The Best in West Coast Florida Weddings

The Best in West Coast Florida Weddings

Friday, April 29, 2016

Winter Park Blush and Mint Green Wedding

Heather and Aaron
Photos by Captured By Belinda



We traveled to the Orlando area to host this vintage celebration for Heather and Aaron at the Winter Park Farmer's Market. During its history, the market was the hub of commerce for the area being adjacent to the train station where goods found their way to residents of the area.

The couple chose the location because of their love of everything vintage. They spent months collecting meaningful tabletop decor items that fit their theme and location.

 This was the second of two sister's weddings we had the pleasure of doing in the past several years. Like her sister, Kristen, Heather had her own sense of style that revolved heavily around fresh flowers and the "small details."


Throughout the planning process, Aaron stayed in involved with timing, food, and vendor selection. 




The ceremony was held underneath a pavilion connected to the refurbished former train station in the heart of Winter Park. The tree lined perimeter still lent a "park like" setting for the celebration.


The pavilion was quickly transformed into the social hour area with a displayed cheese and fruit presentation and open bar.






Inside, our staff transferred the mahogany chiavari chairs around guest tables decorated with neutral linens, mint green napkins and fresh garden roses in pearl white centerpieces. Small silver pails held live succulents and each table featured a black and white picture of Heather and Aaron in "throughout the years."


 

The sign in table had a sign requesting that guests inscribe a heart with well wishes. Below, guests found their table assignments with pink and mint "fuzzy" balls.

 

A sweetheart table for "Two" was positioned in the front of the market area.

 



The couple decided on a menu with a "comfort food" flair. The highlight was a bbq chop station where our carver welded a "Dexter" knife and hand-chopped smoked pork. Guests had their choice of three different regional barbecue sauces along with slaw and crunchy onions.