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Elegant Spirea Filled Wedding at Seattle's Asian Art Museum on Capitol Hill

A design based around a single floral element makes a strong statement at the Seattle Asian Art Museum.
By: 
Lara M. Burnap

Inspired by the picturesque setting of the Seattle Asian Art Museum on Capitol Hill, Elsa Walker of Juliet and Lou created a design based solely on spirea, a flowering plant native to Japan and East Asia. The museum, a historic art deco landmark, is surrounded by nearly 50 acres of park meadows and gardens, with stunning skyline views of the city. The building’s bold sandstone entrance provides the perfect backdrop for showcasing spirea’s delicate branches, verdant with white blooms. In this design, the plant is the star of the bouquet, centerpieces and ground arrangements, and also adorns the cake. Spirea also features heavily in the stunning ceremony arch, with a subtle use of boxwood to bring depth to the greenery.

"While dreaming up our wedding design, I was immediately drawn to the building’s vast entry and the sandstone facade. The color is incredible. I wanted to create a design that both complemented thissetting and color and could stand on its own." – Elsa Walker, Juliet and Lou

Classic wedding attire with modern touches accents the décor. The bride’s silk gown features an asymmetrical bodice with one off-the-shoulder sleeve. Velvet shoes add flair to the groom’s black tux.  

"Using‭ ‬primarily‭ ‬one ingredient is something I’ve wanted to do‭ ‬for a long time and have started dabbling with over the past few‭ ‬seasons‭. ‬As displayed in‭ ‬nature’s‭ ‬garden‭, ‬flowers‭ ‬can beautifully grow‭ ‬alongside each other or‭ ‬stand alone‭ ‬with just as strong of an‭ ‬impact‭.‬"
–‭ ‬Elsa Walker‭, ‬Juliet and Lou‭ ‬

The classic old fashioned and a gin martini are the perfect cocktail matches for the design’s fare. Shooby Doo Catering’s  created chic appetizers that include a wagyu tataki rice cake, consisting of a bite of wagyu beef, chili rice cake, shredded daikon and carrot, finished with ponzu; and an ahi poke taco, made with shoyu and sesame-marinated sushi-grade ahi tuna, Asian spicy slaw, in a crispy wonton shell, with sriracha-lime Kewpie mayo and micro cilantro. 


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