Ariella Chezar recently relaunched her website with lots of new work, including Lyn and Scott’s gorgeous August wedding in the wine country, and I couldn’t wait to share it with you! Planner Kristi Amoroso and the lovely bride, Lyn, kindly sent over some details about the day. And beautiful photos by Suzy Clement. Says Lyn:
We chose Black Swan Lake because it was the perfect setting for a wine country wedding. It was a destination wedding for our friends and family, many of whom are from the East Coast and had never been to Napa before, and our venue really set the tone for the rest of the event. We loved the fact that there was a bocce court at the wedding site (it was a big selling point for us!) – bocce is a really important part of Scott’s family traditions, and many guests played throughout the evening.
We tried to incorporate many elements into the day that would honor our families and our family traditions. My grandfather used to grow orchids at his house, so Ariella included many orchids in the beautiful floral design. The ribbon around my bouquet was made from a piece of my mother’s wedding gown.
We loved that people got to stroll through a vineyard to get to the ceremony. The day before the wedding, it was 105 degrees and we were wondering how on earth people would be able to make it through the ceremony, but the day of the event, the heatwave broke and it was just a beautiful night!
The roof of the chuppah was a tablecloth handmade by the bride’s grandmother, and the wine the couple drank during the ceremony was the same wine they had at their engagement dinner.
There were so many highlights to the evening. The food was amazing – we love to cook (and eat) so it was really important to us that the food be a focus for the event, and Paula LeDuc Fine Catering did not disappoint! It was prime time tomato season, and we were really able to take advantage of the best of the harvest when designing the menu. I also absolutely loved the stationery designed by Elizabeth Hubbell. I mentioned to her an idea I had of sketches of tomatoes from old gardening catalogs and she ran with it and made it better than I could have ever imagined.
I also loved the table settings – the flowers were just spectacular, and I have always loved silver plated stemware and was so happy that the caterer was able to find it for the wedding. We decided to forgo the typical dessert course and have a cheese and port station instead – it seemed perfect for Napa, and I think it was a big hit.
See the dinner menu below!
In then end, what mattered most to us was just to be surrounded by our closest friends and family and just have a fantastic time. It’s so rare that you have the most important people in your life together in one place like this, and so we wanted to be very present during the weekend, if that makes sense. I think we both agree that we were really able to have fun with everyone – I think it helped to make an entire weekend out of the event as a destination wedding, so that there were more opportunities to spend time with people. We had an incredible time!
Congratulations Lyn and Scott! Thank you for sharing your beautiful wedding with us!
Heirloom Tomato Salad
a sampling of local organic tomatoes
with red wine vinaigrette, cracked black pepper,
fresh basil & olive oil with fresh mozzarella
Wild Mushroom Ravioli
mixed seasonal wild mushrooms & ricotta cheese ravioli
served with sherry mushroom sauce
laced with white truffle oil, fresh chives & micro greens
Garlic & Herb Roasted Filet of Beef
with panzanella & artichoke salad and demi glace
Tomales Bay Cheeses
a selection of the finest local artisanal cheeses
with seasonal fruits, walnut levain & crisp lavash
frank family vineyards chardonnay, napa valley 2006
roth winery cabernet sauvignon, sonoma 2005