How To Have An Intimate Breakfast Wedding
You are going to absoutley adore our next feature from Kelsea Holder Photography and Mint Design. An inspiring, fun alternative to a large, busy wedding day. A rather quaint, intimate celebration of love that lasts from morning until the soft Sierra sunset.
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Start off by inviting a few of your nearest and dearest to a bed and breakfast - like the Chalfant House. This magnificently restored, old time home is located in Bishop California, a small western town in the shadow of the Majestic Sierra Nevada Mountains Range.
Wedding Breakfast Menu Ideas
For the perfect meal have a pancake bar with breakfast sides like scrambled eggs, smoked bacon, Greek yogurt, and fresh seasonal fruit. For Beverages serve orange, cranberry and grapefruit juices along with fresh brewed coffee. After a lovely breakfast it is time to get ready for the wedding.
Vintage dishes were mix matched and stacked four plates high. The chalices were filled with berries and champagne. We made a crepe cake alternating crepe and whipped cream topped with berries and sugar. It was the perfect way to start the first morning of being newlyweds!
From Mint Design:We got our inspiration from the lush color of berries. Deep reds, merlots, plums, ruby’s, navy blue, and sapphires set the tone for our styled bridal shoot. Tucked away in the mountainous town of Bishop California, was a bed and breakfast perfect for our berry affair.
The ceremony site was in a secluded field with large snow capped mountains as a backdrop. A quant wine box table made for a nice focal point for the intimate ceremony. The bouquets were stuffed with wildflowers, violet buddleia, red and crimson garden roses, olive, and plum branches.
Berry Bellini Signature Cocktail Recipe
This simple, elegant drink is festive and delicious with non-alcoholic champagne, sparkling wine, or cider via HGTV.
1/3 cup pomegranate juice
1/2 cup all-natural blueberry jam
1 bottle non-alcoholic champagne or sparkling cider, chilled Fresh blueberries for garnish, optional Directions:
Heat the pomegranate juice in a small saucepan until hot but not boiling. Add the jam and whisk until smooth. Remove from heat and transfer to a fine mesh strainer set over a pitcher. Using a rubber spatula or spoon, press the mixture to extract the liquid, leaving any solids or seeds behind; let syrup stand until completely cooled. Refrigerate until ready to use.
To serve, pour two to three teaspoons of the syrup into champagne flutes and top with champagne or sparkling cider. Float a few blueberries in each drink for garnish, if desired. Serve immediately.
Our dessert bar, (one of my favorites) was designed with the wall serving as a cheeky backdrop. The vanilla buttercream cake was toped with blueberries, flowers, and a to die for cake topper. Fresh berries, cream, whipped tarts, macarons, sugar cookies, and mint filled the antique table.
- Event Planning & Design: Claire La Faye
- Breakfast Jam: Sweet Lady Cook
- Bridesmaid Jewelry: Birds of a Feather Designs
- Cake, Sweets, & Macarons: De Coeur Bake Shop
- Cookies: Imperial Sweets
- Coordinator: Mint Design
- Flowers: Lilies of the Field
- Grooms Shoes: Steve Madden
- Hair: Hair by Carrie G
- Jewelry: Dax Design
- Makeup: Amanda Olson
- Paper Products: Matinae Design Studio
- Photographers: Kelsea Holder Photography
- Venue: Chalfant House
- Wedding Dresses: Free People