​Brooke + Nick were married on Cinco De Mayo.  I had so much fun working with them to design their wedding.  They are a great example of a couple who tastefully planned their wedding to give subtle nods to the holiday without going “overboard.”  We did this in 5 distinct ways:

1) We started with a neutral color palette, as they were getting married in a beautiful greenhouse on the coast.  We brought in bright pops of color in the florals to give the wedding a festive feel.

2) We served amazing Mexican food at the wedding – complete with a tortilla-making station manned by a chef!  Guests had chips and guacamole on the tables, an interactive taco bar, and fresh churros. 

3) At the end of the ceremony, guests tossed dried flowers into the air (reminiscent of confetti eggs, but much more eco-friendly).  It was colorful and festive!

4) At the bar, the signature cocktails were margaritas.  The bar at the reception was a “ranchero bar,” made with leather.  Love that piece from The Tent Merchant! 

5) Finally, we used subtle textures to bring in the “fiesta” vibe: small handpainted tiles on the place settings, textured linens from La Tavola, and beautiful handprinted signage and paper goods from Jessica Yee Calligraphy.

I love the final product: a beautiful, elegant, timeless, classic wedding (with a touch of whimsy) and a wonderful “nod” to the holiday weekend!  You don’t have to go overboard when planning your wedding around any holiday, but it is definitely fun to acknowledge and celebrate the holiday.  We have a fun wedding coming up this 4th of July, and I am looking forward to bringing some fun Independence Day Details to life at that wedding!

The Team That Made This Happen:
Coordinator/Florist: Tyler Speier
Venue: Dos Pueblos Orchid Farm
Rentals: The Tent Merchant
Linen Rentals: La Tavola Fine Linen
Photographer: Whitney Turner
Transportation: Jump on the Schoolbus
Hair/Makeup: Brianna Stewart
Catering: Omni Catering
Videography: Brett Williams Productions
DJ: DJ Hecktik
Photo booth: WittyBooth
Officiant:  Nick Bartsch
Cake/Dessert: Crushcakes