Utah couple Jordyn and Zachary first met in high school. ” He was dating my best friend and then she lined us up,” Jordyn says, “we went out on a date and the rest is history.”
The weather was typical for Utah, clear skies and sunny in the morning and snowing by nightfall. “We saw dark clouds roll in and then all of the sudden people were walking in [to the capitol] soaking wet,” Jordyn says.
Utah photographer, Bri Bergman, teamed up with local professionals to create this gorgeous shoot. From the cakes to the florals, we love everything about this styled session.
About the Shoot
The models for this session, Spencer and Kamri, are high school sweethearts and a real Utah couple. Photographer, Bri Bergman says, “they were an absolute joy to work with. Between Kamri’s sweet personality and Spencer’s quirky goofiness, you can feel the genuine love and connection between the two of them. My favorite part of this shoot was doing a first look. Spencer’s reaction was adorable and he couldn’t wait to see the love of his life all dolled up in white and lace. When she finally turned him around, he kept saying how lucky he was and how much he loves her. He definitely brought us all to tears a bit!”
Will there be wedding bells in their future? We certainly hope so.
Our food experts here at Utah Bride & Groom magazine, have teamed up with a local caterers to bring you the tastiest sweet and savory food trends for 2018.
Utah wedding season may be winding down, but my Insta feed is on fire with tons of wedding inspiration and resources. Here’s a look at all the trends, people and products catching my eye this week.
If you really want to make heads turn at your wedding, engagement party or rehearsal dinner, how about a fresh floral crown, necklace or bracelet? These from Farmington-based floral boutique Dancing Daisies Floral will do the job.
Winter is coming. But unlike the House of Stark (any Game of Throne watchers out there?) whose motto reminds them to prepare for dark times to come, our editorial team gets a tingly sensation when we spot snowy destination weddings like this one at St. Regis.
Pepper Nix Photography
This confetti entrance is TO. DIE. FOR. In fact, I adore this glamorous wedding at the Union Pacific Grand Hall so much, we’re going to be featuring this soiree in our 2018 print issue. Be on the look out. Fuse Weddings & Events knocked this one out of the park.
Elisha Braithwaite Photography
Before we get to winter, let’s talk about this summer bouquet by La Fete. Those peonies may take center stage, but I’m staring at the astilbe, veronica and caramel-colored mini garden roses. This monotone palette is perfectly pretty for a La Caille wedding.
Jacque Lynn Photography
Oh, and I can’t take my eyes off of New York Fashion Week. NYFW brings LOADS of wedding inspiration. Get ready for strappy lingerie (for all shapes and sizes, yay!), cape sleeves, high necklines, fringe and colorful embroidery.
Braxton and Bri were always just good friends in high school until they discovered that they were hiding their feelings for one another.
“Braxton and I first met in high school,” says Bri, “we hung out often and we just became really good friends.”
It turns out they both liked each other as more than just friends.
“We had a secret mutual crush on each other, but the timing just wasn’t right for us to date, so we never did,” she says.
A few years after they graduated high school, they were able to rekindle their sentiments.
“We reconnected after Braxton returned home from his two-year LDS mission,” she says, “We instantly became friends again.”
Braxton and Bri went on a camping trip to a pond with some friends. A few days into the trip, they plotted some alone time together. The two took off to the pond together, leaving their friends back at the camp.
“One night, we ventured off on our own and then we decided to jump into this beautiful, moonlit pond.” It was that moment that they realized they were soul mates. “That weekend, we both felt things shift and our relationship changed,” she says, “we went on our official first date a week later, and we were inseparable for the rest of that summer.”
Braxton and Bri were engaged by November and married the following May.
“I wanted our wedding to have a timeless feel: romantic and elegant,” Bri says. “Braxton and I both love the city so we knew the Capitol would be a great place to host our wedding reception. It’s the heart of Salt Lake City and it was everything we were looking for.”
A moment of comic relief:
“Since the Capitol is a state landmark, we had about one-hundred tourists crash our wedding. They were taking pictures of the Capitol and our wedding!” says Bri. “They must have been touring the city and since they were so enthusiastic and kind we couldn’t be mad about it. They didn’t stay long, so it’s just a funny memory we’ll always have from our special day. It was the best day ever.”
Julia and Marty locked eyes at a concert during the county fair, then later reconnected via Facebook. Some say, it was love at first sight. “So his sister-in-law calls it love at first sight,” Julia says. “We first saw each other at a Josh Turner concert where our eyes met. He [Marty] found me later through Facebook. We were both from Wyoming. He lived in Lyman and I lived Green River. I was a cheerleader and he was a football player. For our first date, we went out to eat and he was super nervous.”
“Julia went to go get a drink,” says Marty of the first date. “I’d never even talked to her prior to asking her out on a date. She walks back and I got nervous because she’s the cutest girl I had ever talked to.”
“We went golfing, on our next date,” Julia says.
“Not golfing. The driving range,” Marty says.
