When a caterer at Paula LeDuc and a chef at Chez Panisse marry, the result is nothing less than delicious! Monica and Aaron tied the knot in an October wedding full of fall abundance on a farm in Northern California…
Monica made beaded necklaces and monogrammed handkerchiefs for her bridesmaids, as well as beaded flowers for her hair.
Monica’s bouquet included chocolate cosmos, red ranunculus and dahlias, begonia foliage and porcelain berries.
For a fragrant touch, Kathleen Deery adorned the inside of the chuppah with herbs. One of the most magical moments of the day happened when a buck with a full rack of antlers came and stood behind the chuppah during the ceremony!
Monica’s mother is a ceramic artist, so she made spoon rests imprinted with rosemary for escort cards.
Centerpieces in unique copper containers included flowers and produce such as dahlias, artichokes, eggplants, and grapes.
The menu reflected the bride and groom’s love of seasonal, local and delicious food. Aaron made all of the salumi (including the prosciutto) that was featured during the cocktail hour, all of the produce was grown on site by County Line Harvest, and dinner ended with a course of California cheeses.