Natalie and Tommy were married in a traditional Catholic ceremony at St. Teresa of Avila in Bodega, Calif. followed by a rehearsal dinner at Barndiva in Healdsburg, Calif. on August 22. Then, they were married at Chalk Hill Winery in Healdsburg, Calif. on August 23. A two-day event! The bride wore a short off-the-shoulder silk dress, accessorized with her hair down in loose curls and fingertip-length veil, while the groom wore a dark gray suit, accessorized with a tie on Friday, whereas the bride wore a strapless a-line wedding gown with a lace bodice and tulle skirt, accessorized with her hair in a sideswept ponytail, floor-length veil, and a jeweled sash, while the groom wore a black suit, accessorized with a bow tie. Bridesmaids wore short one-shoulder fuchsia silk dresses and carried bouquets of roses, peonies, and orchids. Guests arrived at half past three o’clock. Once the exchanging of vows were sealed with a kiss overlooking the Mayacamas Mountain Range, it was official. Cocktail hour began with signature drinks and reception shortly thereafter inside the estate. Tables were decorated with white linens and napkins, trophy vase centerpieces, and floating votive candles, surrounded by lacquer chairs. A four-tiered fondant-frosted cake was cut and served concluding an organically-farmed dinner, but it was the ’80’s cover band, Tainted Love, that kept everyone dancing. The favors? Heart-shaped cookies in addition to the candy bar. At the end of the night, the newlyweds exited in a vintage Packard convertible car, and jetted off to their honeymoon.
Sarah and Matthew were married in a ceremony at Emmanuel Episcopal Church followed by a reception at Cobbler Mountain Cellars Winery in Delaplane, Va. on October 24. “They told us if we had it Friday evening, they would close the winery to the public for us,” Sarah said. The bride wore a sweetheart a-line wedding gown with lace capped sleeves, keyhole back, and silk skirt, accessorized with her hair in a sideswept updo, sash, and a pair of jeweled high heels, while the groom wore a three-piece dark gray suit, accessorized with a tie. Bridesmaids wore long orange chiffon dresses with illusion halter necklines and carried bouquets of calla lilies and lily grass. Once the exchanging of vows were sealed with a kiss, it was official, almost 16 witnessing. The couple exited amongst a sea of lavender. Fun fact: it symbolizes devotion. “Ellie Goulding’s ‘How Long Will I Love You’ was our first dance song,” she said. “Matthew took voice lessons and spent a weekend in New York recording his own version of it at his best man’s recording studio. His best man, Barry, brought in a full band and spent hours editing. The final product was played at the reception. Barry took the wave form of Matthew’s voice singing the last line of the song and made that the cover of the CD. He also had the same image printed and framed for us too.” Tables were decorated with white linens and napkins, silver charger plates atop burlap runners, tall, overflowing, centerpieces filled with string lights, assorted pumpkins and gourds, wine cork place cards, and boxed macarons, which served double-duty as favors. A three-tiered buttercream-frosted cake was cut and served for dessert concluding dinner. The newlywed’s best advice? “Invite the people you really want to spend time with,” Sarah said. “Having a small reception and being able to sit at one table and have conversations with everyone was really special.” At the end of the night, they jetted off to their honeymoon.
Christina and Kyle were married in a traditional church ceremony at St. Maximilian Kolbe Catholic followed by a reception at Triunfo Creek Vineyards in Agoura Hills, Calif. on August 16. “We knew that Triunfo Creek Vineyards was over venue right when we drove onto the property,” Christina said. “Kyle is from Seattle, and I’m from Minnesota. We both knew that we wanted a rustic, cozy, and cabin-like vibe for our wedding day, and it was all of those things and more. When we were at the venue for the first time, we both felt this magic and excitement on the property that we knew our family and friends would be able to feel as well.” The bride wore a strapless sweetheart lace mermaid wedding gown, accessorized with her hair half-up/half-down in loose curls, fingertip-length veil, and a pair of boots, while the groom wore a gray suit, accessorized with a tie. Bridesmaids wore short blush chiffon dresses in various necklines and carried bouquets of garden roses, hydrangeas, astilbes, dahlias, and seeded eucalyptus. Guests were encouraged to choose a seat and not a side when they arrived for the ceremony. “Kyle and I come from a very musical family, and his brother sang and performed a beautiful song that they put their own twist on for us,” she said. Once the exchanging of vows were sealed with a kiss, it was official! Cocktail hour began with none other than hors d’ouevres such as cheese and meats and of course, wines. “We had giant Jenga, corn hole (each set had a Minnesota and Washington state border decal, which was cool), and beer pong. People played those all day and night.” The reception followed shortly thereafter in the lawn. Tables were decorated with white linens, gold centerpieces, wooden numbers, and votive candles, surrouned by cross-back chairs. “Right as the sun was going down, the sky had this purplish-blue glow, and the lights draped over the tables were twinkling against the sky gorgeously, and it was such a magical moment where my dad was about to give his speech,” Christina said. “I just got to look over the crowd, who had made the trip from Los Angeles, Miami, New York, Chicago, New Jersey, Wisconsin, Colorado, and China. It was such an amazing and overwhelming feeling having all of them in the same place to celebrate with us.” A three-tiered buttercream-frosted cake was served for dessert concluding dinner in addition to an assortment of other sweets. The newlyweds’ best advice? “Find a venue you love, and a good wedding planner,” she said. “Everything else will fall into place organically. Make a checklist of everything you need to do and focus on getting one thing done at a time. It will feel like a never ending process if you are trying to do it all at once.” At the end of the night, they jetted off to their honeymoon in Hawaii.
