A Lush Farm-to-Table Wedding at a Private Residence in Kenwood, California

Melanie Lyeth (28 and in the medical field) and Patrick Fenton (31 and in advertising) celebrated their wedding with an outdoor ceremony and a food-fo

Melanie Lyeth (28 and in the medical field) and Patrick Fenton (31 and in advertising) celebrated their wedding with an outdoor ceremony and a food-focused reception. “The only theme we were interested in was making sure everything was a representation of what we're truly into,” Melanie says. “Being outdoors with great food, better drinks and what truly matters to us—friends and family.” Peaches were an inspiration for the couple’s big day. “It reminded us so much of the day we got engaged, celebrating with both our parents over and an incredible dinner in the orchard of Dry Creek Peach & Produce,” Melanie says. Peaches made an appearance as colorful blooms in the bouquets and on the menu in a grilled-peach salad with prosciutto. Before the ceremony, the couple kicked things off with welcome drinks, where friends and family sipped signature cocktails like a Peach Palmer. Melanie and Patrick’s farm-to-table menu included corn and basil pasta, steak and halibut, along with heirloom tomatoes, fingerling potatoes and fresh beans as side dishes. “We wanted fresh, simple, good food—and lots of it,” Melanie says. Wine from Healdsburg, California, Patrick's hometown, and beer he brewed were served. The couple created 230 of their own labels on each bottle of the home brew, which was dubbed “I Do Brew.” Other special beverages included an array of whiskeys and Brennivin, an Icelandic schnapps. Tables covered in ivory linens, wooden signs accented with calligraphy vibrant blooms and Adirondack chairs around cozy fire pits added to the charm of the couple's outdoor celebration. —Marissa Hermanson

Melanie’s bridesmaids wore mismatched neutral gowns and carried vibrant bouquets filled with red and peach blooms.
Melanie carried a vibrant bouquet filled with red and peach blooms that included abutilon, garden roses and dahlias.
“Finding the actual site was surprisingly a quick process," Melanie says.
As guests arrived to the ceremony in Kenwood, California, they were given welcome drinks before Melanie and Patrick exchanged vows. Cocktails included a Peach Palmer (spiked peach lemonade), manhattans and an apricot gin and tonic.
“Patrick and I wanted our wedding to be easy, but we also wanted it to be something we created,” Melanie says. “We wanted a wedding planner to help coordinate all the various vendors, but most important, we wanted things done our way with our touch.”
Escort cards were created from leaves with the names of guests and their table numbers written in calligraphy on each.
Melanie and Patrick’s farm-to-table menu was scrawled in beautiful calligraphy on wooden signs.
Ivory linens and wooden chairs gave the couple’s alfresco reception a laid-back vibe.
“We wanted the tables to be simple and colorful,” Melanie says. Rustic wooden farm tables were topped with linen runners and vases in various shapes and sizes and were filled with seasonal blooms.
The menu was important to the couple. “We wanted fresh, simple, good food—and lots of it,” Melanie says. Their farm-to-table menu included grilled peach salad with prosciutto, corn and basil pasta, steak and halibut, along with heirloom tomatoes, fingerling potatoes and fresh beans as side dishes.
While Melanie and Patrick served a variety of cocktails, they also had beer (brewed by the groom) and an array of wines, since the groom hails from Healdsburg, California.
Melanie and Patrick danced to “Standing on the Moon” by the Grateful Dead, one of their favorite songs. Patrick is a self-described Deadhead.