Host a Memorable Holiday Event with Private Dining at Stanford’s

A clink in the air as two friends cheer to well wishes in the new year. A quiet gasp as a loved one unwraps a perfectly chosen treasure. The aroma of warm food, the chill of a cold drink, and the golden glow of holiday lights cast across the table. The magic and togetherness of the holiday season comes alive within these fleeting moments. At Stanford’s, hosting a private holiday event means offering guests the comfort of a well-prepared holiday meal that they didn’t have to lift a finger for until it was time to enjoy. 

Holiday event planning is made simple by our team, whether you’re hosting a polished group dinner or a seasonal team outing. Explore our guide below for tips, ideas, and everything you need to book a memorable holiday gathering.

Reservations Fill Up Fast = Book Early

Like your favorite  holiday treats, prime dates go fast. For a private holiday event worth savoring, October is the sweet spot to book and receive early confirmation for your holiday meals. Early planning gives you first choice of time slots, the chance to customize your menu and access to exclusive promotions like our included toast for large parties right now. Fridays and Saturdays in December tend to fill first and the more we know ahead of time, the better we can set the scene for your holiday meal. 

• Estimated guest count (The final number can follow later, what matters is space & staffing)
• Occasion or theme (company dinner, friendsgiving, client mixer)
• Timing for toasts, speeches, or gift exchanges (Did someone say Secret Santa?)
• Dietary needs or restrictions
• Seating charts and arrangements

Build Your Event Around the Dining Style

Buffet-style meals are great for social mixers, while plated dinners feel more personal and paced. Pre-set appetizers or shared starters can add flair without complicating service. Let your events team know what you’re envisioning and they’ll help fine-tune the best flow.

Holiday Meal Ideas for Every Palate

The best holiday meals strike a balance between comfort and crowd-pleasing versatility. When planning your menu, consider offering:

• Shareables or starters to encourage group conversation and mingling
• Signature drinks, both with and without alcohol
• A mix of multiple proteins (beef, poultry, seafood, or vegetarian)
• Sides (we’re thinking classic comfort food with broad appeal)
• One or two dishes that offer just a dash of seasonal flair
• Options that accommodate dietary needs
• A dessert option to close the meal on a high note

Stanford’s holiday menus make it easy to serve a crowd. Start with a classic favorite of  tear-and-share Cheese Bread, then choose mains like Chimichurri Steak Tips, Maple-Glazed Pork Chops, or Surf & Turf. Festive beverages include classic cocktails, wines, and zero-proof options. Finish strong with desserts like Gluten-Free Carrot Cake, New York Cheesecake, or a warm Seasonal Brownie Sundae.

Add Touches That Make It Memorable

Consider asking your venue or catering team about finishing touches like these that are sure to delight your guests with the gift of sentiment, care, and memory. 

• A welcome toast
• Custom printed menus or place cards/mementos
• Seasonal florals, candles, or mood-setting  string lights
• A dessert station or take-home treat

How to Book Your Holiday Event at Stanford’s

Booking your private holiday event is simple:

• Visit our Private Events page
• Fill out the request form
• Select your preferred location
• Mention “cheer” in the comments to receive the complimentary toast

Offer valid for events booked by October 31, 2025, and held between November 15, 2025 and January 14, 2026. A signed contract and food and beverage minimum are required.

Stanford’s  proudly hosts group holiday dining experiences at our locations in  Northgate (Seattle), Clackamas, and Tanasbourne (Hillsboro). Book your holiday event with us this year. You host, we’ll bring the flavor.

The post Raise a Glass | Holiday Event Planning Tips & Group Dining Ideas appeared first on Stanford's.

Host & Expo, Stanford’s Clackamas

1. Tell us about your career at Stanford’s!
   I work as a host and expo which has really helped me learn real life skills. 
2. What is your favorite dish on the menu?
   Caesar salad! With Blackened Steelhead. 
3. What is the most valuable lesson you have learned while working at Stanford’s?
   I’ve learned hard work pays off and learning skills to help me thrive. 
4. What are you most passionate about outside of work?
   I like to be with family and friends and spend quality time with them. 

