Glass Oaks Romance

This May bride requested high-impact head table and cake flowers to fill the dramatic space in the Glass Oaks Ballroom. She and her wedding party carried romantic bouquets of blush and ivory hydrangea, peonies, and roses with custom wraps of pink and ivory voile (bridesmaids) and a custom bridal bouquet wrap including individual lace accents from the bride's dress. Guest tables and cocktail tables featured ribbon-wrapped cubes of ivory hydrangea and clusters of white bud vases filled with roses and sweet pea. (Photos courtesy of Chris Caselli)

The dramatic head table and cake table were the focus of the reception space. The long head table featured three tall arrangements composed of a silk-wrapped base of ivory hydrangea, a cylinder with decorative silver wire and suspended pink roses and white dendobrium orchids topped a layer of floating blush and ivory rose petals finished with a ruffly pomander of ivory carnations. Linking the tall arrangements were two medium cubes of wrapped in ivory ribbon and six small blush-wrapped cubes filled with ivory hydrangea, votive candles, and a thick scattering of pink and white rose petals.














































The four tier cake (by Simon Lee bakery) was topped a dense, textured cluster of blush and ivory carnations and was elevated to accommodate a thick, romantic layer of spring flowers. The base featured ivory and pale green hydrangea, ivory vendela roses, blush and ivory carnations, and warm pink stock.

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.

Bold Purples

This Vista at Seward Hill bride wore a striking white gown with black accents, and she wanted bold purple flowers to compliment her dramatic style. To compliment the decor of the venue, she chose garden-style ceremony and reception flowers with black accents.

Her bouquet featured rich Hill Country lisianthus and purple freesia, and stock complimented by lightly textured sweet pea in varied hues of purple and lavender. To compliment her gown, the bouquet was wrapped in black satin with crystal pin accents.


The bridesmaids' bouquets featured purple lisianthus, stock, and sweet pea with contrasting ivory Vendela roses.


Guests entered the ceremony site through a gazebo flanked with black wrought iron shepherd's hooks decorated with trailing English ivy and ivory hydrangea. The guestbook table was decorated with a large purple and ivory garden arrangement in an antique-style black urn.



The ceremony took place by an outdoor fountain, and the bridal party entered through an arch decorated with a variety of greens and accented with purple flowers. The fountain was flanked by black wrought iron candelabras decorated with trailing English ivy, white hydrangea, purple and white alstromeria, and rich purple lisianthus. After the ceremony the arrangements were moved inside to either side of the cake table.




Dinner took place indoors and the bride chose black linens. Centerpieces alternated between clear glass cylinders with floating votive candles, black river rock accents, and miniature vases with purple and white flowers and low, round vases wrapped with black satin ribbon and filled with a garden-style mix of purple stock and lisianthus, purple and white alstromeria, and creamy Vendela roses.

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.

New Year's Sparkle

Once we get access to the professional photos we'll be adding some of these to the website. In the meantime, the bride and photographer, Stacy Cross, very kindly shared a link to some a slideshow that show off some of the flowers for this New Year's Eve celebration:

http://www.stacycross.com/RichardJennyWedding/

The bride chose a sophisticated palette of white with pops of chartreuse and crystal accents. The bridesmaids wore a beautiful deep teal, and the green and white was perfect with their dresses. In honor of the winter theme, the bride asked for white amaryllis to be incorporated into her bouquet and the low, full centerpieces. The remainder of the centerpieces were dramatic cylinders with a modern twist of decorative silver wire and orchid blooms topped with sprays of white dendobrium orchids and sprays of tiny crystals.

Shoreline Chic

This beautiful and down-to-earth bride gave us a few gorgeous images and free rein to be creative. We worked primarily with whites and ivories to create her vision, adding pops of chartreuse along the way. We began with a canvas of some of our romantic favorites: big standard roses, creamy bunches of spray roses, flirty lisianthus, and ruffly stock. We then added some of the luxe flowers for additional depth and texture: dramatic cymbidium orchids, elegant callas, and luxurious peonies.

The ceremony, on the shores of Ladybird Lake, took place under the trellis, which was draped with sheer sage and chocolate linens. The wedding party was surrounded by delicate hanging strands of cream and white roses and white dendrobrium orchids.


The bride carried a beautiful hand-tied mix of vendela and akito roses, white stock, creamy peonies, white calla lilies, white lisianthus, and white cymbidium orchids with pink accented centers. The simple ivory satin wrap with pearl pins complimented her simple, elegant ivory strapless gown.




The bridesmaids, who wore black and ivory dresses, carried a romantic mix of vendela and akito roses, full-blown majolica spray roses, white stock, and white lisianthus. They also featured a simple ivory satin wrap with pearl pins.



The groom selected a simple calla lily boutonniere framed with a dark green leaf for the men in the wedding party. The mothers of the bride and groom wore small clusters of ivory garden and spray roses with an ivory satin accent.















The reception took place in the upstairs dining room of the Shoreline Grill. Three different centerpiece options connected the indoors and the outdoors through the use of ivory and green flowers, and an eclectic mix of vessels, including modern white ceramic bud vases, light wooden boxes, and long, low containers of heavy glass.

These square arrangements featured a lush composition of ivory hydrangea, white lisianthus, vendela and akito roses, spiky star of Bethlehem, white stock, white calla lilies, and bright green cymbidium orchids.


Clusters of bud vases filled with the same flowers decorated some of the other tables.


The longest tables featured the long arrangements, which included all of the same flowers with the addition of white tulips.




We added a few single cymbidium orchids to the whimsical cake; the pink centers of the ivory blooms picked up the pink polka dots on the bottom layer perfectly. The wedding party bouquets and the toss bouquet decorated the cake table after the ceremony.