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A culinary micro wedding at the CIA at Copia gathered Sarah and Mike and ten guests to the Culinary Institute of America's Napa campus in November 2022, a food-forward day where the ceremony garden and the wine country's most famous teaching kitchen shared one address. The morning began across town at the Archer Hotel, the lace dress hung against the stone wall under the rooftop sign.
A sand ceremony among the garden beds ran in the afternoon, passed bites came out that belonged on a chef's tasting menu, and one long farmhouse table pulled together for dinner under twinkle lights. When you get married at a culinary school, the food is the whole point.
Sarah got ready at the Archer Hotel in downtown Napa with her mom, her sister, and her aunt. The Powder Room did her hair and makeup — dark waves left soft, a bold red lip, long drop earrings — and her dress, a white gown with flutter lace sleeves, embroidered leaf work, and a row of covered buttons, waited on its hanger against the hotel's stone facade beneath the rooftop letters.
Vanda Floral Design brought the arrangements over: a cascading bridal bouquet of white roses, ranunculus, and trailing greenery, a boutonniere for Mike, and the roses that would go to the moms later. Sarah and Mike had decided to see each other for the first time at the top of the aisle, so they got ready apart and saved it for the garden.
The ceremony was outdoors at the CIA at Copia, the working produce beds of a teaching campus standing in for a florist's arrangement, olive trees and stone walls close on every side. Rev. Richard Meyer officiated. Mike walked in first with his mom to "Arioso," in a navy suit and a wide grin, and paused to kiss her cheek before he took his place. Then Sarah came down the rose-petal aisle on her dad's arm — grey suit, patterned tie — to "Married Life" and "Up" on violin and piano.
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They poured a sand ceremony, two colors into one vessel, and partway through each of them handed a single white rose to their moms and to Sarah's aunt. When it was done they walked back up the aisle together to "This Will Be an Everlasting Love."
“Two colors of sand poured into one vessel, and a white rose handed to each of their moms.”
Family portraits and couple photos happened on the Copia grounds right after, then again for a few more as the November light dropped gold behind the gardens. The CIA at Copia runs to outdoor gardens, stone-walled terraces, and an open-air amphitheater, plenty of room for ten people to move through without going far. Bud vases of white roses sat out on the low stone walls, and a standing fire heater kept the group warm as the evening cooled, wine glasses in hand, everyone settling in among the olive trees and the last of the season's marigolds.
With a guest list this size, the portraits went quick. Everyone there was someone Sarah and Mike wanted there.
Dinner was the center of the whole day, which is the point of getting married at a culinary school. The CIA passed hors d'oeuvres first — crisp tartlet cups of tuna tartare topped with microgreens among them — then served a plated three-course menu, and the dads gave toasts between courses at one long table set for the group. Dessert was a banana crème brûlée the couple had swapped in.
Sweetie Pies Bakery made a two-tiered cake, strawberry rosette on top, summer berry below, finished in white frosting with fresh florals from the garden's palette. After the plates cleared, Sarah and Mike had their first dance to an acoustic "You're My Best Friend," then Sarah danced with her dad to a slowed "Isn't She Lovely" and Mike danced with his mom to "Moondance." They cut the cake, and the ten of them closed out the night.