Blue Ribbon Blog

Photo by Kevin Wrenn

What makes a wedding remarkable?  Anna and Jack loved the idea of handmade items from creative people and, with that in mind, included many one-of-a-kind and personalized articles as part of their special day. 

The duo originally connected through Match.com and met for the first time at the Triple Door in Seattle.  She told him she’d be the gal in the red coat and Anna says that as soon as she saw Jack, she knew right away he was a good guy from his kind eyes.  Within three weeks they had fallen in love but it took three and a half years to cement the deal.

Photo by Kevin Wrenn

“Planning this wedding was one of the most enjoyable things I have ever done in my life” says Anna.  “Four hours after the proposal, I was on the phone with Vanessa at Blue Ribbon asking if they had any summer dates available still.  She said September 17th was the only date open.  I said ‘Let’s book it’.  Easiest decision of my life.  We really wanted a venue where we could sit back and relax, while still having everything represent US.  I had heard of Blue Ribbon and knew even before we were engaged that that was where we would marry.  The all inclusive option is hard to find in Seattle, and Blue Ribbon offers a stress-free package where all you do is point to what you want!”

Photo by Kevin Wrenn

“We also wanted to do something for our guests that was unique….we decided an old fashioned black and white photo booth was the way to go.  It was a total hit with our guests!  There were unlimited photos and each time someone had their picture taken, two strips of photos printed, with our name and date at the bottom.  One copy went home with our guest (this is what we used as a wedding favor) and the other went into a scrapbook for Jack and I.  We are so glad we decided to go with the photo booth since we can see all the guests who were at the wedding and their silly pictures!”

The couple also loved their photographer Kevin Wrenn.  Blue Ribbon provided the reception catering, cake, flowers and decor as well as the rehearsal dinner.

Photo by Kevin Wrenn

As for the aforementioned hand-crafted items….the bride’s earrings were handmade as well as her bracelet which was a gift from Jack purchased at Etsy (a global handmade and vintage marketplace).  Both the invitations and programs were done at Michaels print yourself, and the groomsmen received pint glasses with their initials etched in the glass (also purchased from Etsy).

It was evident to the guests, that Kylee and Dale were totally “IN SYNC” with each other at their April 2010 music themed wedding.  Table numbers were displayed on records and guitar picks monogrammed with the bride and groom’s name and wedding date were sprinkled on each damask print runner covered table.  Even the dessert was song worthy – huge record album sized cookies that could be cut into pie shaped slices highlighted the dessert buffet.

Mary and Jay were looking for a venue that was light, bright and on the water for their early spring mid-day wedding.  They were attracted to Blue Ribbon as no matter what the weather brought, the floor to ceiling windows and lakeside setting would convey the feel of an outdoor wedding without the accompanying stress.  Another deciding factor was their quest for a luncheon menu that honored an Asian heritage.  The couple wanted an authentic taste – not an approximation.  Following their ceremony at Blue Ribbon, guests were served appetizers of both Lemon Grass Shrimp and Fried Tofu skewers.  The lunch, served family style, included a Jicama, Green Apple, Carrot and Cabbage Salad with citrus sesame dressing; Red Panaang Chicken Curry; white and brown steamed rice; traditional Korean Bulgogi; and Stir Fry Noodles with shitake mushrooms, broccoli and mixed vegetables.

When Margo and Mike planned their late May wedding ceremony and reception for 130 guests at Blue Ribbon, it really was a family affair.  The groom was a “foodie” himself, having worked in a restaurant, and was very involved in creating the menu – which was served “family-style”.   The two worked closely with their Blue Ribbon wedding planner to ensure that each dish was exactly to their recipe specifications.  The first course featured a New England Clambake with chorizo sausage, local mussels, prawns and sweet corn on the cob.  It was followed by a Strawberry Salad of fresh spring greens, seasonal strawberry slices, crumbled blue cheese, spiced pecans and balsamic vinaigrette.  For the entrée, the couple had decided to think out of the box, serving a Whole Roasted Leg of Lamb on a bed of wild mushrooms accompanied by cold minted English peas, fingerling potato confit and potato rolls with European butter.  For the younger set, which might not be so gourmet inclined, a more familiar menu of Chicken Tenders with ranch dressing, creamy macaroni and cheese and a fresh fruit salad, was provided.  The bride and groom brought in a special wedding cake of their own, as the grand finale to a truly customized celebration of their new life together.

Trisha and Joe live to cook – and their friends have always loved to dine on their creations.  When guests were invited to join them at Blue Ribbon, they had no idea that what was actually on the menu was a wedding.  Surprise!  But it came as no surprise that the theme was centered around their mutual passion.  At the reception, each place setting had an envelope with the guest’s name on it that contained a personalized recipe specifically tailored by the bride and groom for them.  Favor’s included a wooden cooking spoon or fork tucked into the napkin pocket with the evening’s menu tied to it.

Many of our wedding couples like to share something about their background through the menu choices for the reception meal.  A bridegroom with a Hawaiian background requested that Blue Ribbon roast a whole pig and included poi-poi on the menu.  Some of our weddings have featured all Asian style fare.  One couple reflected their heritage by serving all Indian food as appetizers.  Another, with a European groom and Washington State bride divided the menu into half French dishes and half Northwest.  Have a traditional family recipe that you would like to share with guests?  Whatever your dream theme includes in the way of cuisine, Blue Ribbon is happy to accommodate.  We haven’t been stumped yet!

In keeping with the bride and groom’s mutual love of wine, this September wedding held during the grape harvest season incorporated both the colors and feel of a vineyard during that time of year.  Featuring a deep burgundy color palette, grapes took center stage in both the centerpieces and on the wedding cake itself.  Table cards for the seated reception were held by wine corks, and the wine charm favors were attached to the napkin rings.

When guests stepped in to Blue Ribbon for Andrea and Dean’s wedding reception, they entered the world of theater.  Play posters decorated the walls and wedding programs resembled playbills.  Rather than flowers, the couple chose red bark Manzanita branches and leaves for the fall wedding.  Lanterns on each table cast silhouettes and emphasized a “Shakespeare in the Park” setting, along with draped strings of tiny, sparkling white lights.  Even the square white cake was personalized with branch-like designs. Romantic, dramatic and memorable, it was set the stage for their future together.

In mid-July of 2009, Abby and Dan held their ceremony in a nearby park filled with blooming flowers, arriving and then leaving by boat to join their guests at Blue Ribbon for the reception.  To continue the park/garden-setting summer theme, they used colors that popped:  bright oranges and blues.  The bride made her own floral table runners – each with a different pattern – and guests found their seating by matching the swatch on their table card to the runner.  Beverages such as sodas and juices were served in the wedding colors.  Rather than a traditional wedding cake, each guest enjoyed a beautifully decorated cupcake.  Very summery and fun, they delighted in sharing a summer Seattle day with their friends and family.