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Late Summer Celebration at Prosser Farm

The wedding day included a special dinner by the bride's father, renowned Seattle chef Tom Douglas.
By: 
Emma Franke
Loretta and Ben, photo by Tiarra Sorte

Wedding Date: September 1, 2019

For their late-summer wedding on the bride’s family farm in Yakima, Loretta Douglas and Benjamin “Ben” Byers wanted to let their surroundings do the talking. Dark green, rust, peach and taupe accented the scenery at the farm, enhanced by pops of bright white and burgundy. Loretta had no formal bridal party, but asked a few close friends to get ready with her. The bride and groom later took 10 minutes alone to soak in the beautiful wedding they had planned together; both say that moment was their favorite part of the day. The bride’s father, renowned Seattle chef Tom Douglas, played his part. For dinner, guests enjoyed a Tuscan grilled bread salad with platters of applewood chicken, local strip loin and grilled wild Alaskan salmon. Dessert was in the form of individual bourbon stone fruit cobblers with homemade ice cream and chocolate truffles handcrafted by the groom’s mother. Guests toasted with the same champagne that celebrated the bride’s birth, while Italian wine flowed freely. Finally, for the father-daughter dance, Douglas printed out song lyrics for a wedding-wide sing-along.


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