Our original conception of the wedding was a very small, intimate, casual affair. It's plain to see that it grew immensely from the moment we announced our engagement. But, we did our best to make the whole weekend a warm, personal, and informal event with less than 75 guests. We really wanted to be able to interact with every person who made the effort to follow us off the beaten path for our wedding day. It meant so much to us to spend a few days before the wedding cycling, wine tasting, and dining with our closest friends. Those fun times made our wedding day just the (super elaborate, amazing, wonderful) icing on the cake.
The other thing that really mattered to us was serving great food. We found a chef who caters weddings and he delivered a meal to be remembered. He helped us put together a menu of local and organic foods to delight. From the lamb pinwheel appetizers, braised short rib & potatoes dauphinoise, individual vegetarian lasagnas, to the lemon verbena creme filled croquembouche and the handmade chocolate nib truffles, it was better than we could have imagined.
All photos by Kelsey Stewart of Ken Kienow Photography.
