Friday, December 23, 2011

Julie and Michael's Wedding Part Three

And here's the last installment of our blog series!

Sadie and her team worked their magic and Julie and Michael's home and studio were transformed for a day.




One Dahlia seed for every year Julie and Michael lived together made a unique and sustainable gift for all the guests.


Julie and Michael wanted to share a unique vegan dinner menu with their wedding guests. They were looking to combine the abundance of the summer season with bold flavors and the highest quality ingredients. Chef Stephanie started the cocktail hour with Golden Beet Skewers with  dill cashew cream, Roasted Peach Crostini with tofu “cheese”, fresh Spring Rolls and Mediterranean Platterswith white bean hummous, seasonal crudités, olives and pita bread. The dinner included 2 entrees: Quinoa Stuffed Roasted Red Bell Peppers with French lentils, sweet potatoes, caramelized onions and a spiced carrot sauce and Polenta Napolean with spiced black beans, zucchini,  tofu “cheese”, tomatillo salsa and fresh cilantro. Right in the heart of heirloom season, another dish was Heirloom Tomato Salad with English cucumbers, basil and white balsamic. The Farmer’s Market Salad included strawberries, plums, pecans and an orange basil vinaigrette. Julie and Michael knew to expect hot weather so we also served some signature cooling beverages at the bar including Lavender Lemonade,Iced Herbal Mint Tisane and Watermelon Agua Fresca.






Typically the main ingredients in a wedding cake are butter and eggs, but in keeping with their values, Julie and Michael wanted their wedding dessert to be free from dairy and eggs.
So Pei-Yee created a trio of yummy cakes to share with their guests, designed to satisfy any sweet tooth! Their cake flavors were:
- toasted coconut cake with mango buttercream
- moist vanilla cake with vanilla buttercream and fresh strawberries
- rich chocolate cake with a peppermint buttercream


Julie wanted something classic and elegant that would showcase her favorite flowers, dahlias, so we prepared a lovely three tier cake, trimmed with gray satin ribbon and accented with gorgeous and vibrant dahlias. And check out the cake topping!




 Oh oh, guess what happens next...


Let's end with a romantic note: sunset photos to close a beautiful day.





Wait...one more! A big hug for Chef Stephanie: her vegan menu dazzled all the guests who didn't expect vegan food to taste...well...so incredibly yummy!


Thank you, Julie and Michael for making our team a big part of the most important day of your life.
Happy Holidays!

Locally Grown Weddings Members:

Event Planning: Sadie Waddington
Catering: Chef Stephanie
Photography: Aurora Meneghello
Flowers and Design: Madeline Trait
Wedding Desserts: Pei-Yee Woo

Venue: Private Residence

Locally Grown Weddings Partners:

Jewelry: D&H Sustainable Jewelers
Rentals: Hartmann Studios

Thursday, December 22, 2011

Julie and Michael's Wedding Part Two

Here's Part Two of this wonderful wedding in Penngrove.


Julie's favorite flowers are dahlias, which fortunately where just coming into season for her wedding. Flowers were harvested from a local dahlia farm in Petaluma and were used to adorn the entire event. Small mason jars with dahlia's hung from the ceremony chairs; seven dahlia seeds (one for every year Julie and Michael have been together)  were placed in small envelopes as favors for the guests, Julie wore two gorgeous dahlias in her hair and a bright collection were used to decorate the wedding cake. 


The ceremony took place on top of a hill, with beautiful views of the surrounding fields.









And after the ceremony, the newlyweds spent some time with Aurora, taking photos with family and friends, while everybody else headed to the reception area...but you will have to tune in tomorrow to read all about Chef Stephanie's vegan menu and Pei-Yee's vegan cake.





Come back tomorrow for the third and last part of this sunny wedding!

Locally Grown Weddings Members:

Event Planning: Sadie Waddington
Catering: Chef Stephanie
Photography: Aurora Meneghello
Flowers and Design: Madeline Trait
Wedding Desserts: Pei-Yee Woo

Venue: Private Residence

Locally Grown Weddings Partners:

Jewelry: D&H Sustainable Jewelers
Rentals: Hartmann Studios

Wednesday, December 21, 2011

Julie and Michael's Wedding Part One

We are getting close to the holidays and we plan on celebrating by posting images from Julie and Micheal's wedding this entire week! You might remember them from the engagement photos Aurora posted a few months ago, see them all over again here.
Let's start right away with Part One, and join us as bride and groom get ready for their big day.


Julie and Michael are artists themselves and have an amazing studio space which we adorned with lights and potted lavender and olive plants which could be planted on their property after the event. Sadie helped them take care of all the little details needed for a beautiful wedding.


Choosing environmentally sound jewelry was a priority, so  Julie and Michael picked their rings at D & H Sustainable Jewelers in San Francisco. This is one of our favorite places, as Shawn and Lindsay are deeply committed to changing their industry. You can read more about them here.


Here are the guys getting ready. Gorgeous sunny day for a wedding!



The couple's garden provided the flower girls with all the petals they needed. And the ring bearer helped them fill out their baskets.


Julie and Michael decided not to see each other before the wedding. You will have to wait to see Julie as well, check back tomorrow for Part Two of the wedding!


Locally Grown Weddings Members:

Event Planning: Sadie Waddington
Catering: Chef Stephanie
Photography: Aurora Meneghello
Flowers and Design: Madeline Trait
Wedding Desserts: Pei-Yee Woo

Venue: Private Residence

Locally Grown Weddings Partners:

Jewelry: D&H Sustainable Jewelers
Rentals: Hartmann Studios