Dreamy Island Wedding

Aug 17

Written By Vanessa Smith

Planning, Design & Florals: Simply by Tamara Nicole

Catering: Blue Ribbon Catering

Photographer: The Ganeys

Videographer: Sound Originals

Falconer: The Falconer

Hair & Makeup: Bridal Beauty Agency

Rentals: CORT Party Rental

Band: Ten Souljers & Magician: Nate Jester, Seattle Magician

Dress designer: Anais Anette & Bridal Boutique: Beloved Bridal

Signage: Libby Tipton & Envelopes & Liners: Margaux Paperie & Invitations: Minted

Congratulations Molly & Sid! It was a truly magical wedding on the bluffs of Bainbridge overlooking the Puget Sound. The ceremony took place on a beautiful August afternoon with Mt. Rainier making a grand appearance. Molly and Sid imagined a wedding filled with fresh greenery and cascades of blossoms. As you stepped into the reception space, the beautiful white tent popped against the ocean blue, and the floral arrangements adorned each table while a grand floral chandelier hung over the dance floor. Every element was stunning and planned with so much love. Their cocktail hour featured a delicious fresh oyster bar with assorted hot sauces, lemon slices, and delicate edible flowers. The tray passed appetizers included tangy bulgogi beef lettuce wraps and stuffed dates with gorgonzola mouse. The buffet dinner featured an array of Pacific Northwest favorites such as fresh salmon, flank steak, and a sizzling paella.

This destination wedding took place on one of the most beautiful bluffs, far from the hustle and bustle of the city. All utilities and electricity were brought in, and our mobile kitchen cooked food fresh off the grill. We feel honored to have been a part of Molly and Sid’s celebration on Bainbridge Island. We wish them all the best in their next adventure!

Cocktail Hour

Shucker Hosted Raw Oyster Bar | A selection of Taylor Shellfish Oysters

Mignonette

Assorted Hot Sauces

Lemon Slices

Edible Flowers for Garnish

Tray Passed Appetizers

Bulgogi Beef Lettuce Wraps with House Pickled Vegetables and Gochujang Aioli

Stuffed Dates with Gorgonzola Mousse wrapped in Alderwood Smoked Bacon

Plated Salad Course

Blackberry and Champagne Salad with Crumbled Chevre and Vanilla-Chipotle Spiced Pecans (GF)

French Baguettes with Herb Infused Olive Oil and Aged Balsamic Vinegar