When she moved to the Pacific Northwest in 2003, Amy Damron fell in love: In search of the cultural offerings of a big city, but craving more access to the outdoors, the avid snow-sport enthusiast set one foot in Seattle that waterside metropolis wrapped with mountains almost close enough to touch – and knew shed found the perfect match.

So when she met Jamie Jaspers and began a friendship that would evolve into the love of a lifetime, it was, as they say, simply icing on the cake. Only in this case, a wedding cake. Actually, two of them.

The couple enjoyed a courtship spanning almost seven years – years they spent at work and play in a region they both hold dear, cultivating a relationship that celebrates our strong connection to one another but supports us each as individuals. 

When they did decide to marry, they knew they wanted a wedding that would be a true reflection of their union something especially intimate and, of course, authentically true to the place they call home.

We really wanted to share the spirit of the Northwest, said the beaming bride, and we chose the Oregon Coast because we absolutely love it we couldnt have imagined a better setting or experience. Well-acquainted with the area through many happy visits, the pair planned a week-long vacation at their favorite stretch of coastline, gathering with immediate family (the brides side arriving from Saline, Mich.; the grooms from Wenatchee, Wash.) and just a few close friends to play and celebrate in true Northwest fashion.

Using the Cove Beach Lodge (an incredible vacation rental at Arch Cape, with stunning ocean views and remote beach access) as their base, the merrymakers spent a string of sunny days roaming the coast from Seaside to Wheeler, visiting farmers markets, hiking, biking, whale watching, wine tasting, dining, surfing, crabbing and generally basking in the glow of a perfect week, in a perfect location. The culminating event was the wedding itself.

The first thing we did in planning was hire Patricia Durkin as our officiant, said the bride, appreciatively; everything else just fell into place. A nondenominational minister from Cannon Beach, Durkin met with the couple early in their engagement and listened to their desires for a personal affair, with lots of local flavor, then pointed them in the direction of photographer Julie Adams (Julie Adams Photography, Cannon Beach) and private chef Jonathan Hoffman (Seaing Greens, Cannon Beach), both a  perfect fit.

And on the last day of August, in the late afternoon light, at low tide during a rare blue moon, Amy and Jamie exchanged self-written vows of love and commitment on the sprawling promontory at the Cove Beach Lodge, against the magnificent backdrop of the Pacific Ocean. With the natural symphony of wind and waves as musical accompaniment, the couple were wed in a short ceremony before 25 cherished loved ones, a moment they can only describe as magical.

While the two snuck off for photos on the beach, their guests lingered on the lawn over champagne and hors doeuvres, a pleasant preview of what was soon to come; because for these Northwest newlyweds, as their friends and family would soon learn, the celebratory focus was the feast.

We were looking to share a farm-to-table dinner that included as much fresh, local fare as possible, remembered the bride, and Jonathan did an amazing job for us it was the meal of a lifetime. With six courses (each one paired with a regional wine), the festive group began the repast with savory waffles and fresh crab cakes, then moved along to wild mushroom soup, followed by a melange of Oregon cheeses and cured meats, as well as smoked salmon and wild huckleberries. Entrees of grilled tuna with fresh peach sauce, and smoked pork shoulder over brioche, rounded things out nicely, and a salad of local greens with roasted beets in a salal berry vinaigrette sealed the deal. Except, of course, for that cake.

In a final flourish of individuality, the couple offered two: For her, a three-tiered vanilla beauty with layers of buttercream and marzipan, garnished with fresh fruit; for him, a chocolate grooms cake taking shape as a 45 RPM record (in salute to his bass-playing passion) with peanut butter buttercream, covered entirely in ganache a doubly sweet ending to an authentic new beginning.