs may increase your risk
offood-borne Illness.
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Prices Based Per Dozen
Minimum S Dozen Per Item
Crispy Shrimp Wontons with Sweet Chili Sauce
Bacon Wrapped Cream Cheese Stuffed Jalapeno
Jalapeno Poppers with Raspberry Dipping Sauce
Coconut Shrimp with Mango Puree Sauce
Hot Wings with Buffalo or BBQ Sauce
Marinated Pork Skewer with Thai Peanut Sauce
Beef Tenderloin on Toasted Baguette
Mini Crab Cakes with Lemon Aioli
BBQ Meatballs with Oregon Bleu Cheese Crumbles
Vegetable Spring Rolls with Teriyaki Dipping Sauce
Chipotle Marinated Skewered Prawns
Rosemary and Sage Crusted Baron of Beef
Served with Fresh Baked Dollar Rolls
and Creamed Horseradish Sauce (serves 75)
Slow Roasted Herb Crusted Pork Loin
Served with Fresh Baked Dollar Rolls
and Peach Bourbon Sauce(serves 40)
Smoked Pit Ham
Served with Dollar Rolls, Dijon Mustard Sauce (serves 50)
Cranberry Glazed Breast of Turkey
Served with Cranberry Orange Chutney
and Fresh Baked Dollar Rolls (serves 30)
A 18% service charge will be added to allfood and beverage orders
$23.95 +/per dozen
$23.95 +/per dozen
$22.95 +/per dozen
$27.00 +/per dozen
$17.95 +/per dozen
$19.95 +/per dozen
$22.95 +/per dozen
$29.95 +/per dozen
$18.95 +/per dozen
$19.95 +/per dozen
$30.00 +/per dozen
!
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f $260.00 each
$125.00 each
$150.00 each
$125.00 each I
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Consuming raw or undercooked meats, poultry, seafood, shellfISh, or eggs may increase your risk Ioffood-borne illness. I
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International Cheese Display
A Selection ofImported and Domestic Cheese's garnished with
Seasonal Fruit, Gourmet Cracker Assortment
$175.00 +1 per tray
Glazed Salmon
Beautifully Decorated Glazed Salmon with Capers, Black Olive,
Red Onion, Capers and Dill. Lemon Dill Herbed Cream Cheese
$225.00 +1 per tray
Antipasto Tray
Prosciutto Ham, Dried Salami, Salami, Marinated Olives, Artichokes,
Grilled Vegetables, Cheeses and Herbed Crostini
$175.00 +1 per tray
Fresh Seasonal Fruits and Berries
Seasonal Fresh Fruits and Berries with Baked Brie in Pastry,
Sliced Baguette
$125.00 +/per tray
Farm Fresh Crudites with Herb Ranch Dip
Presented in a Basket
$115.00 +1 per basket
Pita Flat Bread with Red Pepper Hummus $26.95 +1 per quart
Spinach and Artichoke Dip with Tortilla Chips $26.50 +1 per pan
Mexican Seven Layer Dip with Tortilla Chips $39.50 +1 per pan
All Tray Hors d'oeuvres are priced to serve approximately 50 people when
combined with several selections.
Ice Cream Social $6.95 +1 per person
Eberhard's Premium Chocolate and Vanilla Ice Cream,
Chocolate, Strawberry and Caramel Sauces, Chopped Nuts,
Chopped Candies, Coconut, Whipped Cream and Cherries
A 18% service charge will be added to all food and beverage orders
Consuming row or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
of/ood-borne illness.
