Posted by Abby Larson, of Style Me Pretty
When I saw Sara and Jonathan's wedding, I fell in love. It's hard not to, with its effortless elegance and edited style. Plus, it reminds me of living in Northern California and just how blissful the late summer days can be. Held at Durham Ranch, the bride wanted to let the natural beauty of the property speak for itself, so she opted for a fairly neutral palette of whites, soft greens, and beige, with a few pops of red for interest. It was a total DIY affair, from the mason jar chandeliers to the vintage grain sacks that were made into table runners. Ikea curtains were used to make pillows for the outdoor furniture and flip cams were provided to guests in lieu of a videographer. Add to that a ridiculously stylish bride and foodie groom, and you have a recipe for perfection.
Jonathan is actually a pizza chef in San Francisco, so the couple looked to friends in the food world to help cater the day. His friends at Humphrey Slocombe Ice Cream created a custom Muscat-Peach sorbet. And Kiri Mah, the pastry chef at Pizzaiolo, made an incredible coconut-passion fruit-blackberry cake. Jonathan also spent months meeting with small wine makers before setting on Peay Vineyard's Scallop Shelf Pinot Noir, Stony Hill's Chardonnay, Volker-Eisele's Gemini White Wine, and Robert Sinskey's Vin Gris. It was total foodie heaven with local artisans and ingredients taking center stage.
Here's the talented crew:
Design & Flowers: Lisa Boone and Priska Trikke of Atelier Joya
Catering: Living Room Events
Photography: Jamie Grenough
Cake: Kiri Mah of Pizzaiolo
Coordinating: Elyssa Thorp of Delysium Events
Lighting: Ben Davis of Refraction
Ceremony Music: Goh Nakamura
DJ: Thomas Golubic
Hair: Ashley Smith from Oxenrose
Make-up: Alexia Ogle from Shu Uemura
Dress: Monique Lhuillier
So now that I've made you hungry, inspired, and ready to build your own chandelier, pop on over to Style Me Pretty, where we are continuing the fun!