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Lia & Mark: A Destination Wedding in Jackson Hole, WY

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Lia & Mark in Jackson Hole, WY
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The sleek four-tiered wedding cake was coconut with raspberry and chocolate ganache. After rave reviews from guests at the reception, the couple served the leftovers at their post-ceremony brunch where it was quickly devoured.
Monica Seip of Jackson Cake Company, Jackson, WY
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Lia’s bridal bouquet was composed of burgundy ranunculus, roses, antique hydrangeas, and Wyoming wildflowers. The florist also mixed in a bit of greenery to complement the gorgeous natural setting.
Lily & Co., Jackson, WY
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Lia was thrilled to have to wear grass-friendly shoes. Her leather platforms not only gave her extra height (Mark is 6’5” and she’s 5’7”!), but her comfy kicks made dancing all night a breeze and helped lend a rustic vibe to her lace Monique Lhuillier gown.
Monique Lhuillier, Bridal Galleria, San Francisco, CA; Shoes: Roberto Del Carlo, Nieman Marcus, Nationwide
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Natural adobe-colored linens covered the reception tables. Antique hydrangeas, dahlias, roses, and ranunculus in barn-wood containers created naturally elegant centerpieces that fit perfectly with the couple’s wedding style.
Lily & Co., Jackson, WY
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Glass containers and hurricane candles alternated with floral centerpieces on the 10 reception tables. The candles were wrapped with handmade fabric flowers, leather, and orchids.
Emersonmade Flowers, Emersonmade.com
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To dress up the buffet table, the bride had candles set in jars and hurricane vases filled with moss. A few orchids strewn between the candles completed the look.
Lily & Co., Jackson, WY
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Lia’s mom created the guest book out of Jackson Hole postcards. The charming stitched cover was inspired by the couple’s wedding invitations, made by Bird and Banner.
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Lia didn’t want her guests to have to worry about traveling with favors, so she and Mark made chocolate almond toffee from a recipe she got from a San Francisco bakery. Mark’s sister and step-mother helped the couple package the toffee into the small cellophane bags tied with red grosgrain ribbon, and Lia printed and punched the edges of the cards.
Paper-Source, paper-source.com; Toffee recipe: Tartine Bakery, San Francisco, CA
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The place cards were a creative DIY project. Lia’s mom cut the circular place cards from fallen pine branches found in the bride’s grandparents’ yard in Camino, CA and printed the guests’ names on the front. The couple then stamped the back of each card with brands in the shape of mountain animals and a bull rider.
Brands: Steak Brands, SteakBrands.com
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The groomsmen, Lia’s two brothers, were allowed to pick their own gray suits and ties, adding to the laid-back atmosphere of the wedding. The boutonnieres were made from wild berries and sprigs of greenery tied with twine.
Lily & Co., Jackson, WY
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Lia and Mark served two specialty cocktails at their reception. Lia picked the Ti Couz Ten garnished with a  blackberry (pictured), named for a favorite restaurant in San Francisco, and Mark chose a Dark and Stormy rum drink.
Bistro Catering, Jackson Hole, WY; Drink recipe: Ti Couz, San Francisco, CA
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Shirking tradition, Lia and Mark had their own siblings stand next to them at their wedding ceremony -- Lia’s brothers on her side, Mark’s sister on his. A rose petal-strewn aisle and the foggy surrounding hills created the perfect setting for the outdoor ceremony.
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Guests arrived at the ceremony location by shuttle and were greeted with handmade wooden signs and wildflowers tied with leather, burlap, and lace.
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The woodgrain texture stationery was one of the bride’s favorite parts of the wedding. An illustrated map of Jackson Hole was included with all of the RSVP cards, adding a quirky, non-traditional touch to the invitations.
Bird and Banner, Lancaster, PA

Lia & Mark in Jackson Hole, WY

Lia met Mark at Stanford University when she was trying to set up his roommate with her roommate. The following year, they were neighbors and started dating when Mark asked Lia to Spring Formal. After many long conversations through their windows, the pair made it official only a few weeks before Lia graduated. The Bride Lia Ramirez, 30, university program director The Groom Mark Siebert, 29, financial management associate The Date August 8 After dating for six years, the couple found a place together in San Francisco. A few weeks before Christmas, Mark told Lia to reserve the weekend of April 26th. Lia was suspicious that he might have a proposal planned when he refused to give her any details, but then on Christmas Mark revealed that he had signed both of them up for the Big Sur International Marathon, a 10.5-mile trek in California’s Bay Area. With the race preparation to distract her, Lia was completely surprised when Mark proposed the night before the race on their hotel balcony. The couple decided to wed in a destination wedding at Diamond Cross Ranch in Jackson Hole after they couldn’t find a place in San Francisco that fit the outdoorsy, ski-town vibe they wanted.
- Justine Lorelle Blanchard
Their Ingredients
  • Carrie Patterson Photography, Jackson, Wyoming
  • Diamond Cross Ranch
  • Monica Seip of Jackson Cake Company, Jackson, WY
  • Lily & Co., Jackson, WY
  • Monique Lhuillier, Bridal Galleria, San Francisco, CA; Shoes: Roberto Del Carlo, Nieman Marcus, Nationwide
  • Emersonmade Flowers, Emersonmade.com
  • Paper-Source, paper-source.com; Toffee recipe: Tartine Bakery, San Francisco, CA
  • Brands: Steak Brands, SteakBrands.com
  • Bistro Catering, Jackson Hole, WY; Drink recipe: Ti Couz, San Francisco, CA
  • Bird and Banner, Lancaster, PA

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