Emily and Reynold were married in June, during the COVID-19 pandemic and had an intimate wedding after travel was limited. They held their rehearsal dinner on the private beach with catering by the Pub on the Pinicon. The guests were transported to the beach on the “people mover.” Their ceremony took place on the west side of The Barn with social distancing in mind. They walked down the aisle lined with wood stumps, candles in glass hurricanes and ivory silk flowers and greenery. Her aunt made a huge wreath out of vines, as a gift to the couple and decorated it with ivory silk flowers and greenery. It provided a wow factor to all in attendance.
Beverages were served from the North patio, iced in antique troughs and washtubs. Two whiskey barrels and hand hewn boards made up the bar. A rustic chic outdoor reception was held under a blanket of lights with a collection of wood chairs and hand-crafted farm tables. Eucalyptus vines decorated each table with candles, lace trimmed linen napkins and silverware at each place. Dinner was served to accommodate COVID restrictions from the lower level of The Barn.
The evening ended with homemade apple crisps, yard games, and conversation with friends and family.
