It’s definitely official. I have a new favorite wedding and it’s right here in front of you. Held at the bride’s family’s Texas ranch, this sweet fete is filled to the brim with the prettiest details including a beautiful spring inspired color palette, flowers to die for, and the coolest confetti wall I ever did see. The bride and her super talented family, including her style consultant sister Bianca Colgin designed some of the details for the big day while Caplan Miller Events handled the gorgeous design and planning and Karlisch + Wrubel ensured that each moment was captured beautifully. I think it’s safe to say that all these people together crafted an amazingly gorgeous wedding, no? Click here for even more.

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From the Bride…Will and I got engaged in June 2010.  We chose to get married at my parents ranch in Gonzales, TX because it was important to both of us that we get married somewhere that has sentimental value for us: a place we have shared many happy memories and a place where our children will grow up visiting.  Getting married at the ranch had both the charm of getting married at home and the feel of a destination wedding.

I didn’t want to limit myself to choosing just one or two wedding colors, so instead, I chose a color palette of fresh spring colors: greens, light blues, different shades of pink.  Along these same lines, I chose different color bridesmaid dresses in neutral colors like champagne, stone, blush and petal.  I wanted the vibrant flowers to stand out against their dresses.  I was very particular when it came to the flowers in the wedding.  I wanted the flowers to look wild but elegant.  I chose to use a mixture of Garden Roses, Freesia, Tulips, Thistle, Peonies and Sweet Peas for the bridesmaid bouquets.  I used the same mixture of flowers on the dinner tables in alternating birch and glass vases.

We had Perini Ranch Steakhouse cater the seated dinner which was wonderful.  Perini’s brings their chuck wagons and mesquite wood and they grill the tenderloins on-site.  We had a lot of guests fly in from the northeast and California so, it was important to us to stay true to the Texas Ranch Wedding and to give our guests a taste of Texas.  The menu included: green chile hominy, twice baked potatoes, fresh green beans, and mesquite beef tenderloin with dusted shrimp. For dessert we had chocolate and vanilla cupcakes from Delish Cupcakes in Austin.

My favorite part of the wedding was the ceremony on Clinton’s Hill.  Named “Clinton’s Hill” in honor of my brother-in-law who passed away in November. Another favorite was seeing the dancing tent for the first time.  My older sister, Bianca, surprised me and had a “confetti wall”  inspired by an artist in Brooklyn.  So fun and beautiful!  It reminded me of a 1950′s prom. I also loved working so closely with Cheree Berry Paper on designing my Save-the-Dates, invites and day-of-items.  Cheree Berry also designed the paper for my sister, Bianca, and her husband, Clinton’s, wedding.  The people at Cheree Berry are so incredibly talented and working with them was such a joy. It was a wonderful night and I feel so grateful to everyone that contributed to making it so very special for me and my husband.

Wedding Photography: Karlisch + Wrubel / Wedding Cinematography: Crescent Video / Flowers: Westbank Flower Market / Event Design: The Bride + Family + Bianca Colgin / Event Production and Design: Caplan Miller Events / Ceremony Location: “Clinton’s Hill” at Tuna Rosa Ranch (family property) / Reception Location: Tuna Rosa Ranch / Invitations + Paper Goods: Cheree Berry Paper / Catering: Perini Ranch Steakhouse and Kurant Events / Cupcakes: Delish / Band: The Sultans of Swing / Bride’s Shoes: Prada / Wedding Dress: Valentino / Bridesmaid Dresses: Joanna August / Groom’s Attire: Armani / Tent and Rentals: Marquee Event Group / Lounge Furniture and Confetti Wall: Townsley Designs / Lighting: FILO Productions / Glassware: Jill Fortney Productions / Ceremony Musicians: Barton Strings / Hair and Makeup: Rae Cosmetics

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