Chef Timothy Bartling wears many hats and has an envy-inducing resume. A few highlights: the culinary pro served as winemaker and crafted charcuterie in southern France, milked sheep and taught cooking classes in an Italian villa, studied in Laos and Thailand, cooked with locals in India, and explored Queens in search of the best ethnic food. After two decades in San Francisco and New York City, Bartling is now bringing his catering craft to Portland. 

Bartling’s newest project, Red Radish, offers hand-crafted corporate catering options for office meetings and events, providing Portland-area businesses with breakfast, sandwich, and salad box-lunch delivery. The focus is on fresh, seasonal food that's organic whenever possible. With so many great options for dining out and eating fresh in Portland, Bartling hopes to bring the same concept to working lunches. "My wife, who works in an office building downtown, was always commenting on the lackluster lunches that were being delivered to her meetings," explains Bartling. "I design the menus that I would want to eat if I had a lunch meeting in a conference room. I wanted people to walk into the boardroom, see lunch from Red Radish, and be excited to attend the meeting!"

Red Radish’s partners: 
Philippe’s Bread, Roman Candle Baking Company, Little T American Baker, Bowery Bagels, Bakeshop, T Project Teas, Columbia Gorge Organics, Tao of Tea, New Cascadia Traditional Bakery, Straw Propeller Gourmet Foods, Love’s Organic Farm, and Flying Onion Farm

Bartling landed in Portland the same reasons many of us found our way to the banks of the Willamette—the food, the farms and markets, the close proximity to nature, and the weirdness of it all, including a more peripatetic lifestyle that eschews the grind for less rigid workplaces. Although Portland has radically changed Bartling’s way of life in contrast to his New York days, Red Radish provides him the opportunity to feed those Portlanders still stuck in a 9-5 office routine.

Red Radish's menu includes an array of sandwiches and salad bowls, accompanied by chips, freshly baked brownies, and sides like roasted beets or cucumber and tomato salads. Breakfast items range from fresh bagel and scone platters to organic fruit to oatmeal and yogurt cups, and gluten-free, vegetarian, and vegan options are par for the course for either meal. 

In the coming seasons, Red Radish hopes to work with even more local food artisans and to expand the menu options, and Bartling says he is excited to present a broader range of items that coincide with not just seasons but with weekly weather and produce. Hot veggie soup on a dreary Portland fall day? Sign us up.

So you convinced your boss to try Red Radish? To place an order e-mail [email protected] or call 503-888-3844.  Orders placed by 2 pm the day prior to delivery are guaranteed. All orders must have a minimum value of $85. Delivery is available for downtown and close-in Portland for a 10% delivery fee. For more information visit redradishpdx.com or email the chef at [email protected].