BEAUTIFUL BOUNTY

SEASONAL INGREDIENTS FROM WASHINGTON INSPIRE A GOURMET MENU AND RECEPTION DESIGN

Bouquet, bridal gown, bridesmaids—all involve important decisions. But in culinary cities such as Seattle, the main ingredient that every couple focuses on is the menu. Uniting the event design with dinner is a clever way to pay homage to a beloved flavor, dish or cuisine. “Food has the ability to bring people together—it’s communal!” says Kim Morrill of Your Perfect Bridesmaid. “Artfully crafted food, like the menus crafted by the amazing caterers we worked with, really creates an experience for guests. It sparks conversation and leaves a vivid memory.” And today’s reception menus are equivalent to fine dining experiences—from grazing stations to elaborate courses.

ART DIRECTION: JESSI PALLAN / CONCEPT AND TEXT: LARA BURNAP

CATERING: LOVELY NIGHT (@lovelynightseattle), SHOOBY DOO CATERING (@shoobydoocatering), RAVISHING RADISH CATERING (@ravishingradish)

DESIGN & PLANNING: YOUR PERFECT BRIDESMAID (@yourperfectbridesmaid)

FLORALS: ANTHERA FLORAL (@antherafloral) / PHOTOGRAPHY: JENN TAI & CO (@jenntai.co)

RENTALS: CORT PART RENTALS (@cortpartyrental) / VENUE: THE 101 (@the101.828)

Tray-passed appetizer: Salmon-wrapped crab leg –Dungeness crab meat wrapped in cold smoked salmon with spiced crema and topped with caviar

Salad: Crab Salad – Dungeness crab, butter lettuce, cucumber, tomato, preserved-lemon vinaigrette and diced avocado

Entrée: Tenderloin Oscar – Beef tenderloin, asparagus, Dungeness crab with béarnaise, served with crisp fondant potatoes

Dessert: Blueberry cheesecake – Cheesecake tart, candied citrus and shaved white chocolate is the

A monochromatic backdrop is ideal for this seafood-inspired spread, and subtle seaside accents are incorporated into the tabletop as an homage to the Pacific. “We were inspired by the textures found in a coastal environment: fishing nets, boat ropes, the shimmer, shine and texture of all the seashells, buoys and sailor stripes,” says Morrill.

Appetizers: Garlic crostini with goat cheese, stone fruit, fig preserve; Hood Canal oysters in the half shell with blackberry-cassis mignonette on rock salt and peppercorns

Salad: Shaved fennel and baby arugula with Champagne vinaigrette, grilled stone fruit, fresh berries and candied walnuts

Entrée: Seared trout with savory blackberry-port coulis, microgreens, haricot verts and roasted-garlic mashed potatoes

Dessert: Pavlova with local berries and stone fruit, lemon curd, whipped cream and mixed berry coulis

Cocktail: The Blackberry Summer – Gin, fresh blackberries, lemon, simple syrup, bitters, fresh thyme and sage

The berries’ deep hues are given a sleek and sexy twist with a gothic touch of black and silver. “We were inspired by the rich and deep colors of blackberries, plums and ripe raspberries,” says Morrill. “And we complemented those colors with gothic but modern elements: black candelabras, sleek black chairs, matte black stoneware and crystal accents. Our favorite little details were the berry vines.”

Canapés: Idaho caviar cornets with Pink Lady apples, chives and crème fraîche / Hamachi crudo with Granny Smith apples, celeriac, black garlic and mint / Whipped Brie canapé with Fuji apples, baguette and vanilla / Crispy pork belly with gala apples, butternut squash and smoked maple syrup

Salad: Lacinato kale and honeycrisp apple salad with smoked apple vin, pecans, endive and golden raisins

Entrée: Duck confit with opal apples, charred escarole, medjool dates and apple cider gastrique

Cocktails: Apple of My Eye: Calvados, ginger simple syrup and apple bitters / Happy Ever After: Brandy, gin, St-Germain, hard pear cider, fresh lemon juice and simple syrup

Lush fall colors are the foundation of this beautiful apple-inspired table, which exudes a warm and luxurious feeling. “Anthera Floral’s dual branching arrangements and the velvet green linen really gave this table the luxury feel,” says Morrill. “We added sweet notes, like the candy apple place cards, for a conversation piece.”