Cheerful Outdoor Tsawwassen Wedding
Before I learned the bride & groom’s inspiration behind today’s wedding, I immediately thought it was cheerful and so utterly charming. And that’s exactly what Jenn and Matt wanted, opting for a mix of bright colors which stood out against an all white tent backdrop. We can’t help but love all the little touches/details coordinated by Briar Johnston of Epic Events . Photography is by Brett Beadle Photography .
We kept the ceremony short and sweet, with both of writing our own vows. A friend sang us down the aisle, which was a huge hit with the other guests. One of the most special moments of the ceremony was when our officiant pulled out a beautiful Murano glass heart, passed it around and asked all our guests to make a wish for us. This was a lovely surprise.
We wanted the wedding colours to reflect our personalities – bright, cheerful, optimistic and summery. Coral, peach, pink, white and a light green accent colour blended beautifully into the surrounding fields. 100 Chinese paper lanterns hung from the reception tent, and lined the aisle during the ceremony. Groomsmen wore grey Calvin Klein suits, with bright orange and coral boutonnieres, while bridesmaids wore bright coral dresses by Rachel Roy. I wore a Mikaella gown, finished with my favourite Gramma Heidi’s saltwater pearls. My bouquet was a bright, whimsical, posy-style mix of garden roses, dahlias, ranunculus, and sweet peas, tied with ribbon matching my ribbon wall. My bridesmaids had similar bouquets in white, to contrast with their bright dresses.
We chose Cammidge House in Boundary Bay Regional Park as our venue for both the ceremony and reception for its stunning scenery, beautiful heritage details and privacy.
I love details and tried to do make as many of the decorations by hand as I could. I scoured vintage antique shops for the perfect lead glass window to make our seating chart on, while vintage milk glass vases and candle-holders decorated the cocktail tables. We also made a sweet pea wall backdrop for the bar, and an 8 x 10 foot colourful ribbon wall for the dessert and candy buffet. Guests arrived to their tables to find a personalized succulent with their name on beautiful colourful paper, while matching paper bunting announced the head table (Eat drink and be married), bar (Celebrate), dessert table (Indulge), DJ table, and welcome table. We also made a photo booth, by hanging a large piece of material from one corner of the tent, and providing a basketful of props including paper moustaches, lips, glasses, and more. Guests couldn’t get enough of this during the reception!
A wishing tree was on the welcome table, decorated with pictures of Matt and I and our families from our childhood to now. A remembrance candle was also lit in honour of those guests who could not attend. Homemade ceremony programs in the shape of fans were also given to each guest upon arrival, along with fresh blueberry lemonade to keep them cool.
Food is extremely important to us, and we wanted to ensure our guests were wowed by our meal. After the ceremony, guests were offered huge platters of assorted local charcuterie and BC Valleys cheese with artisan crackers and house-made preserves; a seafood extravaganza of smoked BC salmon, Indian candy, steamed BC mussels and spot prawns; and tomato bocconcini skewers with pesto, marinated feta and olives, tzatziki, hummus, roasted red peppers, artichokes, marinated mushrooms, and freshly-grilled pita bread.
Dinner was served family style at rectangular tables under the tent, while the sun slowly set. Dinner featured salad of heirloom tomatoes and bocconcini dressed with house-made micro basil and orange oil vinaigrette, followed by prosciutto-wrapped halibut with tomato and basil in Chardonnay sauce, Pemberton Valley beef tenderloin with garlic confit and truffle Madeira jus, and pan-roasted Fraser Valley chicken with local baby carrots and thyme-roasted fingerling potatoes. Side dishes included Portobello mushrooms stuffed with Israel couscous and goat cheese, house-made potato gnocchi, and flame-grilled zucchini, cherry tomatoes, eggplant, red peppers, and mushrooms.
Matt and I love the outdoors and couldn’t imagine being married inside. We wanted a warm, inviting, casually elegant wedding that would make our guests feel as comfortable as if they were at our own home.
Dessert was a candy and cake / cupcake buffet. Candy was served in large apothecary jars, while a cupcake tier was topped off with a coconut, chocolate and caramel cutting cake. I handmade wooden dolls in Matt and I’s likeness – this was my favorite detail of the wedding!
Our amazing wedding coordinator, Briar Johnson of Epic Events pulled off all the details to perfection. As night fell, her team set up candles in mason jars to light the way from the tent to the heritage house, which looked absolutely stunning. Guests danced the night away to our favourite songs, and indulged in a late night taco bar, which reflects our love for travel!
Wedding Coordinator: Briar Johnston of Epic Events
Photographer: Brett Beadle of Brett Beadle Photography
Wedding Venue: Cammidge House in Boundary Bay
Catering: Truffle Fine Foods
Tent Rental: Apex Tents
Décor and Event Rentals: A&B Party Time Rentals
Officiant: Marilyn Knipp
DJ: Absolute Entertainment
Floral Design: Flower Factory
Brides Dress: Mikaella
Groom and Groomsman: Calvin Klein
Bridesmaids: Rachel Roy
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