Sunday, May 17, 2009

Chef-Inspired Spring Celebration

This fabulous couple was married at the beautiful Red Corral Ranch outside Wimberly on a perfect spring afternoon. The flowers were inspired by the bride and groom's (a chef) creativity, love of food, and the color pink! They requested miniature vegetables throughout their arrangements, and we were able to use all sorts of fresh, fun spring vegetables and herbs to compliment the flowers. (All photos courtesy of Chris Caselli)

For the bride, who wore a white gown with pink accents, we designed a bouquet that featured cabbage-shaped pink ranunculus, creamy Vendela roses, pink and ivory gerbera daisies with chocolate centers, Hill Country lisianthus, white sweet pea, rosemary, mint, thyme, brussel sprouts, and Easter egg radishes. The bouquet was wrapped with a sweet, simple white grosgrain ribbon and pearl pins.

The bridesmaids, who wore bright green dresses, carried nosegays of mixed herbs, pink gerbera daisies with chocolate centers, pink ranunculus, Israeli ruscus, breslia protea, and brussel sprouts wrapped in brown satin with green pins.

Boutonnieres featured whimsical brown fiddlehead ferns, rosemary, bresilia protea, and, for the groom, miniature asparagus. Corsages were an elegant blend of ivory vendela and spray roses with bresilia protea and white grosgrain accents.

For the guestbook table the bride requested an arrangement done inside a large cabbage, nesting on a bed of moss decorated with miniature Chinese eggplant. The cabbage was filled with pink and white roses, white sweet pea, herbs, brussel sprouts, asparagus,miniature purple artichokes, and pink alstromeria.

The ceremony took place under an arch decorated with climbing curly willow, rosemary, pink snapdragons, pink and ivory gerbera daisies, ivory spray roses, Italian ruscus, green and purple miniature cabbages, and ivory and aubergine Chinese eggplant.

The aisle was marked with miniature vases in wrought iron stands filled with hand-tied nosegays of ivory and pink flowers, herbs, and brussel sprouts.

The reception took place in the big red barn and with family-style rectangular tables around the periphery of the room and round tables in the center with sage green and chocolate brown linens. The bride and groom chose three centerpiece options. Tall wrought iron trees featured hanging votive candles, Italian and Israeli ruscus, and miniature vegetables, including carrots, Easter Egg and French radishes, asparagus, purple asparagus, miniature cabbages, and kolrabi.

The second centerpiece option included two wooden boxes filled with a mix of herbs, pink and ivory gerberas, ivory lisianthus, brussel sprouts, bresilia protea, and pink and white veronica.

The third centerpieces were lines of three glass cubes wrapped in green hosta leaves and filled with herbs, purple-tipped kale, ivory vendelas roses, miniature asparagus, and Easter Egg and French radishes.

Cocktail tables were accented with rosemary wrapped cubes with white grosgrain ribbon with a mix of herbs, asparagus, roses, radishes, veronica, and lisianthus.

For fantastic photos of this wedding, please visit the blog of the wedding photographer, Katherine O'Brien, at

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