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Server, Stanford’s Clackamas

1. Tell us about your career at Stanford’s!
   I’ve been here for three years and appreciate the opportunities given to me. 
2. What is your favorite dish on the menu?
   I have many favorite dishes here, but I guess the one I usually choose is the Steakhouse Prime Dip with Onion Rings. 
3. What is the most valuable lesson you have learned while working at Stanford’s?
   Teamwork makes the dream work!
4. What are you most passionate about outside of work?
   My family and fur babies.

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Server/Cocktailer, Stanford’s Tanasbourne

1. Tell us about your career at Stanford’s!
   I started working for the company in 1988, at  Newport Bay in Kirkland, WA.  I eventually worked at the Tanasbourne Newport Bay and then moved across the street to Tanasbourne Stanford’s in 2010. I’ve been loving it here ever since! 
2. What do you love most about your work?
   I love meeting new people and developing relationships with all kinds of people. 
3. What is your favorite dish on the menu?
   The Steelhead with Lemon Chive Cream Sauce 
4. What is the most valuable lesson you have learned while working at Stanford’s?
   A positive attitude makes everything work, friendliness is also key! 
5. What are you most passionate about outside of work?
   I love spending time with my pup, Freida!

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There’s a quiet magic in grilling the perfect steak. From the moment your cut meets the heat and the first sizzles rise to a meat lover’s ears, to the anticipation of that tender first bite, it’s the perfect blend of juices, seasoning, and the satisfaction of achieving true doneness. A perfectly grilled steak is a simple pleasure, but one that rewards patience, preparation, and a little know‑how. With the right cut, a little seasoning, and the guidance of our steak temps chart, you can grill a steak that’s tender, juicy, and perfectly cooked every time, helping you turn rare attempts into well‑done success.

Choosing and Preparing Your Steak

The process of cooking up the perfect  steak begins before the fire is lit. When choosing the best steak for grilling, opt for cuts that shine on the plate and with your audience – popular choices are ribeye, New York strip, sirloin, filet mignon, or a classic T-bone. Marbling, otherwise known as the white threads of intramuscular fat speckled or streaked throughout the meat, melts as it cooks which  adds more flavor and juiciness. 

Keep in mind that a  steak about 1 to 1½ inches thick will give you the best balance of crust and juicy center.

Before you begin seasoning, let the steak rest, at room temperature for 20 to 30 minutes. Resting the meat means letting it sit after cooking so the juices redistribute, the fibers relax, and carryover cooking finishes the meat for a tender, flavorful result. Cold meat can cook unevenly, leaving you with a crusty exterior and a center that hasn’t caught up. Think of it as letting the steak wake up before its moment in the heat.

Seasoning for Flavorful Results

The best steaks rarely need more than salt and a bit of freshly cracked black pepper. Pat the meat dry, season generously, and if time allows, let the salt sit for about half an hour. This step brings out  the best of steak’s flavor and encourages that coveted caramelized crust. As an extra touch, you can dust on a pinch of garlic powder, paprika, or a dry rub. The goal is to highlight the steak’s natural richness, not mask it under a veil of other flavors. Before grilling, preheat your stovetop or grill thoroughly and lightly oil the grates with a paper towel and tongs to prevent any of your precious cuts from sticking and help produce those signature grill marks across the surface like a pro.

Grilling to the Perfect Doneness

Grilling a steak is a balance of heat and patience. Start with high, direct heat for about 2–3 minutes per side to sear and develop flavor throughout, then gently move the steak to a cooler zone of the grill or stovetop (indirect heat) to finish cooking evenly.

Use a meat thermometer to check steak doneness accurately and cook it to your preferred temperature

Steak Doneness Temperatures:

• Rare: 120–125°F (cool red center)
• Medium Rare: 130–135°F (warm red center)
• Medium: 140–145°F (warm pink center)
• Medium Well: 150–155°F (slightly pink center)
• Well Done: 160°F+ (little to no pink)

Remove the steak about 5°F before your target as it will finish cooking as it rests.

Resting and Serving

After grilling, let the steak rest a third time for 5–10 minutes before cutting-in. Use your knife to cut against the grain and, if you like, top with a small pat of butter or a sprinkle of thick salt or cracked pepper  for a polished finish.

Skip the Work, Keep the Flavor

Some days are perfect for the ritual of grilling. Other days call for the comfort of an expertly cooked steak without the prep or cleanup. At Stanford’s Restaurant & Bar, our culinary team prepares flame-kissed steaks, grilled vegetables, and seasonal favorites year-round, bringing polished-casual dining to your table. Sit back, savor, and let our team handle the heat.

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Host & Expo, Stanford’s Clackamas

1. Tell us about your career at Stanford’s!
   Started as a host, then bussing, then expo. I enjoy juggling all three because I always have something to do. Also the more you know, the more useful you can be to others.
2. What do you love most about your work?
   The people I work with.
3. What is your favorite dish on the menu?
   The Blackened Steelhead and the Ribs.
4. What is the most valuable lesson you have learned while working at Stanford’s?
   I’ve become more patient overtime for sure.
5. What are you most passionate about outside of work?
   Fitness/sports! 

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Bartender, Stanford’s Clackamas

1. Tell us about your career at Stanford’s!
   I feel Stanford’s is my second home. I feel blessed and fortunate to have shared my life with everyone here.
2. What do you love most about your work?
   The customers are family. Being here as long as I have has given me a wonderful relationship with our guests.
3. What is your favorite dish on the menu?
   Chicken Clubhouse Sandwich! I am dairy free and this sandwich has so much flavor (even without the cheese!)
4. What is the most valuable lesson you have learned while working at Stanford’s?
   Bring your best self to the table. When you are kind, kindness follows.
5. What are you most passionate about outside of work?
   Rescuing animals. I have been volunteering at rescue shelters and believe adoption is the most humane. So many lives that need our help

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As the days grow longer and temperatures rise, summer calls us outside to backyard barbecues with burgers piled high, savory steaks seared by the sea, or fire-charred vegetables shared around the patio. Grilling can be as simple as a flame and a good cut of meat. That is, until your delectable dinner starts sticking, flames engulf marinated meats, unseasoned veggies go flying, or a culinary cardinal sin – your chicken ends up dry as a bone.

If it’s your first time at the grill or a chance to brush up on the basics, these grilling tips and tricks for beginners will help turn outdoor cooking into a reliable ritual of flavorful success. This guide walks you through grilling basics like how to clean, season, and oil your grill, manage direct vs. indirect heat, and avoid common grilling mistakes while pumping up the flavor with a few extra techniques. With a little prep and a lot of heat, you can take a bite out of your next cookout like a pro.

Grilling Preparation & Setup

The first step of implementing effective grilling basics begins with thorough preparation. All meats should be fully thawed and, if marinated, rested at room temperature for 20 to 30 minutes to ensure even cooking throughout. Fresh veggies should be washed, chopped, and lightly oiled in advance, and, for convenience, any skewers or grill baskets arranged as needed for later.

Remember these tools and supplies for grilling success:

• Long-handled tongs,
• Spatula, 
• Grill brush
•  Meat thermometer
•  Basting brush 
• Clean plate for finished food

As an extra safety precaution, we highly recommend keeping a fire extinguisher and a small spray bottle nearby. This can be used in case of flames that get out of hand too quickly. 

Grill Cleaning – How to Clean a Grill Before Cooking

Maintaining a clean grill is essential for both flavor and food safety. With proper maintenance, a quality grill can last 10 to 20 years – that’s a lot of memorable meals. To begin, preheat the grill on high for 10 to 15. This can make the debris inside softer and more loose for easy removal. This is where things may get a bit messy. Use a grill brush or scraper and remove any residue with some old-fashioned elbow grease. For a more thorough cleaning, grates can be removed and soaked in warm, soapy water before scrubbing and rinsing.

