Links:
Facebook album:
Order Prints (Password is Mandy’s maiden name and 50% off prints until Oct 25, 2013 – Use discount code MATTMANDY50)
JuddSather.com
Picturesque. Breathtaking. Immaculate details…
Spending the weekend with Matt and Mandy and their friends and family at Blackberry Farm in the Smoky Mountains of Tennessee was an experience that has been hard for me to put into words. I may have crafted this blog post 12 times in my head and the words don’t seem to measure up. Matt and Mandy casually bounced into our Stillwater studio about a year ago after just getting engaged, and spoke of this Blackberry Farm place where they would like to get married. It sounded awesome to me and we chatted about destination weddings and the creativity that ensued from us shooting in a new place but it seemed a little far-fetched at the time that it would happen so we were delighted to be commissioned to capture these images for them!
Josh and I had been slaving away at the studio and in fact stayed up all night the night before we left for Knoxville. This wedding was not only a welcome reprieve but turned into an oasis of detail at a luxury resort that was far beyond our expectations and imagination. So, I’ll mostly let the images and video do the talking but listen to these details:
Mandy hand-made the jewelry, they literally “tied the knot” with Matt’s Scottish tartan, Mandy had a special brew prepared for her with her likeness as a mermaid on the label, bride and groom drinks (Thyme for a Drink for the bride and Moonshine Ricky for the groom), carriage ride, s’mores cupcakes and coffee, and on and on and on and on…
Here is the menu of scrumptiousness:
Cocktail Canapés:
Farmstead salami with honey fennel marmelade on a rye bread crisp
Radishes with Butter and Sea Salt
Crispy Carolina gold rice fritters with blackeyed pea hummus
Tiny pork belly biscuits with farmstead preserves
Smoked quail legs
Rehearsal Dinner Menu:
Chilled Cucumber Buttermilk Soup
Bacon, Lettuce and Tomato Salad with Housemade Ranch Dressing
Heirloom Bean Salad with Grilled Red Onion Vinaigrette
Roasted Vidalia Onions Wrapped in Bacon
Country Style Green Beans
Oxacan Grilled Corn
Mustard Mashed Potatoes
Macaroni and Three Cheeses
German Potato Salad
Slaw
Spinach Dip
Cornbread
Beer Bread and Biscuits
Kamado Roasted Beef Brisket
Foothills Style Barbequed Pulled Pork
Blackberry Barbequed Chicken
Grilled Shrimp with White Barbeque Sauce
Blueberry and Apple Pies
Banana Pudding
Reception Menu:
Pickled Pear Salad
Watercress, Candies Pecans, Rye Crisp and Whipped Brebis
Roasted South Carolina Shrimp
Anson Mills Grits, Andouille, Preserved Tomatoes and Pickled Pepper Emulsion
Painted Hills Dry Aged Beef Rib eye
Anson Mills Rice Pudding, Olive Oil Braised Kale and Hearth Roasted Turnips
OR
Roasted Arctic Char
Mustard Spatzle, Forest Mushrooms, Smoked Onion Jam and Arugula, Butternut Squash, Caramelized Fennel, Beech Mushrooms, Grilled
OR
Lemon Herb Gnocchi
Broccolini and Vin Blanc
Thanks for the amazing weekend Matt and Mandy! -Judd and Josh
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