Featured: Portland Wedding Vendors and Designers

The lovely Michaela Byers is a talented bridal makeup artist in Portland. We recently conspired to show off her beautiful work, and I’m so pleased to show you the results. She and Rebecca Anderson did a phenomenal job on creating five very distinct looks.

The gowns on MJ, Brittany, Celeste, Christine and Emily are: Blue by Enzoani’s “Delaware”, Casablanca’s style 1997, Casablanca’s style 2035, Tsarina Couture’s “Sienna”, and Blue by Enzoani’s “Casablanca”, which are all available at Magnifique Boutique in Sellwood (you’ll find my studio location inside). Jennie, Magnifique’s owner, has a beautiful selection of wedding gowns and gives some of the best, personal service in Portland to brides. I’m so pleased to work with her.

Click the images for slideshow & larger versions.

All the pretty girls!

Henna and weddings go back to many different cultures, and I’m so excited to feature the gorgeous work of Melanie at Blue Lotus Henna in Portland, Oregon. She is an incredibly talented artist, and has the ability to create incredibly unique and flowing designs amongst the best henna work I have ever seen. Her site is here, and if you are considering henna as an addition to your wedding, I highly recommend contacting her.

There is a fun site that lists the different cultures of bridal henna, here.

Now, here is the beautiful bride Abbey showing off Melanie’s designs.

Lacy at Form and Flora creates exquisite bouquets and arrangements. When I saw one of her bouquets at the Bridgeport Very Engaging event in February, I fell in love with the colors and dimensions. Since then, I’ve seen a variety of her work and it’s always beautiful and striking.

I asked Lacy to share about her business:

A tiny little something about you as a person:

I’m a creator at heart. I love to paint and garden and dream up crazy ideas. Someday I want to renovate an airstream trailer and live in the country and have an amazing light-filled studio where I can work with flowers and everything else that inspires me. I also a mother to a two-yr-old boy who is my most lovely creation yet. I spend my days off with him and my husband piddling and eating and traveling.

A little bit of history about your company and how you chose Portland as your home:

I randomly chose to move to Oregon after my undergraduate studies in 1996. I had heard great things about the Northwest, but I had no idea I would fall in love with Portland and continue my life here for so long. Before becoming a floral designer, I worked as an artist and art therapist. Floral design had become a hobby that was growing out of the hobby realm, as I was starting to do larger events for people. I officially opened my business in 2007 even though my studio space was under renovation, and did my first events as form & flora that summer.

What inspires the design of your flowers?

Lots of things inspire me… the seasons and flowers themselves primarily, but I also get a lot of ideas from artists & designers that work in other media. Because I’ve also been studying interior design and have a good eye for spaces, the location the flowers will reside in offers a lot of inspiration as well.

How did you learn?

I got my first lessons while working with a very talented local florist during a summer event season. Then I continued taking classes at the Floral Design Institute for fun, and one thing led to another. I eventually realized my interest was going somewhere and did the advanced training there.

What materials do you use?

I always prefer local, seasonal material, but there’s very little I won’t use for one reason or another. Every year I develop relationships with new flowers that I thought I didn’t care for yet find out that I love. What are your favorites? I have a very earthy, modern style and so I can’t resist highly textured pods and berries, alongside clean shapes and lines like calla lillies for example. But seriously , when I see a yummy garden rose, all that goes out the window.

Why weddings?

…Why not weddings? A celebration of love and commitment, of two unique people coming together in a beautiful place to honor this tradition. I love the challenge of putting two personalities into the floral design and the joy in their faces when they see that you did just that.

What are you pondering for future wedding projects?

I am working with a client right now who is growing many of their own wedding flowers for a September wedding. It has been quite fun to discuss not only what colors, flowers, and overall style we’ll be shooting for, but what will grow well here and bloom that time of year. Typically I plan out the arrangements and number of flowers needed with a lot of precision, but this wedding design will be more spontaneous and highly dependent of whats coming up nicely at that time. Although we’ll likely supplement with other flowers, there’s a very “organic” flow to doing it this way.

When a couple is considering floral options, what is your advice?

Choose a few words that really capture your personalities and also the feeling you want for your wedding celebration. If you have nothing else besides this, a good floral designer will be able to work wonders in helping choose and plan the colors, flowers, & designs for your wedding.

What to expect at a consultation?

A thorough investigation into the specific floral needs for your big day, as well as the big picture feel. This typically can be done in an hour or less, but remember that this is the time when you really assess your trust in and connection with the designer. A good personal connection goes a long way.

What has been one of your favorite projects?

That’s a tough question, but I had a super fun client last year who wanted terrarium-style centerpieces. The characteristics of these glass globe designs were modern, playful, & whimsical. Each included little figurines, a couple of cut flowers, and a variety of succulents, amongst white rocks. The bouquets and other floral arrangements were also extremely lively and tons of fun to create.

And, finally:

Form & Flora really strives to create pieces of art for each client’s event: flowers that won’t get overlooked, but rather get approached and admired and remembered.