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Buffets Served with Freshly Brewed Regular and Decaf, Herbal Tea
Warm RoDs with Butter and Choice of Dessert
75 person minimum
High Desert Buffet
Chopped Romaine and Spring Green Salad with Herb Ranch Dressing
Bowtie Pasta Salad Tossed in Olive Oil, Fresh Herbs, Artichoke Hearts,
Black Olives, Grilled Vegetables, Mozzarella Cheese and Lemon
Roasted Rosemary and Garlic Red Potatoes
Rice Pilaf
Fresh Seasonal Vegetable
Herb and Pepper Crusted Baron ofBeef Carved On Site
Creamed Horseradish Sauce
Grilled Breast ofChicken with Mushroom Sage Sauce
$30.95 +1 per person
Pacific Northwest Bounty
Mixed Baby Greens with Raspberry Vinaigrette, Rogue Bleu Cheese Crumbles,
Grape Tomatoes, Mushrooms and Sliced Cucumbers
Fresh Seasonal Fruit Salad
Garlic Smashed Yukon Gold
Wild Rice Blend
Fresh Seasonal Vegetable
Cedar Planked Salmon Filet with Honey Glaze
Prime Rib ofBeefwith Au Jus and Creamy Horseradish Sauce
Spice Rubbed Roasted Chicken
$41.95 +1 per person
A 18"service charge will be added to allfood and beverage orders
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
offood-borne illness.
Build Your Own Dinner Buffet
Buffets Served with Freshly Brewed Regular and Decaf, Herbal Tea
Warm Rolls with Butter
75 person minimum
Choice of One Entree and Three Accompaniments $27.97+/per person
Choice of Two Entrees and Three Accompaniments $31.95 +/per person
Entrees
Braised Tri Tip in Caramelized Onion Bourbon Sauce
Slow Roasted Pork Loin in Peach Bourbon BBQ Sauce
Spice Rubbed Roast Chicken
Grilled Breast ofChicken in Mushroom Sage Sauce
Entrees Carved On Site
(Includes Carving Chef)
Honey Roasted Pit Ham Add $3.50 +/per person
Rosemary Crusted Prime Rib ofBeef Add $4.50 +/per person
Garlic and Herb Crusted Baron ofBeef Add $3.50 +/per person
IRoasted Breast of Turkey with Cranberry Glaze Add $3.50 +/per person IHerb Crusted Roast Pork Loin Add $2.50 +/per person iAccompaniments I
Spring Green Salad -Bowne Pasta Salad
Fresh Vegetable Medley -Green Beans Almandine
Wild Rice Blend -Rice Pilaf
Roasted Rosemary Red Potatoes -Garlic Smashed Yukon Gold
Oregon Baked Bean Medley
Dessert Station Selections
(Choose Two)
Chocolate Seduction Cake with Chantilly Cream and Raspberry Sauce
New York Style Cheesecake with Marion Berry Topping
Chocolate Mousse
Oregon Berry Cobbler with Whipped Topping
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A 1896 service charge will be added to allfood and bellerage orders
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
of/oad-borne Illness. I
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Dinners served with Freshly Brewed Regular and Decaf, Herbal Tea,
Fresh Baked RoDs and Butter, Choice of Dinner Salad and Dessert,
Tomato, Sliced Cucumber and Ranch Dressing
Hunter Chicken
Grilled Breast ofChicken with Marsala Mushroom Sauce,
Rosemary Roasted Red Potatoes and Steamed Baby Carrots
518.95 +/per person
Chicken Piccata
Lightly Breaded Breast OfChicken Skillet Cooked topped with
Lemon, Capers and Artichoke Hearts. Served with Wild Rice Blend
and Sauteed Green Beans Almandine
519.75 +1 per person
Halibut Olympia
Grilled Halibut Filet with A Delicate Sauce and Crunchy Finish
served over a Bed of Grilled Walla Walla Sweet Onions. Rice Pilafand
Grilled Asparagus Spears.
