Founded in the fall of 2011 by husband and wife team Scott and Emily Ketterman, Crown Paella is an event company focused on traditional Spanish cooking, specializing in giant paella and tapas.
Scott Ketterman began his culinary career working in a family-run seafood restaurant in Maryland before being drawn to Portland by the proximity of the mountains and ocean. He spent several years building upon his expertise at Viande Meats artisan butcher shop and in the quality kitchens of Paley’s Place and the Heathman Restaurant. Then, he departed the country to work abroad in some of Spain’s renowned restaurants. He honed his skills as a stagiaire at Mugaritz, a Michelin two-star restaurant near the food mecca San Sebastian, as well as at Pedro Subijana’s three-star Akelare. Upon returning to Portland, Scott found his place as the Chef of Simpatica where he spent four years at the helm before creating Crown.
Emily draws on a wide range of experience working front-of-the-house positions at Clint Eastwood’s Mission Ranch in Carmel, California, Portland favorite Noble Rot wine bar, cult classic Beaker & Flask, and Simpatica Dining Hall. She possesses an intuitive understanding of service styles ranging from backyard barbeques to polished weddings, and every step in between, and has an innate drive to make dreams a reality.
Crown's passion lies the simple, rustic cooking found in the tapas bars and restaurants of Spain, and it manifests this vision through the quality offerings of Oregon’s local farmers, artisans and ranchers. From spring Oregon morels through winter citrus preserved in the age-old tradition, we offer it all to you.
Creating great Paella starts with sourcing the best of ingredients. We use only the finest grade of Valencian rice, Arroz Bomba. This particular rice has the ability to absorb large quantities of the flavorful broth, allowing it to take on the maximum amount of flavor without losing its distinctive texture. The second most important ingredient is saffron. We have sourced the finest available saffron from La Mancha Spain. The remaining ingredients are sourced from local farmers, foragers, ranchers and purveyors, whose attention to sustainability and quality are consistent with our values.
The perfect Paella would not be complete without the Socarrat. This is the term given to the lightly browned caramelized crust of rice along the bottom of the pan. Aficionados insist that this is the best part of the Paella.
To achieve the most authentic results, our paellas are cooked on special high-output propane burners imported directly from Spain that must be operated outdoors. We can set up on patios or decks, in driveways, in garages, in courtyards, or on the lawn. Where space permits, we are also able to cook Paella over wood fires. This is perfect for beach parties and festive occasions with the appropriate space.