Paige & Chris’s Wedding
Paige and Chris’s wedding at La Caille brought 200 guests together for a fall evening layered with rich color, thoughtful hospitality, and full-scale floral design. Set against the backdrop of the Wasatch foothills, the celebration moved seamlessly from garden ceremony to plated dinner and an outdoor cake presentation under the October sky.
The Menu
Cocktail hour featured tray-passed hors d’oeuvres including pork belly burnt ends, loaded fingerlings, and French onion crostini, paired with blackberry lemonade for a seasonal touch. Dinner transitioned into a plated experience with maple-roasted butternut squash salad, honey-balsamic chicken, potatoes dauphinoise, and heirloom carrots, with careful attention paid to dietary needs including a nut allergy accommodation.
The Style
Our in-house floral and design team created a lush autumn palette of terra-cotta roses, Cappuccino and Sahara roses, burgundy dahlias, blue thistle, and cascading amaranthus throughout bouquets, arpeggio stands, and custom centerpieces. Rose gold, copper, and gold vessels layered warmth into the reception, with the sweetheart table framed by abundant florals and votive light.
Sweet Ending
The evening concluded with an outdoor cake cutting, where a two-tier buttercream cake accented with cascading florals was served alongside custom sheet cakes for all guests. The transition outside created a natural shift in energy, inviting guests to gather, toast, and celebrate beneath the open air.
See How We Did It
At LUX, catering, design, floral, bar, and production are designed to work together—and something magical happens when they do. Discover how to make it yours.
