Special Publications - Whatcom Weddings - weddings2009

POSTED: Sunday, Feb. 01, 2009

From flowers to food, special touches make Whatcom County a magical setting for weddings

Whatcom County is the perfect location to stage the quintessential Northwest wedding. Nothing says Puget Sound paradise like the organic textures of the county's rich farmland or the stunning seascape views from neighboring islands.

Local weddings offer a rustic yet elegant edge, says Steven Moore, Bellingham wedding planner and owner of Steven Moore Designs.

"I like the clash of styles here. "It is never presumptuous," he says of the county's laidback splendour. "It never puts on airs."

Despite, or perhaps because of that dichotomy, your wedding can dazzle guests and create wondrous memories at charming, spec-tacular and, always, unforgettable regional locales.

A NATURAL TAKE

At Red Barn Lavender, the view of Mount Baker on the eastern horizon makes this an idyllic backdrop for an outdoor wedding. The Ferndale farm is an emerging favorite where ceremonies are perfumed with the aroma of 65 different varietals of lavender.

Bellingham resident Jennifer Murari walked down the bridal aisle at her father's side, flanked by royal velvet and hidcote pink laven-der.

"I grew up with lavender in my mom's garden," Murari, 23, says. "So to have it everywhere really made the day special."

The venue is available in the summertime, when the lavender is at its height, for an affordable $450 fee. It can accommodate approxi-mately 125 guests. The facility rental fee does not include additional amenities such as tenting, seating or catering.

"In changing times and a stressful economy, this is a great alternative," says Marvin Fast, who co-owns and operates the farm with his wife, Lynn.

The farm makes up for its limited size and lack of extra services with a rustic charm and welcoming ambiance. Guests are welcomed by a bright red barn built with sturdy hewn wood planks.

"It has its own culture, its own mystique here," Fast says.

On the southern side of the five acre plat, the Fasts assembled a shingled greenhouse using recycled materials scavenged at the RE Store and windows pilfered from their old house. The little structure serves as a perfect bride room, Fast says.

For Murari's wedding, the Fasts made improvements to the property, constructing a delicate arch strung with seasonal flowers and setting up a post-ceremony punch service.

"The best thing was the view," Murari says. "Our guests had a view of us and overhead was Mount Baker."

RUSTIC RETREAT

Most locals and avid mountain-goers simply know it as the North Fork. So, it might surprise you that the popular Deming beer shrine is also a wedding chapel complete with ordained minister.

Vicki Savage owns the North Fork Pizzeria, Beer Shrine and Wedding Chapel on Mount Baker Highway. She says the idea started on a lark to promote the new brewery when it opened in 1998.

Twenty-six years ago, Savage married her husband, Sandy, in a small ceremony at a public rose garden. Now, The North Fork's no-frills take on weddings seems to reflect her own values about marriage.

An ordained minister, Savage not only officiates the ceremonies, she plans them, too. From the décor to the cake, Savage brings in fresh flowers and greens from local farms, baked goods from area shops such as Bellingham's Mount Bakery and wines from Deming's Mount Baker Vineyards. If you are a fan of beer, the 20-foot distribution line from brewery to bar tap might clinch the deal.

Of course, the North Fork's most important local component is the couples they marry.

"They realize they won't go bankrupt here," Savage says. "And they know we will never run out of beer."

The venue caters to the non-traditional, the quickie and the quirky. In one of Savage's favorite ceremonies, a bride and groom arrived wearing jeans and T-shirts. They were followed by their two dogs, more aptly dressed in a wedding dress and tux.

Savage improvised when one ceremony grew too large for the cozy restaurant to accommodate. After passing out tea lights to each guest, Savage led a procession out to a cedar tree on the corner of the property. During the ceremony, guests huddled together in dark-ness under the tree. Their candles flickered as the couple read their vows.

"Of all the weddings I have done, that was the most romantic," she says. "Each one I perform reaffirms my love for my husband."