For gas grills, the burner ports must be inspected for blockages before use each time not only as a safety measure, but to prevent  uneven heating, unwanted flare-ups, and “off-flavors” caused by a coating of past food/seasoning buildup.

How to Season a Grill

Seasoning your grill helps prevent food from sticking and adds a layer of protection against rust. After cleaning, simply dip a paper towel in a high-smoke-point oil like canola or avocado, and use tongs to wipe it across the grates. Close the lid and heat the grill on high for anywhere between 10 to minutes. This process helps bake on the oil, and create a low maintenance, non-stick surface. It’s especially helpful for brand-new grills, or after a deep clean, should be repeated now and then to keep your future grill sesh going smoothly. 

How to Oil Grill Grates 

Even with a seasoned grill, it is best to lightly oil the grates before each use. For this grilling prep tip, ensure that the grill has been preheated, dip a folded paper towel in oil and use tongs to wipe the hot grates carefully. Always avoid aerosol sprays which can ignite. Oiling the grates helps reduce sticking and improves the appearance of grill marks. This step is particularly useful when cooking delicate foods such as fish, vegetables, or marinated proteins where precious bits can be lost to the depths of the grates until summer ends.

Direct vs. Indirect Heat

Understanding the difference between direct and indirect heat is a key component of mastering grilling basics for beginners.

Direct heat:
Generated directly over the flames or burner.
Used for quickly cooking smaller items such as burgers, hot dogs, shrimp, and thin cuts of meat.
Produces a fast sear and crisp exterior.

• If you’re using a gas grill , turn on all burners and place your desired foods directly onto your prepped grill grates.
• For charcoal, spread hot coals evenly below the surface of the grill grates and place your desired foods right above them.

Indirect heat:
Used on areas of the grill away from the flame.
Preferable for thicker proteins with slower cooking times like ribs, bone-in chicken, or roasts.
Ensures thorough cooking without burning the exterior.

• For a gas grill, turn on only one side of the burners and place food on the opposite side. When the lid is closed, this will heat it like an oven.
• For charcoal, push coals to an area without direct heat and cook food over the cooler zone.

Combining both methods can be effective—sear your choice of protein over direct heat, then move them to indirect heat to finish cooking more evenly.

Common Grilling Mistakes to Avoid

• Like baking before the oven is ready, not preheating the grill leads to sticking and uneven searing. 
• Placing meat straight from the fridge on the grill often results in dry, undercooked centers.
• Don’t be impatient – Give your foods proper time in contact with the hot grates in order to develop a crust – excessive flipping interferes with browning.
• Pressing down on items like burgers during cooking can force out moisture, reducing its precious juiciness. 
• Slicing grilled meat immediately after removing it from heat can cause juices to escape and seep into the cutting board. Let your precious cuts rest a bit before cutting-in. 

Additional Grilling Tips& Tricks

Once you’ve covered the basics, a few small adjustments can add flavor and customization to the entire grilling experience. 

• Like you would when baking something in the oven, keep the lid closed during cooking, especially with larger cuts, to retain heat and smoke
•  Some experienced grillers choose to use cherry, hickory or mesquite-soaked wood chips for added flavor
• Apply sauces or glazes in the last 5 to 10 minutes of cooking to avoid burning of their sugars.
•  Lightly oil and season vegetables before grilling
• For small items like vegetables, chicken cuts, and shrimp, use a grill basket or skewers for even cooking.
• For bigger gatherings, try grilling meat to about 90% doneness, then let it rest in foil or a cooler zone before giving it a final sear to help lock in flavor.

