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!

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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