A Rustic Mountain Destination Wedding in Tennessee
Sally and Christian Down on the Farm
Sally and Christian fell in love with Blackberry Farm in Walland, Tennessee, when they first visited the luxury hotel and resort in the foothills of the Great Smoky Mountains. The farm-to-table venue offered the foodie couple delicious meals and also the option for their guests to stay on site for a weekend-long celebration, with the main event capping it all off on April 14, 2012.
The Bridal Bouquet
Sally carried a clutch of freesia, roses, ranunculus, succulents, and lavender.
The Youngest Attendant
Christian's cousin served as the trusty flower girl. She sported a Fox'n Lily dress and a fresh-flower head wreath, and carried a galvanized bucket of petals down the aisle.
The couple turned to their friend to officiate the late-afternoon ceremony. Views of the Great Smoky Mountains served as a sensational backdrop and subtle floral accents designed by Brian Davis from Cachepot added a bit of formality.
To comply with Tennessee state law, a former county clerk was among the guests, witnessing the union and signing the wedding license afterwards to make it official. New York City-based musicians, Jason Liebman and Matt Kanelos performed "Something in the Way She Moves" by James Taylor as the bridal party entered, "Today" by Joshua Radin when the bride and her father walked down the aisle, and "Home" by Edward Sharpe and the Magnetic Zeros while Sally and Christian walked up the aisle as husband and wife.
A Wild Ride
Sarah Rump, the event manager at Blackberry Farm found an old Ford F-100 pickup truck for the couple to hitch a ride on to get to the reception in the barn. It later doubled for their getaway car.
Mini bottles of Champagne were passed during the cocktail hour for a celebratory toast. Attendees also enjoyed signature drinks—an "Oh My Darlin'" of vodka and blood orange Italian soda for the bride, and a "Southern Gentleman" of Gentleman Jack, sweet tea, and cranberry juice, for the groom.
Fever Tree ginger ale was passed as a non-alcoholic refreshment option.
The Escort Cards
The mother-of-the-bride found cards housed in brown paper bags, which were then calligraphed by Heather Belle Ink to guide guests to their seats.
At Each Place
Tables were set with Blackberry Farm's plates, which were designed from original sketches by the farm's master gardener, John Coykendall. Linen napkins were tied with French hand-dyed ribbon, adorned with sprigs of olive branches, and set atop printed menus.
The chefs at Blackberry Farm prepared the three-course feast, starting with a beet salad with farmstead cheese mousse, hazelnuts, and balsamic vinegar.
The Main Course
Seared diver scallops with Cope's corn risotto, spring peas, and preserved lemon gremolata followed. Guests had a choice of three entree options: Painted Hills beef short rib with rice grits, cippolini onions, garden carrots, and watercress; North Carolina trout with fingerling potato and crawfish hash, shitake mushrooms, and black garlic; or a Carolina Gold rice cake with spring vegetable stew of English peas, asparagus, sunchokes, and carrots.
The First Dance
The newlyweds danced to Van Morrison's "Crazy Love," sung by friends who also played guitar and piano.
A Sweet Spread
After dinner, guests enjoyed a selection of desserts, including "Velvet Elvis" peanut butter cookies with vanilla egg custard and bruléed bananas, chocolate hazelnut crunch, Tennessee whiskey chocolate cake, sheep's milk cheesecake and cornmeal shortbread cookies with blueberry compotes, and individual pies in a variety of flavors.
A Classic Cake
An amaretto cake with blackberry and cream cheese filling was finished with vanilla buttercream. Made by Magpies Bakery, it was purposely a bit handmade looking to fit the rustic setting. Blue thistle and blackberries were the finishing touch.
Twenty-inch sparklers were lit and "Dixie Chicken" by Little Feat played as the couple headed off as husband and wife.
Photography: Millie Holloman
Location, Event Coordination, and Catering: Blackberry Farm
Flowers: Cachepot; Linda Proffitt Designs
Stationery: The Happy Envelope
Calligraphy: Heather Belle Ink
Cake: Magpies Bakery
Hair and Makeup: Farmhouse Spa