A Whimsical Outdoor Destination Wedding in California

Zoe and John's late-August destination wedding in California merged a romantic, natural setting with DIY touches (including some from the groom) and a soft color palette.

Using John's illustrations, Zoe designed the invitation suite, which included an invitation, response card, and map. The envelope's flap matched the invite, too. It was printed by Christine Capelli.

The afternoon ceremony took place at Holy Spirit Parish in Sacramento, California. The processional began with the musical score from "Forrest Gump" and switched to "So Are You to Me" by EastMountainSouth.

The bride carried a bouquet of garden roses, dahlias, sweetpeas, feverfew, variegated Italian pittosporum, and dusty miller. It was created by Nancy Liu Chin of Nancy Liu Chin Designs.

The bridesmaids wore dresses by Sublet and carried yellow-accented bouquets. Zoe donned a Vera Wang gown, and all of the girls wore jewelry by Lisa Leonard Designs.

John wore a J.Crew suit and a boutonniere made of yellow craspedia and fabric.

The bride designed and made the program. A cartoon of the couple appeared under the words "Zoe and John, Happily Ever After."

Zoe's sister Michelle made "I know the bride" and "I know the groom" badges using John's illustrations. Guests pinned them on before the ceremony.

After their ceremony, the couple took portraits at their reception venue, Bear Flag Farm. "It was love at first sight when my sister sent me a link to the venue," Zoe said. "It was exactly the ambience we wanted, from the lavender fields to the romantic bridal room to the citrus trees. Just enough vintage, romance, and whimsy."

Jose Villa photographed the newlyweds holding a burlap banner, made by Funkyshique.

Dahlias, hydrangeas, stock, garden roses, sweetpeas, veronicas, craspedia, and dusty miller decorated the farm.

Childhood photos of the bride and groom hung in the citrus trees.

Striped paper straws embellished with flags that read "Eat, Drink, & Be Married" garnished handled jars filled with lemonade.

A create-your-own soju cocktail station was available for guests as well.

Lounge areas on the lawn, and a croquet station, helped guests enjoy the cocktail hour.

Passed hors d'oeuvres included mini Kobe beef and jack-cheese sliders with Bear Flag Farm pepper jam, crab cakes with kaffir lime leaf-scented creme fraiche, and grilled Comte cheese with sun-dried tomato tapenade on grilled flatbread.

Paper-flag escort cards hung on two vintage windows, which were propped up against the venue's old pickup truck.

Guests put cards for the couple in an old mailbox.

The menu was written out on a vintage window frame.

Tag-shaped cards sported rubber-stamped table numbers. They rested upon against mix-and-match vessels holding assorted flowers.

Bistro lights and paper lanterns hung over the reception area.

Zoe's sister sang Adele's version of "Make You Feel My Love" while the newlyweds took to the dance floor.

On the cake table, two Swedish princess torte cakes (genoise, fresh strawberries, creme patisserie, and whipped cream) and two Geri's Chocolate Fudge cakes (devil's food cake filled with ganache and hazelnut cream) flanked a two-tier pave cake (alternating layers of genoise, chocolate pastry, ganache, and coffee buttercream). The spread was decorated with colorful garlands.

A custom topper, made in the couple's likenesses, adorned the main cake.

Instead of having the DJ make announcements, the bride's nephew carried pennant flags around that were printed with phrases including "cake cutting" and "first dance."

Photography: Jose Villa

Locations: Holy Spirit Parish; Bear Flag Farm

Flowers: Nancy Liu Chin Designs

Videography: Weddings on Film

Wedding coordination: Bliss'd Weddings & Events

Cakes: Nora del Chamberlin Custom Cakes, 510.526.8732

Lighting: Monkey Glue

Ceremony music: The Camellia String Quartet

DJ: Canaan Sound & Light

Stationery printing: Christine Capelli

Catering: Grace Lee Events

Hair and makeup: Kiira Love & Co.