Jen and Paul opted for a first look and here's what the bride wrote: "We did do a first look. Mostly, we were influenced by the timing of the ceremony. Given the time of year, we wanted to have the ceremony during the warmest and least windy part of the day on the ranch which was 4 PM. This did not give us much time to do pictures prior to the reception dinner at 6 PM and we wanted to reserve the time we did have for family photos and make sure that our time together for photos was not rushed. I love having a picture of the way he looked when he saw me in my dress for the 1st time. I have never felt more beautiful."
Wildflowers were used at Jen and Paul's wedding to fit the setting. Aspen logs were carved out and used as planters to fill with an assortment of colorful flowers and shepherds hooks were used to hold flowers that lined the aisle. The tables at the reception were an assortment of wooden ranch tables of different shapes and sizes with burlap runners and vintage bottles of wildflowers scattered about. Table numbers were made of moss and my favorite part was the napkins that were cornflower blue bandanans. The wedding cake was a round, 2 tier cake with white frosting and cornflower blue aspen leaves. The flavor? Lemon poppyseed.
Here's the Wedding Menu for Jen and Paul
Appetizers
wild mushroom crostini with roasted asparagus and trio of swiss cheeses
smoked salmon flatbread
scallop wanton
BBQ beef brisket on twice baked potato skins w/ vinaigrette
grilled chicken sate with peanut dipping sauce
Rosemary & Garlic Rubbed Wolf Creek Ranch Elk Tenderloin on Grilled Baguette
Caramelized Shallot & Zinfandel Reduction Sauce
Wolf Creek Ranch Elk Sausage Phyllo Cups with Apple Pear Chutney & Brandy Cream
Reception Menu: buffet style
Salads:
classic caesar salad with garlic croutons
organic mixed green salad with raspberry vinaigrette, feta cheese and tasted almonds
Entrees:
Southwest spiced, grilled Black Angus rib eye steak with avocado and totato salsa
Herb and Asiago crusted fresh Alaskan Halibut with roasted pepper vinaigrette
Sides:
sweet potato chips
grilled asparagus
risotto
photographer: Pepper Nix Photography
hair stylist: Ooh La La Studio
caterer: Done To Your Taste Catering
reception venue: Wolf Creek Ranch
dress designer: Wtoo
floral designer: Silver Cricket Floral Atelier
bridal shoes: Nina
bridesmaid dresses: Bill Levkoff {silk chiffon cornflower blue}
cake designer: Carrie's Cakes
wedding planner: Mom and bride {day of coordinator was Eileen from Done to Your Taste Catering and Events}
