Anton & Thomas’ Winter Wedding
Anton and Thomas dreamed of a wedding surrounded by the pink buds of peach flowers. February was the perfect time to say “I do”.
Locations: Ramada, Butterfly Garden Lawn, and Apricot Meadow
Photography: Tyler Lee Kenyon
Rehearsal Dinner
The night before the wedding, Austin and Thomas held a Rehearsal Dinner in the Ramada and on the Butterfly Garden Lawn. It was catered by BBQ Daddy. During the dinner, a Family Slide Show was presented to the guests. After dinner, guests gathered around the bonfire behind the Mountain Casita for some s’more and stargazing.
Morning of the Wedding
The day of the wedding began with breakfast, catered by the Practical Chef (Chef Craig), served under the Ramada. It consisted of fresh fruit and berries, quiche, scones, danishes, bacon, sausage, and bread. Lunch, which was also catered by Chef Craig, consisted of cracked peppercorn roast beef with horseradish spread and greens on baguette, Italian sandwich with roasted peppers and romaine on a soft roll, Caesar salad with homemade croutons, baby greens with walnuts, blue cheese, and Dijon balsamic.
Ceremony
A geometric backdrop with floral accents was set up in the Apricot Meadow, with chairs positioned on either side. Surrounded by the new pink buds of the peach trees, Anton and Thomas tied the knot. A Spanish guitarist provided the music, which set the mood.
Reception
Cocktail Hour and the Reception were held on the Butterfly Garden Lawn and in the Ramada. Dinner was catered by the Practical Chef, and consisted of Ensalada Picada, marinaded watermelon and cherry tomato salad, Carnitas, Carne Asada, and al Pastor tacos, pinto beans, Venezuelan sweet plantains guacamole, and Mexican street corn. Dinner was followed by a wedding cake cutting, and dancing.
