Stephanie and Brandon’s Wedding and Reception in Estacada Oregon


Private Home Wedding Ceremony Planned by Voila in Portland

Wedding Ceremony at Private Home

A perfect Saturday in Mid-July provided a sunny and warm day for their celebration of their love and their Portland Wedd.  Introduced by her mother, Brandon was reluctant to ask Stephanie on a date.  After their third date, Stephanie knew she had met her future husband.  Working with their family for 13 months on all the details and possibilities, we developed a event schedule, custom summer dinner menu, and layout for their very special day.

Wedding Planning by Voila Catering

Complete wedding planning of rentals and schedule by Voila Catering


Planning their event was more than just having decorations.  Weddings By Voila planning included a CAD layout of possible tent sizes and designs of the physical space to ensure that all the dining tables, dance floor, cake table, and candy table would fit under the optimal tent without crowding the guests!

After dinner, the Voila team will move the sweetheart table to allow for the dancing

Sweetheart Table to be moved by Voila for Dancing



Melody, Mother of the Bride, took great pride in designing the table decorations and a family friend provided beautiful flowers!  The Bride and Groom were highlighted on the center of the dance floor for dinner at their sweetheart table!  After dinner the table was removed to make way for the celebration including formal dances, bouquet and garter toss, and the dance party to follow!



Self Serve Beverages

Beverages at Wedding Reception


Having adequate cooling refreshments is important at outdoor summer weddings and receptions.  Stephanie and Brandon selected Voila Catering’s own Honey sweetened Iced Tea infused with Oranges and fresh Mint, real Strawberry Lemonade, and Iced Water with Lemons.




Food is an integral part of celebration of the joining of two families and Stephanie and Brandon desired to share quality food with their guests.  During the social hour while they were finishing their pictures, Voila Catering’s uniformed servers passed Edamame Wonton Canapés (vegan) and fresh Tillamook Bay Shrimp Bouchee to the guests.  With clockwork timing, Chef Nick cooked the Bride and Grooms menu (all on-site in Voila’s ovens) including Italian Chicken Saltimbocca, Garlic Roasted Peruvian Purple, Red, and Yukon Gold Potatoes, and Sautéed Broccolini with Hazelnut Butter!  The guests were thrilled with the quality of the hot, fresh food from!

Sweetheart Table with wedding flowers

Wedding Flowers on Sweetheart Table


Posted in Private Venues and Homes

Leave a Reply

Your email address will not be published. Required fields are marked *