You are Sweeter than Pie!

We love cake, but how much fun would it be to serve pie for your wedding dessert? Your guests will be surprised by the unexpected treat and appreciate it even more with a scoop of ice cream on the side!  One of our favorite pie places in Seattle is A La Mode Pies.  Not only are the pies delicious, the Blue Hawaiian is a favorite around  here, but they cater events as well!

A La Mode Pies offers a delicious range of flavors from Blueberry Coconut  (Blue Hawaiian) to French Apple, to Bourbon Butterscotch.  They come in the traditional 9″ size, mini Pie Babies, and super cute Lolli Pies!  Another reason to love A La Mode Pies is that they coordinate displays and styling, one more thing to check of the list! Just leave them a sketch of what you want and they will set it up for you, fresh fruit and all! These images  were based off of some sketches done by the Olive Design House team, I mean, look how cute these displays turned out!  Make sure you go in for a tasting, they will be sure to impress.





Photos taken by Courtney Bowlden Photography

Woodinville Lavender Farm

At Olive Design House, we have a love for unique and stylish finds.  With its valley views and charming indoor and outdoor spaces, Woodinville Lavender Farm is a venue perfect for a sweet yet sophisticated summer wedding.

Tucked into Western Washington’s Wine Country, Woodinville Lavender Farm is an intimate venue that can accommodate up to 100 guests. French country inspired details would be a perfect fit for this space.  Rustic burlap, crisp white linens, wildflower centerpieces; we can already smell the lavender!






all images from Woodinville Lavender Farm

Dreamy Cocktails


Image from Etsy

Let’s face it, the food may be delicious, and the dessert bar heavenly, but the thing your guests look forward to the most are those tasty cocktails that are going to help them dance through the night.

Take a look at some of our favorite spirited trends that will impress even your thirstiest of guests.

For the Vintage Bride: Moscow Mule


 Image and recipe from Cocktails for Breakfast


2 oz Vodka

1 oz Mint Simple Syrup

2 lime wedges

Ginger Beer

1 Sprig of Mint

Pour vodka & mint simple syrup over ice and squeeze one lime.  Top with ginger beer. Garnish with lime wedge and mint sprig.

For Something Blue: Blueberry Mojito


Image from Chrisman Studios  Recipe from A Crimson Kiss


2 oz. white rum 

3/4 oz freshly squeezed lime juice

1/2 cane syrup

Mint leaves


Pour cane syrup into a Collins glass, then add mint; gently press leaves using a muddler, add blueberries and repeat. Add rum and lime juice, then stir well; top with shaved ice and swizzle. Top with soda and blueberries. 

For a Classic Twist: Lavender Champagne


Image and recipe from Martha Stewart Weddings


1/2 cup sugar

 1 tbl. dried lavender

4 bottles dry champagne or sparkling wine, chilled

Fresh lavender sprigs for garnish

Bring sugar and 1/2 cup water to a boil in a saucepan, stirring to dissolve sugar.  Stir in dried lavender.  Remove from heat.  Let cool completely.  Strain out lavender.  Refrigerate syrup until ready to serve (up to 1 month) Pour about 6 ounces Champagne and 1 -1/2 teaspoons syrup into each flute. Garnish with a lavender sprig.

For the Pink Lady: Blushing Bride


Image and Recipe from Wedding Chicks


1- 1/2 oz. Pisco Porton 

1 0z. Hibiscus Tea

1/2 oz. Fresh Lemon 

1/2 oz. Agave Nectar 

4 dashes Reaganʼs Orange Bitters 

Orange Zest

Pour Pisco Patron, Hibiscus tea, Fresh lemon Juice, Agave Nectar and add 4 dashes of Reagan’s Orange Bitters into pint glass. Set up Martini Glass. Add ice to pint glass and shake for 10 seconds. Pour and strain into martini glass. Zest orange peel over drink and garnish with same peel.

For the Beachy Bride: Toasted Coconut Margarita


Image and Recipe from A Beautiful Mess


1 ounce cream of coconut

1.5 ounces 1800 Silver Tequila 

1 ounce Cointreau

3 ounces lime juice

1 ounce simple syrup

3 ounces coconut milk 

1 splash half and half

sweetened coconut flakes 

For the toasted coconut rim: In a small frying pan over medium heat, cook 1/2 cup sweetened coconut flakes until the edges are brown. Get ready for your kitchen to smell absolutely incredible! Allow the flakes to cool and then crush them with your fingers. For the margarita: Combine the cream of coconut, tequila, Cointreau, lime juice, simple syrup, coconut milk, and half and half into a shaker with ice. Shake and serve over ice. Garnish with a slice of lime.