Nick and Allie’s wedding at the Highland Springs resort was a festive celebration with lots of handmade touches and Italian inspiration. The couple knew a wedding in Italy wouldn’t be possible if they wanted all their friends and family to join them, so they brought Tuscany to California.
From the bride, Allie: “Nick and I had been together almost over 7 years before we got married. We basically grew up together and developed many of our friends together as a couple rather than individuals. Our wedding very much reflected that, as everyone who came to our wedding was “OUR” friend, not “mine” or “yours.” It made the wedding that much more enjoyable for us and for them.
Our inspiration for this wedding came from taking that idea and celebrating with them not just them celebrating for us. Music, food, dancing, and togetherness was what was most important. We wanted something outdoors and rustic — so we could sing and dance and be as loud as we wanted, and finding a venue that could have such beautiful surroundings but easily handle a large group of people was our ultimate goal.”
Thank you One Eleven Photography for sharing!
“My mother and I spent days hand marinating our own olives, which we served on brown wax paper in terra-cotta pots. We had a family-style Italian feast within the beautiful olive groves at sunset, all of our friends and family eating together classic Italian dishes like fresh olive bread, arancini, pastas, vegetable lasagna, chicken parmesan, roasted vegetables and pistachios from Nick’s parent’s orchard.”
“We had a beautiful cake, but my favorite and most important dessert was my pyramid of glazed Krispy Kreme donuts. This is something I had always dreamed of having as a kid and no one was going to stop me. Nick built this wooden contraption to hold up the donuts and it was spectacular.”