“He drove down from Wyoming while I was going to school in Provo. We went hiking in Alpine canyon,” she says.
“I started school at USU, she was down here in Provo, then we lost contact,” he says.
“While I was in school, I got another boyfriend, I don’t know why,” they both laugh.
“Uh huhhhhh,” Marty says.
“He [Marty] didn’t ask me out again!” Julia says.
“I didn’t know if she liked me or not so I didn’t want to be that weird kid,” he says.
“My sister was going to USU. She knew of Marty and kept in contact with him. She didn’t like anyone I dated, except Marty,” Julia says. “She was telling him everything about me. They had these secret conversations without me knowing until later.”
“Her sister asked me, ‘Why didn’t you ask my sister on another date?’ Julia didn’t know we were talking and she still had a boyfriend,” says Marty.
“Eventually we reconnected and he took me horseback riding. We dated ever since,” she says.
“He sold his horse, to buy my ring. We call my ring Pete now because that was the name of his horse,” Julia says.
When it came time to propose, Julia didn’t know that Marty had plans.
“I didn’t know he was going to propose,” she says.
“She said she’d know and I said she wouldn’t, so I did it all behind her back,” Marty says.
“I remember, I was getting ready for what I thought was a double date. My dad kept coming in my room and telling me he loved me,” she says.
“My sister was driving and I thought she went the wrong way,” says Julia. “We ended up at this white barn and lets me out of the car, and she told me she loved me,” says Julia. “I got out of the car and it was snowy and there were rose petals and a note.”
“He had shoveled a path in the snow that lead to the door of the barn. The note read: Once upon a time a boy loved a girl, follow the path to see what happened next,” Julia says. “Rose petals lined the path all the way to the barn door. I opened the door and there were rose petals all up the stairs and music playing. There’s a corner lit up with twinkle lights and photos of us while we were dating. There were receipts and even one from the county fair where we first saw each other. He came up behind me and I started to cry. I was just so happy I just hugged him. He was like, wait, then he got down on one knee and he asked me to marry him and I said yes of course, duh. I was so excited that I hugged his head while he was kneeling.”
Julia and Marty were married at the Payson Temple in Utah.
Locally-harvested cuisine from Utah’s top five caterers.
Farm to tableisn’t new. For years, menus have boasted local food for good reasons: it is undeniably fresh, environmentally friendly (saves transportation costs) and supportive of locally-owned business.
What is new is entire wedding menus filled top-to-bottom with locally-grown gourmet offerings, not just a single dish. From appetizers and salads to entrees and desserts, five Utah caterers prep their favorite farm-fresh dishes.
“Seasonal availability and budget are the main factors in selecting a farm-to-table menu,” says Utah Food Services’ Pastry Chef Jewel Story. “However in the off-season, consider utilizing locally-produced honey, nuts, preserves and dairy products, as well as smoked and pickled ingredients. Take advantage of the local coffee roasters, breweries, distilleries and wineries, too. They’re never out of season.”
Pictured:
Tiramisu shooters created with Alchemy Coffee’s espresso (shown)
Panna cotta made with Winder Dairy cream topped with balsamic cherry compote and Ritual Chocolate crispies
Pine nut shortbread crust layered with Cox Honey mousse and Heber Valley blackberry rhubarb preserves
Fruit Heights stone fruit crisp with freshly churned Aggie’s ice cream
Utah natives Taylor and Casey first met on Tinder. He promised to teach her how to ride his motorcycle if she made him supper. “I made him salmon and asparagus and I let him come to my house. I still haven’t learned how to ride his motorcycle,” Taylor says. “On our first date, we watched Forrest Gump, I felt so dumb, because I’d never seen it before. It was so sad when Bubba died and I’m such a crier. He kissed me on the first date and we’ve hung out every single day for almost 3 years.”
“We went on a cruise to the Bahamas and I had no idea he was going to propose. We had been together for 2 years and when I’d ask him about proposing, he would say, ‘I have a plan leave me alone.’ We were snorkeling in the Bahamas and I was grumpy because I kept getting salt water in my eyes. There I am, grumpy and standing on a rock as I watch him dive to the bottom of where we were snorkeling, and he came up with a ring. I was like, ‘Did you find that?’ He said, ‘No, I didn’t find it.’ He said he loved me and wanted to be with me. Later that day, he told me that he was having so much fun he’d almost forgotten to propose.”
“Peonies. I really wanted them. I’d been in touch with this florist,” Taylor says. “I explained to her that I was having a backyard wedding so I didn’t need a lot of flowers. As the wedding approached, I realized that I forgotten to order the flowers. When I called to see if I could put a rush order in, the florist told me it was going to cost $650 because it was Memorial Day weekend. A few of our friends grew peonies in their yards, and they rallied together to cut 80 peonies, for free, thanks to them,” she says.
