April 05, 2021

Jessica and Pablo's Elopement

April 05, 2021/ Brooke Perez

It’s not often that we get to cater elopements—after all, when most people think of eloping, they’re thinking someplace sunny and tropical. But what happens when you live in sunny, tropical Florida and you want to elope? Well, you go off and get married in a dark, moody, dramatic ceremony in Olympic National Park! We were so honored to be a part of Jessica’s and Pablo’s intimate wedding on Kalaloch Beach in Beaver, Washington.

Jessica and Pablo wanted the traditional wedding experience in a downsized form, with only their closest friends and family attending. For our team at Table, this meant a family style wedding dinner. With so many guests traveling to Washington from Florida, we wanted to give everyone the opportunity to taste the best ingredients the Pacific Northwest has to offer. (Which, of course, means that we had to include our trademark Beecher's mac n cheese.)

Wooden table with beautiful, rustic place setting for outdoor wedding reception.

It was lovely getting to know Pablo and Jessica and seeing how head-over-heels they are for each other. This is why catering weddings is our favorite thing to do—we get to build relationships with the most amazing people and work with the best vendors in the PNW to put together a day celebrating their love. (How lucky are we to get to do this for a living? So lucky!)

Do you need a wedding caterer in Washington state? Contact us today to get started!

Fabulous Vendors

Planning, Design, and Officiating: The Greatest Adventure Weddings & Elopements

Photography: Henry Tieu Photography

Florals: Rusted Vase Floral Co.

Catering: Table Catering Co.

Rentals: Olympic Farm Style Events, Cort Party Rentals and Balancing Balloons

June 11, 2020

Erin and Scott - Romantic and Intimate Wedding

June 11, 2020/ Brooke Perez

If there ever was a couple I would want to sit back and have drinks with, it is Erin and Scott. They are very fun, easy and “go with the flow” type people but also have a wonderful eye for style. They envisioned their wedding being comfortable, inviting, having fantastic food and really being able to spend time with their guests.

For them, we did food stations that were from all around the world! We had an arepa station! It is a fantastic alternative to a taco station that is something new, exciting and all types of delicious. We did a Spanish tapas station with shrimp skewers, boquerones (surprise!), mediterranean beef and lamb skewers with chimichurri, an ode to the PNW and so much more! We also tried to use the wood oven as much as possible. The fig cake was very Erin and, of course, they finished the night with beautiful Colombian coffee and s’mores.

Their wedding felt intimate because of all of the decisions they made about flow of the day. They had a cocktail hour before their ceremony and had food stations, so everyone was able to get up and mingle during dinner. It was clear they were able to really enjoy it with their friends and family. If I was getting married again, please clone their wedding for me! Not kidding.

Need help finding your wedding caterer? Contact Table Catering Co to get started!

Brooke

Fabulous Vendors: Venue: Bella Luna Farms, Floral: Bella Luna Farms, Planner: Solomon Events, Photographer: Kelly Robbins Photo

Menu

Pre-Ceremony

Cheese and charcuterie board with fresh and dried fruits, nuts, pickles, olives, jams, crackers and bread

Fig lemonade, unsweetened passion iced tea

Cocktail Hour Hors d’Oeuvres

Hamachi crudo bite with watermelon, jalapeno and lime

Roasted mushroom and thyme duxelle with caramelized onions on crostini with parmesan on top, baked in the wood oven

Wood-fired pizzas: Classic Margherita, Sausage + artichoke + heirloom tomato

Dinner Stations

AREPAS!

Colombian white corn arepas with wood-oven roasted chicken, shredded beef, avocado, black beans, Beechers cheese, pickled red cabbage, iceburg, cilantro and various salsas

PNW Abundance

Wood oven roasted sockeye salmon with pesto + lemon butter sauce

Black cod with fennel + orange + tarragon salad

Heirloom tomato + corn + za’atar + basil salad

Roasted asparagus + potatoes + peppers

Quinoa + cucumber + tomato + olive salad

Tapas

Brandade + caramelized onion croquettes + tomato remoulade

Fingerling papas bravas + smoky aioli

Foraged mushroom skewers, shrimp skewers, and lamb skewers + chimichurri

Spanish charred olives with sun dried tomato and polenta on a rosemary skewer

Boquerones with garlic and tarragon aioli

Dessert

Fresh fig and balsamic cake

Passionfruit and lemon bar with almond shortbread crust

Vanilla and verbena crème brulee

Salted caramel and chocolate ganache tart with candied orange

S’mores stations with house-made marshmallows, graham and a variety of chocolate

rustic and elegant wedding table setting

March 31, 2020

Brittany and Darrin - Whimsical Garden Wedding

March 31, 2020/ Brooke Perez

They wanted a fun, upscale, backyard BBQ style wedding that was interactive. Yes, please! This sounded so fun right from the beginning. We took the time to get to know their style and their tastes so we could present a custom menu that exceeded their expectations. Quickly, we learned they had great tastes and really allowed us to be creative and put together some fun combinations. Whenever a couple wants hamachi and Casamigo, it’s guaranteed to be a great party! Their wedding was so fun, extremely interactive and such a compliment to a beautiful outdoor venue. Thanks so much Brittany and Darrin for trusting us and having us be a part of your special day!

Menu

Appetizers

Cheese and charcuterie table with fresh and dried fruits, nuts, jams, olives, pickles, crackers and bread

Focaccia crostini with peach, goat cheese, white balsamic and mint

Dungeness crab, grapefruit, cucumber, tarragon, lemon, avocado, almond

Fried cauliflower with habanero + honey hot sauce

Crispy Brussel sprouts with cider vinegar caramel and pickled shallots

Dinner

House-made focaccia with herb butter

Oaxacan Taco Bar: Beef “al pastor”, pulled pork, roasted corn, various salsas, cotija cheese, black beans, cilantro, sour cream, corn and flour tortillas, iceberg, guacamole, tortilla chips

Slider Station: Beef and turkey burgers with slow cooked onions, special sauce, arugula, havarti cheese, ketchup, mustard, Kurobuta bacon, truffle fries, salad of arugula, watercress, macadamia, fennel, dried cherries, parmesan, chervil and lemon vinaigrette

Raw Bar: Spicy ahi and avocado poke (soy based) with radish, pickled ginger, cucumber and sesame, rainbow roll, spicy scallop roll, Hamachi (yellowtail) nigiri, potato and taro chips, salad of heirloom tomato, cucumber, shaved rainbow carrots, basil, parsley and za’atar

Late Night

Beechers and brioche grilled cheese

Brick oven pizza: prosciutto + arugula + balsamic / half pepperoni and half cheese

Dessert

Vanilla + blackberry + yuzu macaron ice cream sandwiches

Chocolate + cookie dough macaron ice cream sandwiches

Passionfruit “quatro leches” cake bites on spoons

Cake donuts: maple on chocolate, glazed on chocolate, glazed on plain with lime zest

White Russian