526.75 +1 per person
Flat Iron Steak
With Rogue Bleu Cheese Butter, Garlic Smashed Yukon Gold and
Sauteed Green Beans
522.95 +1 per person
Charbroiled Salmon Filet
With Tropical Fruit Salsa, Sticky Rice and Fresh Seasonal Vegetable
524.95 +1 per person
Peach Bourbon Glazed Pork Loin
Center Cut Pork Loin Broiled to Perfection and Basted with our
Special Peach Bourbon Sauce, with Sweet Potato and Sauteed Green Beans
522.95 +1 per person
Pepper Com Crusted New York Strip
Certified Angus Strip Loin Slow Roasted and Served with
Twice Baked Potatoes and Fresh Seasonal Vegetable
527.95 +1 per person
USDA Choice Prime Rib
Slow Roasted Prime Rib served with Au Jus, Creamed Horseradish,
Roasted Red Potatoes and Asparagus Spears
528.95 +1 per person
Eggplant Parmesan
A classic Italian Baked Eggplant Dish with Mozzarella, Parmesan,
Basil and Tomato Sauce over Linguini.
522.95 +/per person
Spinach Lasagna
Freshly Prepared Four Cheese and Spinach Lasagna with White
Cream Sauce. Served with Garlic Bread Sticks and Green Beans.
$23.95 +1 per person
A 1896 service charge will be added to all food and beverage orders
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
0/food-bome illness.
DCF House Salad
Tossed Fresh Romaine and Spring Mix with Grape Tomatoes, Cucumber Slices, Shredded Carrots
and Ranch Dressing
Spinach Salad
Fresh Baby Spinach, Red Onion, Toasted Almond Slices, Grape Tomatoes, Feta Cheese and
Honey Mustard Dressing
Oregon Specialty Salad
Butter Lettuce with Toasted Hazelnuts, Rogue Blue Cheese Crumbles, Grape Tomatoes,
Cucumber Slices and Marion Berry Vinaigrette.
Caesar Salad
Fresh Chopped Romaine, Seasoned Croutons, Shredded Parmesan and our Creamy House
Caesar Dressing
New York Style Cheese Cake with Marion Berry Compote
Chocolate Seduction Cake with Chantilly Cream and Raspberry Sauce
New York Style Cheese Cake with Sliced Strawberry Sauce
Old Fashioned Brown Butter Pound Cake with Blueberries and Cream
Macha Green-Tea Cake with Fresh Strawberries
A 18% service charge will be added to allfood and beverage orders
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk
offood-borne illness.
Deschutes Fair & Expo
Catering Contracts
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A. PARTIES TO THIS AGREEMENT:
DESCHUTES COUNTY FAIR & EXPO CENTER, hereinafter referred to
as"DCFE"
and I_______,hereinafier referred to as "CATERING"
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B. RECITALS: I
WHEREAS, DC FE controls and operates the facility in Redmond, Oregon, known and I identified as the Deschutes County Fair & Expo Center; and
WHEREAS, the Deschutes County Fair & Expo Center includes commercial-grade
kitchen equipment, event areas, and banquet and meeting rooms; and
f tWHEREAS, CATERING has separately agreed with third-party(s) to cater an event
occurring _January 1, 2015 -December 31,2015_ at the Deschutes County Fair &
Expo Center; and I
lWHEREAS, CATERING presently requests permission of DCFE to utilize certain
facilities, equipment and supplies which belong to and are controlled by DCFE; and
Deschutes County Fairgrounds Expo Center
3800 S.W Airport Way, Redmond, OR 97756
Phone: (541) 548-2711 Fax: (541) 923-1652
CATERING FACILITY USE AGREEMENT
«Current Date»
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Catering Agreement CATERING Initial ___ Page 1
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WHEREAS, DCFE has available facilities, equipment and supplies and is willing to make
same available to CATERING for the use/event more fully described herein; and
WHEREAS, the parties to this agreement intend herein to set forth the terms of the
agreement between the parties regarding CATERING's use of the catering facilities,
equipment and supplies maintained and present at the Deschutes County Fair & Expo
Center; now therefore, and in consideration of the following promises, covenants and
conditions, the parties agree as follows:
C. AGREEMENT:
Addendum for each Event to be attached detailing the following information:
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i'1. Event Identification:
tEventName: __________________________________________
Event Date(s}: ___________________ t
Event Location: _____________________________
Booking No.: __________________ t
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NOTE: At least 15 days prior to the event identified herein, CATERING must i
provide DCFE with a copy of the agreement between CATERING and the third
party(s}. f
