Fall City Farms Wedding
Venue: Fall City Farms
Catering: Blue Ribbon Cooking
Photographers: Amber & Michael // French Sessa Photo Co.
DJ: Joseph Miller // Love Craft Events
Officiant: Dan Davidson // Water's Edge Ceremonies
Floral: Love Blooms
Event Rentals: Grand Event Rentals
Laughter, joy, and so much warmth—this beautiful wedding was filled with moments that made the entire day feel truly special. As you arrive at Fall City Farms, you’re immediately surrounded by the beauty of the Pacific Northwest. From the stunning lodge with its stone fireplace to the rolling fields and towering pines, every detail created an unforgettable backdrop for the wedding of Olivia and Nicholas.
Guests were welcomed with an array of tray passed appetizers, including our Whipped Goat Cheese with Fig Jam on a Crostini and Miniature Smokey Black Bean Tacos topped with Orange Olive Salsa and Chimichurri Crema.
To complement the scenery, guests were treated to a curated PNW plated dinner, beginning with a fresh salad dressed in blackberry champagne vinaigrette with chèvre, pickled red onion, and handmade croutons. The menu featured a rich and flavorful selection, including savory crepes filled with pesto-infused ricotta, tomato jam, wild mushroom duxelle, and arugula, alongside a bright lemon chive orzo salad with goat cheese.
Entrée offerings included herb-crusted chicken breast with roasted grapes, caramelized shallots, and Madeira pan sauce, a decadent cognac flambéed wild mushroom risotto with fresh thyme and parmesan curls, and a tender boneless braised beef short rib with Marchand de Vin. Additional accompaniments included truffle mac and cheese with a brown butter panko crust and grilled Pike Place Market vegetables finished with fleur de sel, all served with artisan breads and herb-infused olive oil and balsamic vinegar.
Cheers to these two as they begin their chapter together!
Tray Passed Appetizers
Whipped Goat Cheese with Fig Jam on a Crostini (Veg) (NF)
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Miniature Smokey Black Bean Tacos with Orange Olive Salsa & Chimichurri Crema (Veg/GF) (NF)
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Modern Caprese Tarts with Tomato Jam, Basil Marinated Fresh Mozzarella (no prosciutto) (Veg) (NF)
Plated Dinner
Blackberry Champagne Vinaigrette salad with Chevre, Pickled Red Onion & Handmade Croutons
(NF)
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Savory Crepes with Pesto Infused Ricotta, Tomato Jam, Wild Mushroom Duxelle & Wild Arugula (Veg) (NF)
Lemon Chive Orzo Salad with Goat Cheese & Arugula (Goat Cheese on side) (NF)
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Herb Crusted Chicken Breast with Roasted Grapes, Caramelized Shallots & Madeira Pan Sauce (GF) (NF)
Cognac Flambeed Wild Mushroom Risotto with Fresh Thyme & Parmesan Curls (GF/Veg) (NF)
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Boneless Braised Beef Short Rib with Marchand de Vin (GF) (NF)
Truffle Mac n’ Cheese with Brown Butter Panko Crusting (Veg) (NF)
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Pike Place Market Grilled Vegetables with Fleur de Sel (Vegan) (NF)
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Artisan Breads with Herb Infused Olive Oil & Balsamic Vinegar (NF)
Mini Dessert Buffet
Fudge Brownie Bites with Espresso Mousse Frosting & Gold Dust Flakes (NF)
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Fresh Berry Tarts with Vanilla-Bean Pastry Cream (NF
Drinks
Lavender Lemonade
Sweetened Peach Iced Tea
Ice Water (No Fruit)
Freshly Brewed Coffee
Assortment of Hot Teas
Signature Cocktails
· Mai Tai
Lime Juice, Dark Rum, Light Rum, Orgeat Syrup, Grand Marnier, and Garnish of Lime and Mint
· Lavender French 75
Gin, Lime Juice, Lavender Syrup, Champagne, Garnished with a Lemon Twist