The FARM to TABLE party went off without a hitch. See photos under PARTIES.
In keeping with the theme: We topped 2 wine barrels with an old door for a rustic bar, used twine to fasten labels on mason jars for drinks. Guests always enjoy the details.
In keeping with the theme: We topped 2 wine barrels with an old door for a rustic bar, used twine to fasten labels on mason jars for drinks. Guests always enjoy the details.
I love finding just the right thing and I did it again with these stair treads. By distressing them further with black paint we recreated a barn door look for our food area.
We had the best time cutting off the bottoms of wine bottles to make candle holders. How very Pinterest of us! By the way, we used battery-operated candles. They looked so good, the bartender kept trying to light them!
Check out Chef Emily Quick from Blackbird Wine Shop. Her grilled flank steak and poached NW salmon was greeted with ooo’s and ahhs from the guests.
We spotlighted the cake sitting “picture perfect” behind a painted Tiffany Blue vintage frame. We were pleasantly surprised at how well this went over, as guests enjoyed standing behind the frame and getting their picture taken with the birthday girl.
Dessert also included a Salt & Straw “cow to cone” ice cream tasting that we highlighted with little marquee signs and colorful cups. The flavors from our local ice creamery were outrageous!
The Kids Zone was colorful and fun with rustic cans and faux candles hanging from the center chandelier. We used wooden farmer berry baskets for food plates and striped candy bags for treats. We found a lot of adults sneaking candy in the "Way Under" 40 zone.
Contact Parker+Paige Events @ 503.709.3725.
Contact Parker+Paige Events @ 503.709.3725.
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