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2. Authorized Areas. Facilities, Equipment Supplies: I
CATERING is granted a non-exclusive right to use, for food &beverage preparation and
serving, the area(s}, facilities, and/or equipment and/or supplies identified on the
Catering Sheet, attached hereto and marked as Exhibit 1. I
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Time of use begins at ____am/pm on _________" 20_, and i
ends at am/pm on _________,.20_. I
IlThis Agreement is not a conveyance of an interest in real property. a lease agreement or
any other similar disposition. It constitutes nothing more than limited contract permission Ito use the area(s}, facilities, and/or equipment and/or supplies identified on the Catering
Sheet, attached hereto and marked as Exhibit 1. No permission is given to improve, t
damage or alter the real or personal property of the Deschutes County Fair & Expo
Center and Deschutes County. t f
13. General Conditions: ~
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a. Licensed &Bonded: At least 15 days prior the event identified herein,
CATERING must provide to DCFE documentation establishing that CATERING
[is presently, and will be on the date of the event, licensed and bonded to
perform food handling and catering services.
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Catering Agreement CATERING Initial __ Page 2
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b. Criminal Background Checks: Prior to the event date, all CATERING staff shall,
at CATERING's expense, obtain and present to DCFE a state criminal I
background check.
c. Deposits: At least 15 days prior to the event identified above, CATERING must
tender to DCFE (cashier's check(s) payable to "Deschutes County Treasurer")
the following deposits:
$__-0-__• Security:
• Facility: $__250.00_
• EquipmenUSupplies: $__250.00_
d. Coordination with Food & Beverage Manager: The point of contact for DCFE is
the Food & Beverage Manager (FBM). The FBM is authorized by DCFE to
oversee the activities of CATERING while operating at the Deschutes County
Fair &Expo Center. Upon signing this Agreement CATERING agrees to
cooperate fully with directions and orders of FBM.
e. DCFE Exclusive Alcohol Vendor. DCFE is the only entity/person authorized and
allowed to provide/serve alcohol upon the grounds and facilities of the
Deschutes County Fair &Expo Center.
f. Pepsi-cola Bottling company of Bend (PCBCB). Pepsi-cola Bottling company of
Bend (PCBCB).:. is the exclusive non-alcoholic beverage provider for events held
at DCFE. Products include soda, juices, tea, isotonics, water, ready-to-drink
coffee and energy drinks.
g. Catering Percentage: 12% of Gross Catering Sales Invoiced (service fee
-Gratuity not included)
h. Kitchen Facility, Equipment &Supplies: 15% of Gross Catering Invoice
inclusive of Catering Percentage
i. Displays: All promotional displays require pre-approval from DCFE.
j. Rules & Regulations: DCFE's Rules and Regulations are hereby incorporated
into this Agreement by reference. DCFE reserves the right to make reasonable
changes to such Rules and Regulations in writing from time to time. CATERING
shall receive written notice of any changes.
k. Hold Harmless /Indemnification: To the fullest extent authorized by law
CATERING agrees to indemnify, hold harmless and defend Deschutes County,
DCFE and their officers, officials, employees, volunteers and agents from and
against all claims, suits, actions, losses, damages, liabilities costs and expenses
of any nature (including attorney fees) on account of personal injury, death or
damage to, or loss of property or profits resulting from or arising out of, in whole
or in part, any act, omission, negligence, fault, threat to safety of persons or
property at DCFE, or violation of law or ordinance by CATERING. CATERING
shall have control of the defense and settlement of any claim that is subject to
this section, however neither CATERING nor any claims representative or
attorney engaged by CATERING shall defend the claim in the name of
Deschutes County or DCFE, nor purport to act as legal representative of
Deschutes County or DCFE without first receiving from the County's Legal
Counsel, in a form and manner determined appropriate by the County's Legal
Counsel, authority to act as legal counsel for the Deschutes County or DCFE,
nor shall CATERING settle any claim on behalf of Deschutes County or DCFE
without the approval of the County's Legal Counsel.