Erica and Michael were married at Thomas Fogarty Winery in Woodside, Calif. on May 3. “It’s spectacular views had particular significance for us because we could see Stanford’s campus, where we first met,” Erica said. The bride wore a v-neck lace fit ‘n’ flare wedding gown, accessorized with her hair in an updo, ivory sash, and a pair of Jimmy Choo peep-toe high heels, while the groom wore a black suit, accessorized with a tie. Bridesmaids wore short pink chiffon dresses and carried bouquets of roses, peonies, Queen Anne’s lace, freesias, and green trick dianthus. “My grandmother wore a lucky dime in her shoe on her wedding day in 1948,” she said. “I kept this dime in a tiny box with the inscription, ‘something borrowed, something blue, and a piece of silver in your shoe.’ In keeping with the tradition, my mom wore this same dime in her shoe when she was married. She kept this dime in a vintage box for years, hoping that one day, I would be able to wear it as well.” Guests were greeted with cucumber ginger sprtizers to beat the spring heat. “Our ceremony was held at a hilltop overlooking the Bay Area, and we were fortunate to have amazing weather with a clear scene stretching from San Francisco to Palo Alto,” Erica said. “Walking down the aisle, seeing our family and friends, and listening to a very personal processional recorded and arranged by Michael, was a moment we will never forget.” Once the vows were sealed with a kiss underneath an arch, it was official! Cocktail hour began with none other than hors d’ouevres such as cheese. The reception took place underneath the pavilion. Tables were decorated with white linens, sage green napkins, mercury glass centerpieces, and votive candles. Bonus: freshly-baked loaves of bread and olive oils. “Even my dad toasted about how he never thought anyone could love his daughter as much as he did, until Michael came along,” she said. “And watching a tear form in many of the other dad’s eyes in the audience.” After dinner, a mini cake was cut, but not served because there was an assortment of cupcakes instead. The dance floor was packed until the end of the night. “We wavede goodbye to everyone with Tony Bennett’s, ‘I Left My Heart in San Francscio,’ playing in the background,” Erica said. The newlyweds’ best advice? “Get a great wedding planner!” she said.
Lindsay and Matthew were married at Silver Fork Winery in Morganton, N.C. on June 21. “The view of the mountains, the rolling hills, and the grape vines, the big oak tree — it was all amazing!” Lindsay said. The bride wore a lace fit ‘n’ flare wedding gown with an illusion neckline, accessorized with a pair of comfy flats, while the groom wore a light gray suit, accessorized with a solid tie. Bridesmaids wore short chiffon dresses and carried bouquets of roses, hydrangeas, thistles, dusty millers, and berries. “We weren’t going to have our dog, Sophie, at the wedding because she can be a little party shy sometimes,” she said. “But she came to the rehearsal on Friday evening and behaved so well, everyone convinced us to let her come, so we caved. During the ceremony, while we were exchanging our rings, I think she finally realized it was me in that long, white wedding gown, and she came over and started jumping on me. I tried to ignore her. Then, she started jumping on Matt too. Apparently, she was giving us two paws up!” The reception was held underneath a pole tent. Tables were decorated with wooden box centerpieces, vintage plates, lavender sprig-wrapped napkins, and of course, bottles of wine. “We had song requests from our RSVP cards for the homemade playlist,” Lindsay said. “It was fun to see what everyone picked, and we truly got a little bit of everything. I think it made everyone more enthusiastic about participating in dancing because our dance floor was full almost all night.” The dessert? Carrot cake and cupcakes. Yum! “It was my mother’s recipe, and I always made them make it for my birthdays growing up. It was special to have it at another celebration in my life.”