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Northwest Bounty: Luxurious Wedding Décor
(above) A grand table is set in the Library at Portland’s Governor Hotel. Flowers by Blüm.
(above) To start: a first course of fruit, Northwest nuts and berries. Flowers by Blüm. Silver charger, creamer, goblets and dessert stand from Something Borrowed. Silverware, dinner plates, velvet ribbon and linen napkin from Luxe Event Productions. Place card hand-lettered by Alesia Zorn Calligraphy.
(above) Brett Soulek of Portland’s My Bartender suggests using Temperance Trader bourbon from Bull Run Distilling in Portland for his take on a classic Old Fashioned that also includes bitters, orange peel, cherry and a sugar cube. Swirl the delish drink with My Bartender’s custom square ice cubes. (See orbridemag.com for the recipe.) Tablecloth and antique rocks glasses from Luxe Event Productions.
(above) Northwest Oysters atop a bed of crushed rock salt and ice from Jake’s Catering served with organic ciabbata bread from New Season’s Market makes for a crowd pleasing tasting bar. Place card hand-lettered by Alesia Zorn Calligraphy. Platter from Something Borrowed.
(above) Alesia Zorn Calligraphy designed and hand-lettered this stationery suite on heavy kraft paper using white ink and coordinating red postage stamps. Invitation suite includes invite, RSVP card and matching envelopes, prices start at $350.
(above) Luxe Event Productions created elegant hand-held favor cones out of kraft paper and velvet ribbon held together by seals featuring the couple’s initials. Filled with noci de burro sugar cookies from North Portland’s DiPrima Dolci and Applets and Cotlets (made since 1920 in Cashmere, Washington), guests will savor the sweet and tart flavors of these two decadent treats. Initial seals hand-lettered by Alesia Zorn Calligraphy. Paper and ribbon from Luxe Event Productions.
(above) Portland florist Jordan Gladow of Blüm paired ranunculus, clematis, andromeda and wild roses into a stunning bridal bouquet. Vintage nesting side tables from Something Borrowed.
(above) A Dutch chocolate butter cake with Swiss meringue buttercream sits pretty on a vintage velvet chair. Covered in marshmallow fondant (which tastes delicious and stays soft, unlike commercial fondant) this decadent creation by Elizabeth Marek of Artisan Cake Company also features edible gold luster dust, fresh sugared fruits and basil leaves, approximately $4 per slice. Chair from Something Borrowed.