There’s something so romantic and airy about springtime. With the promise of lighter days, blooming flowers and charming weddings on the horizon, it’s truly the best season for so much that we adore.
With peonies and tulips sprouting up and the days growing warmer, we created an intimate al fresco wedding dinner with delicate touches throughout in scripted calligraphy, a beautifully ornate wedding cake, trailing jasmine table runner, and antique silver and French scalloped plates.
A subtle color story of neutral taupes and gauzy ivory and whites let us play off of the delicate pinks and blush tones Mother Nature showered us with that week. Set in a blooming park, the setting spoke for itself and let our little dinner party shine.
Recipe for Pink Blackberry Punch:
In a large punch bowl fill with 6 cups of crushed ice
Add 1 bottle of champagne
Add 16 cups of pink lemonade
Add 4 cups of club soda
Garnish with fresh blackberries and torn mint leaves