K at e L e S u e u r + D av i d P h i ll i ps September 7, 2013
This foodie couple with an eye for design knew Laguna Gloria was the only choice for their picturesque nuptials. “It was the first place we saw together,” Kate recalls. “And it felt right and exciting…we could easily imagine it all.” The bride, a freelance food and lifestyle photographer, met her groom, David, on a blind date over three years ago. Their first seven-hour date set the tone for a romantic courtship that led to a surprise engagement followed by a picnic David threw at the French Legation. When it came to planning the wedding’s look and feel, they had a strong vision from the beginning. “We wanted things to feel generally natural, loose, a little wild, but still classic and sort of understated. We love hosting, and wanted everything to look and feel like us,” Kate says. “Since it was a party in a garden, essentially, outdoors, no tents, so much green around, we wanted everything to feel as natural to the venue as possible.” After the
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ceremony in front of 165 guests, the couple snuck upstairs into the house to have a private, quick meal together. Kate recalls: “I have never been so thrilled. Ever. We likely would never have otherwise had those few minutes together just after the ceremony, eating, and being able to get a quick glance out over the whole of the reception. It was pretty surreal.” Then, the couple was off on their month-long honeymoon that David single-handedly planned as surprise for Kate; they spent time in Istanbul, Nice, Cote D’Azur, Corsica, and ended the trip in Italy. 1-3. The bride envisioned using mostly greenery for decor, and worked with Stems Floral Design on a scheme using lots of bay laurel and varieties of eucalyptus. 4. The dashing groom and groomsmen. 5. The bride’s stunning custom-made gown met all her requirements—“as comfortable as possible, have straps, a low back, and hints of lace.” 6. The couple’s nuptials were officiated by Rev. David Boyd of St. David’s Episcopal Church. 7. The foodie couple worked with Meg Schwarz of Spoon & Co. on a menu that the bride describes as “locally-sourced, simple, unpretentious, seasonal, room temperature, and mostly just delicious!”
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