Being from Texas, this wedding warms my heart. It’s Texas chic to its core…and I am loving every bit of it. The bright infusion of colors, the sweet but totally beautiful details, the DIY spirit paired with a style that can stand all on it’s own…this wedding is perfection! And Q Weddings, the photographer behind the day, captured the story flawlessly.
From the bride…
For me, sourcing local food, drinks, and flowers was non-negotiable. As insatiable pie lovers, we opted to skip cake in favor of three kinds of pie: pecan, margarita tart, and apple-cream—a family recipe that our excellent caterer, My Own Chef, learned to make just for us. The menu was Tex-Mex all the way: tamales and corn fritters; grilled sirloin and chicken fajitas; jicama, orange, and lime-chili salad; and more guacamole than even our hungry crowd of 100 could polish off. To wash it down: two Texas beers, Shiner Bock and Real Ale’s Rio Blanco Pale Ale and our two favorite Texas wines Becker’s Claret and Viognier.
And then there were the flowers. Such flowers! I was dead set on tracking down a local wildflower grower, and I found the absolute best: Texas Specialty Cut Flowers, a family-run farm outside of Wimberley, Texas, that supplies the likes of Whole Foods. From them, we got the most brilliant, vibrant anemones, Icelandic poppies, and every last yellow ranunculus. The flowers were so gorgeous that elaborate arrangements would have only detracted from their natural beauty, but we did have a local florist fashion three oversized wreaths to hang as backdrops for the ceremony.