Here is a fresh Real Wedding brought to us by the talented planner, BreAnn Gale of Pink Blossom Events!
"And we ate and ate and ate...." was the theme as Shannon and Kirby intimate wedding. Shannon who teaches at Seattle's Le Cordon Bleu had always dreamed of hosting an elaborate feast for her friends and family dove in at the opportunity to plan a feast for her guests.
Kirby, a local meteorologist, had promised Shannon that rain would not come on the day of their wedding as they had planned an intimate outdoor ceremony. When they awoke to showers the morning of their wedding they turned to their planner, Pink Blossom Events, and plan B!
The rain held off as guests enjoyed a pre-ceremony cocktail featuring a photo booth, lawn games, cocktails and food made by Shannon and her wedding culinary team! The pre-ceremony menu included, olive roasted nuts, marinated olives, local grapes, plums, figs, fresh breads and a selection of homemade cheeses were served!
Once the ceremony finished, guests moved from the tent and into the greenhouse for more food, laughter, food and food! The menu included only the freshest of ingredients from sliced heirloom tomatoes with fresh herbs and olive oil to market veggies sliced and displayed in mini-mason jars with buttermilk blue cheese dip along with a variety of meets including smoke roasted pork loin and locally caught wild salmon that was brined and smoked by a friend. If that wasn't enough, guests were treated to homemade chocolate chip cookies and milk while they danced in the greenhouse!
As is tradition at Willie Green's, each guests was given a produce box as they headed home. The box included farm fresh lettuce, carrots, onion, garlic, raspberries, and beans!