Let Stanford’s Handle the Flames

For those who prefer to enjoy learning about grilling basics, or simply savor the grilled flavor without the work, Stanford’s offers expertly prepared steaks, and seasonal dishes made to order. Serving up favorites for grill masters or beginners to the craft, our culinary teams handle the heat so guests can simply enjoy the experience. Explore Stanford’s locations to enjoy perfectly grilled dishes without the hassle or browse our seasonal menus for your next crave-worthy favorite.

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Our teams know great food—and they’ve got the cravings to prove it. We asked our team members at our Stanford’s locations in Clackamas, Northgate, and Tanasbourne for their favorite eats and top recommendations. From bold pastas to fresh seafood and crisp seasonal salads, there’s something for every appetite, coming to you straight from the team that serves it! 

 Name: Greg 

Position: Manager  

Location: Stanford’s Clackamas 

Dish: Cajun Prawn Linguine
“I love to suggest one of my favorites—the Cajun Prawn Linguine. It has a delicious, creamy texture with the perfect amount of heat. The combination of prawns and andouille is perfect. Sometimes I like to even add some blackened chicken for a little something extra.”
 

Name: Courtney 

Position: Server / Cocktailer 

Location: Stanford’s Clackamas 

Dish: Salmon, Halibut or Steelhead
“I suggest all of our fresh catch items. They are always cooked perfect—moist but flaky. The lime basmati rice is SO good with the crispy asparagus. I recommend any blackened with the Cajun cream sauce.” 

Name: Emily 

Position: Server 

Location: Stanford’s Tanasbourne 

Dish: Crispy Brussels Sprouts
“The brussels sprouts—they’re perfectly crispy, the seasoning is so flavorful, and it feels light for a fried food. The sauces are great too!”
 

Name: Sharmella 

Position: Host 

Location: Stanford’s Tanasbourne 

Dish: Smoked Chicken Linguine
“I love the Smoked Chicken Linguine because it’s creamy, balanced, flavorful, and filling—everything you want in comfort food.”
  

Name: Teri 

Position: Server 

Location: Stanford’s Tanasbourne 

Dish: Cajun Prawn Linguine
“It’s spicy but also slightly earthy from the mushrooms. It’s delicious and filling. I love all things pasta!”

Name: Tiffiney 

Position: Server 

Location: Stanford’s Northgate 

Dish: Blue Cheese Cobb Salad
“I love many items on our menu—but when it’s summertime, my one-stop-shop favorite meal on hot days is our Blue Cheese Cobb Salad. I can keep it simple with the creamy blue cheese dressing and traditional toppings, or spice it up with steelhead or steak. Always a winner!”
 

Name: Fatima 

Position: Server

Location: Stanford’s Northgate 

Dish: Steakhouse Prime Dip
“My favorite menu item is the Steakhouse Prime Dip. The combination of flavors sets up for a very hearty meal. Along with a side of fries, it makes the possibility of leftovers.”
 

No matter which Stanford’s location you visit, our staff picks are a delicious place to start. Make your reservation to dine with us today! 

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With Spring’s return and Summer close behind, the world- and our tables – begin to bloom. Farmer’s markets and grocers are bustling with overflowing tote bags filled to the brim with crisp greens and just-picked berries. Elsewhere, zesty, juicy  citrus fruits hang low on warm, sun-drenched branches, ready to be plucked. At Stanford’s, each dish in our seasonal menu is inspired by what’s fresh right now, highlighting ingredients that reflect the brightness, color, and taste of the moment. In this seasonal eating guide, we’ll explore how seasonal eating works, which fruits and vegetables are in season now, and how to track these changes by each month of the year. 

What is Food Seasonality? The Benefits of Seasonal Eating

Food seasonality means enjoying fruits and vegetables in season when they’re naturally when their flavor, nutritional value, and freshness are at their peak. But eating seasonally doesn’t just taste better, it also: 

• Can be a more cost-effective option when seasonal produce and crops are plentiful in supply
• Keeps your meals in sync with the body’s natural cravings ( leafy greens in spring, hydrating fruits in summer, dense gourds in autumn, hearty rooted vegetables in winter, etc.)
• Fresher meals at restaurants, as seasonal menus usually reflect what’s most available and flavorful right now

Use this seasonal produce calendar to see what is in season by month,  plan meals with our year-round and seasonal menu options, or create your own  with ingredients that taste their best.

