In wrapping up our three-part series on the wedding venue & food styling photo shoot we did with Erica Velasco Photographers for Phoenix Bride & Groom Magazine, we saved the exquisite Sanctuary Camelback Mountain Resort & Spa for last (to see the other two shoots in this series, go here and here). This world-class luxury Scottsdale resort is perched on the side of Camelback Mountain overlooking Paradise Valley and Phoenix, and it's head chef, Beau MacMillan, is amazing in his own right, and has actually defeated the great Bobby Flay in Iron Chef - basically my favorite TV show.
In addition to the beautiful wedding venue they have, there is also a quaint and utterly lovely private home even further up the mountain, where you can host smaller events, weddings, meetings, etc. The view is stunning. So when we were planning our decor for this shoot, I decided on a color palette that would complement the lush green surroundings and earthy brown mountains, but that would be set apart from it as well, without competing. I chose an orchid color and moss green, complimented with white and gold. Little did I know at the time that the Pantone color of the year for 2014 would turn out to be Radiant Orchid!
The view and the profile of the mountain next to you makes you feel as though you're literally in the most beautiful landscape painting, so I also found art in the linens by using some hand-painted chair covers from Wildflower Linens. Each cover is one-of-a-kind, which is so fun.
The floral centerpiece by Butterfly Petals is truly art of nature. I really love centerpieces that flow off of a table, and Butterfly Petals absolutely delivered. The grapewood and moss and twigs sprawled across and down the entire table provided this dramatic table scene that really tied into the natural surroundings, yet made a glamorous statement as well.
The MenuElements at Sanctuary is known for their Asian-inspired fare, and Chef Beau's team outdid themselves with their take on a surf-and-turf theme.
BLT salad of heirloom tomatoes, smoked bacon, tempura avocado (yes, I just said that), spiced brioche and buttermilk vinaigrette
Braised prime beef short rib and butter-braised lobster claw, served with glazed bok choy and lobster wontons.
Dessert was a sculptured thing of beauty that mimicked the moss in the centerpiece with green tea sponge cake, white chocolate ganache, matcha macarons and passion fruit pineapple sorbet
Imagine sipping wine and watching the sunset while surrounded by this beauty... ah...
Pretty gorgeous view for a food shot, huh? Nice job, Erica!
Magazine Feature: Phoenix Bride & Groom
Stylist/Coordinator: Monica McQueen with Très Chic Weddings & Events
Photographer: Erica Velasco Photographers
Florist: Butterfly PetalsLinens: Wildflower Linens
Rentals: Classic Party Rentals