History/Archaeology Program, Traditional Knowledge Keepers Dinner

The Confederated Tribes of the Colville Reservation History/Archaeology Program will be hosting the 2026 Honoring Our Traditional Knowledge Keepers Dinner at the Nespelem Community Center starting at 11 :00AM on Thursday , October 22 , 2026. Anticipated attendance is approximately 2 0 0 people. The menu is to include h ome-cooked meal: meat s (deer meat , salmon (H/A will provide the uncooked deer and salmon to be prepared) and turkey ) , mashed potatoes, gravy, f resh g reen s alad, vegetable ( broccoli or corn), bread (rolls or fry bread ) , desserts (fresh fruit and sugar free dessert), drinks (coffee, tea, water ), condiments (butter, salt, pepper, coffee creamer, sugar, sweetener), utensils (napkins, forks, knives, spoons, plates, bowls, cups), Ziploc bags (various sizes). Proposal Requirements:  The contractor will : provide all personnel, equipment and materials necessary or required including meal preparation, delivery, set-up, take down and clean up of the designated serving and eating area.  The contractor will provide personnel to prepare and serve food; cooking, serving equipment, service ware, paper plates, paper cups, napkins, condiments, disposable-eating utensils, and plastic gloves for food servers.  No barehanded contact of food, use barriers such as tongs, spoons and gloves to prepare and serve food.  Store cold foods until ready to serve (cold foods should be kept at 40 o F or below). Hot foods should be kept at 140 o F or above.  Keep food safe from cross contamination with careful preparation, storage, and sanitizing.  Keep serving area clean and safe.  Meal will begin at 1 1 : 15 A M and consist of : - Meats (deer, salmon, turkey) - Mashed Potatoes & Gravy - Green Salad - Vegetables ( broccoli or corn) - Bread (rolls and fry bread) - Dessert (f resh f ruit & sugar free dessert) - Condiments ( butter, salt, pepper, coffee creamer, sugar, sweetener) - Drinks (c offee , t ea , punch, w ater ) - Utensils (napkins, forks, knives, spoons, plates, bowls, cups) - Ziploc bags (various sizes)  The proposal must be in writing and signed with a total proposal amount.  A copy of your valid/current food handler ’ s permit must accompany your bid proposal.  All remaining food will be packaged for attendees within 1 hour of serving the meal. Evaluation All bid proposals will be opened, reviewed, and rated based on the following factors: • Experience ( 30 pts) • Price ( 25 pts) • Complete Proposal (20 pts) • Compliance Requirements ( 1 0 pts) • TERO (0-15) as follows: (A) Tier 1: 100% Colville Business Enterprise (15) (B) Tier 2: Colville Family Business Enterprise (12) (C) Tier 3: Colville Business Enterprise (9) (D) Tier 4: Indian Business Enterprise (6) (E) Tier 5: Indian owned business not certified by the Colville Tribes (5) La te proposals will not be opene d and will no t be cons ider ed. All applica ble regulations pertaining to safety, incl uding Tr ibal Occupationa l Safety a nd Health Ac t (TOSHA) s tandards a nd regulations shall be str ictly adhere d to by the contactor. Clean Up and Disposal The contractor shall leave the cooking/serving area in a clean, acceptable condition. Point of Contact: Lucy Stanger, History/Archaeology Program Email: lucy . stanger @colvilletribes.com Phone: 509-634- 2597