Todd and Sarah fell for each other in Buenos Aires while working on a team traveling internationally for work. After dating for a year they had already been to 10 countries together! They wanted their wedding to incorporate the fun they continue to have together adventuring around the world, as well as highlight the amazing local food and wine of Northern California.
For a closer peek at some of the fabulous details of this love and adventure filled wedding (including the oh so darling bridesmaids dresses from ModCloth!) browse through the full gallery here, amazingly captured by Angie Silvy Photography.
From the Bride:
I was obsessed with these giant balloons and our families collected over 1,000 corks (yikes!) over the course of a year for decorating. Instead of a guest book, we had guests sign postcards with photos of us on them. My mom collected the photos and is mailing us one a month - fun mail to look forward to! The escort cards from Jen at Anthologie Press were a perfect match. We had a wine tasting table and the bar open before the ceremony, as well as welcome drinks at the entrance to the property. It was a great way to really welcome people to our relaxed and fun celebration.
The ceremony under the trees at Charles Krug Winery, with the stunning carriage house for the reception was a the perfect spot. We wrote and repeated our personal vows, our good friend officiated for us, our moms read "Oh, the Places You'll Go!" and it we came back up the aisle to "All you need is Love" as a married couple.
Our amazing florist Anna from Loop Flowers came up with the idea to paint different sized coffee and preservative cans in copper and antique gold for "vases" on the tables. The tables were named after places we had been together, and the reverse side of the table signs had lists of our favorite memories, restaurants, and our personal tips about the destinations. Jennie orchestrated the day with zero issues and it was truly a dream for us all.
Read on to see advice from the bride.
Order more dessert! We had an amazing spread of desserts from Sift Cupcake and Dessert Bar, including mini cupcakes, cookies, cruffles (dipped balls of cake batter and icing), and french macarons. We served very heavy appetizers during the cocktail hour, and had a full three course meal, so I really did not think people would have any room left for dessert. We ordered enough for 2.5 "pieces" of dessert per guest, and ran out really early! Todd didn't actually have anything from the table, and I only had one mini cupcake. I made cute bags for to go (because again... I really thought we'd have leftovers), but they are now being re-used as lunch bags because the table emptied in about 15 minutes.
One thing that I really appreciated during the wedding was that there were only about 25 guests we hadn't gotten to spend time with until that day. We planned an all day wine tasting trip on Friday with a big bus and gourmet boxed lunches. The guests each paid for their portion of the event, but we still had 50 people who wanted to hang out! On Friday night after the rehearsal dinner, Todd's mom hosted a Welcome reception, and 75 of our guests attended. It was so lovely to not feel rushed at all during the wedding to see each person and spend quality time with them, we already had. Finally, my bridesmaid, Susie, told me something that we both admitted to being a little silly, but really was great advice. There were certain moments during the day that I really stopped and concentrated on remembering it exactly. I paused for 10 seconds, took it in, and committed it to memory. The day goes by and it is so overwhelmingly emotional and fun, but those moments I can still see so vividly, hopefully for the rest of my life.