Back in May, I had the pleasure of being a guest at the Little Flower School at Garden Valley Ranch, a gorgeous rose farm in Petaluma, California. Jen Huang was along to capture the beauty of the day, and as an extra bonus, one lucky couple won the chance to model for a bridal shoot, complete with flowers by Saipua and Nicolette Camille.

The day started with a tour of the gardens, followed by lunch at the gazebo, then a flower arranging lesson with Sarah and Nicolette. After attending two of their classes, I have to say that if you’ve never arranged flowers but always wanted to try, the Little Flower School is a great place to start!

Arrangements created by some of the folks attending the class:

When the class had ended, Sarah and Nicolette created a stunning bridal bouquet, elaborate floral headdress, and sweet boutonniere for Judith and Brody, the darling couple who won the photo shoot with Jen. Judith and Brody hadn’t planned to hire a photographer for their own upcoming wedding, so this was the perfect opportunity for them to get some gorgeous photos together.

Congratulations Judith and Brody! And thank you to all of the amazing vendors who brought this lovely day to life…

 

Vendors

Photographer: Jen Huang / Venue: Garden Valley Ranch / Flowers: Nicolette Camille and Saipua / Dress: Saja / Hair, makeup: Jess Wilcox

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I love seeing something like the farm-to-table movement find its way into the wedding world. This lovely shoot was created by stylist Jessica Sloane, who says, “I love the concept of growing your own food and gathering friends for a casual dinner party centered around that homegrown food. So we decided to have a dinner at a local farm for Jordana and Trent, a sweet engaged couple who was getting married in a few weeks. All the food was from the farm we were on and the drinks were made at a local brewery.”

I love the idea of printing the menu on a tea towel napkin, and farm fresh vegetables make for a charming and unexpected centerpiece.

Congratulations Jordana and Trent, and thank you to Jessica Sloane for sharing this fun dinner party with us! Check out the behind-the-scenes video of the shoot right here.

 

Menu

Appetizer: Blistered Thin Beans with Crispy Spring Garlic, Lemon, Bottarga  //  First Course: Spring Strawberry Salad with Organic Baby Spinach, Fennel, Blue Cheese, Balsamic  //  Second Course: Spring Pea Carbonara with Tagliatelle, Bacon, Local Egg, Pecorino  //  Third Course: Braised Lamb Shank with Creamy Polenta, Tomatoes and Farm Fresh Vegetables  //  Dessert: Apple Pie with Cheddar Crisp and Rosemary Ice Cream

 

Vendors

Design concept, styling: Jessica Sloane / Photographer: Jessica Lorren / Videographer: Root House / Venue: Rocky Glade Farm in Eagleville, Tennessee / Paper goods: Yours is the Earth / Potted herbs: Artisan Flowers / Farm table: Awaken

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Rehearsal dinners are such a special opportunity to welcome out-of-town guests and hang out with family and friends in a more low-key setting than your wedding reception. Here, a rustic and romantic rehearsal dinner from photographer Bret Cole:

Says Tina, “We chose Truett Hurst because we loved the informal yet modern sensibility of the venue, the different spaces it offered and the contrast to the formal black-tie wedding venue on the following day.”

From Tina and Bentley:  “We are foodies from New York City and chose to have our wedding in Sonoma because of its natural beauty, locally farmed ingredients and Truett Hurst’s sustainable approach to its business. Truett Hurst gave us a chance to shape our rehearsal dinner without the constraints of a restaurant space. The creekside area also inspired us to invite our guests to enjoy the natural beauty of Sonoma during cocktail hour.”

Looks like everyone enjoyed cocktails by the creek!

The menu took its inspiration from casual barbecue fare – all with locally grown ingredients – to match the laid-back setting.

Menu

Salads: Heirloom Tomatoes, Basil Pesto and Golden Balsamic Drizzle / Wild Rice and Quinoa Salad with Hazelnuts, Scallions and Truett Hurst Zinfandel-Poached Cherries // Entrees: Grilled Vegetable Skewers with Balsamic Glaze / Grilled Ginger Cod with Ponzu Vinaigrette / Grilled New York Roast with Marinated Olive Relish // Wine: Passalacqua Chardonnay / Truett Hurst 2006 Three Vineyards Zinfandel

 

Vendors

Photography: Bret Cole / Venue: Truett Hurst Winery in Healdsburg, California / Planner: Stephanie Beer, Covenant Coordinating / Floral design: Maria Philbin / Rentals, Catering: Grapevine Catering Company

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Who says weddings get to have all the fun?! Jen Huang, one of my very favorite photographers, kindly shared this fun dinner with me, and I knew you would love all the special touches. From the talented ladies at Poppies & Posies: “We have officially started a tradition! As a group of New York City based wedding professionals we love having a chance to collaborate whenever possible and our annual industry dinner party held at The Foundry is a wonderful excuse to do just that. Our goal was to have fun and throw the kind of soiree that we would want to attend.”