“I’m a baby, I cry over everything. I was nervous to see him [Casey]. As I was walking with my dad, I had a double veil on, and I remember thinking, that if I just don’t look around I won’t cry,” she says. “My veil ended up getting stuck to my lashes. My lashes were too long and they were stuck to my veil. Casey seemed nervous and wouldn’t make eye contact. He wouldn’t look at me right at first, but our ceremony was so beautiful and heartfelt that we both teared up.”
“My wedding was so much better than I expected it to be. I think I stressed too much, and I didn’t really need to because I had really good people helping me. My mom and sister and everyone were just so awesome,” Taylor says.
Where is everybody? It’s late summer along Oregon’s northern coast, and tourists have headed home. Now’s the time to visit Manzanita, arguably the state’s most charming and unassuming beach town.
During the dog days of summer, you could join the beach-loving hordes crowding Oregon’s northern coasts, or you could wait them out and savor the splendor in near solitude later in the season. I suggest the latter. With my sights set on the charming town of Manzanita—a quiet coastal haven with a population of about 600—I held off until late September before boarding a flight to Portland. From there, I leisurely drove through Oregon wine country before reaching my destination.
Gulls wade in the surf at Arch Cape, a small secluded beach located north of Manzanita.
Manzanita is a bit out of the way. Most of the area’s visitors head to nearby Cannon Beach or Seaside—busier, better-known towns where throngs of tourists gather to enjoy the lively communities’ seaside charm. But only a short drive south, low-key Manzanita is located off the Pacific Coast Highway (rather than along it), making it feel secluded. The slower-paced, unassuming town has a Mayberry-like main street ending at the beach. Locals and visitors meander down this street, chatting over coffee and scones at a cottage-housed bakery, perusing a vine-covered book store, shopping at a friendly gourmet grocery and whiling away the days at a pace that makes city folk dream of small town living. Count me among them.
Manzanita also boasts seven miles of dramatically wide, breathtaking beachfront inaccessible from any other community along the coast. Because the town is blessed with this spectacular coastline, as well as lush forests, grassy dunes and majestic mountains—plus two must-visit state parks within a stone’s throw—there are countless ways to enjoy the sights and unpeopled hot spots this area’s late summer offers.
WHERE TO STAY
Manzanita has plenty of vacation rental homes, but if you seek something special, stay at Coast Cabins, an eco-chic hotel. Handsomely decorated and comfortably appointed, Coast Cabins offers freestanding cabins and lofts located at the top of the town’s main road and only a short walk through town to the beach below. For a home away from home, reserve the Modern Cabin, a secluded, one-bedroom ranch house, complete with living and dining rooms, a fully-equipped kitchen and lounge-like decks, shaded gardens and an outdoor hot tub. Also surrounded by a coastal gardens, the Inn at Manzanita is ideally located on the town’s main road and overlooks the nearby ocean.
Manzanita is a quaint coastal haven located about 15 miles south of the resort town of Cannon Beach.
WHAT TO DO
TAKE the southern route from Portland and drive through Oregon wine country and the tiny town of Dundee. The drive is a little longer, but winery tours and lunch at the Dundee Bistro make it worthwhile. This part of the Willamette Valley produces excellent pinot noir and pinot blanc, among others, and is reminiscent of Napa decades ago.
WanderOswald West State Park, a five-minute drive north of Manzanita, and hike part of the Oregon Coast Trail. Try the 2-mile forested trek to Cape Falconfor scenic views up and down the coast.
HEAD to Nehalem Bay State Park and climb over the grassy dunes to the wide, undeveloped and spectacularly scenic, unpeopled beach of Nehalem spit. You can walk for miles in solitude during the off-season.
VISIT the docks at Garibaldi. Colorful boats deliver the day’s catch to on-site fish markets where you can select your fresh-caught favorite for dinner.
A drive through Oregon’s Willamette Valley offers scenic Dundee Hills winery tours and bottles of premium pinot noir.
HOT SPOTS: WHERE TO EAT
Bread and Ocean performs as a small, busy bakery in the morning and, at lunchtime, offers counter service, gourmet panini, and an impressive selection of Oregon wine and beers.
Blackbird serves the most upscale cuisine in Manzanita, but still embodies the friendly, down-to-earth vibe that defines the Oregon Coast. Enjoy modern takes on local specialties including Netarts Bay oysters, Dungeness crab and grass-fed beef. Reservations are recommended. blackbirdmanzanita.com
Manzanita Market offers everyday grocery items as well as fresh organic produce, catch-of-the day fish, free-range meats, artisan cheeses, fine wine, craft beer and specialty chocolates. manzanitamarket.com
The Pacific Oyster Company is a nothing-fancy eatery where fishermen and tourists alike feast on fresh oysters, assorted seasonal seafood and mouth-watering chowders. Drive the scenic drive south on Pacific Coast Highway and you’ll see it overlooking the water just as you reach Bay City.
Set inconspicuously into a beautifully wooded and landscaped property, Coast Cabins offer guests a secluded, conveniently located hideaway walking distance from Manzanita’s restaurants, shops and beach.
