Bridal Veil Lakes is one of the most beautiful locations for a wedding and we were very excited to be able to help Breanne and Jesse plan and cater their BIG day! The venue is big and the options are many at Bridal Veil Lakes….with 10+ years experience and over 75 weddings, the planners at Voila Catering were able to help Breanne and Jesse make all the best choices for their wedding day!
The weather on the last weekend of May can be a bit unpredictable and a back-up rain plan is essential. Since Voila Catering was also catering Sarah & Cam’s wedding the following day at Bridal Veil Lakes, we were able to combine and share the additional sub-rental costs in case of rain. Fortunately, rain was not going to be an issue for this May wedding! Instead with a forecast for 90+ degree weather, Voila Catering added bottled water before the ceremony to keep the guests cook and hydrated. Having Voila Catering manage all these details the few days before the wedding can be a huge stress relief!
While the ceremony is in progress, the professional staff of Voila Catering is taking care of all the details: icing beer at the bar, pre-opening wine bottles, setting up up non-alcoholic glassware and beverages, finishing hors d’oeuvres, lighting candles, setting up buffets, and adjusting the centerpiece flowers.
During the mingling and social period after the ceremony, the beer and wine bar was opened our staff passed gourmet hors d’oeuvres:
- Seared Salmon Bites with White Miso on crisp Wonton Canapes
- Fresh Oregon Bay Shrimp Ceviche in refreshing Cucumber Cups
- Alder Smoked Pepper Crostini with Garlic Aioli and housemade Ricotta Cheese
After an hour and a quarter of guests mingling, Voila Catering’s staff opened two double-sided dinner buffets and invited the newlyweds and their wedding party to the hot food just prepared on-site by the Voila Chef team. Guests were invited to follow and with four buffet lines, everyone was able to sit down together for their meal. Breanne and Jesse selected a Spring Strawberry Salad with Candied Hazelnuts, Roasted Pork Tenderloin with Dijon Creme, fresh Spring Asparagus Spears, and Roasted Peruvian Purple, Red, and Yukon Gold Potatoes. For the large number of kids attending, we provide PB&J stars, Mac N Cheese, and fresh seasonal fruit boxes for the younger crowd. At the end of dinner, Voila’s service team passed sparkling Prosecco for the formal toasts!
First dances, Cake Cutting and open dancing take place after the dinner in Bridal Veil Lake’s covered Pavilion. A slightly larger space than the canopy, the pavilion provides a more sheltered space for evening activities, short walls to leave a drink while dancing, and better acoustics for dance music.
With Voila Catering planning and managing most of the event tasks of the day, Breanne and Jesse and their family, all enjoyed their Bridal Veil Lakes wedding and reception!