Courtney and John's September wedding at La Caille is like something from the pages of a fairy tale! The bride grew up just down the street from La Caille, and there was no other place she would have wanted to get married. The French-inspired vineyard and restaurant is actually one of my favorite venues in Utah – isn't it gorgeous? Their outdoor garden ceremony was followed by a reception in the Grand Pavilion, which is a greenhouse setting with a spectacular chandelier. They chose a palette of cobalt blue, gray and emerald; Courtney was inspired by the jewel-toned plumage of the peacocks that roam the grounds, and she loves geometric patterns, so the chevron became the central design element. The succulents paid homage to the time the couple spent living in Tucson and was carried through in the boutonnieres, bouquets, table arrangements and cake accents. Logan Walker Photography captured their day!
A modern and elegant blue chevron wedding in Sandy, UT
John and I met at work. He was a 3rd year general surgery resident and I was a 1st year pharmacy resident at the University of Arizona. We were on the same service (Solid Organ Transplant) together for a month in March 2011. After the first day of my next rotation, I received a page (yes on an old-school pager, an ancient technology singlehandedly kept alive by the medical community) from a number I didn't recognize. I returned the call and got John's voicemail. I politely informed him I was no longer on service, but if he had a specific question or concern I would be happy to address it and left him my cell number. A few minutes later he called back to say he did have a question, but it wasn't about work. He asked if I'd like to go on a date, specifically to a Cornell West lecture. I accepted, and I rushed home from work to change and was driving back to campus when he called to say he'd had a terribly rough call night and he wasn't feeling up to going to the lecture. Strike One. He wanted to reschedule and we planned for dinner the following Friday. The day came and he called to say he was finishing up at work and he'd call me as soon he was leaving and we'd decide on where to meet. Rather than wait it out alone I went to my PLP's (platonic life partner – who would later be my maid of honor) house to await the call. He called nearly 2 hours later and over the deafening background noise, told me he was on a helicopter to Lake Havasu to procure some organs for a transplant. Strike Two. He was adamant about rescheduling (though I was beginning to have my doubts) and we made plans for the following week. The day came and he managed to make it to the restaurant (on time, even!) and we had a lovely dinner. What I discovered later was that he was actually on call that night and had sneaked out of the hospital (totally against the rules) to have dinner with me because he was certain it was his final chance… which it was.
John proposed marriage on a vacation to San Diego that we took after he graduated from residency. We had taken a trip to San Diego shortly after we began dating and we went back to enjoy the romance. He proposed amidst the cacophony of barking sea lions at La Jolla Cove after a lovely dinner at George's on the Cove.
My grandfather walked me down the aisle. It was no small feat getting my grandparents to the event. They are in their 80s and had to travel from Texas. But they helped raise me, and I couldn't imagine the day without them. I walked down to the lower patio by myself and met my grandfather at the bottom and we walked the aisle through the guests together.
Our cocktail was the “Trauma Red,” a blood orange margarita with blood orange juice, lime juice, Jose Cuervo 1800 silver and a Grand Marnier float. Our mocktail was the “Trauma White,” a pineapple-lime ginger ale cooler. The names are a shout out to the intersection of our professions – John, a trauma/critical care surgery fellow and me, a critical care/emergency medicine pharmacist. Trauma Reds are the most critical of the trauma patients that come into the emergency department, so naturally that one was the boozy version.
Our wedding cake was a 3-tier square red velvet cake that pulled in the stripe and chevron elements of our invitations and design theme with succulent flower accents. However, we decided to have a cake on each table and use it as the central element of the centerpieces. There was an 8-inch round cake with the cobalt blue chevron design on white fondant with succulent flower accents on each table. We had a mix of 4 flavors: chocolate marble, lemon, carrot and red velvet. We also had cake “to-go” boxes with individual slices on the favor table since we had A LOT of cake. – Courtney