I. Insurance: At least 15 days prior to the event identified above, CATERING must
procure and maintain in full force through the term of this Agreement
Catering Agreement CATERING Initial __ Page 3
Comprehensive General Liability insurance (primary policy) with coverage limits
of at least $1,000,000 per occurrence; $2,000,000 aggregate; naming
"Deschutes County. DCFE and its officers, employees, agents and volunteers"
as additional insureds. The coverage document must obligate the issuing
insurance company to provide at least 30 days prior written notice to DCFE
before cancellation or change in coverage. Evidence of coverage and additional
insured endorsement(s) must be provided to DCFE at least 15 days prior to the
event. Failure to meet any of these insurance mandates shall constitute
material breach of this Agreement by CATERING and DC FE may, at its sole
discretion, terminate this Agreement.
m. Workers' Compensation Insurance: CATERING shall maintain workers'
compensation insurance affording statutory workers' compensation benefits with
coverage as required by law.
n. Keys: DC FE Operations staff will open all buildings in accord with
times/schedule detailed in this Agreement.
o. Public Safety: CATERING shall conduct its activities with full regard to public
health and safety and shall observe and abide by all applicable laws. regulations
and requests by duly authorized persons responsible for public health and
safety.
p. Waste Removal I Cleanliness: CATERING agrees to remove from the premises
all rubbish, garbage, and other waste in a clean and sanitary manner, placing
same in containers to be made available by DCFE. CATERING will maintain
the floors, carpets and preparation and service areas in a clean and sanitary
condition. Restrooms will be spot-checked at frequent intervals. and DCFE will
have enough staff on-call for both normal and emergency service of restrooms.
q. Hazardous Substances: CATERING shall keep the facility free from any
hazardous substances, except those needed to conduct a licensed food
preparation business.
r. Smoking: Deschutes County Fair &Expo Center is a tobacco free facility.
Smoking is strictly prohibited.
s. Charges I Payment: CATERING shall pay:
t. Interest: Outstanding balances will accrue interest at five (5%) per month on all
balances net thirty (30) days out from payment due date.
u. Taxes &Fees: CATERING agrees to pay promptly all sales, use, excise and
any other taxes required by any governmental entity and shall obtain at its own
expense all permits and licenses required by law in connection with its use of
the DCFE.
v. Assignment: CATERING may not assign this Agreement without written pre
approval by DCFE. Any such assignment without written pre-approval shall be
null and void.
w. Non-Discrimination: CATERING agrees not to discriminate against any
employee or applicant for employment because of age, creed, ancestry, sexual
orientation, disability, color, sex, marital status, religion, or national origin, and
further agrees not to discriminate for the same aforementioned reasons against
any person or persons in connection with admission, services or privileges
offered to or enjoyed by the general public.
x. Actions: Any actions by one party to the Agreement against the other arising
out of the Agreement or of conduct, acts or activities of the parties hereunder
will be governed by Oregon law and may be maintained in the Circuit Court of
the State of Oregon. No such action against the DCFE may be maintained
except in and for the State of Oregon. CATERING consents to maintenance of
Catering Agreement CATERING Initial __ Page 4
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any such action by DCFE against CATERING in the Circuit Court of the State of
Oregon in and for Deschutes County.
y. Attorney Fees: In case any suit or action is instituted by either party hereto
arising out of this Agreement, the prevailing party in such litigation including any
appeal shall be entitled, in addition to the costs and disbursements provided by
statute, to reasonable attorney fees as determined by the court on trial or
appeal.
z. Entire Agreement: This document contains the complete and exclusive
agreement between the parties, and is intended to be the final expression of
their agreement. No promise, representation or covenant not included in this
document (or any identified attachment or exhibit) has been or is relied upon by
any party. No modification or amendment of this Agreement shall be in force or
in effect unless in writing executed by CATERING and DCFE.
