Food & Tips with Niblack Events


Niblack Events is made up of local experts who live and work on the Oregon coast. This premiere catering company offers a range of styles and options, giving a truly hand tailored guest experience.  As well as being available for any questions about resources in the area of your event.


I meet up with Doug Niblack, owner of Niblack Events, and we were able to chat & experience his passion for food. Doug has been in love with dining since he was very young, somehow always knowing he was his happiest in the kitchen. At 17 he started washing dishes in a small, nationally recognized fine dining restaurant becoming immediately addicted. There were many things that drew him in-

“ It was the combination of the smells, sounds of merriment, contentment, and appreciation, it was the camaraderie of the cooks and servers, and ultimately, it was the choreography of the dance that happens every night in kitchens and dining rooms across the world.”


What are the main meal options when considering your catering needs?

First is a Buffet Style, this is perfect for large groups with a large spectrum of palates and preferences. Guests will have the ability to peruse an elegant spread of delectables in a build your own style that is sure to please everyone that has the capacity to enjoy good food.


Next would be Family Style Dining, this style is for the more intimate and deliberate weddings.  Family style offers the intimacy of breaking bread with those at your table, an increased level of service from a highly trained server who is dedicated to each table, and the ability for the planner to design hand crafted dishes, displays, and pairings that the whole group may enjoy.  What this style lacks in individual personalization, it makes up for in service and structure.

Finally offering a Plated Service, the most intimate and service based style of group dining.  The plated menus range from 3 to 9 courses served to each guest, prepared and plated with all of the Chef's individuality and skill. 


“The plated service is our favorite style as it highlights our abilities and gives us the chance to refine our passion in it's purest form, fine dining, a chance for each guest to escape their lives and be waited on as their full attention is where it should be, on the meal, the ambiance, and the joining of two special people.”


What were the hardships of venturing out on your own?

My biggest struggle is easy to name:  Finding the right people for the right projects. I think almost every small, service based business owner would agree, people are invaluable and in the end I would much rather have the perfect employee over the perfect client.


When not working on his business Doug makes every effort to be in nature.  He believes that all the fashion and dining trends are reverting back into a holistic and natural place that we all deep down know we belong to. 

Nature inspires him and as a hobby forages for food and medicine with his Holistic Nutritionist partner.  Also enjoy surfing, backpacking and anything that gets them out in the world and grateful for the air they breathe.


“The past few years I became infatuated with catering and large events, and after climbing the corporate ladder in a couple companies, I realized that in order to create a company that went beyond guest experience into progressive community and global perspective, I would just have to do it myself.  I knew this challenge was biting off more than I could chew, but how do we ever learn from something we know we can do.” 

SalmonBerry Vanilla Bean Mousse Tartlettes

SalmonBerry Vanilla Bean Mousse Tartlettes

Pinocchiona Sausage, Spanish Blue Cheese, Whole Grain Mustard, Chicken Liver Pate, Homemade Leak Kraut Recipe, Tartufo Salami, Wisconsin 5 Year Cheddar, Coastal Salmon Berries + Wood Sorrel

Pinocchiona Sausage, Spanish Blue Cheese, Whole Grain Mustard, Chicken Liver Pate, Homemade Leak Kraut Recipe, Tartufo Salami, Wisconsin 5 Year Cheddar, Coastal Salmon Berries + Wood Sorrel

Garlic Cheddar Cheese Curd Crostini’s, Seadred Jamon Ibérico, Melted Raclette Cheese, Brined Sweet Peppers and Fermented Asparagus Heads.

Garlic Cheddar Cheese Curd Crostini’s, Seadred Jamon Ibérico, Melted Raclette Cheese, Brined Sweet Peppers and Fermented Asparagus Heads.


Keep a look out for Niblack Events and they have to offer. Want more? Follow the journey or contact for more information.

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Vegan Enchiladas

I LOVE Love LOVE Enchiladas! My mom originally taught me how to make them when I was a teenager, they are my dads favorite and soon became mine. So I had to learn, more because she made me ha ha, but I am so happy I did. When choosing to live a mostly plant based lifestyle I knew I had to make my favorite meal into a Vegan version. So here is somthing I love to make in bulk and they taste even better the next day. Hope you enjoy!



10 Large or 15 Small Ezekiel Tortillas (or can use corn just fry in pan slightly before rolling in sauce), 2 cans Hatch Green Chili Enchilada Sauce & Shredded Vegan Monterey Jack

Filling: 2 Cups of Cashews or Sunflower Seeds (soaked overnight if you do not have a high power blender), ½ Tbls Oil, ¼ cup of Nutritional Yeast, 2 Tbls Lemon Juice, 3 Garlic Cloves, ½ Tsp Salt, ¼ Tsp Pepper, 1 Cup Spinach, 1 Can of Black Beans, 2 Cups Mushroom, 4-5 Sliced Mini-Peppers, ½ to Whole diced Jalapeño, ½ Cup Onions, 1/3 Cup Cilantro


Pre-Heat Oven 350 Degrees

Filling: Soak the nuts over night if you do not have a high speed blender. Blend Cashews or Sunflower Seeds, Nutritional Yeast, Lemon, Salt & Pepper & Garlic, add small amounts of water to thin out your cheese. You want to blend it till its thick and smooth.


Take the rest of the filing ingredients and mix all in large bowl. Once the Filling is ready take a can of your Hatch sauce, pour a 1/3 into the bottom of your baking  dish. Take another dish and pour the rest of the sauce in, this is where you will be dipping your tortillas before you roll them. Make sure sauce covers both sides of your tortilla after dipping, then place in baking dish & fill.


Spoon mixture filing into the tortilla and roll. Repeat until you have filled all of your tortillas, then pour your remaining can of Hatch Chili Sauce over the top of your Enchiladas & Sprinkle your Vegan Cheese on top.


Place in the Oven and cook for 30 minutes or until your cheese is melted on top.  Then take dish out of the Oven and let cool for at least 5 minutes. I love to top it off with my favorite salsa and a side of Spanish Rice!


I hope you try and enjoy! I would love to hear back from anyone who tries it out, this is a great meal to prep for the week.