When dreaming up this shoot, San Diego wedding photographer AMY HUANG wanted to bring to life the concept of creating a more sustainable wedding showcasing the beauty of natural and organic local products. WESTWYND RANCH was the perfect backdrop for this intimate gathering — with their gorgeous hay barn and lush ceremony lawn hosting the couple and their family and friends for a weekend filled with joy and laughter. Their on-site accommodations are perfect for keeping the group together to enjoy each others company for an, extended celebration.
Keeping the elegance of a wedding and layering the vibrancy, textures and sensory appeal of produce and herbs through a farm to table approach gave direction for the color palette and overall feeling of this micro wedding shoot. The picked fresh faire from YASHUKOCHI FARMS was the foundation for the beautiful crudités tablescape concept inspiring guests to nibble on the fresh local produce as part of their dinner or grab from the table to take some home for later. The Chef from BUCKBOARD CATERING layered in fresh micro greens, edible flowers and delicious local ingredients to round out the family-style meal of fresh made soup, appetisers and hearty sandwiches. Signature cocktails dreamed up by THE TOASTY TAP continued the theme with fresh-made juices and herb infused syrups.
Embracing an eco-friendly approach to planning a sustainable wedding resulted in a wonderful way to celebrate love and also being environmentally conscious and responsible to the planet.