THIS AGREEMENT shall be in full force and effect upon execution by the parties
identified below.
DESCHUTES FAIR &EXPO CENTER:
8y: __________________
Title:__________ Date
CATERING:
8y: _____________________
Title:__________ Date
Address:________
Catering Agreement CATERING Initial ____ PageS
Deschutes Fair & Expo
Kitchen Equipment Rental
Oe5chutes Fair & Expo~MiJ~ Setup Setup Items 3800 SW AirPQrt Way
Redmond, QR 97756 EXPO Phone: 541·548·2711 Fax: 541·923·1652CENTER
Kitchen .lSquip~R'llf
,Description .
10 Ounce Ale Glass 275 $0.00 $0.00 0.00
10.5 Ounce Water Goblet 600 $0.00 $0.00 0.00
11 3/4" White Dinner Plate 790 $0.00 $0.00 0.00
12 Ounce White Bowl 375 $0.00 $0.00 0.00
42 Ounce Coffee Butler 145 $0.00 $0.00 0.00
5 1/2" Saucer 700 $0.00 $0.00 0.00
5 Ounce White Ramekins 144 $0.00 $0.00 0.00
61/2 Ounce White Soup Cup 900 $0.00 $0.00 0.00
6 114" White Dessert Plate 700 $0.00 $0.00 0.00
6.5 Ounce Wine Glass 700 $0.00 $0.00 0.00
60 Ounce Water Pitcher 145 $0.00 $0.00 0.00
7112 Ounce Coffee Cup 673 $0.00 $0.00 0.00
7 5/8" Clear Salad Plate 660 $0.00 $0.00 0.00
7 Ounce Hi-Ball Glass 80 $0.00 $0.00 0.00
7.5 Ounce Old Fashioned Glass 190 $0.00 $0.00 0.00
8 3/8" White SaladlHors D Oeuvre Plate 824 $0.00 $0.00 0.00
Brown Cork Serving Trays 23 $0.00 $0.00 0.00
Fancy Chafing Dish (Gold Trim) 10 $0.00 $0.00 0.00
Glass Salt And Pepper Shakers 200 $0.00 $0.00 0.00
Plain Chafing Dish 5 $0.00 $0.00 0.00..•
Ss Dinner Forks 850 $0.00 $0.00 0.00
Ss Knives 690 $0.00 $0.00 0.00
Ss Salad Fork 1600 $0.00 $0.00 0.00
Ss Soup Spoon 700 $0.00 $0.00 0.00
Ss Teaspoon 600 $0.00 $0.00 0.00
~_'N_"""'~_"'~""""'~"'''''\'''¥Wif''''''''''''-'''''''''''''Mt_'''.~~__''rw "t*,+,\f~1~~.i~r'*,H,";''''''',"OIf 0l~~i"""I.""J"if!,k4", ,~,t *''''''',,@AlflIIiA ~\'II F¥ hiflii ON,,) "
Deschutes Fair & Expo
Preferred Catering Companies
V~fW fCtir & E"fJo
pye:{ev-y~Cat-er~Ccnn:p~
• Tate & Tate Catering
http://bendcatering.netl
• Country Catering
http://bendcatering.com/
.VFW
http://www. vfwredmond.orgl
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Tammy Baney
• Association of Oregon Counties (AOC), Executive
Board and Past President
• AOC Legislative Committee
• Arts Central Board
• Behavioral Health Advisory Board Liaison
• Central Oregon Health Council, Chair
• Central Oregon Visitors' Association (COVA) Board
• National Association of Counties (NACo), Human
Services & Education Committee
• Oregon Housing Council Member
• Oregon Map Project (ORMAP)
• Oregon School Immunization Law Advisory
Committee Member
• Oregon Transportation Commission Member
• Public Health Advisory Board Liaison
• Public Safety Coordinating Council (PSCC)
• Wellness & Education Board of Central Oregon
BOCC -Department Overview
The Board of County Commissioners (BOCC) is the communication and political link between the citizens of
Deschutes County and the County government. This policymaking body is comprised of three, at·large
elected officials each serving a four·year term. Tammy Baney took office in 2007 and was re·elected for the
2015 to 2018 term. Alan Unger took office in 2009 and was re-elected to serve from 2013 to 2017. Anthony
DeBone began as a commissioner in 2011 and was re·elected to serve from 2015 to 2018.
