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We know you will love the details of this ceremony from this Ranch Santa Fe Reception!

Following a beautiful ceremony, guests were invited to continue the celebration in a tented reception! Guests entered the tent through a stunning floral arch. The tent was draped in soft blush draping, and filled with long wooden tables and round tables draped in blush linen. Tables were set with gold textured chargers, crystal glassware, and towering candelabras. Nancy Kaye of Mark’s Garden elevated the tables with a gorgeous display of florals of blush, mauve and ivory!

We loved being part of Jamie + David’s special day. Special thank you to Details Details for including us in this incredible day!








Planning + Design: About Details Details | Florals: Mark's Garden | Lighting: Amber Event Production | Carpet: Event Carpet Pros | Rentals: Signature Party Rentals | Catering: Good Gracious! Events | Stationery: Luxe Marie Stationery | Photography: Bryan Miller Photography | Linen: La Tavola Linen

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This Rancho Santa Fe wedding was incredible, to say the least! We are thrilled to have been part of this spectacular celebration with the Details Details team!


Held on the grounds of The Bridges at Rancho Santa Fe, this naturally pretty setting set the tonel As the sun set, guests were escorted to an incredible ceremony space. On a white carpet, guests took their seats on rose gold chairs. The aisle was lined with lush greenery and ivory roses. Our couple exchanged vows beneath the most incredible Chuppah made of lush greenery, and in florals of blush, mauve and ivory roses. To complete the look, the moment was lit with a crystal chandelier!

A beautiful moment! Stay tuned for the details from the tented reception, another spectacular sight!









Planning + Design: About Details Details | Florals: Mark's Garden | Lighting: Amber Event Production | Carpet: Event Carpet Pros | Rentals: Signature Party Rentals | Catering: Good Gracious! Events | Stationery: Luxe Marie Stationery | Photography: Bryan Miller Photography | Linen: La Tavola Linen
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Our latest creative in our creative that inspires is the amazing Jeannie Savage of Details Details! Keep reading to get to know her all-time favorite movie, and what she is most looking forward to this wedding season! 


1. 5 things in your fridge at all times?

Raspberries, Pellegrino, Olives, Red Wine, Pepper Salami (gosh this sounds so unhealthy)

2. What is your all-time favorite movie?

The Notebook or Marie Antoinette, cant decide



3. What are you most looking forward to this wedding season?

Working at some of my favorite venues and seeing my weekend family (friendors)


4. What is your guilty pleasure?

Ice Cream in a Waffle Cone, although I am obsessed with the Walnut Butter Bars that GG

5. With the trend of cocktails, what is your favorite libation of choice?

Pauline gave me this to try once and I love love love it. No one can make it! 
Burning Mandarin
mandarin tequila, cranberry, orange and lime juices spiced with Serrano chile garnished with Serrano chili slice and edible pink flower, served in double old fashion on the rocks

I’m also into Bloody Mary’s right now with extra olives and lemons.


6. What’s the favorite part about what you do?

Seeing the joy on my Clients faces on the wedding day

7. What was your favorite project this year?

Tent events are always a challenge, especially when the guest list is 400+



8. Where can we see more!?
@detailsjeannie


All photos via Jeannie's Instagram!


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Summer is nearly here, perfect your grilled lobster tails with our recipe! See below!


Makes 10 portions
10 lobster tails in shells (8-10 ounces each)
2 cups Vegetable Marinade (see recipe index)
1/2 pound Basil Butter (recipe to follow)
Salt and pepper to taste
The day before, take the lobster tails and cut down the back of the lobster shell with scissors. Use your fingers to pull the meat away from the shell in one piece. Marinate the whole tails in the vegetable marinade overnight. To cook, heat up the grill and cook the tails over medium heat for about 10 minutes, rotating them so that they cook evenly. Cut the tails in half lengthwise, place a slice of Basil Butter on top and serve.







Basil Butter

1/2 pound butter softened
1 ounce basil, chiffonade
Put the softened butter into a bowl and fold in the chiffonade ofbasil. When it is mixed together evenly, place the butter on a piece of parchment or plastic wrap and form a log of the size and thickens you want. Roll it up in plastic wrap and place in the refrigerator to firm. When the butter is firm, slice it to your desired thickness.




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  • FOOD is my passion. I have FUN with my team and my clients and I LOVE what I do! For me, it really is all about FOOD, FUN and LOVE!
  • Our Mission... To create Fabulous Events & Delicious food for an Exceptional Experience
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Pauline Parry

Founder Good Gracious! Events

About Pauline

Educated in the prestigious British hotel and restaurant management tradition, Pauline is the renowned and highly sought after founder and president of GOOD GRACIOUS! Events. Professional event planners, private clients, and corporations - both nationally and internationally - seek out her innovative expertise and imaginative concepts.


GOOD GRACIOUS! Events was established over three decades ago and is an award-winning full-service LIFESTYLE food and beverage company that has earned the trust of a diverse set of clients and has a reputation for being a trendsetter in producing unique, quality and fabulous presentations in all aspects of weddings and events.


Pauline has been inducted into the Catering industry Hall of Fame for Events and Weddings and has published a book called FOOD FUN LOVE Party Styles.


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Joanne Purnell

Joanne Purnell
Vice President

About Joanne

Joanne Purnell is a graduate of the California Culinary Institute and before joining GG! Events worked and traveled in England and Paris to gain working experience.


Joanne has been Chef de Cuisine for nearly 20 years at GG! Events and during this time she has won numerous awards including Chef of the Year. She has been published in magazines on various food topics including presentation, trends and all aspects of cooking and is a contributor for, “Inside the Recipe Box of Catering Chefs”


Joanne is an educator in the catering industry and is regarded as a leader. Today, Joanne is Vice President at Good Gracious! Events.


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