Real Utah Wedding: Sara Madden Peterson & Nicholas Hughes Knight at Red Cliff Ranch

Rustic-Glam Romance | July 25, 2015 | Photography by Logan Walker of Pepper Nix Photography

NAMES Sara Madden Peterson and Nicholas Hughes Knight LIVE IN 9th & 9th neighborhood OCCUPATIONS She’s a manager and buyer for O.C. Tanner Jewelers; he’s the vice president of Douglas Knight Construction. WHERE THEY MET At a party she threw at her parent’s house 12 years ago; she kicked him and his friends out—after that, he was hooked. WHERE HE PROPOSED In their kitchen on the morning of December 24. She had just woken up and was making tea and eggs; he got down on one knee and completely surprised her. NUMBER OF GUESTS 168 WEDDING STYLE Mountain-Organic Meets Bling, inspired by the bride’s love of jewelry and the natural wonders of the world. They wanted to downplay the Western vibe of their ranch venue and instead marry earthy elements and elegant details. HOW THEY MADE THE DAY THEIR OWN They wrote their ceremony and vows with their good friend and officiant, Samantha; the bride included a “bridesman” in her bridal party. FAMILY ELEMENT The bride’s father passed away in 2007, so her mom walked her down the aisle. SOMETHING BORROWED & BLUE She wore stunning diamond earrings and a bracelet on-loan from jewelry designers; her friend embroidered the bride’s father’s initials in blue thread on a handkerchief she used during the ceremony. COLORS Gold, slate-gray, purple-gray, and cream DÉCOR DETAILS Because of her profession, the bride wanted a bit of bling on the tables, hence the gilded candle holders and leaves and gold-dipped feathers (crafted by the bride). She liked the idea of shiny, glittery textures juxtaposed with the wood and organic ranch decor. FLOWERS Peonies, garden roses, tulips, dusty miller, and silver brunia berries, plus greenery for the tables RECEPTION MENU Appetizers and a farm-to-table buffet of mesquite-grilled flank steak with chimichurri sauce, cedar plank dry mustard–rubbed salmon with dijon honey glaze, gnocchi with browned sage butter, grilled summer veggies, and two salads. DESSERT S’mores around a fire pit CAKE Four tiers of buttercream with chocolate cake and cream cheese, and yellow cake with chocolate ganache FIRST DANCE “Fly Me to the Moon” by Frank Sinatra THE MOST UNEXPECTED MOMENT When the bride’s 92-year-old grandma surprised her by making the trip from Salt Lake to Heber. ADVICE TO OTHER COUPLES Hire a wedding planner THE DAY IN THREE WORDS Sunny, special, overwhelming HONEYMOON They traveled throughout Thailand for two weeks.176L-2451176L-0303176L-0544176L-0703176L-0652176L-0630176L-0822

We wanted an outdoor wedding but didn’t want to go the ski-resort route. Once we saw Red Cliff Ranch, we knew we loved it. It’s gorgeous, and we felt like it had a special energy that was authentic and personal. —Sara & Nick

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Venue: Red Cliff Ranch
Planning & Design: Mara Marian of FUSE Weddings & Events
Photography: Logan Walker of Pepper Nix Photography
Officiant: Samantha Castleton
Invitations: Natalie Knight of Alphagraphics
Rings: O.C. Tanner Jewelers
Bridal Gown: Modern Trousseau from Alta Moda Bridal Boutique
Bride’s Shoes: Macy’s
Bride’s Earrings: William Goldberg
Bride’s Bracelet: Roberto Coin
Bridesmaids’ Dresses: Coralie Beatrix on Etsy
Makeup: Anya Zetilin Makeup
Groom’s and Groomsmen’s Formal Wear: Custom designed by True Gentleman Supply
Flowers: Orchid Dynasty
Calligraphy: Karli Noel Calligraphy
Catering: Culinary Crafts
Cake: Flour & Flourish
Entertainment: The Gold Standard
Rentals: FUSE Weddings & Events, Alpine Event Rentals, Diamond Rental, Cloth Connection
Rehearsal Dinner: The patio at Caffé Molise