the cake was a creation of the radiant whole-food chef Raya Belna, made of organic, gluten-free grains and eggs laid by the newlyweds’ ducks. it was adorned by edible red, home-grown roses, and a rich frosting of cacao butter, coconut oil and agave.
100% grass-fed bison and organic grilled veggies served as mains for gourmands of either persuasion, both barbecued, ‘santa maria style’, over old-growth oak firewood. accompaniments of garlic bread, watermelon and feta salad and new potatoes rounded out the meal, which was preceded by herbed cheese-stuffed squash blossoms and goat cheese with cherry compote. all was organic and sourced from local vendors, again, by the bride herself.