An Effortless Study in Soft Luxury and Organic Romance at Castell de Sant Marçal

By Kevin Harson9 January 2026

Soft hues of white, with pops of light pastel colors of Green, Pink, and Orange, with hints of gold.

The vibe/vision was a once-in-a-lifetime event that felt elegant and effortless. Everything was designed to have a soft feeling of luxury. Watercolor elements, soft fabrics, and organic floral arrangements all enhanced this vision.

The bride wore a Romona Keveza gown from Maggie Louise Bridal.

Floor-length black gowns chosen by each bridesmaid themselves.

Formal Black Tuxes

Guests were greeted at Cocktail Hour by Sangria (which also served as the Escort Card Station) and Gin Fizz Cocktails. They also enjoyed passed appetizers of: Iberian ham’s shavings with coca de vidre and tomato Cured Salmon dice with dill mustard Prawn tartare with sichimi and seaweed bread Idiazabal toast with confit leek,praliné and a hint of lemon *Coca with anchovy, raspberry and basil *flat bread Steak tartare roll with smoked butter Foie micuit with fig marmalade and pistachios Our “patata brava” Asparagus tips with bacon and parmesano Duck gyoza with strawberry hoisin and black garlic Prawn breaded with kimchi mayonnaise Croquettes Chicken with manchego cheese and Shiitake with coconut Mollete with porcini, brie, spinach, and oregan oil For dinner guests were served: a starter of Burrata, fennel, candied pumpkin, baby spinach, and pumpkin seeds salad. a choice of: Filet with mashed potatos and Oporto sauce Sea bass “corvina” with creamy potatoes, mushrooms and roast juice Zucchini cannelloni stuffed with small vegetables with aromatic oil before the wedding cake, Passionfruit cream with coconut ice cream, raspberries, and mint sorbet was served as a palette cleanser Burgers and Pizza was served as a late night snack during the disco portion of the evening.

The Bride carried a bouquet of white orchids. Bridesmaids carried bouquets of white calla lilies. The ceremony’s floral design was designed to mimic a garden full of flowers. A variety of white flowers in lush greenery lined the aisle and surrounded the couple at the altar. Reception flowers were low and lush arrangements of white and green hydrangeas (the bride’s favorite!) designed to create an intimate atmosphere for guests to enjoy each other’s company during dinner.

A three-tiered modern style cake, with fresh flowers as decoration. The flavor was lemon, Greek yogurt, and berries.

The bride walked down the aisle with her father to “Can’t Help Falling in Love” by Elvis Presley (String version). The Newlyweds left the ceremony to the String Version of ” You Are the Best Thing” by Ray LaMontagne

The couple’s beloved dog (Luke), who could not attend the wedding in Spain, was featured through a watercolor portrait on several items: the RSVP card, stir sticks, and table numbers.

After the couple’s toast the everyone at the party was given orange and white pom poms, and the crowd sang “Rocky Top” in tribute to the Bride and Groom’s alma mater: The University of Tennessee

At the disco after party, guests enjoyed a mechanical bull as they danced the night away under the disco balls to a DJ. The bride changed for this party and also cut her hair right before she came out.