Lacy’s tables and (gorgeous) bridal bouquet at the Bridgeport Very Engaging event:

Lacy’s work at St. Jack (she rotates it every week):

Bayla O’Brien, owner of Bayla’s Patisserie makes beautiful wedding cakes, truffles and desserts. One of her specialties is gluten-free/dairy-free creations that don’t compromise on taste. She takes incredible care on presentation, as you can see in the gorgeous romantic wedding cake she created for a shoot we did at the Paragon Restaurant in the Pearl.

I was a vegan for almost 12 years, and I’m always a little suspicious of dairy-free cake. Not that it doesn’t taste good (let me tell you, the vegan options today are far better than they were in 1989), it just doesn’t taste the same. The consistency is often heavy or cardboard-like, and very unlike its dairy/gluten cousin. What’s so fabulous about Bayla’s cake is that you simply don’t notice a difference. Even without wheat or dairy, it tastes amazing, is fluffy and light, and is just as craveable as any gourmet cake. When I asked her about this, she explained that she had basically studied “flour chemistry” to come up with gluten-free flour mixes that have a similar weight and baking behavior as standard flour. So cool.

I asked her to share more about her company and baking style. Enjoy!

A tiny little something about you as a person:

I am a foodie!  I love well prepared and interesting foods made from fresh, quality ingredients and I read cook books the way other people read novels.  I am a chocophile – everything is better with dark chocolate!

What inspires the design of your beautiful and tasty creations?

My wedding cakes are a combination of the bride and groom’s ideas and I contribute thoughts to bring the ideas to reality.  My desserts and pastries are items I enjoy to make, eat and sometimes reflect my culture/heritage – of course what sells well.

What materials/ingredients do you use?

I have ingredients from all over the world – white chocolate from Israel, fruit purees from France, chestnut puree from Switzerland, dark chocolate from Belgium and America, hazelnuts and chestnut flour from Oregon.  I want ingredients that are the best, so that when I modify or create an alternative/food sensitive recipe, the outcome stand up to or surpasses its standard counterpart.  Cheap ingredients produce an mediocre end product.

Standard flavors available? ( any you care to highlight?)

People can go to my website to see what is offered.  I often create dessert tables specific to the customer, so people can have anything they want for a special occasion, that I have the skill to make. The website has a menu with prices.  Almost all the standard cakes can be made wheat free.

A little bit of history about your company:

I organized an International gourmet kosher food festival in 2003. On the survey form I asked if people wanted an upscale non – dairy bakery.  I keep kosher and part of the rules is not mixing meat and dairy in one meal.  I thought all the non dairy baked goods I had tasted were awful, so I set out to bake a good product.  I studied the chemistry aspect of baking, so I would understand how to replace the fat and luscious quality of a dairy baked good.  People should be able to eat something that is great and then secondarily meets their food sensitivity needs; not I have to eat this even if it taste mediocre.
 
I used that background to study the protein content of various flours used in baking (cake, pastry, all purpose) so I could vary non gluten ‘flour’ sources.  This allows me to bake a good wheat free item.  Many other bakers just use a non gluten all purpose or spelt as a substitute.
 
When baking for food sensitivities it is important to me to use the best ingredients so the final product mirrors the standard item. So I have ingredients from all over the world: white chocolate from Israel, fruit puree from France, chocolate from Belgium and America etc.

Why weddings?

I love providing desserts and a cake for a wedding. It is a special time for the entire family. I find ways to stay in a person’s budget.  I make sure I understand their tastes and themes for the event.  I use different flavors per tier to please as many as possible. Or, a small wedding cake and a sheet cake to stay in budget.
 
Of course my favorite is to create a dessert table with fancy options – I get to be creative and show off!  I like to use fondant and gum paste flowers on a wedding cake if it fits in the budget. Theme weddings are fun.
 
Basically, I do my best to get to know  and give the bride and groom anything and everything they want – memories of happy times!

Bayla’s website is here, her menu is here, and she can be reached at (503) 246-0107.

Note: this is a photo-heavy entry and may take a bit to load. The food is worth it!

As a bride, wedding shows can be overwhelming and overstimulating (another photographer, caterer, florist… yikes!), but there are definitely times when a vendor really stands out. Those are the people I love working with–they provide amazing service, are truly experts in their field, and can really make dreams come true. They are in business because they love what they do, and that translates into a great experience for those who use them.

Early in January, I noticed Devil’s Food Catering at The Art of Weddings in the Pearl. They definitely stood out. Their food, while gorgeous in presentation, wasn’t stuffy or suffering from the too-fancy-to-eat syndrome which haunts the catering world. The pretty little salmon burgers were delicious and something I would order at a Portland restaurant. The owner and staff were friendly, classy and approachable: no sales pitches or pushing. Their style was also unmistakably fabulous (please do check out their site, the presentation is simply darling).

In an effort to understand more about the catering process, I shadowed the Devil’s Food team as they prepped for an event. The photos are below, and I still don’t know if it was a good idea that I ate beforehand (they were always offering me nummy-looking items to munch on). I enjoyed the experience greatly, and I have nothing but good things to say about this group of professionals.

