2. What was the size & budget of your wedding?
We ended up spending approximately $14,000.00.
3. Your florals were stunning! What flowers and decorations did you choose for your theme?
- Ceremony Island Arrangements ~ Salmon Gladiolas, Purple Stock, Green Hypericum, Yellow, Solidago, Green Bells of Ireland, Terra Cotta Rose, Hanging Eucalyptus, Italian Ruscus, Sword Fern.
- Rusty Iron Spheres ceremony aisle arrangements ~ Mini sunflowers, Purple Stock, Purple Sage, Rosemary, Green Hypericum, Terra Cotta Roses.
- Wooden Bowl Reception Centerpieces: Herb Foliage, Purple Lisianthus, Mini Sunflowers, Terra Cotta Roses, Green Hypericum, Physicocarpus.
- We used antique wooden wine crates from Vintage Ambiance to use for the dessert buffet tiering. Rustic farm tables (from seattle Farm Tables) were used for the head table, and dinner buffet tables (from Vintage Ambiance) for the guest tables. We also had wine barrels with glass tops for occasional cocktail tables.
4. What do you think made your wedding unique?
The venue itself is very unique! The ceremony site is situated around a pond with an island in the middle of it. The guest sits on one side of the pond and the wedding party stands on the island. Its absolutely beautiful and unlikely anything I have seen before! We did multiple different mini desserts rather than having a wedding cake and we also made all of the beer. We loved it and so did everyone else! Also we decided to hire Chopstix Roadshow for our reception entertainment which is a dueling piano show. The entire show is a live request show so the guests are able to choose what they want to hear. The most fun thing of the night was the photo booth with props that our photographer integrated into our reception. We got some absolutely hilarious and memorable pictures!!
5. Rather than a traditional wedding cake you chose mini desserts. Tell us about those?
We chose a 4 inch mini White-Chocolate raspberry cheesecake as the cutting cake. For guests we had a selection of desserts including mini Quadruple Chocolate and mini Lemon White Chocolate cheesecakes, mini Key Lime blackberry pies and mini classic Apple Pies, mini classic Vanilla and mini Spumoni cupcakes, Hazelnut gelato or Rice gelato.
5. Tell us about your Tuscan themed wedding favors?
We used mini terracotta pots filled with herb starts (ie; basil, tarragon, parsley).
6. Describe your Bridal style?
My dress was from Laineemeg Bridal (formerly From the Gown Up) – an off-white Satin fit and flair, with some lace and rhinestone detailing. My shoes were M by Marinelli with Sparkle silver with rhinestone detailing. I wore a birdcage veil with floral and rhinestone embellishments and carried a bridal bouquet filled with Cream Roses, Orange Dahlias, Cream Hypericum, Orange Calla Lily and Green Hanging Amaranthus.
7. The bridal party look very smart. Tell us about their style.
The bridesmaid dresses were from David’s Bridal Satin Dresses in Lapis. The wore Jessica Simpson Black Patent Pumps and their bouquets were filled with Purple callas, Orange Callas, and ornamental grasses. Tyler’s (groom) boutonniere featured a Sword Fern & Mini Purple Calla Lily and his groomsmen wore herb foliage. They wore Banks Charcoal Grey striped suits with white dress shirts from Jos. Tyler wore a white tie, whilst his groomsmen had patterned Lapis ties to match the bridesmaids.
8. Did you include any DIY or personalized details?
I created the monogrammed stickers we used on the candy bags used for our candy buffet. The wooden bowls used for the reception centerpiece were bought from a thrift store, sanded down, and re-stained. I created all of the table name cards (different grape varietal names) and escort cards display. I also designed the save the dates which were laser cut into cork, as well as all of our boxed invitations.
9. What did you find most challenging?
The most challenging part of our wedding planning was working with a caterer who was too busy to deal with me or my questions in a timely manner. I struggled through it and was able to get everything wrapped up, but it was by far my biggest cause of stress. I’m very detailed oriented so I completely enjoyed the planning of everything else right down to picking the different Italian flavor themed cupcakes and other desserts.
10. What were your favourite moments?
Getting ready was very fun… it’s not every day you get to be so pampered! Also, walking down the aisle and looking into the face of my soon-to-be husband is an unforgettable moment. The fact that we were able to share it with so many of our close friends and family made it that much more special!
11. Your advice to Bride’s & Groom’s planning now?
Seek out multiple reviews on your vendors (particularly from outside their website or their given references). Also, I went into planning with the idea that if I hadn’t received some sort of response after a week of contacting a vendor for the first time, I would cross them off my potential list because communication obviously is not very important to them. I broke this rule with my caterer and ended up seriously regretting it!
Photographer: Natalie Hilliard Wedding & Portrait Photography / Event Venue: DeLillie Cellars / Floral Designer: Branching Inside Out /Cake Designers: The Confectional & The Yellow Leaf Cupcake Company / Bakery: Gelatiamo & Sweet & Savory Pie / Dress Store: LaineeMeg Bridal / Musicians: Chopstix Piano Bar / Decor Rentals: Rented Elegance / Linens: BBJ Linen, Inc / Equipment Rentals: aa party rentals,Vintage Ambiance, Seattle Farm Tables / Caterer: Twelve Baskets Catering / Transportation: Seattle Limo & Butler Seattle Transportation / Submitted via Two Bright Lights