When the handsome Groom just so happens to be a French chef (also in the process of opening a restaurant with his Bride-to-be!), it’s a no brainer their wedding will be overflowing with exceptional food. And when it’s set at Bear Flag Farm? You’ll want to eat every little detail right up. From the lavender and olive trees to the fruit orchards and vineyards, this gallery from Meg Smith is scrumptious to say the least.
From Bear Flag Farm… Andrea and Nico married on a picturesque afternoon at Bear Flag’s organic farm, surrounded by stylish guests, incredible food, and elegant reminders of the groom’s home in France. Nico, a French chef, and Andrea are in the process of opening up a new restaurant in San Francisco!
From the Bride… We met in San Francisco on January 10, 2009. Nico had been here for about a year (he is French). I remember the exact date because it was my birthday. One of our mutual friends brought him along to my 32nd birthday party. He was the best birthday gift!
Tina and Bear Flag Farm provided the perfect wedding experience for us. We wanted something simple, yet elegant, with exceptional food. Tina guided us along the way and introduced us to wonderful vendors. With Tina, you know everything will be well executed and smooth running. She also has impeccable taste. Bear Flag is such a beautiful property and has so much to offer in terms of setting (lavender fields, olive trees, fruit orchards, vineyards, etc.), it’s impossible not to enjoy the experience. Our guests still comment about how ours was the most beautiful and well organized wedding they’ve ever attended.
The weather was perfect in Winters (approx. 80 degrees). Everyone started with a watermelon/mint refresher and a parasol (if needed). We had a lovely ceremony on the lawn framed by the vineyard and the fruit trees. My great friend, Kate, officiated in French and English. The ceremony was followed with a signature cocktail (asian pear mojito) and champagne on the patio. Then came the dinner, toasts, and dancing. Everything was in French and English (menus, toasts, etc.). The band was exceptional and everyone had a great time! During the dancing, we had a dessert bar and espresso/hot chocolate bar. We didn’t do any of the traditional ceremonial cake cutting; we just wanted everyone to have fun without the formality and structure of an “agenda.”
Photography: Meg Smith Photography | Event Design: Tina Reikes Of Bear Flag Farm | Floral Design: In-House By The Bear Flag Farm Team | Bakery: Miette | Ceremony Venue: Bear Flag Farm | Reception Venue: Bear Flag Farm | Bride's Shoes: Jimmy Choo | Catering: Grace Lee Events | Favors: Bear Flag Farm Honey | Groom's Attire: Hugo Boss | Bridal Gown Designer: Sue Wong | Invitations & Stationery: Hello Lucky | Jeweler: Eric Trabert Goldsmiths | Reception Music: Hip Service