When entering the main kitchen in North Portland, it’s obvious that they take food safety very seriously. Everything is handled with care, and is exceedingly clean, especially once you see the vast amounts of food being prepared here. The staff explained that they only did basic preparation in the kitchen, then created a mobile kitchen at the actual event site to allow for the freshest food. I watched them pull beautiful bread out of the oven, mix together sandwich stuffings, prepare meat for braising, and wrap everything carefully into trays for delivery.

I asked one of the staff about why he cooks, and received a long, beautiful answer that mimics how I feel about photography. What, I asked, is your favorite thing to cook? He grinned, and asked me if people want to know what my favorite thing is to photograph. I said yes, but that it was easy to explain that I love moments and capturing them and that as long as there was something on the other end of the lens, it didn’t especially matter what was creating a memorable moment. He responded that he liked to cooking anything that was hard. Anything that took time, and attention to detail, and required thought and precision. He really likes to braise things, for example.

This makes me happy. I understand this. And I love that everyone I talked to who works there is similarly passionate about food. They so obviously care and take so much pride in it.

Once the prep was done, everything was moved by van to Bodyvox in Northwest Portland. In a short time, tables were set up, the bar became an amazing creation, the salmon burgers were sending out tendrils of beautiful fish smells from the back, and all the food was beautifully presented. They made me a delicious mango Italian soda while I snapped photos of rows of perfectly-aligned glasses. Everything looked fantastic and polished, and the guests looked very pleased as they began to file in.

Charles, the owner, was on top of everything as the setup occurred. His attention to detail was remarkable, including the exact method of putting cherries on cupcakes for clean and beautiful presentation.

Thanks to the Devil’s Food team for sharing an afternoon and their food with me. I highly recommend them.

Charles shared more about himself and his company with me. Enjoy!

A tiny little something about you as a person:

I grew up in the South and nothing pleases me more than creating a feeling of hospitality. At the same time I am always restless and itchy to try new ideas, new challenges. This is why catering is the perfect calling for me.

I love Oregon. I came for the great outdoors. I stayed for the food.

A little bit of history about your company and how you chose Portland as your home:

I started Devil’s Food in 2003 when I realized that there was a niche for carefully produced food that is stylishly presented but not at all stuffy or fluffy. We want everyone to have fun, including you, your guests and ourselves.

What inspires the design of your beautiful food?

I am inspired by color and balance with a modern aesthetic. I like the poise and perfect represented by mid century images of entertaining and presentation, with a few tweeks here and there such as freshness and quality ingredients.

What materials/ingredients do you use to make your food delicious and high-quality?

We start with the best quality meats and freshest produce. Cooking from scratch requires a vision and nerve to improvise. Flavors are further enhanced by taking the time to brine, marinate and sear meats. Whether long cooked or flashed on the grill, attention to these details pays off in flavor. We finish dishes with top notch finishing salts, oils and vinegars, and then garnish with flavor.

Why weddings?

We understand that one of the most important aspects of a wedding is the merging of two families. The rules of etiquette, pomp and circumstance exist to codify and make seem-less this otherwise fraught ritual. Food plays an important roll because while it nourishes it also gives everyone something to discuss and enjoy, a commonality. We focus on serving colorful fabulous flavors rooted in locale and season. A balanced menu of approachable dishes, laid out with style can facilitate the kind of good feelings that weddings are known for.

What are you pondering for future wedding projects?

After spending hours wandering through Borough market in London and the Ferry Building in San Francisco, I am inspired to create a setting to present food to a large wedding in the manner of separate food stalls at a high end market: mounds of beautiful food handed to you on small plates by helpful uniformed attendants.

When a couple is considering catering for their wedding, what is your advice?

Take a deep breath, relax and trust the professionals that you hire to help you. We know what works well and can guide you towards a fabulous success, all the while keeping your wishes at the forefront.

Quality is obviously a very important thing with food at a wedding.  What precautions do you take?

We use fresh, scratch ingredients that are locally sourced whenever possible that reflect the locale and the season. We handle our food with care to ensure not only that it tastes great and looks beautiful but that it is ready on time and in the right amounts. Since every venue is different, each event requires comprehensive planning and troubleshooting. With enough experience, this can be accomplished easily.

What to expect at a consultation/tasting?

Generally we will go over a menu packet together. Options and charges will be explained in detail. We will go over the process and timeline. The goal is transparency and flexibility. We will answer questions and brainstorm ideas for the layout and flow. We will get to know each other a bit and develop a working relationship that will facilitate our communications over the coming months as the big day approaches.

Do you offer gluten-free/dairy-free options?

Of course.

One or two of your favorite projects:

I loved our small plates station wedding from last summer where we served fried chicken and waffles, fancy mac and cheese, steak sandwiches and salads in the open air at a winery.

We did a gorgeous family style wedding at the crystal springs rhododendron gardens that blew everybody’s mind it was so delicious and fun.

Click on the small photos for a larger version — you can flip through them that way, too.