Sarah and Matt were married at Canlis in Seattle, Wash. on August 16. “We both are foodies, and when we found out one of the nicest restaurants in the city did weddings, we jumped at the chance to have our wedding there,” Sarah said. “We also knew that their service is impeccable, and our guests would be well taken care of.” The bride wore a sweetheart a-line wedding gown with an illusion lace bodice and tulle skirt, accessorized with her hair in an updo, jeweled sash, and a pair of peep-toe high heels, while the groom wore a light gray suit, accessorized with a striped tie. “Our main colors were blue and yellow,” she said. “We wanted a lot of bright colors for the rest of the flowers.” Bridesmaids wore short long-sleeved lace blue dresses and carried bouquets of roses, dahlias, hydrangeas, daisies, and greenery. Before the ceremony, the couple opted for a first look on the staircase. It took place in one of the three dining rooms, which features 180 degree views of the Seattle city skyline, and officiated by her uncle/godfather. Once the vows were sealed with a kiss, it was official! Fun fact: the marriage license was signed in the wine cellar! “As a thank you to my parents for contributing to the wedding, we got them each a special present,” Sarah said. “For my dad, we arranged for one of the owners of the restaurant to put together a whiskey tasting for him and his two brothers during cocktail hour. All three of them absolutely loved it are still talking about it!” The reception followed shortly thereafter. Guests were encouraged to sit wherever they liked. Tables were decorated with white linens, blue napkins, vintage vase and vessel and wine bottle centerpieces atop wooden tree slices, and votive candles, surrounded by upholstered chairs. In lieu of a traditional guest book, “we put out little note cards where people could write down their funny or serious advice for us,” she said. The favors were even homemade. “I loved making our herb salt favors,” Sarah said. “We have gotten so many compliments on how practical, tasty, and how very ‘us’ they were/are.” A two-tiered buttercream-frosted cake was cut and served concluding dinner. The newlyweds’ best advice? “For the day-of, build some buffer time into your timeline because things will take longer than you think,” Sarah said. “Don’t sweat it if you have to cut out a picture location. In the end, it’s all about celebrating you and your husband. Also, both of you should take a moment during your reception to soak it all in and enjoy it.” At the end of the night, they jetted off to their honeymoon in Napa.
You might also love these real weddings: