Photography~ Eric Cousineau Photography/ Make-up~ Jess Evans / Bride’s Dress~Lazaro / Groom’s Suit~ Hugo Boss / Bridesmaids and Groomsmen attire~ J.Crew / Ceremony and Reception Location~ Randal Davey Audubon Center / Rentals ~ Classic Party Rentals / Catering~Marja Custom Catering / Floral Design~ Artichokes and Pomegranates/ Cake ~ Treehouse Pastry/ Getaway Car ~ Santa Fe Classic Limo
Howdy! I am finally starting to see the light after THE busiest part of wedding season. I have so many spectacular things to share, I’m dying to sit down and comb through it all! But, as a little tease, here are a few snapshots, mostly from my Instagram account that will give you a glimpse into my day to day:
Living dangerously and building martini towers.
Working with photo ninja, Gia Canali…she’s the one under the hood shooting 4×5 polaroids…so rad!
Getting people sent off in style…vintage benz
Getting in some yoga time with the Lululemon gang. Did you know they offer free yoga in the park?
Trying hard not to shove all the macarons in my face at once.
Oh, just hanging out with the deer behind my studio.
Cruised up to the AHA Fest at the Railyard and boy, was that a good time. Hip artists, rockin’ bands, food trucks…it almost felt like Santa Fe was a big city!
DJ’ing….not really, I was just listening!
Getting down on some cocktail hour chalkboard script….love those stripey straws too.
Getting folks married the artsy way….had the pleasure of hosting at event at the Selby Fleetwood Gallery on Canyon Road.
THE INSPIRATION: Circus, garlands, dessert buffet, crepe paper streamers, succulents, tequila cocktails, fringe, pops of neon, paper lanterns, and beautiful flowers!
THE MATERIALS: Crepe paper, metallic kraft paper disk garlands, sequins, foil fringe, coral and cantaloupe card stock, neon thread and yarn, spray paint, and my favorite: hot glue.
THE INVITATION: Crepe paper fringe sewn to card stock with neon thread, plunked in a glassine envelope and a kraft paper tag.
THE DECOR: Crepe paper garlands, fringe lanterns disco balls, tons of succulents, Big Fun and Piña Colada roses, and the coolest tequila bottles I have ever seen.
THE MENU: “50’s BBQ chic” Provided by this lovely lady.
Deviled Farm Eggs with Banana Pepper Relish
Celery Sticks with Upscale White Cheddar Pimento Cheese
Yellow Tomato Gazpacho
Barbecued Spareribs with Zippy Guava-Habanero Sauce
Orange-Achiote Chicken Drummettes
Rice Paper Springrolls with Pineapple Coleslaw
THE DESSERT BUFFET: French Macaroons: Meyer Lemon, Raspberry, Cocoa Ganache, Pistachio and Mocha Java. Handmade cake balls: Vanilla Raspberry, Chocolate Coconut and Hazelnut. A strawberry ruffle cake inspired by this.