Leach Gardens: A Bright Rainy Day for Carmen and Gavin


Leach Garden event with heaters, canopy, and lighting in portland

Canopy with sidewalls, lighting, and heaters


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!


Dinner tables set under the canopy at leach botanical gardens

Dining Tables under Canopy

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

Desserts at Leach Botanical Gardens

Chef Torched On-Site Crème Brule

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

Main Course:

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

Plated Dessert

Indonesian Vanilla Bean Infused Crème Brule

After dinner thank you to special guests at Leach Gardens

Carmen and Gavin thanking their guests



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!


Posted in Leach Botanical Garden Weddings and Receptions

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