This wedding seems just perfect to post right before my favorite holiday ... Thanksgiving!!! The colors all scream Fall and it's just so cozy! All I have to say is ... blindfolded bride and groom shots?? ... SWOON!!! I also have to add that chefs are so sexy (have you ever watched Gordon Ramsay throw a dish together?? ... YUM in more than one way!) ... and this bride's 'executive chef' groom prepped all the food for their wedding!? Romantic, no??
The food was catered by the Vineyards Restaurant. Since Justin is the executive chef there he did most of the prep work for the amazing food that was served. We had prime rib and chipotle chicken along with mashed potatoes, pasta, steamed veggies, salad, and dinner rolls. It was to die for!
The venue we chose really allowed me to build on the concept that I already had in mind for our wedding. I knew that we wanted to create a relaxed environment with a rustic, vintage feel. My hope was that the shades of green and yellow we chose, along with the brown in the burlap and twine, would help showcase the natural surroundings and organic beauty of The Vineyards Restaurant.
Our engagement lasted a year and a half which seemed like it would be plenty of time. That time flew by. So, the biggest piece of advice I can give is start planning early, little by little, to minimize stress as it gets closer to time. As a teacher, I had the entire summer before the wedding off and made grand plans of utilizing all that time. Those grand plans didn't exactly get carried out, making for a stressful few weeks before the wedding. If you set aside time to get a couple of things done per week your wedding planning will be smooth sailing. Make a timeline and stick to it!
We decided that during our ceremony we wanted to use a cord of three strands instead of the more common unity candle. This involves braiding three different colored cords together. As we braided the cords, our pastor informed the guests that the cords represent the man, the woman, and our faith. I felt that it was a great way to show how God helps in strengthening our marriage. "Though one may be overpowered, two can defend themselves. A cord of three strands is not quickly broken." Ecclesiastes 4:12
Choosing The Vineyards Restaurant at Garden Ridge as our venue was a piece of cake! It's an all around gorgeous setting from the rustic vineyards, to the romantic wine cellar, and the cozy home feel of the restaurant itself. Justin also happens to be the executive chef and general manager. There was no question in our minds where we wanted to spend our special day. And the perks of the staff we are both close to getting to join us after the food was served: priceless.
Our wedding cake was a three tier ruffle cake. I loved the simplistic design and the pop of color that the two small flower arrangements provided. The top and bottom tier were marble cake with cookies and cream filling and the middle tier was citrus cake with a lemon filling. It was made by Cakes and More.
We chose Chanda's Photography because of all the great things we heard about her and the beautiful pictures we saw on her website and blog. She was recommended to us by a family friend who owns her own wedding planning company, Country Sugar. As if her pictures weren't enough, once I met her I knew that she was the perfect woman for the job. Her warm personality and her southern charm definitely won me over. On the day of the wedding she felt horrible and was laid up in the bed sick then entire week following the wedding. You would have never been able to tell, she never skipped a beat!
Photographer: Chanda's Photography
Venue and Catering: The Vineyards Restaurant at Garden Ridge
Flowers: Angie Greer of The Vineyards
Wedding Cake: Cakes and More
Bride's Dress: Jim Hjelm
Reception Music: PM Music Productions
Stationery: Spartan Printing Inc.
Beauty: Pure Posh Salon
Transportation: Shark Limousines