Welcome totes were filled with milk-and dark-chocolate truffles, red-wine vinegar and olive oil, sea salt and crushed pepper; and wedding-dinner courses were paired with specific local wines. It took the food lovers about a year and a half—and four trips to Napa—to plan their "giant dinner party" of 110 guests. In fact, details were still evolving on the eve of the wedding: "We realized it would be too cold to have everyone sit outside," says Breana of the unseasonably frosty weather. "So we decided to have the reception inside a clear plastic tent. We had no idea what it would look like until we saw it, but luckily, it ended up being absolutely beautiful."