Northwest Tropical (above)
Balance the vibrant banana leaf print made famous by the Beverly Hills Hotel (here re-interpreted by Seattle-based Tommy Bahama) with a neutral palette of khaki and gold. Portland florist Josef Reiter of Botanica Floral Design filled tall vases with tropical and native greenery to add drama without blocking the view. Table number by Masgrimes. Table, dishware, vintage wine glasses, decanter and number holder from Classic Vintage Rentals. Table linens, wood-handle flatware and napkins from Barclay Event Rentals. Chairs from West Coast Event Productions. Tommy Bahama fabric runner available at Fabric.com. Centerpieces and vases from Botanica Floral Design.
Letter-pressed with custom watercolor details that include flora from the forests of the Northwest, this invitation suite from Darling Press in Southeast Portland includes custom illustrated invitation, RSVP and lined envelopes. Prices start at $943 for a minimum of 50 sets.
Lush tropical flowers, including protea, anthurium, orchids and birds of paradise, pick up a Northwest vibe when mixed with ferns harvested on the Oregon coast, garden roses and lichen-covered forest twigs. Bridal bouquet by Botanica Floral Design. Chair from West Coast Event Productions.
Josef Reiter of Botanica Floral Design created an exquisite floral altar scene of anthurium, orchids, ferns and palm foliage that seems to float on air, but is actually secured to the fabric backdrop. Blue drop-leaf table from Something Borrowed.
Art on the Menu
Atop a paper leaf watercolored by artist Evelyn Kritler, Portland calligrapher David Grimes of Masgrimes created a hand-lettered menu that’s a true work of art. Prices start at $500 for custom menus. Give guests a sweet treat before dinner, such as this cream puff from Beaverton’s uber-authentic Japanese bakery Oyatsupan Bakers. For details on table decor, see credits on page 109.
Reedville Catering of Hillsboro designed a menu that highlights the best of the Northwest’s ingredients: plank-roasted wild Columbia River salmon with quince jam and micro greens, and a romaine and spinach salad with candied pine nuts, shaved fennel and figs that is topped with pomegranate and blood orange vinaigrette. For an appetizer, the slow-braised Carlton Farms pork belly is given perk with yuzu lemon marmalade. Flatware and napkin from Barclay Event Rentals. Glassware and plates from Classic Vintage Rentals.
Drinks à la Carte
For a cocktail that’s a little sweet and a little sour, Pearl Catering concocted the “Melon Flower,” a mixture of vodka, melon liqueur, lemon and lime juice, and a dash each of violet and lavender syrup, served with a sugared rim and edible orchid. Brass bar cart, decanter and glasses from Classic Vintage Rentals. Cocktail napkins from Barclay Event Rentals. Floral centerpiece by Botanica.
Specializing in gluten-free baked goodies, New Cascadia Traditional Bakery in Southeast Portland created a vanilla tiered cake that used the bakery’s own gluten-free mix of white and brown rice flour, potato starch and tapioca starch. Baker Gelyn Montanino frosted the creation with a prosecco buttercream and added a gold-luster-dusted fern to finish. Serves 50. Prices start at $175. Marble cake stand, plate from Classic Vintage Rentals. Flatware, napkins and tablecloth from Barclay Event Rentals.
A fun favor that guests will love to use, these custom hand-cut and -lettered cherry wood chopsticks were created exclusively for Oregon Bride by Frances Orona of Portland-based Frawn. Prices start at $15/pair. Japanese pastries from Oyatsupan Bakers in Beaverton, $2.50–$3.50/each.