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Welcome to Caro’s Table!

It’s me, Caro. I read menus aloud like it’s my job, I’m deeply serious about meatballs, and I’m building an entire career around feeding people the way I love to eat. Thanks for coming along for the ride 🍝

At Caro’s Table, we believe food should taste like vacation, wine should flow in abundance, and everything is better al fresco. Especially pasta.

Join along as I private chef through Portland and beyond - and if you’re interested in booking services, visit me at www.carostable.com!

#privatechef by @caros__table

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4 months ago

This weekend’s food for the most amazing baby shower for @chelseacarey and @brandonmpitzer my nearest and dearest 🥹🤍 Tell me what recipes you want to see!

#privatechef #babyshower #grazingtable #mediterraneanfood by @caros__table

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7 days ago

Last night we prepared a 5 course dinner for a bourbon tasting event with @bourbonlore (if you don’t know them, you MUST check them out!). Of course, I got basically zero photos. It was a blast!

Pictured here:

Local Radicchio with Taylor’s Gold Pears, Blackberry, Hazelnut and Thyme Sherry Vinaigrette

Manchego Bechamel Stuffed Gougères with Crispy Jamon Iberico

Flowers from none other than @hilaryhorvathflowers by @caros__table

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9 days ago

Paella with a side of Haystack Rock 🦪 A fabulous party trick and maybe my new personality!

Chicken, Chorizo and Shishito Paella with @elpaeller the absolute best broth I’ve just discovered! taken in Cannon Beach, Oregon by @caros__table

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12 days ago

Really great beach appies 🐚🦪

Squash Agrodolce Crostini with Whipped Ricotta, Date and Thyme by @caros__table

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13 days ago

The only good thing about fall in my book 🥺 is soup season upon us. This one’s an all time favorite and a sleeper hit from meal deliveries last winter.

Moroccan spiced carrot and squash soup with homemade bone broth and crème fraiche. Served with wilted spigarello from @rubinetteproduce , one of my favorite greens to eat through the cold season 🥬

Aka, Caro’t Soup (thanks @cole___worlddd ) by @caros__table

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20 days ago

One thing I know for certain is the people love the beans. Put all the effort into your main course just for them to say “THE BEANSSSSS 😍.” So we’ve made them the main at least one night a week.

Slow cooked barlotti beans with confit zucchini in lemon and garli, topped with ricotta and basil oil. by @caros__table

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24 days ago

Fasolakia. Aka summer beans and potatoes swimming in olive oil and tomato goodness, stewed slowly. The kind of thing you would have absolutely hated as a kid and would now would ask for it on your birthday. Obligatory feta on top! by @caros__table

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a month ago

Jus Jus on that Beet by @caros__table

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a month ago

“Is that the wine my parents brought back from Italy” by @caros__table

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a month ago

There comes a time in every cook’s life where the person they ask nightly for honest criticism all of a sudden starts providing unsolicited feedback. “Could use a little more salt” they say, before commenting how much they love it. Spoiler alert: it’s my husband.

Well, tonight, there were about 10 seconds of silence before the statement every aforementioned cook dreams of.

I present to you: The Best Thing I’ve Ever Made (According to My Husband) 🍝 taken in Portland, Oregon by @caros__table

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a month ago

Gemista for summer comfort 🌀 veg stuffed with spiced meat, rice, graviera and herbs, roasted alongside potatoes drenched in tomato oil. Capping off a week at the coast 🥹 by @caros__table

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a month ago