A Seafoam and Ivory Wedding With Gold Touches in Pebble Beach, California
Marwa and Peter
Marwa and Peter met while working the overnight shift at the hospital where they’re physicians. The love doctor must have stepped in for these two, because one month later the duo went sailing for a first date and started a relationship that was made official on May 24, 2013, not far from their home in Marin, California. The Pebble Beach soiree was befitting a couple that met on the open water, with stately architecture, ocean views, and proximity to one of the couple’s favorite vacation spots of Carmel. They made it their own by reflecting her Middle Eastern roots and his Italian heritage, choosing a palette of seafoam green and blush pink with accents of gold, and creating a wedding that was the perfect balance of relaxed and elegant.
Julie Song Ink designed the stationery suite, with inspiration from the wedding’s color palette, Carmel’s iconic Lone Cypress tree, Middle Eastern tile motifs, and Italian and Arabic calligraphy. Letterpress was printed on thick, textured paper with the couple’s names pressed in gold foil; a custom watercolor map highlighting the weekend’s locations was also included.
The Bridal Bouquet
Marwa clutched a bouquet of blush and white peonies, white sweet peas, variegated geranium leaves, and jasmine. The stems were tied with ivory satin ribbon and an evil-eye charm, a gift from her grandmother.
Wearing blush-colored Amsale gowns, Marwa’s bridesmaids each carried bouquets with three peonies and geranium leaves.
The Ring Pillow
Peter’s mother sewed and embroidered the ring pillow, which was housed in a box from Marwa’s maternal grandmother, who sadly could not make the trip from Egypt to attend the wedding.
Julie Song Ink designed all of the day’s paper goods -- or fabric goods, in the case of the ceremony programs, which were printed on linen. Bringing in the watercolor of the cypress tree, they were rolled around pieces of driftwood and secured with silk ribbons.
Chairs were arranged in a semicircular fashion on the 18th lawn, with white rose petals sprinkled down the aisle and small clusters of flowers encircling the area where the couple stood. Prior to the ceremony, the 60 guests sipped on lavender lemonade and rosewater iced tea. The intimate service incorporated readings that reflected Marwa’s Middle Eastern heritage, personalized vows, and music by the couple’s favorite composers.
The Seating Chart
Using the same watercolor motif from the stationery, an oversized chart outlined seating assignments for the reception.
Cocktail Hour Fare
Dreamed up by event designer Jacin Fitzgerald of Lovely Little Details, a wood table at cocktail hour overflowed with cheeses and all the fixings. Marble boards with five varieties of the good stuff (Roaring Forties Blue, St. Andre triple-cream brie, Boschetto al Tartufo, Fiscalini cheddar, and Yellow Buck Camembert) sat atop a cheesecloth runner. Dried fruit chutney, figs, honeycomb, clover honey, toasted walnuts, red grapes, baguettes, and crackers were on hand to be paired with the selections.
An arrangement of cascading jasmine, white ranunculus, and clematis adorned the table.
A natural-linen guest book was set out with instant cameras and signage that read, “Capture an instant memory and share a wish for the bride and groom.” Gold washi tape secured the snapshots in the book.
The celebration moved indoors for the seated reception. Tables were anchored with arrangements of blush and cream peonies and garden roses, blush clematis, variegated geranium leaves, and jasmine.
Menus were printed on Belgian linen and personalized with each guest’s name using the same script font as other paperie. Gold thread hemmed the sides.
The Lodge at Pebble Beach created a feast of roasted portobello mushroom ravioli, asparagus and butter lettuce salad with pine nuts, buffalo mozzarella, and cherry tomatoes with lemon rosemary vinaigrette, with a choice of butternut squash gateau with Bloomsdale spinach and sweet tomatoes; pan-seared filet mignon with Madeira sauce and truffle butter, roasted red potatoes, baby carrots, green beans, and forest mushrooms; or grilled line-caught swordfish with red and yellow tomatoes, capers, and Kalamata olives, with herbed couscous and seasonal vegetables.
The backs of Marwa and Peter’s chairs were festooned with bouquets of flowers tied with seafoam bows.
The Wedding Cake
A three-tier cake covered with ruffles was accented by blush roses and peonies. The bottom layer boasted rich chocolate cake with Grand Marnier syrup, milk chocolate mousse, and fresh raspberries. As if you couldn’t get tastier than that, the top two tiers were vanilla sponge cake with framboise syrup, fresh raspberries, and white chocolate mousse.
The First Dance
The newlyweds chose Elvis Presley’s “Can’t Help Falling in Love” for their first dance song.
“Lullabye (Goodnight My Angel)” by Billy Joel played as Marwa and her father shared a dance.
Peter took to the dance floor with his mother as Josh Groban’s “You Raise Me Up” played.
Raspberry, espresso, and dark chocolate with hazelnut gelatos were served with wooden spoons stamped with “Thank You.”
A Night to Remember
The evening concluded with a sparkler circle and a final kiss under the glow of the full moon.
Photography: Tanja Lippert Photography
Location, catering, cake, and flowers: The Lodge at Pebble Beach
Event planning and design: Jacin Fitzgerald of Lovely Little Details
Officiant: Colette Cuccia
Stationery and calligraphy: Julie Song Ink
Music: The Monterey String Duo; [Kanun player] Sara Michael
Rentals: La Tavola Linen
Hair and makeup: Tia Reagan of Freebird Productions
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