Just Married
Venue: Sanders Estate
Catering: Blue Ribbon Cooking
Photographer: Sancii Photography
We’re thrilled to celebrate Kia and Cody’s unforgettable wedding! Set against the breathtaking backdrop of Sanders Estate—just 35 minutes from downtown Seattle—this enchanting oasis features rolling hills, a historic mansion, and exquisite gardens that made for the perfect venue. Their day was filled with love, laughter, and endless memories. We couldn’t be happier for these two!
What an unforgettable day! From the laughter shared with their wedding party as they explored the enchanting grounds of Sanders Estate to the heartwarming moment when their pup made a grand entrance down the aisle, every second was brimming with pure joy. As the night fell, they danced under a canopy of twinkling lights, surrounded by loved ones. And to top it all off, their late-night snack? The ultimate sweet indulgence—doughnut holes paired perfectly with cold brew. A celebration filled with moments that will be cherished forever!
Blue Ribbon Cooking prepared a mouthwatering feast for their big day! The tray-passed appetizers featured a variety of delicious flavors. Picture this: Thai grilled tofu skewers drizzled with a honey-peanut coconut glaze, perfect for those looking for a vegetarian and gluten-free option. Add in some smoked salmon perched atop honeydew canapés with a zesty mojito mascarpone - talk about a flavor explosion! And guests enjoyed the bulgogi beef lettuce wraps with house-pickled veggies and gochujang aioli.
Now, onto the main event - their buffet dinner highlighted a few of our guest favorites! We're starting with a refreshing blackberry and champagne salad, featuring delicate greens, crumbled local chèvre, and vanilla-chipotle spiced pecans. The buffet continued with grilled flat iron steak smothered in Blue Ribbon's signature brandied fig sauce. Seafood lovers enjoyed the soy-glazed salmon with charred lemon and a sugar-in-the-raw crust. On the side, we served up a roasted new potato salad with watercress, scallions, and a tangy gorgonzola vinaigrette. And because no meal is complete without some indulgence, the center of the buffet highlighted the truffle mac and cheese topped with brown butter panko crumbs. To round it all out, we offered guests some vibrant stir-fried garlic Pike Place Market vegetables. It's a menu that truly has something for everyone!
Tray Passed Appetizers
Thai Grilled Tofu Skewers with Honey-Peanut Coconut Glaze (GF/DF)
Smoked Salmon served on Honeydew Canapés with Mojito Mascarpone (GF )
Bulgogi Beef Lettuce Wraps with House Pickled Vegetables and Gochujang Aioli (GF)
Buffet Dinner
Blackberry and Champagne Salad
Delicate Greens, Crumbled Local Chevre and Vanilla-Chipotle Spiced Pecans
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Grilled Flat Iron Steak with Blue Ribbon’s Signature Brandied Fig Sauce (GF)
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Soy Glazed Salmon with Charred Lemon and Sugar-in-the-Raw Crusting (DF)
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Roasted New Potato Salad with Watercress, Scallions and Gorgonzola Vinaigrette (GF/Veg)
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Truffle Macaroni and Cheese with Brown Butter Panko Crusting (Veg)
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Stir-Fried Garlic Pike Place Market Vegetables
Artisan Breads
with Herb Infused Olive Oil & Aged Balsamic Vinegar
Mini Dessert Buffet
Lemon Bars
Macarons
Berry Pies
Doughnut Holes Over Cold Brew
Drinks Provided by Blue Ribbon
Peach Iced Tea
Cranberry Ginger Iced Tea
Fruit Infused Ice Water
Freshly Brewed Coffee
Assortment of Hot Teas
