When I first met with Giulia and Ryan for their September wedding at Exchange Ballroom, a couple of things became very apparent: food and service were of utmost importance to them. As Giulia’s Father works in the restaurant industry in New York, their guests were accustomed to a level of quality, presentation and caliber of service that was unmatched.
To ensure not a single detail fell short, it was essential that multiple menu tastings were had. Tastings happen to be one my absolute favorite aspects of wedding planning, so of course, we were happy to oblige. We worked closely with Vibrant Table to create a beautiful custom menu of seasonal items while highlighting North West cuisine, as most guests were traveling from around tall over the world to be here in Portland with us. We were able to narrow down our surf and turf entree selection to roasted wild salmon with smoked sea salt, grilled fennel, spicy pickled figs with herbed polenta cakes and seasonal vegetables, along with grilled filet mignon, pinot noir demi glaze, blue cheese mashed potatoes, tarragon butter baby carrots, and fried sage leaves. Guests were elated with rave reviews to the chef over the menu. Wines from the Willamette Valley were served tableside.
The menu was not the only aspect of their wedding that was elevated to give guests a true restaurant quality dining experience; we increased the number of servers to make sure tables were well serviced, rented all specialty serving ware, including a glass charger and blue velvet linen napkins from La Tavola. As guests dined by candlelight, the live band playing classic hits to add to the undeniable ambiance.
Thankful for the opportunity to collaborate with clients to allow us at Vanity Affair Events bring these ideas to fruition.