Nicole + Doug met when they were little kids, growing up in Sebastopol and West Marin. They went their separate ways, leading interesting and adventurous lives, Doug being a diplomat and speaking who knows how many languages and Nicole being a writer for NPR and heading the epicurean blog, Cucina Nicolina. Rediscovering each other as adults, they shared so many interests: travel, food, beaches, running, a grand sense of humor, and…..classic rock!
Let’s get to talking about The Pelican Inn. A British inn + pub in the middle of rolling Marin hills, walking distance to an beautiful little cliff-side beach. Sound like a dream? It could not be more perfect for these two with their Marin roots and British forebears. Add in the incredible details: Nicole’s homemade blackberry jam (remember she’s a food blogger), apple place card holders (from her parents’ house in Sebastopol) laid over a British flag (he’s half British), Doug’s hand-painted creatures on the name cards (have you ever!), truly incredible flowers from Fleurs de Fallon (Fallon’s dedication to her clients is beyond anything I’ve ever seen), long candlelit tables, and homemade wedding cake.
What? Yes, that’s right. Nicole BAKED her own six-tier wedding cake + a flourless chocolate cake. I ate two pieces and brought a third home.
Nicole’s maid-of-honor had the groom’s ring on so tight around her finger that she struggled to pull it off for a very entertaining few minutes:
Ceremony + reception location + caterer: The Pelican Inn
Flowers: Fleurs de Fallon
Cake : Cucina Nicolina (the bride)
Dress: Marissa
I truly felt lucky to be part of this amazing wedding and imagine a lifetime of Sunday mornings with the NY Times, a cup of coffee, the smell of cooking from Nicole’s kitchen, and long runs on the beach.
By the way, Nicole is a far better writer than I, and you can read about the wedding from her perspective here and here. And you should follow her blog because her writing and her cooking are completely addicting.
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