The ski resort may have just closed for the season, but it is not too late to reflect back on an incredible spring ski wedding! With the help of Mother Nature, who delivered a spectacular Utah blue bird sky day, Jessi and Nick were able to exchange their vows on the mountain, outdoors in March. For those brides looking to plan an outdoor winter wedding ceremony, there is a lot to consider, but I will always recommend waiting until March or April when the days are a lot longer and the temperatures tend to be much more comfortable. By doing just this, Jessi and Nick were able to capture a truly gorgeous day.
The couple chose a cozy and rustic, but still modern theme for the event. Bridesmaids selected their own dresses in several shades of blue, and wore matching sand colored peacoats with muffs. Table top decorations included tons of candles and simple single stem arrangements. The bride’s bouquet was constructed with white blooms and blue accents and she was also draped in a fur wrap.
Thank you to the incomparable Pepper Nix from Pepper Nix Photography for these incredible images!
Location: Red Pine Lodge
Photographer: Pepper Nix Photography
Flowers & Decor: Productions by Canyons
Catering: Canyons Resort/Talisker Catering Company
Menu: Guests dined on grilled beef kebabs with homemade chimichurri sauce and fresh endive with cambozola cream cheese, candied pecan and pear during cocktail hour, along with a sitdown plated dinner of our signature pistachio nut encrusted Utah trout with local wild mushroom and truffle mashed potatoes, grilled filet mignon and a vegan friendly grilled polenta cake napoleon with a smoked tomato puree. For dessert, the couple served s’mores with an interactive fire pit.
Wedding Cake: Provided by friend of the family
DJ & Entertainment: DJ Craig Chambers from Disc Connection
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