Autumn Wedding at Sanders Estate

Photographer: Valen Lee Photography

Floral Arrangements: Blue Ribbon Cooking

Catering & Bar: Blue Ribbon Cooking

Event Planning & Day of Coordinator: Blue Ribbon Cooking

Cake: Town & Country

Congratulations Tristan and Sandra! We had so much fun being a part of your special day. Your wedding at Sanders Estate was absolutely gorgeous! This stunning venue is nestled just 35 minutes from downtown Seattle in the most idyllic location. Surrounded by tall trees, rolling fields, and a picturesque pond, and a historic mansion, Sanders Estate offers a true Pacific Northwest backdrop. Every detail embraced the beautiful fall foliage — from the stunning dusty rose and peach floral arrangements to the delicious menu choices, it was a day to remember!

Tristian and Sandra chose a menu filled with flavor. The tray passed appetizers included modern caprese tarts, Bulgogi beef lettuce wraps, and coachella valley dates with goat cheese wrapped in Alderwood smoked bacon. The family-style dinner included a blackberry and champagne salad, grilled flat iron steak with a brandied fig sauce, penne pasta with basil-pesto cream and prawns, roasted potato salad, truffle mac n’ cheese, Pike Place Market style grilled veggie platter, and artisan bread with herb infused olive oil and aged balsamic vinegar. Thank you so much for allowing us to be a part of your beautiful wedding! We wish you all the best as you embark on your next adventure!

Tray Passed Appetizers

Modern Caprese Tarts with Tomato Jam, Basil, Marinated Fresh Mozzarella and Fried Prosciutto

Bulgogi Beef Lettuce Wraps with House Pickled Vegetables and Gochujang Aioli (GF)

Coachella Valley Dates stuffed with Goat Cheese and wrapped in Alderwood Smoked Bacon

Family Style Dinner

Blackberry and Champagne Salad with Delicate Greens, Crumbled Local Chevre and Vanilla-Chipotle Spiced Pecans

Grilled Flat Iron Steak with Blue Ribbon’s Signature Brandied Fig Sauce (GF)

Penne Pasta with Basil-Pesto Cream Sauce and White Wine Poached Prawns

Roasted New Potato Salad with Watercress, Scallions, and Gorgonzola Vinaigrette (GF/Veg)

Truffle Mac n' Cheese with Brown Butter Panko Crusting

Pike Place Market Style Grilled Vegetable Platter with Fleur de Sel

Artisan Breads with Herb infused Olive Oil and Aged Balsamic Vinegar