Green Gates at Flowing Lake Wedding
Venue: @greengatesatflowinglake
Planning and Floral Design: @luthweddingsandevents
Catering: @blueribboncooking
Photography: @kellylemon
DJ: @magnolia_rhapsody
String Musicians: @windsongtrio
Cake: @deepseasugarandsalt
Ice Cream Cart: @ahapartyco
Transportation: @butlerseattle
Hair and Makeup: @salonmaisoninc
We’re so happy for these two! Liana and Zach’s wedding was filled with love, laughter, and all the best Pacific Northwest details. Set along the water’s edge, Green Gates at Flowing Lake provided the perfect backdrop - a picturesque mix of forest charm, lodge-inspired architecture, sweeping lake views, and beautifully manicured green lawns.
Guests were treated to an incredible dining experience crafted by Blue Ribbon Cooking. The evening began with tray-passed appetizers that showcased both global flavors and local inspiration. The Bulgogi Beef Lettuce Wraps with house-pickled vegetables and gochujang aioli were a crowd favorite, a perfect bite of sweet, spicy, and savory. The Port-Infused Goat Cheese and Fig Bruschetta, topped with fresh basil chiffonade, offered an elegant balance of rich and refreshing, a standout vegetarian option that paired beautifully with cocktail hour by the lake.
Dinner continued with a Mediterranean-inspired buffet that brought together fresh ingredients and comforting flavors. Guests enjoyed Caesar Salad with paprika-spiced croutons, Mediterranean Roasted Chicken Thighs with preserved lemon and gourmet olives, and a vibrant Penne Pasta with Basil-Pesto Cream Sauce and Roasted Tomatoes. The Pike Place Market–style Grilled Vegetable Platter and Artisan Bread with Herb-Infused Olive Oil and Aged Balsamic rounded out the meal with Seattle flair. Special plated meals, including vegan, nut-free, and allergen-conscious dishes, ensured every guest was thoughtfully accommodated. The evening ended sweetly with a selection of wedding cakes provided by the couple which included special vegan and gluten-free options so everyone could join in the celebration.
Tray Passed Appetizers
Bulgogi Beef Lettuce Wraps with House Pickled Vegetables & Gochujang Aioli (GF/NF)
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Port Infused Goat Cheese & Fig Bruschetta with a Chiffonade of Fresh Basil (Vegetarian/NF)
Buffet Dinner
with Paprika Spiced Croutons & Parmesan Curls (Vegetarian)
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Mediterranean Roasted Chicken Thighs with Gourmet Olives & Preserved Lemon (GF/DF/NF)
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Penne Pasta with Basil-Pesto Cream Sauce & Oven Roasted Tomatoes (Vegetarian/NF)
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Pike Place Market Style Grilled Vegetable Platter with Fleur de Sel (Vegan/NF)
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Artisan Bread with Herb Infused Olive Oil & Aged Balsamic Vinegar (Vegan/NF)