I had six months to plan David’s and my wedding reception. We had about 30 guests. It took place in my 1930’s Spanish style home and terraced garden. Small though it was, it was not without it’s challenges: seating issues, table decorations, floral arrangements, timing of the appetizers and champagne, designing the favors, collaborating on the food with my caterer, the invitations, and of course, finding the perfect dress, jewelry, and shoes.
I have professional images that I’ll share with my Joy of Nesting readers at another time.
One of my favorite details were the flowers. My florist magically produced several dozen garden roses. They were the spectacular, heavily petaled varieties with considerable scent in pale pink, white, yellow, and red. I had them dotted around the house and on the main tables in a variety of beautiful vases, urns, and jardiniere’s. The house smelled amazing.
I found a perfect strapless Monique Lullihier brocade dress. It has a pale yellow Chinoiserie design along the hem. As a spirited touch, I wore red patent leather heels with it and David’s wedding gifts to me, a lovely red Swarovski crystal heart necklace and a multi-strand fresh water pearl bracelet with vintage inspired medallion and clasp.
In lieu of wedding cake David and I opted for cupcakes and ordered several extra dozen to be put in Oriental take out containers decorated with green “vine” ribbon, tiny pink silk roses, and vintage inspired stickers. They were given away as favors along with organdy bags of lavender, and hard milled soaps. The fresh strawberry cupcakes with strawberry butter cream frosting were completely divine.
One of my own little touches were the adorable pink lanterns I hung from the ceiling in the entry hung by green vine ribbon and pink organdy ribbon. I also made white tissue pom poms and hung them by vine ribbon over the dining room table.
There were boxwood garlands indoors and manzanita garlands outside. Fresh myrtle was placed in cream colored urns and finished with moss around the mouth of the vase providing more great smells. I love the earthy scent of myrtle.
My caterer prepared delicious roasted salmon with pistachio-orange-maple glaze; French potato salad with chives; figs with pancetta; bruschetta with vine tomatoes; and a bitter greens salad with blackberries, almonds, and Point Reyes blue cheese. There were Diestel smoked turkey sliders on homemade rolls with cranberry aioli and chicken and mango wraps on endive. The food was as delicious as it was visually appealing.
Among the other highlights were the wonderful music, the Chandon pink champagne, and seeing our closest family and friends.
We were not without help. David and I wish to send many, many thanks to Mt. Laurel Florist, mom Shirrel, friends Charlene and Kathleen, my wonderful photographer Rich Miller, and friend, professional caterer Kathleen Lorimer and server Brenn, house details Kim Ellis, garden details Chuck Roth, cupcake maker extraordinaire Julia of Cupcake Kharma, and Ruth Howard for accomodating my unique wedding invitation design.
Small means meaningful when the people who attend are your closest friends and family. David and I are extremely content with the day we shared with our loved ones. So appreciative to those who traveled from near and far to share in our joy. Looking forward to sharing some of our favorite images with you, dear readers, in a week or two.
Hugs, Shiree Segerstrom-Zian