Bride’s Remarks: “Fall is my absolute favorite time of the year, so getting married in October in the peak of autumn was a dream.
“We chose the Pelican Inn as our venue because it’s held a very special place in our relationship. It’s located just before Muir Beach, and area full of hiking trails along the coast and spectacular views. Since we started dating, we would go hiking there at least once a month and end our afternoon at the Pelican Inn, sipping cider and snacking on ham and cheese toasties. The Pelican Inn exudes such warmth and coziness that I didn’t need to over-think the wedding decor. With its rustic wooden tables, mis-matched antique chairs, toasty fireplaces and tall, dripping candles, this place has a huge amount of charm and truly feels like a second home to us.
“I did not have a wedding planner – I did almost everything myself. With a guest list of just 60 people, it was manageable and I enjoyed having creative control over the process.
“As for our color palette, I knew I wanted to veer away from the tradition pumpkin-oranges and browns. I decided on a combination of cranberry, peach and cream, with a splash of seaglass/aqua for the vases. It still felt like autumn, but was a unique twist on the traditional color palette.
“I scoured antique and flea markets for old apothecary bottles to use as vases and ended up with a great collection of over 45 individual little bottles. We encouraged guests to take home their table’s centerpiece at the end of the night.
“More details: Cake & Cupcakes: Made by a friend. She did both our groom’s cake and the cupcakes for our guests. We chose pumpkin cupcakes w/cream cheese frosting and vanilla cupcakes with vanilla buttercream frosting. The groom’s cake was vanilla buttercream with a strawberry cream center.”
