Catherine and Harold’s Bridal Veil Lake Wedding

 

Bridal Veil Lakes Ceremony Chairs

Ceremony Chairs set by the Voila Staff

 

Catherine and Harold were bringing two cultures together at their June wedding at Bridal Veil Lakes.  Many of his family came from his home country of Peru to attend this important family event….and there could not have been a prettier place in Oregon despite the overcast weather.

When planning the flow and layout at Bridal Veil Lakes, it is always important to consider the guests’ experience.  Upon arriving at the top of the stairs from the parking lot, a table for gifts and a sign-in book allow the guests to put down their presents and take care of the formalities…to start the celebrations!

Let Voila make your Bridal Veil Lakes event easy!

Sign-In and Gift Tables set by Voila Staff

 

 

Early in the wedding season, the western ceremony location at Bridal Veil Lakes still has beautiful grass for the aisle…it is also the best location for larger weddings with it’s natural slope.  Ceremony chairs were set by the Voila team as planned by Weddings By Voila!

Seating Chart and Family Style Dinner Menu at Bridal Veil Lakes

Menu and Seating Chart

 

 

 

 

Table assignments were posted on chalk boards so guests could easily find their tables.  The custom seasonal menu was also posted so guests could be prepared for the multiple course, family style reception dinner at Bridal Veil Lake.

 

Appetizer at Bridal Veil Lakes Wedding

Peruvian Purple Potato Causa Appetizer with Dungeness Crab

 

With so many of the groom’s family traveling from Peru for the big day, Executive Chef Tamara Kay of Voila Catering planned special hors d’oeuvres to make them feel almost like home in the Pacific Northwest.  The hors d’oeuvres during the social hour included:

  • Peruvian Purple Potato Causa Shots garnished with Oregon Dungeness Crab
  • Sesame Papaya Sauced Braised Chicken in a Spoon with a Plantain Chip
  • Spring Asparagus & Edamame Puree on a Fried Wonton Canapé (for the vegans)

 

 

Co-Founder and Executive Chef of Voila Catering, Tamara Kay creates many custom menus based on her travels throughout the world and would be pleased to develop a menu just for your event.  You can connect with Chef Tamara on facebook here:      Executive Chef Tamara

 

Fresh Salmon Dinner at Bridal Veil Lakes

Family Style Dinner of fresh Salmon

 

 

Plated Salad starts the family style dinner at Bridal Veil Lakes

Bride’s Bouquet and local, ripe Strawberry Dinner Salad

 

 

 

 

 

 

 

 

 

Platter are passed at long tables for Reception Dinner

Family Style Dinner Service at Bridal Veil

 

Amazing Desserts from the Chefs of Voila Catering

Peruvian Cookies and Chocolate Pot d’ Crème Desserts from Voila

To finish off the very special event at Bridal Veil Lakes, Chef Tamara offered a traditional Peruvian favorite dessert, a rich French favorite in a demitasse cup, and a decadent Tuille Cookie filled with Frangelico infused Cream. If you don’t want a wedding cake, why would anyone want a to substitute just a cupcake when you can have these (for less money) ???

Posted in Bridal Veil Lakes Wedding

One comment on “Catherine and Harold’s Bridal Veil Lake Wedding
  1. Harold says:

    Thank you for the truely wonderful wedding at Bridal Veil! Your experience at this complicated venue made for a smooth event and the guests raved about the food…Thank you Chef Nick and Chef Tamara! Everything was Perfect…we could not have done it with out you.

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