Fall Wedding at Sequoia Restaurant

Fall Wedding at Sequoia Restaurant

Emerald green linens set off textured fall wedding centerpieces at Sequoia Restaurant

Flowers in shades of cream, champagne, and burgundy perfectly complemented Amanda and Brian’s deep green and gold color scheme for their fall wedding at Sequoia Restaurant. Amanda carried a bouquet of champagne roses, cream stock and lisianthus, ivory spray roses, and burgundy dahlia and berries finished with trailing wisps of variegated ivy and seeded eucalyptus.  Brian’s boutoniere perfectly matched with a champagne roses and seeded eucalyptus.

The ceremony took place facing the waterfront with Sequoia’s dramatic, tall windows in the background. Flanking the couple were tall glass trumpet vases with designs of antique green hydrangea, purple ornamental kale, champagne roses and ivory spray roses, cream stock and lisianthus, burgundy dahlia and berries.  Trailing ivy vines and seeded eucalyptus complemented the arrangement with texture.

A smaller version of the ceremony arrangements was centered on the escort card table.  The tables featured a mix of pillar candles with small gold mercury glass compotes holding lush arrangements in champagne, burgundy and green.  The head table featured a mix of candles and flowers stretched along the length of the 12′ rectangle.  A festive design of wedding flowers in champagne, burgundy and green crowned the cake with additional clusters strategically positioned along the tiers.

Sequoia Wedding Vendors

Ceremony & Reception: Sequoia

Photography: George Street Photography

Florist: Petal’s Edge Floral Design

Cake: Whole Foods

Wedding Coordinator: Anna K Events

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Let’s talk about the “just a few extra blooms” request. Spoiler: there’s no such thing as extra in the world of flowers. Every stem you see, from delicate sweet peas and perfect ranunculus to lush roses, was bought with intention because flowers are literally our business. 🌸

The blooms for a single flat lay? Retail price any where from $20 to $75 and up. And. Up. Why the mark up? Because selling flowers is how we make our living. It pays the team, the rent, the cooler, transportation costs, and more. (It’s not just petals and poetry over here). Multiply that by 50 - 70 weddings a season and you’re looking at over $3k in gift blooms. That doesn’t include the myriad of other free blooms we get asked for: cake flowers, passing tray flowers, sample arrangements and more. That’s not generosity. That’s payroll.

Here’s how we handle it: We offer all our couples the option to include flat lay florals. If yes, we build it into the proposal so everyone wins. The couple gets their dreamy detail shots, the photographer gets beautiful product to work with, and we stay in business. Fairness (and beauty) for all.

No shade to photographers and other wedding vendors here. But boundaries are healthy. Everyone’s work deserves compensation. Be kind. Ask questions. Respect the craft. Love the results.
As baseball season wraps, we’re celebrating a win of our own: bringing Petal’s Edge floral magic to Nationals Park for a special event. While most days take us to historic houses and grand ballrooms, we love the chance to design somewhere unexpected. Because flowers don’t just belong in gardens. They shine in stadiums too!
When the bride wears black, everything else falls into place. At Lauren & Alan’s Hotel Monaco wedding, the candlelight flickered against layers of greenery, lanterns, and shadow. The palette whispered more than it spoke. White flowers wouldn’t have belonged here; this was a story told in texture, depth, and restraint.

There’s power in contrast: light against dark, softness against structure, the unexpected choice that somehow feels inevitable once you see it. The design was less about decoration and more about atmosphere. Mysterious, elegant, and entirely unforgettable.

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