Yes, it can rain in Oregon. And when you have an outdoor event planned with guests coming from around the world, you do want it to be perfect. However, nature does not always cooperate and sometimes it will rain. One advantage to working with the professionals of Weddings By Voila and Voila Catering, is that we know how to keep the day bright!
Most people have never rented a Canopy Tent before and important details can be forgotten. Questions about sidewalls, staking, dimensions, and lighting are all issues that should be examined. Even the basic questions such as “How big a tent for our event?” and “Will it fit in the space?” can be difficult to determine without experience…especially at Leach Gardens. Carmen and Gavin were coming up for their wedding rehearsal dinner at Leach Botanical Gardens in Portland from 80 degree and sunny California and were relieved to have the expertise of Weddings by Voila when the weather forecast called for the first storm of the season with up to 3″ of rain and 40 mph winds predicted. Voila planned and managed all the details with the right size tent, lighting, and, yes, for all the Californians, a tent heater!
Just before the guests arrived to the event, Voila lit a fire in Leach Botanical Garden’s main room fireplace. The guest enjoyed the warmth as well as the an open bar and elegant server passed hors d’oeuvres.
With guest coming from around the country and event the world, the last thing the families wanted was to just provide the typical catered food. They were excited to have a season menu created by Executive Chef Tamara Kay of Voila Catering just for their event. As guests arrived they enjoyed server passed hors d’oeuvres and Northwest wines and micro-brews.
Carmen and Gavin’s Menu:
Tray Passed Elegant Hors d’oeuvres
Late Season Heirloom Tomatoes sprinkled with Sea Salt and Fresh Mozzarella Crostini with a Chiffonade of Basil
Wild Forest-Picked Chanterelle Mushroom and Fresh Thyme Crème in a flakey Bouchee
Alder Smoked Pepper Salad and housemade Ricotta on Toasts with Garlic Aioli and freshly Cracked Pepper
Family Style Dinner
Plated Salad Course: Fall Gala Apple and Baby Arugula Salad with Bleu Cheese and White Balsamic Dressing served with Grand Central Artisan Breads
Pasta Course: Fresh Artichoke and Feta Raviloi with our Lemon Cream Sauce
Fresh Columbia Steelhead Filet with a creamy Harvest Corn and fresh Tarragon Sauce
Sautéed Baby Broccolini in Toasted Hazelnut Butter
Rosemary Roasted Fingerling Potato with Shaved Fennel Root
Indonesian Vanilla Bean Infused Crème Brule
After dinner, Carmen and Gavin thanked all the family members and their wedding party for attending their event and for being important parts of their lives. They also recognized special guests who had traveled from around the world to be at their special day!
With the knowledgeable experience from Weddings By Voila, the evening ended very happy, dry and warm guests…. and thrilled hosts!