Wedding Aces Bridal Buds

Urban Jewel Tone Summer Restaurant Wedding in Utah

Posted by Caitlin on Feb 23, 2015

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Jenna and Michael were married at Riverhorse on Main in Park City, Utah on June 21. The bride wore a strapless sweetheart satin mermaid wedding gown with a tiered, ruffled skirt, accessorized with her hair in an updo, fingertip-length veil, and a pair of Sam Edelman high heels with ankle straps, while the groom wore a navy blue suit, accessorized with a tie. Bridesmaids wore mix ‘n’ matched long chiffon dresses and carried bouquets of peonies, ranunculuses, and seeded eucalyptus. Fun fact: Each one wore a piece of gemstone jewelry that came from local artist Katie Waltman. The ceremony took place at the Town Lift Bridge overlooking the scenic Wasatch Mountains. Even the ski lift ran overhead! Guests were greeted with wooden pews, aisle markers featuring quotes like “she loves him for always wanting one more kiss” and “she loves his voice,” and an altar before the fence. Once the exchanging of vows were sealed with a kiss, it was official! “Jenna is a professional wedding planner in Park City, so I was excited to see the decor when I entered the reception,” Melissa Kelsey of Melissa Kelsey Photography said. “The space features brick walls, dark wood floors, and a hanging glass orb ceiling installation.” Tables were decorated with gray linens, black napkins, geometric terrariums filled with wire numbers, geodes atop moss, votive candles, and rock candy wands, which served double-duty as favors, surrounded by cross-back chairs. “The color palette was ery sophisticated,” she said. “It was just so unforced, layered, and not matchy — rich red, soft purple, marine blue, metallic gold, a little pink.” Dinner included a baby spinach salad, warm goat cheese flatbread, vegetarian tofu, and lemon pepper pasta primavera. A two-tiered fondant-frosted cake was cut and served for dessert along with honey ice cream. At the end of the night, an after-party continued downstairs with even more dancing!

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Vendors:

Photography: Melissa Kelsey Photography | Ceremony Venue: Town Lift Bridge | Reception Venue: Riverhorse on Main | Dress Designer: Betsy Couture | Shoes: Sam Edelman | Jewelry: King’s Custom Jewerly | Bridesmaid Dresses: BCGB Max Azria | Groom’s Attire: Leone’s Collection | Groomsmen Attire: Men’s Wearhouse | Invitations: Park City Print Ink | Calligraphy: Paper and Honey | Floral Designer: Jenna Swan | Rentals: Diamond Rental | Cake: Snow Park Bakery | DJ: DJ Loose Lips | Favors: Zurchers Party & Wedding Salon 

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Tanya and Andrey were married at Cannons Seafood Grill Restaurant in Dana Point, Calif. on September 27. “The view from the patio of the restaurant where everything took place was just breathtaking,” Tanya said. “It overlooks the harbor and Pacific Ocean.” The bride wore a custom-made sweetheart a-line wedding gown with a tulle skirt, accessorized with her hair down in loose curls, sash, and a pair of Badgley Mischka jeweled high heels, while the groom wore a black suit, accessorized with a bow tie. Bridesmaids wore long pink chiffon dresses and carried bouquets of garden roses, silver brunia balls, and dusty millers. “I cannot stop thinking about how much fun the morning of our wedding day was,” she said. “It was a very memorable morning when we were surrounded by our closest friends. They were always there — helping, supporting, loving, and making us feel very special.” Before the ceremony, the couple opted for a first look on the balcony. Andrey’s reaction: priceless! Once the exchanging of vows were sealed with a kiss, it was official, only 55 witnessing. Cocktail hour began followed by the reception shortly thereafter. Guests were escorted to their seats via cards adorned with starfishes in the sand. Tables were decorated with white linens, mason jar centerpieces wrapped in burlap and lace, and votive candles, surrouned by chiavari chairs. A three-tiered buttercream-frosted cake concluding dinner. The newlyweds’ best advice? “I would recommend to start planning ahead of time, at least eight months in advance for a small wedding and up to a year for a bigger wedding,” Tanya said. “Take on step at a time, do not rush with anything and enjoy the most exciting time planning your big day. It should be a fun and stress-free process.” At the end of the night, they jetted off to their honeymoon in Mexico.

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Vendors:

Photography: Vitaly M Photography | Venue/Caterer: Cannons Seafood Grill Restaurant | Shoes: Badgley Mischka | Bridesmaid Dresses: Donna Morgan | Jewelry: Nordstrom | Hair Stylist: Sydnee Fitts of Gold & Braid Salon | Makeup Artist: Harmony Dara | Groom and Groomsmen Attire: Hugo Boss | Officiant: Veniamin Gorelov | Invitations: Wedding Paper Divas | Floral Designer: Floral Occasions | Cake: Sweet & Saucy Shop | DJ: DJ Sota Entertainment | Favors: Exclusively Weddings

