At the Century Ballroom in Seattle, a bartender was serving mimosas. Stationary hors d’oeuvres, miniature spinach, and bacon quiches, phyllo cups with chevre and fig jam, sausage and pepper frittata, mini croissants with raspberry jam, and melon skewers with mint-lime honey were laid out for guests who began to flock in at 9:30 am. A […]