The Board's duties include executive, judicial (quasi·judicial) and legislative authority over policy matters of
countywide concern. Adoption of the County budget is also one of the Board's responsibilities. To implement
policy and manage day·to·day operations, the Board appoints a County Administrator, as well as a County
Legal Counsel. Additionally, the Board is the governing body for the Sunriver Service District, 9·1-1 Service
District, Extension/4·H Service District, the Black Butte Ranch Service District, as well as for the debt service
for the Sunriver library.
The Board takes a lead role in working with and lobbying the Oregon State Legislature and Oregon's U.S.
Congressional delegation. Inter·jurisdictional work also takes place with the governing bodies in the four cities
located in Deschutes County (Bend, Redmond, Sisters and La Pine) and other regional governments in
addressing matters of mutual concern.
Appointments and Affiliations
Individual members of the Board also represent the County
through appointments or affiliations with various community
Anthony DeBone
• Association of Oregon Counties (AOC)
Communications Committee Co·Chair
• AOC Energy & Environment Committee Member
• Deschutes County Audit Committee
• Bend Metropolitan Planning Organization
(Bend MPO), Vice President
• Central Oregon Area Commission on Transportation
(COACT), Alternate
• Central Oregon Intergovernmental Council (COIC),
Alternate
• Economic Development for Central Oregon (EDCO),
Executive Committee
• National Association of Counties (NACo)
Telecommunications-Technology Steering Committee
•• NeighborImpact, Board Member
• Project Wildfire, Liaison
.• Public Safety Coordinating Council (PSCC), Alternate
Alan Unger
• Association of Oregon Counties (AOC) -Water Policy Committee Co-Chair, Legislative Committee Member, and
Economic and Community Development Committee Member
• Bend Metropolitan Planning Organization (Bend MPO), Alternate
• Central Oregon Area Commission on Transportation (COACT), Chair
• Central Oregon Regional Solutions Advisory Committee
• Central Oregon Intergovernmental Council (COl C), Vice Chair
• Deschutes Collaborative Forest Project, Steering Committee Chair
• Deschutes River Conservancy Board Member
• Deschutes Water Alliance, Chair
• Hospital Facility Authority Board , Chair
• ODOT Oregon Freight Advisory Committee Member
• OSU -Cascades Liaison
• Oregon Workforce AlliancefI'he Oregon Consortium
• Oregon Workforce Investment Board Member
• Redmond Childcare Initiative
• Redmond Economic Development, Inc. Board Member
• Upper Deschutes Watershed Counc il
Please change the chart below as follows:
Anthony DeBone (Chair), Commissioner
Alan Unger (Vice Chair), Commissioner
Tammy Baney, Commissioner
Tammy Baney (Chair), Commissioner
Anthony DeBone (Vice Chair), Commissioner
Alan Unger, Commissioner
Organizational Chart
Citizens of
Deschutes County
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Commissioner,
Position #1
1.00 FTE
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Commissioner,
Positi on #2
1.00 FTE
Commissioner,
Position #3
1.00FTE