Flory Photo

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Danielle and Jonthan had a very “Nutty” wedding, literally.  I loved all of the little details from the wedding and just LOVED their location for seeing each other for the first time.  The Tavern at Lark Creek was a great location for a wedding and the food there was amazing. Also, Angela Garrett did a great job with the flowers (she doesn’t have a site up yet but if you need her contact info let me know). Be sure to scroll to the bottom of the post to find out all of the details from the day from Danielle + Jonathan’s perspective and how sustainability was such an important factor with how the wedding was planned. And lastly you can view all of the photos from the day here.

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Venue, Date and # of Guests-
Tavern at Lark Creek, August 1, 2010, 150 guests

What inspired you in planning the wedding?
We wanted our wedding to be fun while celebrating our values- we chose the venue because it sourced the food from sustainable and local farms and chose flowers that were seasonal and low impact. We also chose to do a lot of DIY to eliminate waste and add a personal touch. Lots of nuts because thats was the vehicle for the ring and the proposal.

What were your favorite moments, surprises, traditions from the day?
We loved seeing each other for the first time on the hill- and that the weather was amazing.

Bride:
Dress- Marisa, but altered and redesigned by Sarah Jassir Designs, NYC,
Shoes- Naturalizer (no need to highlight such fashionable shoes!)
Jewelry- Anthropologie
Hair/Make up- The Dream Team

Groom:
Suit and shirt: custom by John Urben, John McKay Custom Clothiers, San Francisco.
Shoes: Allen Edmonds
Tie: Burberry

Wedding Planner, Stationer, Floral Designer, Music, etc.-
No wedding planner officially, but Tavern at Lark Creek staff made the day possible (Jessie Barker and Amy Jacobberger)
Floral Design- Angela Garrett (amazing! Her flowers, details and work was one of the most surprising and best parts of the wedding. She made the event feel and look exactly like what we wanted)
Music- All Star Jukebox (courtesy of SF Bookings)
Stationary- Dapper Paper (found on Etsy)

Menu, Drinks, Dessert, Caterer, Baker, etc.
Menu- we worked with the chefs at the Tavern at Lark Creek.
Appetizers: Macaroni & Cheese Croquette with Cheddar Cheese Fondue; Mini Sliders with Puff Pastry Buns and Harrisa Ketchup; Fresh Ricotta, Lemon Olive Oil, Oregano on Crostini with roasted fig; Vietnamese fresh vegetarian summer rolls
Course 1: Watermelon & Cherry Salad, goat cheese, wild arugula, basil, lime vinaigrette
Course 2: Chilled White Corn Soup, organic jimmy nardello pepper confit
Course 3: Roasted Organic Chicken Breast, white peach relish, garlic whipped potatoes, shaved summer vegetable salad

Drinks- “The Juan and Only”- classic sazerac, “Dunnie’s Tiny-tini”- cucumber gimlet
Dessert- Butterscotch shooters, lemon bars, carrot cake cupcakes, chocolate covered strawberries, brownies.
Cake- Miette Lemon Debutante cake

DIY elements-
Jon and I did lots of DIY- We made the programs, the table cards, table menus and numbers, and the containers for the “nutty notes”, honey favors.

Favorite Blogs or Magazines used in planning the wedding-
Once Wed, Style Me Pretty, Martha Stewart, Design Sponge, Strategy for Sustainability (Adam Werbach)

Advice that you’d give to other Brides?
Relax, have fun and decide on three main things that are important to you- emphasize those and the rest are just details.


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