Sovathana and John were a wonderful couple to work with in planning their mid-June wedding at Leach Botanical Gardens. As a omen for their marriage, they were blessed with perfect weather! When bringing two families with different cultural backgrounds, it is always a wonderful to recognize the differences and make sure that everyone is acknowledged. A nice touch for Sovanthana’s family was to bring in a special table topper on the welcome and sign-in table from her family’s old country.
Instead of having the ceremony under the pergola, Sovathana and John selected to get married standing on the east side of the garden with the backdrop of the large trees.
Dining tables are pre-staged by the set-up team from Voila Catering. After the ceremony while guests were enjoying server passed gourmet hors d’oeuvres and having a glass of local micro-brew or NW Wines, the staff switched the ceremony area over for the dinner service.
Fully licensed and insured in the State of Oregon as required by the City of Portland and the Leach Botanical Gardens, Voila Catering provided NW Wines and Microbeers on a consumption basis for the guests to enjoy after the ceremony and during the dinner reception at Leach.
Food quality was of great importance and Sothanthana and John wanted affordability of a Buffet Dinner so they choose the on-site cooking and fresh, seasonal June ingredients as provided exclusively by Voila Catering. In addition provide top-quality food their guests, they also had several important vegan guests and selected a menu with Exec. Chef Tamara Kay to meet everyone’s expectations:
Passed Hors d’oeuvres:
- Indian Curried Chickpea Poppadum with Mint Chutney (vegan/g-f)
- Sesame-Citrus Edamame Puree on Wonton Canapé (vegan)
- French Mediterranean Seared Lavender Tuna Crostini with Olive Tapenade
Reception Buffet Dinner:
- Baby Greens with local Strawberries, Candied Hazelnuts, Chevre with Balsamic Vinaigrette
- Prosciutto Wrapped Chicken Breast with White Wine Reduction
- Spinach & Gorgonzola filled Beef Flank Steak
- Garlic Sautéed Spring Asparagus Spears (vegan)
- Rosemary Roasted Red, Peruvian Purple, and Yukon Gold Potatoes (vegan)
- Vegan Entrée Alternative: Chickpea and Squash filled Eggplant Rolls with Tomato-Roasted Red Pepper Sauce
Seating at long tables has been very popular the last 5 years and this was a first at this location. A common mistake is to use the standard “banquet” tables provided by most rental companies and venues. However, the 30″ width is not enough to for seating guests across from each other comfortably when you have glassware, centerpieces, candles, guest favors, cameras, water carafes, and the guests’ beverages.
Rest assured, our experienced wedding planners will avoid making these common mistakes by renting special wide tables. Unlike many inexperienced planners, our planners first focus on making sure your guests needs are met before attending to the decorative details.
Instead of the traditional wedding cake for all the guests, Sovanthana and John choose to have Voila Catering provide a ripe, local Hood Strawberry Tiramisu Martini Dessert served to the tables!