There’s nothing hotter right now than a brunch wedding. Say your “I dos” in the clear morninglight and adjourn to a sunny spot for picture-perfect breakfast pizza topped with roasted yellow squash, prosciutto, fresh mozzarella, and a sunny egg. Shooby Doo Catering chef Shubert Ho recommends pairing this with smoked salmon and croissants, a fresh arugula and radish salad, and fruit. Plates, gold cutlery, napkins, and milk glass goblet from Elizabeth Lockhart Design. Linen from Tierra Boheme (tierraboheme.etsy.com). Prices available upon request.
Kick up those brunch vibes with large-format cocktails like this Hibiscus Petal Punch from Happy Camper Cocktail Company. The drink combines freshly squeezed orange juice with lime-hibiscus simple syrup and a hibiscus vodka from Gig Harbor’s Heritage Distilling and is finished with basil leaves.
Looking for that quintessential summer drink? Check out the Back Porch Lemonade, made with St. Germain, Seattle’s Captive Spirits Big Gin, and lemon juice. Happy Camper Cocktail Co’s Belinda Kelly calls it a perfect dinner drink that will hold up to food—just be sure you make it with a dry gin instead of a botanical gin.
We’re suckers for a stylish formal dinner served right around sunset. For that we turn to Bar Dojo chef Luis Brambila for a miso-glazed black cod served with roasted eggplant, radicchio, and blistered sweet peppers, finished with a gingered blood orange coulis. Not only is it a light, balanced dinner, the fresh fish pays homage to our PNW surrounds and hits both sweet and savory flavors. Pair this with a baguette and a schmear of sea salted miso butter. Charger, plates, gold cutlery, vintage salt and pepper pots, and linen napkin from Elizabeth Lockhart Design. Linen from Tierra Boheme. Prices available upon request.
This late-night stunner is for all the night owls out there, looking to clink glasses and burn up dance floors. Shooby Doo’s Shubert Ho recommends handheld comfort food containing “one to two bites of pure satisfaction.” Consider bright ahi poke tacos served in a crisp wonton shell with slaw and a hit of sriracha lime aioli. Additional snacks could be truffled popcorn, beef sliders on soft brioche buns, or mini doughnuts or churros to further sweeten the evening. Candleholders and candles from Crate & Barrel. Napkin and glass from Elizabeth Lockhart Design. Plate courtesy of photographer. Prices available upon request.
This Pineapple Mezcal Smash is the perfect pick-me-up cocktail. “The smokiness of the mezcal is appropriate for late night and the sugar and heat are going to pick things up and seem very festive,” says Belinda Kelly. To create it, simply muddle a little fresh pineapple with fresh cilantro, lime juice, jalapeño slices, and top with pineapple juice and your favorite mezcal.