Stories from the 31st Floor
2025 USHERS IN A HOST OF INDIVIDUALIZED WEDDING EXPERIENCES
When it comes to planning wedding-related gatherings and celebrations, it’s certainly not one-size-fits-all. Those within the industry keep an eye on timely trends, while sharing tips on how to plan — from the perfect proposal to a celebratory engagement party and wedding reception — in a way that speaks to each individual pair.
Arielle Fernandez, event coordinator at Bellevue’s Ascend Prime Steak & Sushi which held over 40 weddings in 2024, believes there’s much creativity on the horizon for 2025, “with a shift toward more minimalistic décor and a heightened focus on the dining experience and guest engagement.” She’s seen couples embracing personalized touches, like custom floral arrangements that reflect their unique personalities, and walking down the aisle to meaningful songs. Folks are also incorporating such elements into their menu as custom cocktails that embody each partner’s personality — or a dish inspired by a childhood favorite. She feels that all of this adds to “a heartfelt and intimate atmosphere that leaves a lasting impression.”
Alysha Janmohamed, event director at Ascend, has been in the event planning industry for eight-plus years (four of those at Ascend). For the year ahead, she anticipates couples leaning into immersive guest experiences. “This could include interactive food and beverage stations, unexpected entertainment elements like live culinary demonstrations or custom cocktail pairings,” she predicts, adding that at Ascend, they’re fortunate to have options for experiential moments readily available to guests. She adds, “We’ve also noticed a shift toward more daytime weddings and wedding brunches, often featuring fun additions like build-your-own mimosa stations.”
Other event aspects aren’t likely to change, Janmohamed says, like high-quality food and beverage offerings, plus stunning floral arrangements that won’t ever go out of style. “These elements create a strong foundation for any wedding celebration,” she says, “setting the tone for elegance and leaving a lasting impression on guests.”
Over the years, these experts have witnessed countless ways people creatively make the special day (or days) uniquely theirs. One of Fernandez’s personal favorites is when couples honor loved ones who couldn’t be there — by incorporating their dogs into the wedding cake design or dedicating a special station to commemorate a passed loved one. “Whether it’s a reserved seat at the ceremony or a heartfelt display at the welcome table,” she reflects, “these personalized details truly stand out and create lasting memories.”
So where to begin when creating the perfect vibe for one’s own wedding or wedding-related event? Fernandez advises starting with a clear vision board and a realistic idea of your budget and non-negotiables. “While trendy décor can bring energy and fun to the day,” she says, “I always encourage couples to balance it with timeless elegance. Trends come and go, but when you look back at your wedding photos in 20 years, you want them to reflect the same sense of pride and joy you felt on your special day.”
One of the best tips Fernandez can offer is to start with the essentials and work backward. This means finalizing your guest list and venue first, as these are often the most challenging pieces to lock down. “Once those are in place,” she says, “it’s easier to focus on the finer details and create a day that truly reflects the couple’s unique personality. It’s also a great idea to explore different wedding expos, and don’t dismiss the value of wedding magazines; they can provide lots of inspiration and helpful information.”
When couples choose Ascend as their venue, Janmohamed’s priority revolves around ensuring the restaurant team has the ability to bring their vision to life. She highly recommends site tours of the venue before booking, so couples can see firsthand how the space aligns with their expectations and style. “Once booked, we work closely with each couple to understand their vision, personalities and priorities,” she continues. “We focus on the details, décor and customization that make their day uniquely theirs..”
Janmohamed believes that two things consistently create magic: exceptional hospitality and meaningful details. “When couples prioritize guest experience with unforgettable food and personal touches, it creates an atmosphere of connection and joy,” she says. “Also, staying true to their story and weaving it throughout the event makes the celebration feel that much more special.”
-Originally published at SeattleTimes.com
BRUNCH ON THE RISE: 3 GREAT BREADS FOR MEMORABLE MEALS
Ascend Prime Steak & Sushi pastry chef Christina Larson believes that bread is important to any meal since it sets the entire tone for what’s yet to come. “It’s usually the first thing you eat,” she points out.
“It can either be a delicious, thoughtful bite to get the guest excited for the rest of the meal or an afterthought.”
For this talented chef, a thoughtful bread service indicates that a restaurant is dedicated to excellence for the entirety of the dining experience, and not only focused on the main dish.
At Ascend, where Larson’s been a member of the culinary team since June 2024, breads help elevate both standard weekly brunch rituals and special occasions. She enjoys getting to be creative with ingredients and menu ideas in her role and appreciates the balance between repetition of tasks and the way each day can feel different from the last one.
“In much of pastry, each task is constantly repeated to produce a consistent product,” Larson explains. “This makes sense in my mind. That being said, each day offers new and different challenges and solutions which keeps it interesting and engaging.”
When it comes to springtime brunch breads, guests dining at the restaurant 31 floors above downtown Bellevue are delighted with a seasonal rotation of pillowy pastries and breads, in addition to dishes like the Tempura Lobster Roll Sandwich on sesame seed roll or the Dungeness Crab Avocado Crostino Benedict with togarashi truffle toast.
For general brunch bread enjoyment, Larson makes three suggestions. She first mentions focaccia, since this is such a simple, forgiving recipe for a brunch. It can be a fun way to showcase spring flavors without too much fuss.
Secondly, she highlights biscuits, which she finds to be such a comforting option. They can be served sweet with jam and cream, savory with cheese and herbs, or other complementary ingredients. “Both are delicious, and most people won’t say no to a warm biscuit,” Larson says.
Lastly, Larson is a fan of any sort of twisted roll. “Whether it’s a braided challah or filled babka loaf or an individual twisted knot,” she says, “this bread option offers a wide variety of filling options and is visually beautiful in appearance. It’s great if you want to impress a group.”
Though brunch bread options are endless, Larson picked these three because of their versatility in flavors, which makes serving them appealing for a variety of reasons, too.
“Focaccia is so good served simply with fresh herbs and flaky salt, but you could add any herbs, spices, cheese, etc., depending on the flavor you’re going for,” she says.
As for biscuits, she really enjoys them served warm with butter and jam, but you could also go the savory route and use them as a base on which to build a breakfast sandwich or an eggs Benedict.
“For a twisted roll, I have used miso sesame and cardamom for fillings before, and we are currently making a sweet, black sesame-filled bun for brunch service right now,” she adds. “I would have fun with the filling flavors because the presentation is always impressive.”
So how does a venue like Ascend elevate its bread service, every day but especially during brunch hours in the budding spring season? Larson says they strive to offer guests items that they like and are excited about — then adding an interesting and often unexpected twist. Right now, for example, their weekend brunch bread service includes dashi parmesan puffs, black sesame buns and ube buns.
“Whether you like sweet, savory, salty, chewy,” she says, “there is a taste for every palate there, but with interesting, unexpected flavors like dashi, nori and ube.”
-Originally published at SeattleTimes.com