When my bride, Teryle, contacted me for the first time a month before her wedding, I hit the ground running. With all the vendors and decor to coordinate, the pressure to create a starry night began. The venue was settled in Valley Center, amongst acres of vineyards and lavender farms. So, with the help of lavender and twine, I was able to tie all the details together for this bride's wedding.
Once my bride sent me her dream tablescape, it was clear her theme was rustic elegance: wooden farm tables, burlap, and lace were a must. While most planners order basic wooden boxes, I reached out to a local artist who works with reclaimed wood, pulling away from the cookie-cutter flower boxes one can find on Pinterest. At the ceremony, guests were greeted with a glass of champagne.
After toasting to the newlywed couple, the guests entered cocktail hour, where Executive Chef Mark Kearney prepared his Wild Caught Raw Bar, consisting of coconut prawns, oysters, and pan-seared ahi-tuna. For dinner, guests sat amongst wooden farm tables. The menu before them displayed the chef's cuisine for the evening, each tied with lavender and twine. The lace and burlap table runners were anchored by mercury glass candles and, of course, the wooden flower boxes.
Leading to the dance floor, I continued the starlit theme by sinking birch twigs into large, glass cylinder vases with floating candles on top. At the end of this trail, I handcrafted a shoe sign, inviting guests to save their feet and shoes before dancing the night away. Once I witnessed the bride and groom dance under the starlit lights, I knew I completed this bride's dream.