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{photo by erinhearts-court}
Beautiful photographs of beautiful wedding shoes…be inspired.
{photo by ryan polei}
{photo by corbin gurkin}
{photo by BHLDN}
{photo by lauren gabrielle}
Tulle. It’s simple, lovely, inexpensive (well, I guess that depends on where you find it), easy to work with and full of insanely gorgeous texture. Today I’ve pulled dresses for you but it can be dresses, handbags, veils, DIY lights, you name it, you can do it. So think outside the old fashioned tulle box – puleaze. There’s so much more there than you bargained for.
Bows & Arrows created gorgeous florals that incorporated a touch of the unexpected in the painted gold log & vases filled with sequins and glitter. We kept the table setting clean and uncomplicated to allow the flowers to take center stage. Mostly white china and sleek flatware kept the functional elements of the tables cape streamlined. Sequin trim and gold ribbon, with a few scattered paillettes (penny-size sequins) added a layer of texture in lieu of a table linen or runner.
A final note on one of the best parts of the wedding — THE FOOD — from the lovely bride Emily:
When we started planning a Marfa wedding, we immediately knew we wanted Maiya Keck to cater it. Her Marfa restaurant Maiya’s is highly revered for it’s steak perfection and authentic Italian classics (she grew up partially in Rome) and a family favorite. As a RISD grad, she has an artist’s eye, so in addition to being mouth-watering delicious, her food is always beautiful. For our wedding, she paired local, seasonal produce (roasted beets, roasted asparagus, tomatoes, and peppers) with farro grains and her homemade baked breads. The main courses were roasted pork loin and roasted chicken Agro Dolce. During cocktail hour, her waitstaff passed champagne and hors’ d’ouvres that included endive tips with local goat cheese and a sampling of bruschettas. The elaborate feast added another joyous layer to our magical night. // My favorite creative element of the wedding was definitely the breathtaking dessert bar. Maiya provided colorful French Macaroons, Tartlets with Vanilla custard and fresh berries, Petit fours and small dark chocolate torts. Our desserts were beautifully displayed on an arrangement of hand-crafted vintage cake pedastals that I ordered from E.Isabella Designs on Etsy. A simple and elegant two-tiered vanilla and apricot cake with vanilla bean buttercream from Lisa Copeland of the Austin Street Cafe rounded out our sweet spread.
The details of Emily and Colby’s wedding were nothing short of amazing. The four panel invitation by Southern Fried Paper was inspired by the Mexican folk art of papel picado. (Which literally translates to “punched paper”.) The elaborate designs are traditionally cut from tissue paper using a guide and small chisels, creating as many as forty banners at a time. The invitation panels were laser cut and strung, then folded into the envelope. The escort cards and table numbers were made with paper tags and vintage stamps to continue the handmade theme of the wedding. And who can resist the adorable paper straws and flag stir sticks?
