Whidbey Island Farm Wedding - Danial and Renee

Talk about a dream.

Renee and Danial married on a stunning farm (La Ferme des Ânes) with views of Mt. Rainier and the sound. The main house sits atop double bluff, cows snacking lazily in the grass; chickens hopping about near one of the barn structures up the dirt road. Guests escaped the heat by seeking out the shade of the 360-degree wrap-around porch of the turn of the century farm house.

They planned a stunner of a celebration, with thoughtful details that felt true to who they are. Their ceremony site was draped in cheerful marigold garlands. Single blooms were tucked into strings tied around hay bales for ceremony seating. The dinner tent was outfitted with long, communal tables, ready with Renee's famous Boat Street Pickles, crispy bread, delicate china plates, and of course, rosé!

Everywhere you looked, the thoughtfulness of the couple and their intention to make their guests feel at home was evident. Guests arrived early for a pre-ceremony cocktail hour, where possibly the world's most delicious pizza from Hogstones Wood Oven was made on the spot. Lawn games were set up, kiddos ran between tent and barn and back again. A pig was roasted. There was a cake table like none I had ever seen before, by Coyle's Bakeshop, who I am now currently stalking like crazy on Instagram.

But most of all, I was inspired by these two and the way they really and truly light up around one another. Their families were so lovely, and they pulled in many of their talented friends from the restaurant world to help on the day-of. And while there were dozens of lovely details in this wedding, that stuff wasn't as important to the couple as having their loved ones there... and having the time of their lives.

Renee and Danial, thank you for having me aboard! I am a grateful (and now, after all this food talk, hungry!) girl. Cheers to you!

Venue: La Ferme de Anes | Coordinator: Annie Park | Second Photographer: Jason Lucas | Pizza: Hogstones Wood Oven | Cakes: Coyle's Bakeshop | Flowers: Katherine Anderson | Delicious Bread: Sea Wolf