Clusters of dainty flower centerpieces dotted the tables, set atop used books that were "not only pretty, but had titles about wildlife, birds, or love," Britany says. Nestled in-between them were ceramic birds and metal birdcages.
Guests were served a three-course meal that included fresh greens dressed in a pomegranate-jalapeño vinaigrette; Alaskan halibut drizzled with an apple-Chardonnay glaze; olive oil and herb-marinated skirt steak; and chicken breasts stuffed with smoked mozzarella, spinach, mushrooms, and pine nuts. A local bakery brought in chocolate whoopie pies for dessert. But "the real treat," according to the bride, "was homemade apple pie, made by my father and Brandon's grandmother."