SANDERS ESTATE WEDDING

Venue: Sanders Estate
Photographer: Sarah Jane Brown Photography | @worksbysarahjanephotography
Catering & Floral: Blue Ribbon Cooking

Marybeth and Brandon’s wedding at Sanders Estate was nothing short of extraordinary. Every moment overflowed with joy, laughter, and heartfelt celebration. In the estate’s enchanting gardens, they said “I do” surrounded by their closest family and friends, creating memories to last a lifetime.

Guests were welcomed with an array of flavorful appetizers that set the tone for the evening. From tofu lettuce wraps with house-pickled vegetables and gochujang aioli (GF, Veg) to miniature citrus-poached white fish tacos with orange-olive salsa and chimichurri crema (GF), the starters balanced freshness with bold flavor. Rounding out the selection, sweet and sour chicken skewers with charred pineapple offered a savory-sweet bite that was a guest favorite.

The dinner menu continued the celebration with dishes that blended elegance and comfort. A blackberry and champagne vinaigrette salad with delicate greens, local chèvre, and vanilla-chipotle spiced pecans opened the meal, followed by entrées such as citrus-marinated chicken breast with avocado-lime relish (GF/DF) and Asian-inspired braised beef short rib with umami redux and vegetable slaw. For vegetarian options, guests enjoyed truffle macaroni and cheese with brown butter panko crusting (Veg) and a lemon and chive orzo salad with goat cheese and arugula (Veg), complemented by Pike Place Market-style grilled vegetables finished with fleur de sel (Vegan). Artisan breads with herb-infused olive oil and balsamic vinegar completed the feast, offering a perfect mix of refined flavors and seasonal ingredients.

With blooming gardens, sparkling fountains, rolling hills, and serene wooded glens, Sanders Estate provided a truly picture-perfect backdrop — the ideal setting for their portraits and an unforgettable day. We are so happy for these two as they begin their next adventure together!

Appetizers

Tofu Lettuce Wraps with House Pickled Vegetables and Gochujang Aioli (GF, Veg)
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Miniature Citrus Poached White Fish tacos with Orange Olive Salsa and Chimichurri Crema (GF)
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Sweet and Sour Chicken on Knotted Picks with Charred Pineapple

Menu

Blackberry & Champagne Vinaigrette with Delicate Greens, Local Chevre Cheese, & Vanilla Chipotle Spiced Pecans
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Citrus Marinated Chicken Breast with Avocado-Lime Relish (GF/DF)
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Asian Inspired Braised Beef Short Rib with Umami Redux and Vegetable Slaw
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Truffle Macaroni and Cheese with Brown Butter Panko Crusting (Veg)
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Lemon and Chive Orzo Salad with Goat Cheese and Arugula (Veg)
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Pike Place Market Grilled Vegetables with Fleur de Sel (Vegan)
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Artisan Breads with Herb Infused Olive Oil & Balsamic Vinegar

Desserts

Fudge Brownie Bites with Cream Cheese Frosting
New York Cheesecake
Chocolate Cupcakes
Lemon Bars