The reception area's long square tables were decorated with white linens and a simple burlap runner. More wildflowers adorned the table to keep color in the space.
It was important to Leah and Zeke that their wedding menu incorporate locally grown ingredients. Guests enjoyed a first course of local heirloom tomatoes with fresh mozzarella, basil, extra virgin olive oil, and balsamic vinegar. The two main courses consisted of pan-roasted organic salmon with tomato oil and grilled quail with balsamic-roasted figs. Sweet corn and arugula risotto and sauteed farm-fresh green beans accompanied each entrée.
Photo: Charlotte Jenks Lewis