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Brooke St. Sauver and Scott Ashleman
The wedding attire: The stylish couple bucked tradition. Brooke wore a gray and green vintage-styled dress designed by James Coviello from Anthropologie’s wedding site, BHLDN. Her garter and headpiece—a hat with a netted veil—was made by her grandmother. Scott wore a Gorwin Brothers hat, Hugo Boss shirt and Rag and Bone vest.
Blissful lodging: The wedding took place in Bigfork, where Brooke grew up, in her parents’ backyard. They invited everyone not staying in hotels to camp on the property. The couple stayed in an Airstream owned by Brooke’s dad.
Setting the table: Brooke and her mother collected dinner plates and dessert platters from antique stores like Missoula’s Antique Mall and thrift shops between Seattle, Missoula and Kalispell. Brooke ordered 50 yards of muslin and, with her grandmother, tea-stained them in a kiddie pool and made them into antique-looking tablecloths. Flower centerpieces from Swan River Gardens were combined with pheasant feathers. (Dahlias for the wedding came from Big Red Truck Farms in Kalispell.)
The cherry on top: At each seat, a jar of Flathead cherry freezer jam made by Brooke served as a guest favor. The jars also had canvas tags with names on them to provide seating arrangement place-cards.
Whole hog: Scott and Brooke are “obsessed” with Mexican and Southwest food. Cuisine Machine from Kalispell created a meal of carnitas tacos and side dishes of cabbage slaw, grilled corn, sweet potato and black beans. The pork for the carnitas came from a pig raised by Brooke’s dad. The meal was served family-style so that guests didn’t have to wait in long lines to get their grub.
Drinking easy: Mason jars sporting each person’s name on a canvas tag provided the vessel for Blackfoot IPA, Bayern Dragon’s Breath, sangria, sweet tea and non-alcoholic punch.
Just desserts: Brooke made all the sweets including New York-style cheesecake, carrot and cardamom cupcakes with maple butter cream frosting and a chocolate cake with huckleberry ganache and vanilla butter cream frosting. “They were pretty good,” she says, laughing.
Night music: Mountain Moongrass from Butte played bluegrass for the reception. At the end of the evening, people gathered around the backyard firepit and the musicians unplugged and joined them. “It was perfect,” Brooke says. “It was so much fun to have them sit around and play their last hour around the fire while we hung out. People still talk about that.”
Photography: Cluney Photography