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
