Sara & Carl: A Global Wedding in June Lake

During Sara and Carl’s three-year courtship, every date found them in a different part of the globe. So it’s no surprise that they took an international approach to their July wedding.

The Bride

Sara Ferguson, 28, nutritionist


The Groom

Carl Gallon, 23, youth pastor


The Date

July 2


The Scene

Ceremony and reception at Double Eagle Resort in June Lake.

The Proposal

From the get-go, Sara and Carl did not have a traditional relationship. The two met during a Bible study course in New Zealand that led to outreach/mission work in Mongolia for Sara and placed Carl in Bangladesh. After a whirlwind courtship that saw its own share of frequent flyer miles and baggage claims, Carl fittingly proposed to Sara in LAX airport during a visit to her home state for a cousin’s wedding. The two soon started planning their own nuptials from New Zealand (with much help from TheKnot.com!).

The Bride Wore

Sara designed her white, strapless, A-line gown. She then turned to friend and New Zealand-based dressmaker Margaret Setters to create the actual gown. Another friend, Barbara White, shaped a veil with a fine satin trim. The fashion-savvy bride also made pearl-drop earrings and a five-strand pearl and Swarovski crystal bracelet.

Her Bridesmaids Wore

Sara and Carl turned to the sea to inspire a color palette of blues and greens. The color scheme started with the bridesmaids, who wore spring green, strapless, A-line, tea-length dresses from Anne Taylor. The bride added her own stylish touch to their outfits with green sashes, each embellished with a brooch and green gemstones.

The Flowers

Blues and greens highlighted the bridal party’s flowers. Sara carried a bouquet of green cymbidium orchids with oleander and evergreen leaves. Her bridesmaids carried the same orchids teamed with blue hydrangea.

The Ceremony

Sara and Carl said their vows at the base of the mountains on the grounds of the Double Eagle Resort in June Lake. Classical music played as guests were seated behind a huppah with stunning views of a majestic waterfall.

The Reception

From the ceremony site, guests walked over a creek past a small waterfall, where twelve teal ribbons graced a fence leading to a marquee where the reception was held. Attached to the ribbons were cards with different city names, which the couple picked in lieu of traditional table numbers. “Each city represented places Carl and I had to go in order to see each other,” explains Sara. The cities ranged from Absorkee, Montana, to Singapore. Once under the marquee, guests were encouraged to sample wine from the groom’s homeland, Wanaka, New Zealand.

The Cake

Mary Morans, a California baker, made Sara and Carl’s three-tier white confection topped off with whipped cream frosting. Before the reception, the florist added the finishing touch: Green cymbidium orchids, oleander and evergreen leaves to match the bridal bouquet.

The Favors

For another taste of Carl’s native land, each guest was given New Zealand Manuka Honey. The jars were labeled with the newylweds’ names and wedding date and presented along with a booklet describing the healing properties of honey. Each jar was tied with a teal ribbon.

The Honeymoon

Not wanting their traveling romance to stop, the couple set off for Fiji the very next day.

-- Christa Vagnozzi
photography © Steven Lam Photography

For the ingredients that make up this wedding, see right-hand column of this page.

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