Lindsley Lowell and Jonathan Monfort knew right away that Lindsley’s mother’s ranch in Sun Valley, Idaho would be the ideal location for their June 19, 2010 nuptials. Not only was it the place where the couple was engaged, but it is also relatively close to their home state of California, from where a majority of their guests would be traveling.
Lindsley spent six months planning the event. Though she admits to being a bit overwhelmed by the number of detail-oriented decisions she had to make, fortunately her mother was there to help her every step along the way. “Basically my mum and I were the team. We spoke constantly and had a million emails back and forth.”
Lindsley also had guidance from her friend, Robert Lawlor, who not only served as her wedding consultant, but who also designed her custom wedding gown. The dress featured French antique lace with Peau de Soie, and pink Swarovski crystals on the bodice. Everything was hand-stitched. “I had the most exquisite dress thanks to my friend’s generosity. No store-bought dress could ever compare to this dress.”
When it came to selecting a theme, there was never any doubt in Lindsley’s mind. “My favorite color is PINK! And being a city girl, we wanted to bring some city sophistication to the country.”
The couple was married in a small barn on the property. Only immediate family members were invited to witness the intimate ceremony, which was officiated by the bride's brother-in-law. The bride carried a bouquet of her favorite flower, peonies, while the venue was decorated with white lilies and peonies, as well as plenty of greenery and branches to reflect the refined rustic feel of their surroundings. “I dos” were exchanged in front of a decorative wall of cascading lilies, a surprise detail from Lindsley’s mom.
Following the ceremony, guests enjoyed a selection of passed hors d’oeuvres and beverages during cocktail hour before entering a large tent through a “curtain” of carnations for the dinner and reception. One of Lindsley’s favorite moments of the day was when she and her new husband arrived to the reception via horse and wagon. “It was so cool, so over-the-top,” said Lindsley.
Inside the reception tent, tall silver candelabras, resting on mirrors and surrounded by pink rose petals, served as centerpieces. The goal was to keep the look “clean” while continuing the theme of country elegance. Tables were covered in light pink linens while charger plates trimmed in silver provided an additional touch of class.
Dinner consisted of four courses and featured local ingredients as often as possible. The first course was a Baby Arugula and roasted beets salad that was followed by a Lemon Spaghetti dish with peas and a mascarpone cream sauce. Guests were asked to select from either fresh Idaho Ruby Trout or Niman Ranch steak for their main entrée.
The wedding confection was lemon-flavored white cake decorated with white ganache frosting and adorned with elegant cherry blossoms.
Following dinner, festive lighting and upbeat music established a celebratory ambiance which kept the party going until well after midnight.
Overall, the bride prided herself on the relaxed but elegant vibe of the day and said her secret was making sure that friends and family enjoyed themselves as much as possible. As far as what advice she'd pass on to other brides, she recalled a piece of wisdom that was given to her when she first began the planning process: “Whatever you do, whatever happens, whatever might go wrong: no matter what, at the end of the day, you will be married and that’s your goal.”