An integral part of a wedding celebration is the gathering of loved ones around a table to share food and drink. We were inspired by the belief in the power of good food and good drink to connect people as family, friends, and a community—and what more could one ask for in the celebration of a new marriage? In this intimate shoot, we wanted to highlight this idea. We called it the gathered table--a gathering of beautiful things and beloved people.

One of Denver’s most celebrated restaurants, The Kitchen, served as the perfect venue for this gathering. One of The Kitchen’s missions is to create community through food—the name of the restaurant was chosen for its desire to act much like the kitchen in one's home, a center of conversation and connection. We extended the feelings and warmth of the home kitchen to all areas of this wedding and brought in elements of cooking and beautiful edibles to serve as the backdrop for the celebration. To incorporate the feast right into the flowers, Bare Root Flora paired a gorgeous variety of blooms, including antique hydrangea and lush Sahara, Geraldine and Mother of Pearl roses, with all sorts of lush edibles, including artichokes, kale, pomegranates, persimmon, and lavender in a white porcelain vase. Accents of black privet, peruvian apple, and kiwi vine gave the centerpiece lush, yummy texture. Bud vases of rosemary and lavender and loose persimmon branches and pomegranates gave the entire table a harvest feel.

We knew immediately that our model, Brittany, was perfect for this shoot when we learned that she and her honey (the groom you see here) met when they were both chefs at the original Kitchen restaurant in Boulder, CO. Here, she wore a stunning deep champagne silk flowing gown called Amour by designer Sarah Seven, paired with a hand- beaded floral headpiece by Amanda Judge. Her bouquet was designed to evoke the kitchen-centric feel of the shoot, with its artichokes, kale, and pomegranates, accompanied by lush roses, ranunculus, antique hydrangea, Peruvian apple, black privet and other yummy flowers and foliages. We kept his boutonniere simple and appropos--lavender and rosemary.

The stationery was designed and calligraphed by Sally Balt of la Happy in pencil on off-white cotton Crane paper with hand deckled edges to give the paper goods a delicate, soft feel. The calligraphy was done in a modern, fresh, organic style. The invitation set includes cotton paper backed in taupe ticking fabric, hand stitched together. The napkins were made out of the same ticking fabric to give everything a cohesive look. The runner, designed and made by A Vintage Affair, was made out of soft peach chiffon, which allowed the richness of the wood table to come through. The escort cards, which doubled as a second favor, were charming wooden forks and spoons calligraphed with each guest's name.

We did appetizers of delicious local cheeses and charcuterie along with seasonal fruits. For signature drinks we created a Raspberry Moscow Mule (ginger beer, a Colorado vodka, lime, and raspberries) and a Fancy Fig (prosecco, a Colorado vodka, figs, and thyme). As favors, we wrapped French apple tarts in parchment paper and included sweet recipe cards so guests could give them a try at home.

At its heart, a wedding really is a celebration of abundance--of love, family, food and memories. We hope this shoot will inspire couples as they gather around their own tables to create truly memorable and fabulous feasts.