I started planning all the details by painting the invitation suite. I went through several different variations that ended with a colorful and eclectic design. On top of painting the invitation suite, I also painted everyone’s envelope differently, as well as all of the signs, seating charts, name tags, and table numbers. Since we did not have any glassware we decided that the favors should be functional and act as glassware. I found clear mason jar mugs and painted/etched each to be slightly different with our initials and wedding date.
We also wanted the escort “cards” to be functional and enhance the camp theme. We chose to use miniature flashlights with a beaded friendship style keychain as a name tag so that our guest could see their way to the bonfire once the sun set. I had a couple crafting parties with all my girls, mom, and grandmother. Together we crafted each flashlight, attached all names tags to the glassware, and folded/tied each napkin and utensil.With the exception of the farmhouse tables and chairs, every piece of furniture and the materials for the tablescapes and centerpieces were from our personal collection or collected specifically for the wedding. We would go to flea markets and thrift stores almost daily to collect everything from serving dishes to votives, napkins to flower pots, anything we thought would fit in. Our centerpieces were highly influenced by our collections and finds. Each table had its own assortment of votives, bottles, dishes, and colored candle sticks. On one of the outings to a flea market we found two matching legs for high top tables.
This sparked the idea of building a bar and some tables to match and go around it. Sean put his woodworking skills to work and designed and built both the bar and tables himself. The end product was amazing! Sean also made all the lawn games as addition entertainment to the dancing and smores at the bonfire. Sean made two sets of cornhole, washers, a tic-tac-toe board, and giant Jenga for all to enjoy.
Why did you choose your venue?
For cocktail hour, we had flank steak skewers with a chimichurri sauce, lime grilled shrimp skewers, a pumpkin toast with petites and goat cheese, and an arugula pear and walnut salad. For dinner the truck prepared jerk chicken banh mi’s, short rib cheesesteaks, and focaccia grilled cheese with tomato jam plus truffle mac and cheese and an heirloom tomato and fresh burrata salad. In addition to all the food the truck provided, I put together several cheese plates and charcuterie, hummus, fresh veggies and dip, toasted and candied nuts, and mixed marinated olives. My sweet mother made our favorite pasta salad with chicken, cranberries, and cashews, and my wonderful maid of honor made several different dips to go with root vegetable chips. We wanted to make sure our guest had plenty of variety!Variety and pleasing our guest was so important to both Sean and I throughout cocktail hour and dinner. By the time dessert came around there was no exception! I always wanted to have pie at my wedding, but I also enjoyed the idea of having multiple cake flavors so we did both! My grandmother loves baking and offered to make blueberry hand pies, Apple cinnamon hand pies, and miniature pumpkin pies with a pecan strudel on top. My grandmother and my mother also made chocolate dipped pecan sandies, chocolate chip cookies, and snickerdoodles. We also decided to get miniature Apple cider donuts from a local farm. On top of all that dessert we had 4 different cake flavors! A good friend of mine is a pastry chef and wanted to make the cakes for us. Together we decided on a vanilla chocolate chip cake, a mocha chocolate cake, a confetti cake, and a lemon blueberry thyme cake.