Spring Fruits and Vegetables (March–May)

Fruits:

• Avocados
• Cherries
• Lemons
• Pineapple
• Rhubarb
• Strawberries

Vegetables:

• Asparagus
• Green beans
• Cabbage
• Carrots
• Radishes
• Scallions
• Spring greens
• Peas
• Mushrooms

This spring fruit and vegetable selection will make any seasonal menu or eating guide complete with light sauteed options, fresh salads, and flavorful starters.

Meal Recommendation:
Strawberry Balsamic Salad — fresh strawberries, organic spring greens mix, and walnuts with balsamic vinaigrette

 Spring Burger — topped with pepper bacon, garlic aioli, rosemary peach compote, and pickled spring vegetables on a pretzel bun

 Lemon Cream Cake — bright lemon cream filling and blueberry compote between yellow cake layers, perfect for a spring finish

Summer Fruits and Vegetables (June–August)

Fruits:

• Apricots
• Blackberries
• Blueberries
• Grapes
• Nectarines
• Peaches
• Plums
• Watermelon

Vegetables:

• Bell Peppers
• Corn
• Cucumbers
• Eggplant
• Herbs
• Summer Squash
• Tomatoes
• Zucchini

These fruits and vegetables in season throughout the summer months are vibrant, juicy, and perfect for grilling, chilled plates, and are perfectly accented by fresh herbs.

Meal Recommendation:
Grilled Chicken Clubhouse — stacked with avocado, tomato, arugula, and pepper bacon on grilled bianco bread for a fresh, summer-ready bite

Knife & Fork Crab ‘n Artichoke Sandwich — sliced tomato, rock crab, and artichoke hearts layered on Italian herb focaccia

Fall Fruits and Vegetables (September–November)

Fruits:

• Apples
• Cranberries
• Figs
• Grapes
• Pears
• Persimmons
• Pomegranates
• Quinces

Vegetables:

• Beets
• Brussels Sprouts
• Butternut Squash
• Cabbage
• Carrots
• Kale
• Pumpkin
• Sweet Potatoes

These fall ingredients are perfect for roasting, baking, and braising.

Meal Recommendation:

Crispy Brussels Sprouts — tossed in balsamic glaze and served with spicy and garlic aioli dipping sauces

Grilled Chicken Marsala — roasted mushrooms, caramelized onions, and creamy marsala wine sauce over garlic parmesan mashed potatoes with asparagus

Apple Crisp — served warm with vanilla ice cream, caramel sauce, and candied walnuts

Winter Fruits and Vegetables (December–February)

Fruits:

• Clementines
• Grapefruit
• Kiwifruit
• Lemons
• Limes
• Oranges
• Pomegranates
• Tangerines

Vegetables:

• Broccoli
• Cabbage
• Cauliflower
• Celery Root
• Leeks
• Parsnips
• Potatoes
• Turnips

Winter fruits and vegetables in season are ideal for soups, stews, and citrus-accented dishes that bring warmth and comfort to the colder months.

Meal Recommendation:
Loaded Baked Potato — topped with cheddar, bacon, scallions, and sour cream Seasonal Brownie Sundae — served warm with vanilla ice cream and seasonal toppings

Food seasonality encourages you to plan meals around what is in season, resulting in experiencing better flavor, more nutrition when shopping for seasonal produce locally or dining out.At Stanford’s, we craft our seasonal menu using the freshest ingredients available so you can enjoy what is at its peak with every visit.

Bookmark this seasonal produce calendar for your kitchen or dining plans, and follow us for more monthly insights  like this one. When you are ready for a meal inspired by the season, visit your local Stanford’s and discover what is fresh now.

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