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Sarah and Matt were married at Canlis in Seattle, Wash. on August 16. “We both are foodies, and when we found out one of the nicest restaurants in the city did weddings, we jumped at the chance to have our wedding there,” Sarah said. “We also knew that their service is impeccable, and our guests would be well taken care of.” The bride wore a sweetheart a-line wedding gown with an illusion lace bodice and tulle skirt, accessorized with her hair in an updo, jeweled sash, and a pair of peep-toe high heels, while the groom wore a light gray suit, accessorized with a striped tie. “Our main colors were blue and yellow,” she said. “We wanted a lot of bright colors for the rest of the flowers.” Bridesmaids wore short long-sleeved lace blue dresses and carried bouquets of roses, dahlias, hydrangeas, daisies, and greenery. Before the ceremony, the couple opted for a first look on the staircase. It took place in one of the three dining rooms, which features 180 degree views of the Seattle city skyline, and officiated by her uncle/godfather. Once the vows were sealed with a kiss, it was official! Fun fact: the marriage license was signed in the wine cellar! “As a thank you to my parents for contributing to the wedding, we got them each a special present,” Sarah said. “For my dad, we arranged for one of the owners of the restaurant to put together a whiskey tasting for him and his two brothers during cocktail hour. All three of them absolutely loved it are still talking about it!” The reception followed shortly thereafter. Guests were encouraged to sit wherever they liked. Tables were decorated with white linens, blue napkins, vintage vase and vessel and wine bottle centerpieces atop wooden tree slices, and votive candles, surrounded by upholstered chairs. In lieu of a traditional guest book, “we put out little note cards where people could write down their funny or serious advice for us,” she said. The favors were even homemade. “I loved making our herb salt favors,” Sarah said. “We have gotten so many compliments on how practical, tasty, and how very ‘us’ they were/are.” A two-tiered buttercream-frosted cake was cut and served concluding dinner. The newlyweds’ best advice? “For the day-of, build some buffer time into your timeline because things will take longer than you think,” Sarah said. “Don’t sweat it if you have to cut out a picture location. In the end, it’s all about celebrating you and your husband. Also, both of you should take a moment during your reception to soak it all in and enjoy it.” At the end of the night, they jetted off to their honeymoon in Napa.

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Vendors:

Photography: JaneG. Photography | Venue/Caterer: Canlis | Dress Designer: Sarah Seven from The Dress Theory | Bride’s Shoes: Glint from Nordstrom | Groom’s Shoes: Converse | Bridesmaid Dresses: Anthropologie | Jewelry: Robbins Brothers | Hair Stylist: Sherri Bell of Experience Salon | Makeup Artist: Jessica Bohannon | Groom and Groomsmen Attire: Indochino | Officiant: Wayne Erickson | Invitations: Patty Pauls Design | Floral Designer: TerraBella | Rentals: BBJ Linen | Cake: Matthew Soufflet

Pretty Pastel Pink Fall Park Wedding in Arizona

Posted by Caitlin on Nov 13, 2014

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Shelly and Eric were married in a ceremony at Tohono Chul Park followed by a reception at Wildflower American Cuisine in Tuscon, Ariz. on November 10. The bride wore a Rosa Clara silk organza ballgown with a bateau neckline and bow detailing on the back, accessorized with her hair in a low, chignon bun and blusher veil, while the groom wore a tan suit, accessorized with a blue button-up shirt and bow tie. Bridesmaids wore mix ‘n’ matched short pink dresses in various necklines and carried bouquets of roses, hydrangeas, and scabiosa pods. Before sunset, the couple opted for a first look.  The vows were sealed with a kiss underneath a twinkling-lit pergola surrounded by a grove of acacia trees in the Alice Y. Holsclaw Performance Garden. Fun fact: There may or may not have been some sightings of songbirds in the air. Dinner continued in the open-concept kitchen restaurant. Perfect for the foodie newlyweds! Wooden tables were decorated with nothing but plates, napkins, flatware, and glassware. Plus, engagement pictures, which served double-duty as numbers, to direct everyone to their assigned seats. “Each entree was artfully constructed and quite delicious,” Elizabeth Miller of Ann Bradford Photodesign said. “Afterwards, dancing was a must-have with several guests being from the Shelly’s dance troupe.” The night wasn’t complete without dessert too. A mini buttercream-frosted cake. Yum!

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Vendors:

Photography: Ann Bradford Photodesign | Ceremony Venue: Tohono Chul Park | Reception Venue/Caterer: Wildflower Restaurant | Hair and Makeup Artist: Bounce Blowout Bar | Floral Designer: Posh Petals 

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Allison and Justin were married on Sunset Cliffs followed by a reception at BO-Beau Kitchen and Bar in San Diego, Calif. on July 15. Fun fact: It was a Tuesday! “Justin and I wanted to keep everything local to our town of Ocean Beach,” Allison said. “We knew the cliffs were romantic and beautiful without having to add much. We wanted to take our family and friends out for delicious food too.” The bride wore an empire-waisted wedding gown with lace capped sleeves, accessorized with a pair of jeweled neutral flats, while the groom wore a dark gray suit, accessorized with a striped tie. Her bouquet featured roses, dahlias, and succulents. “The most important and beautiful part of the day was when we read our vows to each other,” she said. A French-inspired dinner was served on the private patio, decorated minimally. Wooden tables included matching folding chairs, napkin-wrapped silverware, and a chalkboard sign hung above the fireplace. Plus, lots of #selfies were taken! The newlyweds’ best advice? “We had a lot of people, who wanted to help with the wedding, and we let them,” Allison said. “It was the day so much more special to have everyone involved. My mom made the dress Justin’s niece wore, Justin’s nephew played the ukelele for music, and my brother made the cake.”

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Vendors:

Photography: Brit Jaye Photography | Ceremony Venue: Sunset Cliffs | Reception Venue: BO-Beau Kitchen and Bar | Dress Designer: DB Studio from David’s Bridal | Hair and Makeup Artist: A Style Concierge | Groom’s Attire: Men’s Wearhouse | Floral Designer: Camellia Wedding Flowers

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