Olivia Ellis met Isham Randolph during their freshman year at Duke University. A decade later, they reconnected in Washington, D.C., and it sparked a lasting relationship. Three years later, on April 7, 2012, they tied the knot in Austin, Texas, the bride's hometown, and journeyed to the artistic, desert town of Marfa for their honeymoon.
The stationery suite boasted several special details: cards tied together with twine, a tree wax seal closed the kraft paper tab-lock mailer, a rubber stamped return address, and graphics designed by Olivia's friend Meredith Word. The laser-cut save-the-dates were created by BBIITT.
For the wedding venue, Olivia instantly thought of Rain Lily Farm, in east Austin. She used to work on the property, owned by her best friends (one of whom officiated at the ceremony), it's also where she took Isham on his first visit to see her. It further celebrated the couple's desire to keep things local and work with as many of their creative professional acquaintances as possible.
The bride wore gloves her mother once sported as San Antonio's "Miss Fiesta" in the 1961 Rose Bowl and carried a clutch of delphinium, craspedia, yarrow, Queen Anne's lace, succulents, seeded eucalyptus, wax flower, thistle, wheat, herbs, and assorted grasses. The flowers were arranged by her friend, Leah Proctor of Zinnia and Co.
The early-evening service included an a capella performance of the gospel song "I Can't Even Walk Without You Holding My Hand" by a friend Bryan Clark, and high-spirited performance of Johnny Cash and June Carter Cash's "As Long as the Grass Shall Grow" by the bride's brother Matt and friend Stephanie Carll. Isham's father, Bob Randolph, recited a Native American blessing and their pal John Taylor also performed a ritual burning of sage and eagle feathers.
The newlyweds walked up the aisle to a song selected by their mothers, the hymn "Shall We Gather." It was played by family members on the guitar, fiddle, and banjo.
Served on lunch trays, the feast of smoked beef brisket, chuck roast, hot links, short ribs, and loins was accompanied by pinto beans, coleslaw, potato salad, braised greens, and deviled eggs. Local organic Maine Root Mexicane cola and root beer, Fireman's 4 and Shiner Bock beer, Sotol margaritas, and other festive spirits washed everything down. Berry spooncake made for a sweet dessert.
The BBQ meal was designed and executed by the husband-and-wife duo of Dai Due, a roving restaurant and supper club.