Kate and Scott tied the knot under towering redwood trees in their sweet and relaxed wedding last summer. Some of our favorite details include the whimsical ceremony arch, the rustic wood seating cards, and of course the cute packages of s’mores ingredients (we always love s’mores!). Read on for more from this charming wedding amongst the redwoods.
Kate carried a bouquet of white chrysanthemums, lavender, hypericum berries, and fresh mint.
The invitation suite highlighted the rustic charm of Kate and Scott’s venue, Nestldown.
Bridesmaids’ bouquets consisted mostly of fresh lavender, accented with ferns.
“We wanted to get married outdoors and the beauty of the redwoods in this place really made our venue decision for us. My husband said that he liked the idea of getting married surrounded by trees that had been around for hundreds of years. As soon as he said it, neither of us we could imagine getting married anywhere else.”
Your ceremony in three words. Genuine, heartfelt, personal.
How did you go about planning your ceremony? We wanted our ceremony to be meaningful and give people a picture of our relationship – without dragging it on for too long. Because of that we kept it pretty simple and made sure every part was personal to us.
Who officiated your ceremony? We had a friend officiate our ceremony. She is a special friend of both of us so we knew she would do a good job of telling our story. We wanted our ceremony to be very personal so having someone we knew so well officiate felt right. She did an incredible job.
What was your ceremony music? Processional: “Embryonic Journey” (David Berchtold version) / Bride processional: “Horizon’s” by Genesis / Recessional: “Concrete and Clay” by Unit 4+2
What were your ceremony readings? We had each of our moms choose and do a reading. My mom chose some verses from the Bible and Scott’s mom rewrote the words to “Oh the Places You’ll Go!” by Dr. Seuss. Both were very special and fitting of our moms.
What were your vows like? We wrote our own vows and then also did a more traditional exchange of rings vows.
What was your favorite thing about your wedding ceremony? It’s hard to choose just one, but we loved writing and sharing our own vows. We didn’t look at each others before the ceremony and it felt very special to share them with each other and our friends and family.
What advice do you have for other couples in the midst of planning a wedding? Write your own vows. It made the whole ceremony and wedding so special. Also, take some time right after the ceremony to just be with each other. We got to spend about 20 minutes after the ceremony before heading to the reception just the two of us. That was one of our favorite parts of the day.
How would you describe your reception? A party in the woods!
What inspired you when you were planning your wedding? Overall we wanted people to kick back and have a good time with us. This drove a lot of our decisions (family style food, a fun DJ, and s’mores on the fire pit).
Special songs: First Dance: “Harvest Moon” by Neil Young // Father/Daughter dance: “Have I Told You Lately” by Van Morrison // Mother/Son dance: “What a Wonderful World” by Louis Armstrong
Did you have a signature cocktail? Yes ! Diablo (100% Agave Tequila, Fresh Lime, Ginger, Cassis, Organic Agave Nectar & Soda, served on the rocks with sliced lime and blackberry) and a Classic Margarita (Tequila, Fresh Lime, Agave Nectar garnished with sliced lime).
The bride and groom’s chairs were accented with nosegays of lavender and greenery.
Menu: appetizers: grilled tri-tip wrap with napa cabbage slaw and hoisin infused barbecue sauce / pulled pork sandwich on toasted brioche topped with purple cabbage slaw / seared ahi tacos with cabbage threads and wasabi infused crème fraiche / vegetarian shu mai filled with sautéed shiitake mushrooms, cabbage and carrots served with a spicy soy sauce / artichoke bruschetta on mini crostini with roasted artichoke, garlic and onion, and a balsamic reduction topped with a micro basil salad // gourmet pizza station // salad: tossed grilled nectarines, mixed greens and honey glazed almonds with a nectarine champagne vinaigrette and crumbled goat cheese // main course: beef short ribs braised in red wine and drizzled with a caramelized onion pancetta demi / grilled salmon with lemon and herbs / butternut squash ravioli with rosemary brown butter sauce, shaved parmesan, and toasted pine nuts / garlic roasted brussels sprouts / grilled sweet corn and asparagus
What type of cake or dessert did you serve? We had a pie station with three types of pie – strawberry rhubarb, chocolate candy bar, and peach mini pies with ice cream! And s’mores around the fire pit.
What was your favorite moment or part of the reception? Again, it’s hard to choose just one. We loved the toasts, but dancing the night away with each other was the most fun.