When a food editor and wine connoisseur tie the knot in Napa, a delicious affair is sure to be the result, and Martha Stewart Weddings couldn't miss the opportunity to feature it. Kathy Hoffman Flowers designed the bouquet of peonies and garden roses and the centerpieces followed suit, emphasizing natural loveliness. The incredible meal, executed by Elizabeth Eckholt of VedaGreen, featured fingerling potato crisps topped with caviar, pumpkin squash soup with fried sage and brown butter, regional sable with heirloom-tomato butter and caper gremolata and for the main course, grass fed filet mignon with organic baby carrots. The cheese plate, starring regional favorites, included a Humboldt Fog goat with rose-petal jelly and Point Reyes blue with spiced pecans.The bride's Oscar de la Renta gown served as inspiration for the cake, made by I Dream of Cake, and featured a tier of vanilla with raspberries and two of coconut. Nora's Patisserie created the rest of the amazing dessert spread, tempting guests with orange-blossom panna cotta, molten chocolate cakes, canneles, caramels with fleur de sel, honey madeleines, pumpkin and cardamom creme brulee, rosewater meringues with golden raspberries, meringues with red raspberries, hot chocolate and a do-it-yourself s'mores station. Favor boxes dressed up in white grosgrain ribbon and black glassine were printed with "Thank you for coming" in French and held pastel-hued macaroons by Mad Mac. The stunning evening was planned by Rebecca Feeney of Custom Event Group and beautifully photographed by Meg Smith.
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