When the Groom is an Acclaimed Chef, You Skip the Cake and Go Straight to Croquembouche

By Kevin Harson11 December 2025

For their outdoor wedding, Jenna and Grant chose an understated color palette of ivory, sage, eucalyptus, peach, and tan, pulling inspiration from their beautiful surroundings.

This whimsical garden affair in Washington was every foodie’s dream wedding invite. The serene woodland surrounding was made all the more magical by its residents–goats! Yes, the quaint cottage-style venue is also a working goat farm! From the oyster bar to the plated dinner and croquembouche, the food had to be absolutely on point! After all, the groom is an acclaimed Executive Chef. The inspiration for the design was a “laid-back garden party”. They wanted it to feel elegant but not too fussy–effortlessly chic.

Jenna wore an elegant beaded lace mermaid gown with a dramatic plunging neckline. When the garden sunlight hit those beads, she simply sparkled!

The groom is an Executive Chef at Hitchcock Restaurant Group, so you know the food was on point. And while the groom didn’t cook for the wedding, they did attach the couple’s famous grilled cheese Recipe to the dinner menus. Guests enjoyed craft cocktails served in a working greenhouse draped in grapevines growing along the ceiling and stained glass windows. Then, they made their way to the gorgeous tented reception space where they were treated to an elaborate 8-course meal that culminated in an unexpected dessert.

In the manicured garden, Grant awaited his bride at the end of the grass aisle, framed by an array of floor-level floral arrangements featuring voluminous ivory, green, and blush blooms in vintage clay vases. Then, for the reception, they kept the florals simple and minimalist with wildflowers in bud vases lining the center of each table.

Instead of a traditional wedding cake, because anyone can do that, this foodie couple celebrated with a towering croquembouche.