Don’t get me wrong, I LOVE BURLAP. I’ve used it a million times and it’s my “fall back” fabric. I recently made my friends and family Christmas wreaths using left over burlap, muslin and lace and I’m sure I’ll find numerous uses for it during this year’s weddings. HOWEVER, don’t be afraid to put COLOR on Brian’s beautiful farm tables.  This reception created by the talents of Amber Housley, Hillary Yeager, Brian Best and yours truly turned out gorgeous!

Budget Saving Tip:  You can buy table runners online in just about any color and in a variety of fabrics for less than $4 each.  Also, notice the variety of sizes and containers of the flower arrangements.  Sure there were tons of flowers but not all were big expensive arrangements.   Besides the mason jars of flowers, there were lots of single buds and petals mixed in with candle holders of various sizes and shapes.

Stylist and Planner: Amber Housley  http://www.amberhousley.com

Florist:  Hillary Yeager Brocade Designs Arts  http://www.brocadenashville.com

Photographer: Erin Lee/The Collection   erin@thephotographycollection.com

Rentals:  Front Porch Props and Southern Events

Liz and Andy’s love for all things vintage was brought to life at their early October wedding.  Liz’s beautiful cream-colored solid lace dress was complemented by Andy’s Southern-vintage suit, ascot, and pocketwatch.  From moss on planks to hay bales and a barrel table for their cocktail hour’s cheese service, the couple incorporated as many sweet old-fashioned details they could muster!

The bride’s attendants were striking in taupe-hued lace cocktail dresses.  Andy’s groomsmen were dressed in vintage derby hats and brown suits.  The couple’s flowergirls wore orange floral wreaths above their natural dresses in various styles.  The bouquets carried were composed of wheat, berries, leaves, carnival roses, and branches in bright autumn colors {the feathers in the men’s hats gave a nod to these}.

Wedding guests were seated for the ceremony on wooden church pews facing the old oak tree in the front yard of Front Porch Farms.  Copper urns of beautiful hydrangea arrangements lined the stairs leading up to the house. At the reception, lanterns were hung above the many sage green tabletops.

As a thank-you, the bride and groom gifted their guests various treats: berry wine jelly, ginger garlic mustard, and zesty watermelon jelly to name a few.  Kitschy thumb-in-cheek postcards served as the “guest book.”  In lieu of a traditional cake Liz and Andy served an assortment of desserts, prepared by the wedding caterer, Copper Kettle.

Planner:  Kathy Best

Hair/Makeup:  Natural Oasis Salon

Photography:  The Collection – Erin Lee

Florist:  Enchanted Florist

Caterer:  Copper Kettle

Bartender:  Hamilton Bartending Services

Dessert Bar:  Copper Kettle

Handmade details and shabby chic fall style defined Michele and Matt’s October wedding at Front Porch Farms.  Shades of white, cream, and autumn-esque hues were seen in everything from the fabric-flower boutonnieres to the tablescapes and dessert buffet.  Vintage lace doilies and crocheted hankies were scattered near the cake, surrounded by cotton bolls and miniature pecan pies.  Custom labels with their name and wedding date were printed and hung on the favors and the front door’s wreath.  Michele and Matt elected to utilize Front Porch Props’ whiskey barrels and rustic wooden beams to create a display table for their cocktail hour hors d’oeuvres and fruit tea canisters.  Beneath the stained glass windows in the pavilion sat a farm table with an antique suitcase displaying pictures of family members’ past weddings and vintage postcards for guests to write well-wishes.  Tulle was hung and suspended from above and draped along the suitcase frame. Branches with cotton bolls were propped in vases along the reception room.

Michele and Matt themselves sat at beautiful brown dining room chairs draped with fabric garlands at their sweetheart table.  At their place settings were antique silver pieces, a three-piece china plate set and charger, and miniature Cinderella pumpkins, along with their mason jar wine glasses for toasting.  Front Porch Props’ wooden cathedral window framed the table and completed the look.

Pastel gourds and white Cinderella pumpkins, surrounded by fall leaves on top of burlap runners, decorated the reception’s farm tables.  Michele brought in homemade signs to designate the bar, candy favors, and food.  As a gift to their wedding guests, the couple provided trail mix with candy pumpkins.

Planner:  Kathy Best

Photography:  The Collection – Erin Lee

Florist:  Rebecca McCalley

Caterer:  Bacon & Caviar

Music:  Nashville Party Authority

Cake:  B. Jackson’s Bakery

Kelley and Denard were married on a gorgeous October Saturday. The sky was clear for the duration of the day and a bright, vivid fall blue.

Kelley wore a stunning ivory satin BHLDN gown and fascinator.  Her bridesmaids were dressed in turquoise strapless frocks topped by red cardigans, tying in the wedding colors.  Kelley’s vision for the day was for it to be “farm-y but elegant.”  Mason jars were hung from the great oak tree out front with turquoise ribbons and blooms inside. Burlap and buffalo checks were utilized in the reception table’s linens.  Mrs. J’s provided a Southern buffet of barbecue, macaroni and cheese, and cole slaw.

Guests danced to the darling local Randy McClellan Band.  Decker Chaney provided the scrumptious mini cakes, served in tiny mason jars with fabric-covered lids {designating the various flavors}.  Denard chose a tiered Krispy Kreme confection as his groom’s “cake.” The couple also prepared a marshmallow roasting pit at the outdoor fireplace near the pavilion, for s’mores!

At the end of the night, Kelley and Denard were sent off via tossed lavender seeds.  It was a fragrant and lovely close to the early evening!

Planner:  Kathy Best