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.