The Wedding Planning:
Suzanne and Jacob met with the team at Voila Catering with both sets of parents to start the planning process. With all stakeholders involved, everyone was able to effectively discuss their own ideas for the big wedding day and to work through a variety of different event ideas. Based upon having planned 200+ weddings, Voila provided valuable insights into the different options and the consequences of all the alternative decisions.
For a successful wedding and reception event, the details really do matter when you have 250+ guests that are expecting a wonderful meal. More than just setting out the decorations, our event and wedding planning includes CAD layout of the tables, detailed schedule of activities for set-up, food service, bartending, toasts, cake cutting, and dances.
The Wedding Reception Social Hour:
After the ceremony while the newlyweds are getting their photos, their friends and family socialize with server-passed hors d’oeuvres and quality wines and micro-brews before picking up their seating assignments for dinner.
The Wedding Reception Dinner:
For a fun and social dining experience, Suzanne and Jacob selected our Family Style Dinner Service style. Guests are seated to a individually plated salad. For their August wedding, they choose the very popular Baby Greens with local Blackberries (from the Berry Good Produce Stand), our own house candied Oregon Hazelnuts, and Creamy Chevre Cheese Crumbles served over Baby Greens with our house-made sweet Balsamic Vinaigrette.
After guests were finished with their salads, the first course was a fresh Colombia River Steel head filet with a Summer Corn and Tarragon Sauce served with freshly sauteed Green and Wax Beans in a fresh Basil Pesto. For the ultimate in food quality, all the hot food was cooked in Voila Catering’s portable commercial ovens and sauté stations. The second family style dinner course was a Rosemary Roasted Chicken Breast served with a Summer Peach Relish and Roasted Fingerling Potatoes. A summer vegetarian lasagna was available for guests who preferred a vegetarian entrée. Naturally, everything was cooked on-site right before serving for the ultimate in catering food quality in Portland
After the ceremonial cutting of a smaller wedding cakes, we provided individual cupcakes and summer fruit and berries with Lavender Crème Fraiche available at the dessert buffet.
The evening ended with dancing and celebration of the start of the newlyweds new life together. We wish Suzanne and Jacob the most wonderful life possible together!