Kelley & Tyler’s Happy Valley Wedding

Brooke and Sean were thrilled with the services of Voila Catering, so when Sean’s sister Kelley got engaged to Tyler two months later, they had no trouble in deciding who to call!   The first question is “where to have the event?”  With their beautiful landscaped home in Happy Valley, it seemed like the natural choice.  However, would it work logistically?  Was is large enough for both a ceremony and a reception for up to 350 people?   After several meetings, measurements of the yard overlaid on satellite images, and a thorough discussion of all the options, the planners of Weddings By Voila and Voila Catering were confident that the venue would be a perfect location and the everyone would have a wonderful day.

Guests arrive by wedding bus

Wedding Guests Arrive from Off-Site Parking

Having the event in a neighborhood, even with home on several acres, parking becomes a big issue for 150+ guest cars.  Kelley & Tyler’s fun solution was to rent a local parking lot to have London Double Decker buses bring the guests to and from the party.

As the guests arrived, they were greeted by gift tables, sign-in tables, and beverages.  Standing cocktail tables and umbrellas provided areas for the guests to gather while waiting for the ceremony to start.

Ceremony Chairs set for the wedding in Portland

Wedding Ceremony Chairs set by the Voila Team

Dinner Tables set for wedding reception in portland

Wedding Reception in Backyard after Ceremony

The event schedule was tight for 330+ guests.  Ceremony at 5:30; Cocktails and Hors d’oeuvres from 6 to 7; guest seated by 7:15; Family-Style entrees at 7:35 after plated salads; Toasts at 8:00; Cake Cutting at 8:30, First Dances at 8:45; and most importantly for Kelley….Open Dancing at 9:00!  Voila’s day-of coordinator and event manager kept everything on track with the open dancing starting 5 minutes ahead of schedule at 8:55!


Menu Card for wedding reception in portland

Fresh Summer Ingredients



A year later, the guests  were still raving about the food at Brooke & Sean’s wedding, so Kelley and Tyler had a high bar to meet….so Exec. Chef Tamara of Voila Catering suggested a completely different menu featuring fresh seasonal ingredients.  Utilizing three full sized commercial convection ovens and sauté stations, four professional chefs cooked everything on-site.  Timing was impeccable and the meal was served within minutes of schedule.




Sparkler Sendoff by Wedding Team

Sparkler Send off our Wedding Event Management Team

The evening ended with a Sparkler Send-Off with the London Bus taking the last partiers downtown for an after party!



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