As beautiful as physical invitations are, we decided that we'd rather reduce waste and keep our invitations digital. Thanks for opting into the wedding website experience! There's a lot of information on here, but if you have any remaining questions, please just ask!
Sam did hand-make some paper invitations for our closest family members out of recycled paper and flower petals from the bouquet Simon proposed with. There's a good chance you'll see some more handmade paper goods at the wedding in Oregon!
For all wedding events, Simon and Sam are hoping to wear either items they already own, items they've bought secondhand, or items that they'll rent or borrow for the occasion! We would be pleased if you do the same! Check ThredUp, Rent The Runway, Nuuly, Generation Tux, Men's Warehouse, The Black Tux, or your local thrift and consignment shops for rentals and secondhand…or message some friends and see if they have anything you can borrow from their closet for free!
We encourage all wedding guests to utilize our charter bus transportation to the wedding venue. By taking the bus, we reduce the amount of cars on the road and the CO2 greenhouse gas emissions from the trip. We're putting together a sustainability report for the wedding and your participation in the group transit will help us keep our carbon footprint smaller!
We're so excited to have you out to our venue, Mt. Hood Organic Farm.
Being the first certified organic farm in Oregon, the owners’ stopped using synthetic chemicals years ago, they re-forested parts of the property, started composting, and planted acres of flowers and shrubs to create habitat for beneficial insects and to help counter the monoculture of the tree fruits. They also created various water features – ponds and a lake – to help with water management and to attract birds, amphibians and other wild life.
“Creating a farm that co-exists in harmony with nature, as much as it’s possible to do that, is what motivates us. Given the constant destruction of wildlife habitat and our precious soils, how can a sentient being do anything less than farm with empathy for our planet?”
It's our pleasure to introduce our caterer, Field Day, and Executive Chef, Timothy Wastell, 2025 James Beard Award winner for Best Chef: Northwest & Pacific. Chef Wastell began cooking at age fourteen and has since led some of Portland’s most beloved kitchens, including DOC, Firehouse Restaurant, Sweedeedee, Old Salt Marketplace, and Antica Terra. His cuisine is thoughtful, bright, and deeply flavorful—celebrating plants, seasonality, and the farmers and producers who make great food possible. He works closely with the Culinary Breeding Network, Groundwork Organics Farm, and the broader Portland Farmers Market community.
Field Day is a Portland-based catering company founded by chef Jeremy Larter in 2013. With experience both front and back of house at Ken’s Artisan Pizza, DOC, Beast, and GP Catering, Jeremy created Field Day to offer seasonal, approachable menus paired with warm, attentive hospitality. In 2022, Jeremy and his wife, artist Emily Bixler, opened
Old Pal, a neighborhood bistro rooted in sustainability and community—an ethos that guides all Field Day events.
Together, Chef Wastell and Field Day offer world-class catering inspired by the seasonal bounty of the Pacific Northwest. Our menus are hyper-seasonal, built on exceptional sourcing, long-standing relationships with local producers, and a balance of generous family-style dishes and refined individual plates.