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.

Ranch Wedding

This beautiful sunset wedding took place at a family ranch in Dripping Springs, Texas. The bride's colors were chocolate and pinks, and the ceremony and reception took place outdoors.


The ceremony was held on the front porch, which was adorned with white hanging lanterns spilling pink and white flowers, including Hill Country lisianthus, hydrangea, Peruvian lilies, pale pink and fuschia roses, and porch post arrangements of the same flowers with trailing ivy. The ceremony area was marked by two large phoenix arrangements of curly willow, pale pink larkspur, white hydrangea, and Orlando roses. The entrance to the aisle was marked by jelly jars filled with fluffy white hydrangea. All of the ceremony flowers were able to be transported to the reception area.


The wedding party carried bouquets in a spectrum of pinks and ivories.


The bride carried a large, hand-tied arrangement of ivory hydrangea, cream and pink Peruvian lily, pale pink and bright pink roses, bold pink calla lilies, and light pink sweet pea and Hill Country lisianthus.
Her custom French wrap was accented with shimmery sheer ivory ribbon and crystal pins











The bridesmaids, who wore short chocolate strapless dresses, carried hand-tied bouquets of ivory hydrangea, pale pink and bright pink roses, light pink lisianthus, and white Peruvian lilies. Their bouquets were wrapped with fuschia satin and featured a satin ribbon "collar" fastened with pearl pins.



The junior bridesmaids, who also wore chocolate, carried nosegays of pale pink roses and ranunculus with a sheer light pink French wrap with trailing ribbons and crystal accents.








The groom wore a simple ivory calla lily boutonniere with pink and brown sedum accents. The groomsmen and fathers wore ivory roses with sedum accents.

Corsages for mothers and grandmothers were composed of ivory or pale pink roses with sedum, bouvardia, and ribbon accents.










The reception, which took place under a canopy of live oaks filled with white paper lanterns, featured three different centerpiece options: glass cubes wrapped in pale pink satin ribbon and filled with ivory hydrangea, a mix of pink roses, creamy Peruvian lilies, Italian ruscus, pink and brown sedum, and a mix of pink gerbera daisies; low bowls with floating candles and light pink and bright pink miniature gerbera daisies; and pedestal hurricanes with ivory pillar candles nested on a base of English ivy and Peruvian lily and miniature gerbera accents.