As guests arrived they were welcomed with a signature cocktail, ‘The Bombay Drop,” served in glass bottles with metal straws, along with Michael Stuart’s featured hors d’oeuvres served on pink salt slabs.

Michael Stuart’s nine course “Ode to Salt” tasting menu was perfectly prepared and served by waiters wearing linen striped aprons. Course after course was placed in front of us, each accompanied by a tiny vessel of salt in shades of pink, white, or black. (See the full menu below.)

The ladies at Poppies & Posies kindly wrote up some details about the delightful dinner party:

We were inspired by the region of Provence – both the unfussy approach we associate with a traditional Provençal kitchenscape, as well as the emphasis placed on the quality and choice of ingredients. Our aim was to keep things fresh and simple. We sourced a vintage, grain sack table runner to drape the long dinner table and the most beautiful blooms of the season (local spirea, hellebores, garden roses, parrot tulips, and sweet pea) were arranged in delicate compositions and placed on handmade, wooden pedestals. Deep burgundy clematis vine peppered the arrangements and added just the slightest pop of color to an otherwise delicate palette. We we’re so excited when we came across a collection of vintage oil lamps to use on the table for candlelight. Simple, clean, and elegant: they we’re the perfect finishing touch to our cozy dinner table.

 

Want more? Check out the film by Hello Super 8!

 

Vendors

Venue: The Foundry / Photography: Jen Huang Photography / Stationery, calligraphy: Paperfinger Calligraphy / Flowers, design: Poppies & Posies / Catering: Michael Stuart NY / Dessert: Shellco NYC Bakery / Music: Les Loups / Videography: Hello Super 8


“An Ode to Salt” Tasting Menu

Cabin Cove Oyster + Mandarin Cucumber Mignonette
Shinkai Deep Sea Salt

Wild Patagonian Red Shrimp Taco + Mango Salsa, Avocado
Kilauea Onyx Sea Salt

Maine Sea Scallop Ceviche + Lime, Red Onion, Jalapeño Curl
Bolivian Rose, Andes Mountain Salt

Blanched Spring Peas + Saffron Crème Fraîche
Cypress Hardwood Salt

Watermelon & Buratta + Mache, Cracked Pepper
Halen Môn Sea Salt

Smashed Fingerling Potato + Velvet Piopini Mushroom, Fried Quail Egg
Truffle Salt

Seared Duck Breast + Duck Fat Potatoes
Prussian Blue Sea Salt

Braised Pork Belly + White Bean Ragout, Fried Brussels Sprout
Maine Cherrywood Smoked Sea Salt

Flatiron Steak + Peppercorn Bordelaise, Fried Buttermilk Onion
The Meadows Pinot Noir Salt

Blood Orange Panna Cotta + Blood Orange Reduction
Taha’a Vanilla Salt

Roasted Nectarines + Sweet Mascarpone
Salish Alder Smoked Sea Salt

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How about a pretty, preppy bridal shower for your Monday! Michelle Warren sent over these lovely photos…

Lisa Witt, one of the shower hostesses, kindly shared some of the details from the day: The bride was using pale pink and pale green in her wedding, so the idea was to punch it up a bit for the shower with chartreuse green and rose petal pink. 

All of the papers were preppy and sweet, “Just like the bride,” says Lisa. Coordinating pink and chartreuse wrapping paper and ribbons from Paper Source were used throughout.

Guests enjoyed a yummy display from Enjoy Cupcakes. Flavors included: Mojito with green sugared lime zest, Strawberries and Cream, and Chocolate with Fudge Filling.

Flowers were a mix of tulips and orchids from the local farmer’s market, as well as kale, bells of Ireland and various stock flowers from Ocean View Flowers in Lompoc.

Lunch included artichoke bruschetta, orzo arugula salad with feta and grape tomatoes, chicken salad with pecans and cranberries, and butter lettuce salad with green goddess dressing. Guests could sip on pink lemonade, sangria, white wine, and citrus water. And of course there were sweets! Cupcakes (see above), miniature meringues, miniature pink and green macarons, and assorted candies.

Vendors

Photography: Michelle Warren / Venue: private home in Santa Ynez, California / Flowers: Maggie LePley / Stationery: WH Hostess / Paper, table runners, linens: Paper Source / Cupcakes: Enjoy Cupcakes / Catering: Solvang Bakery / Paper lanterns: Luna Bazaar

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