ISLAND VIEWS

From the dining room's vantage point, one can understand why The Willows Inn on Lummi Island is a standout Whatcom County nook for a regional destination wedding. The panoramic views of the Strait of Juan de Fuca, Canadian mountain ranges and the San Juan islands are worth a 6-minute ferry ride.

Brides might think twice about setting a wedding on an island where everything needs to be ferried over. But florist Nancy Swanson, owner of Bruja Botanicals on Lummi Island, says many resources such as wedding planner Dorothy Hanson and videographer Cody Barry are available on the island. Using those in-place resources can save considerable cost, she says.

In June 2006, 50 people joined Bellingham residents Molly Porter, 35, and her husband Jason Porter, also 35, for an intimate ceremony at the inn.

"I didn't want a traditional wedding," Molly says. "I wanted something I could enjoy."

She also wanted to avoid getting wrapped up in the planning details, she says. Willows' owner Judy Olsen was able to step in to organ-ize important details like décor and menu.

"She even found a bagpiper from up the street to play at the last minute," Molly says.

Built in the 1910s, the inn is imbued with turn-of-the-century charm. During its heyday, it was a popular summer destination for month-long vacationers from the mainland. The bungalow at the top of the property was one of the original structures, now commonly used for couple'' wedding nights.

Below the white-walled cottage is where most ceremonies are held. The view here is too good to pass up. A swath of robust grass of-fers a cozy platform against a locally quarried stone ledge. The vista beyond is an endless scene of seagulls spiraling on the shifting air currents above the waters. A cedar grove wraps around the back portion of the knoll, lending an intimate effect.

Here, no two weddings are alike, Olsen says. The inn's catering service offers a one-of-a-kind farm-to-table dining experience. Riley Starks, Judy's husband and co-owner of Lummi Island Wild, a sustainable fishing operation, catches sockeye salmon for the wedding feast. Riley and Judy also harvest fresh vegetables and cut flowers from their other business venture, Nettles Farm."The food we serve is often picked and caught that same day or the day prior," Olsen says. "We want to benefit our economy and be sustainable by staying as local and as organic as possible." Lilies, dahlias, gladiolas and other seasonal flowers decorate the wraparound deck and the adjacent living and dining rooms.

On their first wedding anniversary, Molly, then eight months pregnant, and Jason returned to the inn for dinner. The wedding was "a memory we were able to relive again," she says.

'CELEBRATION FOOD'

Knut Christiansen, owner of Glacier catering service Paella Works, says he's more about about preserving memories than serving meals. From his local reputation as "the paella guy," you can see why.

Using two four-and-a-half foot diameter steel pans, Christiansen can serve anywhere from 40 to 400 guests. For a basic paella, prices begin at $24 a head. This includes the main dish, local bread served with goat cheese butter infused with saffron, and an organic field green salad served with a honey and thyme vinaigrette. Fresh berries finish the buffet.

Christiansen calls it simple and uncomplicated soul food. "The paella works as a vehicle to do great traditional and celebration food," he says.

Paella originated in Valencia, Spain. Historically, the dish was the center of large gatherings and family dinners.

The paella requires a bit of engineering. The dish begins with onions and garlic sautéed in olive oil. Chorizo is rendered and braised and a Spanish rice called bomba is added. Later, a combination of shrimp and smoked duck stock is poured in to simmer. As the rice is caramelizing, Christiansen tosses in an assortment of seasonal vegetables and grated and puréed tomatoes. He finishes by garnishing the paella with locally raised scallops, Mediterranean mussels and manila clams.

Incorporating local elements into your wedding day is simple if you are committed. Christiansen suggests brides and wedding plan-ners speak to their family, friends and Bellingham Farmers Market vendors to find out which area chefs support local vendors and farmers.

"Do your homework," he says. "You need to actively demand local ingredients."

It's hard to go wrong with so many fantastic local venues and vendors. The one rule to follow is have fun and stay true to who you are as a couple. From the graceful splendor of mountain views to relaxed island atmospheres, the county provides many options to com-plement your big day. With the help of personal touches, indigenous foliage and local food, your wedding is sure to exude understated Northwest elegance.

Lindsay Hamsik is a Bellingham freelance writer.