On their wedding day, the happy couple prepares to say their vows before their friends and loved ones. Every detail has been carefully planned for months, down to the topper on the cake. As guests settle into their seats for a meal to mark the occasion, the maid of honor or best man makes a heartfelt Champagne toast.

Each of these details, down to the inflorescence of flower arrangements on the table and the shape of the pasta on the plate, is made possible by a team of wedding planners, caterers, bartenders, florists, photographers and many others at the service of the newlyweds. San Luis Obispo County is a destination wedding location and a major driver of tourism revenue. “We’re probably feeding 2,500 people per Saturday. The wedding scene has really boosted tourism and is part of the culinary ecosystem.” says Tracy Labastida, Field to Table catering and events Owner and Executive Chef. “Our average wedding involves about 10 different vendors, depending on the scale, and on-site we have about 35 people working for 150 guests.”

Many months in advance of the wedding, Tracy’s team meets with the couple and asks them to complete a questionnaire about their food preferences. From there, his team researches their dream restaurant and creates a menu. “Whether [the restaurant] is in New York City or Paris — our clients are all about the experience, not just the food or the ceremony, so we custom curate their dream dinner experience,” says Tracy. “About 60 percent of our clients do family style, 30 percent plated and 10 percent want a buffet. A lot of people love fusion between a plated service and family style.”

For bride and groom Kayla and Nicholas, who married at the striking Greengate Ranch & Vineyard, the wedding menu curated by Tracy’s team showcases a Grassy Bar oyster with yuzu wine pearls. They also served Hearst Ranch flat iron steak, fresh-caught Morro Bay halibut, risotto with tomato basil salsa, jackfruit pot stickers and ETTO Pastificio pasta with brie. “The couple loves Spanish tapas so we incorporated a papaya croquette,” Tracy explains. “Everyone loves ahi, it’s a crowd pleaser, so we also made ahi wontons topped with Mexican Fresno chiles and cilantro.” Vibrant watermelon radish, summer berries and golden beets are added to the plate for a pop of color.

Kayla and Nicholas married May 12, which is right in the middle of what Tracy calls full swing wedding season, starting in April and ending around Thanksgiving. “We find September and October are our busier months — longer days, the wind has died down, a more temperate climate,” he says. But at the Edna Valley property’s Ranch House, where lush green foliage, rolling hills and rows of grapevines frame the venue, a surreal evening of memory making could be just as magical any time of year.

Special thanks to the vendors

Design Avenue Twelve

Venue Greengate Ranch & Vineyard

Rentals and Decor Avenue Twelve

Floral Noonan’s Wine Country Designs

Wine El Lugar

Tabletop Table Method

Cocktail Sidecar Cocktail Co.

Catering and Menus Field to Table Catering

Wedding Dress Mareh Couture

Edible Magazine San Luis Obispo is one of over 80 Edible publications across North America. Together with neighbor publications Edible Santa Barbara and Edible Ojai Ventura County, Edible San Luis Obispo produces a Central Coast wedding guide. For the latest on sustainable weddings, trends, food and drink, sign up for alerts here.