When British gentleman Ben met his bride-to-be former Miss USA and Dancing With the Stars contestant Shandi F., it was a match made in heaven. This power couple is just as kind as they are beautiful. Of all the places they could have chosen to get married, they chose Santa Barbara’s wine country and one of the most rustically-charming wineries in our valley: Lincourt. A former dairy farm, the little yellow house (now tasting room) was at one time a Sears Craftsman house and overlooks the gorgeous vines and has views of the Santa Ynez mountain range. It is also located in the heart of the Santa Ynez Valley and has convenient access to nearby bed and breakfasts, inns and more.
Ben and Shandi chose to keep things streamlined and not do any decor that would conflict with the already-gorgeous natural backdrop at Lincourt. They put their priorities into what mattered most: enjoying the love and company of their family and friends, who had traveled from all over the world to join them for this special day. They added some whimsical touches with a cupcake trailer from which dessert was served and invested in specialty uplighting to showcase the architecture of the winery as well as surrounding vineyards. Even seating assignments were whimsically hand-written and clothespinned to lines that danced in the breeze, showing guests where their dining table was.
The Event Supply Partner Cast includes: Venue: Lincourt Winery | Caterer: Pure Joy Catering | Florist: Passion Flowers Design | Lighting: Spark Creative Events | Cupcake & Trailer: Enjoy Cupcakes | Ceremony Guitarist: Brandt Jacobus | DJ: Red Shoe Productions | Hair/Makeup: Lisa G. Artistry Photographer: Raphael Magonzo | Videographer: Janelle Perusi | Coordinator: Santa Barbara Wine Country Weddings & Events
Menu Highlights: Passed Hors d’oeuvres: Tri Color Frutti Farms Chopped Heirloom Tomato Bruchetta and Olive Tapenade, Baked Artichoke Bottoms with Lemony Parmesan Filling, Cocktail Bite-Sized Veggie & Hamburgers | Farm to Table Dinner: Plated Salad: Roasted Local Beets on Arugula with Goat Cheese & Candied Pecans with Blood Orange Vinaigrette; Buffet: Quinoa Salad full of Flavorful Roasted Eggplant, Red Peppers, Fresh Mint and Lemon Olive Oil Dressing; Baskets of Hearth-Baked Breads and Rolls with Terracotta saucers of Provencal Dipping Oil; Grilled Local Farmer’s Market Vegetables with a Virgin Oil Herb Drizzle; Truffled Mac & Cheese; Fresh Mesquite Grilled Juicy, Rosemary, Lemon and Olive Oil Marinated Chicken; Oven Roasted Salmon with Sun-Dried Tomato and Pine Nut Crust & Preserved Lemon Gremolata.