Sanders Estate
Venue: Sanders Estate
Catering / Floral / Cake / Decor: Blue Ribbon Cooking
Photographer: Zach & Dune
Planner: Sunshine Events
DJ & Photo Booth: Noteworthy Productions & DJs
Hair & Makeup: Carissa Blossom Artistry
Transportation: British Motor Coach
Cigar Lounge: Paul Durocher
We are celebrating Paulina and Jose! Their beautiful wedding at Sanders Estate brought together family, friends, and unforgettably beautiful moments! With wildflower accents, vintage-inspired glassware, and a breathtaking lakeside backdrop, every detail was filled with elegance and charm. From heartfelt vows to joyful celebrations under twinkling lights, Paulina and Jose’s day incredible. Here’s to a lifetime of happiness for this incredible couple!
They chose a delicious menu for their special day. Guests enjoyed a delightful menu beginning with Bulgogi Beef Lettuce Wraps topped with pickled vegetables and a drizzle of gochujang aioli, followed by creamy chipotle tomato bisque shooters paired with bite-sized grilled cheese, and flavorful Thai grilled chicken skewers glazed with honey-peanut coconut sauce.
For the buffet dinner, guests savored a refreshing blackberry and champagne salad with delicate greens, accompanied by sides of crumbled local chèvre and vanilla-chipotle spiced pecans. The main dishes included a rosemary butter-brushed salmon topped with a white-balsamic cherry chutney and smoked almond dust and an herb-crusted chicken breast with roasted grapes, caramelized shallots, and a rich Madeira pan sauce. The delicious sides included roasted garlic buttery mashed potatoes and cognac-flambéed wild mushroom risotto with fresh thyme and Parmesan curls, complemented by roasted Pike Place Market vegetables sprinkled with fleur de sel. The meal was completed with artisan breads served alongside herb-infused olive oil and aged balsamic vinegar. Wishing these two all the best as they begin their next chapter together!
Tray Passed Appetizers
Bulgogi Beef Lettuce Wraps with Pickled Vegetables & Gochujang Aioli (GF/DF)
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Creamy Chipotle Tomato Bisque Shooters with Bite Sized Grilled Cheese (Veg)
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Thai Grilled Chicken Skewers with Honey-Peanut Coconut Glaze (GF/DF)
Buffet Dinner
Blackberry & Champagne Salad with Delicate Greens, side of Crumbled Local Chevre, & side of Vanilla-Chipotle Spiced Pecans (Veg)
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Rosemary Butter Brushed Salmon with White-Balsamic Cherry Chutney & Smoked Almond Dust (GF)
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Herb Crusted Chicken Breast with Roasted Grapes, Caramelized Shallots & Madeira Pan Sauce (GF)
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Roasted Garlic Buttery Mashed Potatoes (GF/Veg)
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Cognac Flambeed Wild Mushroom Risotto with Fresh Thyme & Parmesan Curls (GF/Veg)
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Roasted Pike Place Market Vegetables with Fleur de Sel (Vegan)
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Artisan Breads with Herb Infused Olive Oil & Aged Balsamic Vinegar (Veg)
Drinks Provided by Blue Ribbon:
Peach Iced Tea
Lavender Lemonade
Fruit Infused Ice Water
Freshly Brewed Coffee
Assortment of Hot Teas