A few weeks ago I had the pleasure of designing a wedding for Amanda & Roy. How cute are they during their first dance?

For the ceremony, Amanda wanted a very simple chuppa structure. I used birch wood poles and sheer white chiffon to create a relaxed look. For her ceremony, the coordinator, my old assistant and friend of Amanda, Cynthia, used my oversized chalkboards for her programs (eco-friendly and you don’t have to rush around printing programs at the last minute).

For Amanda’s bouquet, I used cafe au lait dahlias, garden roses, white lisianthus, lavender, and lamb’s ear. For the bridesmaids, I used lavender lisianthus, peach roses, peach dahlias, lavender, gomphrena (those funky purple balls) and lamb’s ear. The groomsmen’s boutonniere were made of gomphrena with lambs ear and wrapped in burlap.

For the seating card table I created a fruit stand with peaches and plums. I used bittersweet to ground the back of the table mixed with white hydranga and olive leaves. I then pinned the seating cards to the peaches. For her cocktail tables, inkwells from the 1870′s held garden roses, tall medicine bottles held freesia and  galvanized bucket held even more peaches.

For her tabletop design, I found cool wood boxes and draped the table number from it. Containers were a mix of patina copper containers from Jamali Garden mixed with vintage brass and pewter goblets. At each place setting, a hemstitch napkin was tied with lavender baking twine and a piece of lavender tucked in. This wedding was so much fun to design, I loved the seasonal fruit we used (I gott the peaches from a local farmer) and how elegant, but not stuffy, the whole vibe of the wedding was. Special thanks to Cynthia for her coordination skillz and One Love Photography for the amazing images!

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