As seen in

Bre and Chris had a vision. It was so clear and very them. A year before their wedding date, we were busy nailing down an Oregon-centric menu. Everything would be sourced locally, even the 20 pounds of salmon, freshly caught by Bre’s papa. Our guiding principle was simple, yet stylish. I scoured Portland’s farmer’s market for the freshest produce and grabbed many wedges from The Cheese Shop of Portland.

The biggest challenge was that we (bride, groom and me!) were all based in Brooklyn. That meant checking my knives in my luggage, renting cars, and borrowing cooking equipment from friends in Oregon. We set up shop at The Woodlands House, a gorgeous cabin for rent nestled in Sandy, Oregon. Bre’s plan was to set up a single table down the bendy driveway for our 100 guests. Dinner was served family-style with platters borrowed from her family. For dessert, we got custom vegan donuts from Doe that spelled out “BRE <3 CHRIS” instead of a wedding cake. It was a true team effort to pull it off and I’m so proud of what we accomplished together.

All photos by Caitlin Cooper, Oregon based photographer. Special thanks to Tris Miller, Taylor West, Bo, Dulce, and Kirk Mustain for their generosity of time and resources. Couldn’t have done it without you!

Want to plan a party in Oregon? I’ve got my OLCC permit!