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 http://katherineophoto.blogspot.com/2009/04/punk-wedding.html.

Vintage Modern

This Green Pastures bride chose bold pops of orange to add modern flair to her vintage ivory and Tiffany blue color scheme and elegant Victorian venue. The wedding took place on a beautiful sunny afternoon, and the romantic floral choices complimented the wedding's attention to detail perfectly. (photo courtesy of Chris Caselli)

To achieve the organic hand-tied shape she requested for her bouquet, we mixed ivory peonies, creamy roses, orange ranunculus, orange spray roses, white sweet pea, Italian ruscus, and dark brown fiddlehead ferns. The bouquet was accented with a tiffany blue trailing ribbon to match the invitations, menus, and bridesmaids' shawls. (photo courtesy of Sledd photography)

The bridesmaids carried nosegays of tangerine roses tied with Tiffany-blue ribbon to compliment their pashminas, a gift from the bride. (Photos courtesy of Sledd photography)

The boutonnieres featured tangerine and/or ivory spray roses, Italian ruscus, and fiddlehead ferns with Tiffany blue ribbon accents. (photo courtesy of Sledd photography, left, and Chris Caselli, right)

The guests were greeted by a tall arrangement of green curly willow, white larkspur, blue hydrangea, Italian ruscus, and orange spray roses. (photos courtesy of Chris Caselli, left, and Sledd photography, right)























Table centerpieces alternated between clusters of vintage-style glass bottles and cubes wrapped in Tiffany blue ribbon to compliment the menu cards, which featured the bride and groom's signature color. Cubes featured ivory hydrangea, white sweet pea, tangerine ranunculus and spray roses, Italian ruscus, and ivory Vendela roses. Bottles included Vendela roses, tangerine tulips, spray roses, and ranunculus, and white sweet pea. (Photos courtesy of Chris Caselli)

Hill Country Organic

This creative, eco-conscious Portland couple chose a destination wedding at the fantastic Red Corral Ranch in Wimberley. Their flowers were inspired in part by the dramatic color palette of the peacocks that roam the grounds and in part by their love of simple farmer's market chic: locally grown wildflowers, seasonal elements, herbs, and vintage vessels.

The bride's bouquet was a mix of jewel-toned seet pea, ranunculus, and lisianthus accented with botanical protea; scented rosemary, mint, and English lavender; and violet-tinted succulents. The organic cotton yarn wrap complimented her simple cotton gown, and both the wrap and the bouquet were accented with peacock feathers, which she also wore in her hair. The groom wore a simple boutonniere composed of a miniature succulent and English lavender.





















The six bridesmaids, who wore navy blue, carried small bouquets in colors and flowers from the bride's bouquet: two amethyst, two ruby, and two fuschia. The bouquets were also accented with peacock feathers to match their earrings.





The outdoor ceremony space was marked with a dramatic phoenix arrangement of curly willow, jewel-toned hydrangea, textured ruby celosia, draped green amaranthus, bold purple delphinium and Hill Country lisianthus, and peacock feather accents.


The couple chose rich blue and teal linens for the reception, which took place in a grove of lit live oak trees. Half of the tables featured wooden boxes filled with an organic mix of moss, herbs, protea, succulents, and parrot tulips.


The other half of the tables featured clusters of vintage-style bottles filled with purple and magenta lisianthus, veronica, alstromeria, sweet pea, protea, and English lavender. They were secured at the last minute with organic cotton yarn to fight the brisk wind that threatened to blow them over.