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Today I’m excited to share this absolutely stunning garden wedding designed by Tricia Fountaine and held at one of my favorite garden estates in Montecito. As guests entered the wedding they were greeted by flower filled fountains. How pretty are the shades of yellow, peach and pink?
Reflecting the tones of the flowers, the bridesmaids wore a range of soft pinks, taupes and peaches for their dresses.
The bride carried a peach toned bouquet with peach garden roses, patience garden roses and geranium.
The estate’s statues were adorned with ivy to add to the secret garden feel.
For the ceremony, tin containers were filled with flowers and lined the aisle. At the front, an arbor of branches with trailing flowers created a garden backdrop. On either side, large floral arrangements in weather garden urns were mixed with coppery patina lanterns.
The couple, said “I do” in dappled light while guests looked on.
Old garden keys served as escort cards and guided guests to their seat.
Dahlias, roses, snapdragons, dusty miller and lamb’s ear made up the floral arrangements.
Old tin tiles were placed under some of the floral vignettes.
Table numbers were pieces of birch cut on a angle with the number written in.
A buttercream cake was decorated with pink lisanthus, dahlias, queen anne’s lace, wax flower and spray roses.
And the couple’s grand exit was made extra special with a sparkler send off! Thank you Soigne Productions, for sharing this beautiful wedding with us!
First up, lets assemble the materials. You will need:
- pretty ribbon
- flowers, I’m using red dahlias, orange ranunuclus and dusty miller
Begin by making mini bunches of flowers and tie them together with floral tape.
Take the straight wire and cut to about 9″. Attach ribbon with a glue gun on either end so you can tie the floral headdress around your head.
Then, working in one direction, attach you flower bundles until you’ve completely covered the wire.
And ta da! You’re done, now you can sport flowers in your hair whenever you feel like. Enjoy!
I love a good fall wedding, and for this week’s Flower Chic I thought it be fun to dress up a traditional lattice structure for a fall wedding. I used a palette of orange with touch of black, via some insane black dahlias, chocolate cosmos, and black scabiosa all from Florabundance.
To make the arrangement, I started by wiring maple branches to the trellis to create a nice base shape. Then I wired a piece of caged floral foam to the left side of the arbor. Then I layered in bittersweet and orange berry branches. I placed my 3 types of dahlias, poppies, tulips, and then onto to the smaller flowers, the scabiosa and cosmo into the floral foam.
Finally, I tucked in pieces of pumpkin branches for texture.
To recreate this arrangement you will need:
- caged floral foam, soak in water
- green floral wire
- 3 bunches of orange dahlia
- 2 bunches of red dahlias
- 1 bunch of black dahlias
- 1 bunch of black cosmos
- 1 bunch of black scabiosa
- 3 bunches of maple leaf
- 3 bunches of bittersweet
- 2 bunches of orange berries
Back in June I had the honor of designing this sweet wedding for Selena & Erik. Selena wanted a wedding with a soft pink and feminine feel with a vintage touch.
She wore a stunning Vera Wang wedding gown with a etheral long pearl necklace. For her bouquet I mixed cafe au lait dahlias, peonies, sweet pea, astilbe, garden roses and a few bits of maidenhair fern. She wanted her bouquet to be slightly “jagged=y” but with soft, big, blooms mixed in.
I love how the bridesmaids wore different muted dresses in mint-y soft greens. The color worked perfectly with their pink astilbe bouquets. And how handsome are the groomsmen in their suspenders?!
The ceremony was held under a large willow tree at a private home. I made the willow tree “bloom” by attaching white dendrodium orchads to the strands of the tree.
I love how the tree moved in the wind during their ceremony.
For the reception we used Town & Country’s vineyard tables and the bride made the adorable eyelet runners. For flowers, I continues with the soft pink and white palette and placed blooms in footed old silver pieces. Congratulations Erik & Selena!
I love citrus in savory dishes, and this recipe for lamb brochette is certain to get your taste buds hopping… First up, Duo picked up both the blood oranges and lamb from Santa Barbara’s farmer market and got to cooking…
To make this recipe you will need:
For the lamb:
-2 Lamb Loins
-1 Tablespoon Finely cut rosemary
-3 Garlic cloves, minced
-Zest of 1/2 Orange
For the Tapenade:
-1/2 Cup pitted olives (we often use picholine, Nicoise, and Luque Olives)
-1/4 Cup dice orange (the entire orange- do not peel).
-1 Tablespoon Sugar
-1/4 Cup Water
-1 Clove garlic, minced
-2 Tablespoons Olive Oil
-2 Tablespoons Finely Chopped Parsley
- Clean each lamb loin of any silver skin and split lengthwise (leaving you with 4 pieces)
- Rub the loins with the Rosemary, garlic, orange zest and salt and pepper- set aside.
- Combine water, sugar and orange in a sauté pan over high heat and simmer for 2 minutes.
- Add olives and garlic and continue to simmer for an additional two minutes (the majority of the liquid should have evaporated – if the water evaporates too quickly add 2-3 additional tablespoons).
- Allow mixture to cool.
- Add parsley and set aside.
- Heat a sauté pan with 2 tbl Neutral cooking oil over meadium, high heat.
- sear the lamb loins on all sides, reduce heat and cook for a total time of 3-4 minutes.
- Remove lamb to a cutting board and allow to rest for 5-10 minutes.
- slice each loin into 6 pieces (for a total of 24).
- Top each medallion with 1 tsp of the Tapenade.
Makes 24 Brochettes. Enjoy these bites sized treats!
*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic
Joy draped the table in La Tavola’s aqua Tuscany linen for a slightly casual feel then ramped up the elegance by pairing Town & Country’s cane backed chairs and elegant rimmed china. Flowers by NLC Productions added a punch of hot pink and sherbet.
To finish off the design, elegant paper goods by Lazaro Press in a palette of gold and hot pink. To see more of this editorial check out the new magazine Flutter created by Tracy of Lazaro Designs and Kim of Love Mikana.