The floral design team at Mark’s Garden transformed the backyard into a fanciful wonderland. On a balmy summer afternoon in August, 200 guests traversed the Danhakl family grounds for the al fresco ceremony. “We created a dreamy garden theme by using potted lavender, moss and touches of ivy mixed in with earthy, woodsy elements,” says Mindy Weiss. The lawn was dotted in powder blue lounge furniture, a crisp white cocktail bar and a grand tent.

Save-the-date cards accompanied by a bundle of seeds not only announced Victoria and Thomas’s summer celebration but also encouraged guests to plant a flower garden. Lehr and Black, the finest stationer for Hollywood's elite, created wood laser-cut invitations with a rendering of the grand oak tree from the property.

The bride carried an exquisite bouquet of dusty purple Amnesia roses for an antique look.

The bride appeared in an ivory strapless Vera Wang gown while her bevy of bridesmaids wore ice blue chiffon Monique Lhuillier dresses.

Thomas was debonair in a classic Armani tuxedo with a black bow tie to add a lovely touch of formality. “The ceremony was the most emotionally moving part of the day,” says the groom. “Supposedly, I had this gigantic smile on my face the whole time. I was completely in the moment.”

Lehr and Black’s creative answer to a less traditional escort card was pressed wood chips penned in classic calligraphy and tied with a powder blue wax seal table number.

In a fun nod to the bride’s medical profession, guest favors were made to resemble a doctor’s bag complete with a “party recovery kit” containing aspirin, band-aids, water and chocolate.

Guests toasted the newlyweds before settling into the tent filled with flickering candlelight for a grand reception. Reclaimed wooden farm tables were dressed in champagne linens with tall arrangements of hydrangea, lavender, roses and jasmine vines in ornate glass cylinders. A dainty pewter vase with a single rose sat at each place setting.

After heartfelt speeches from the bridal party, a decadent array of sweet confections prevailed with a warm beignet station and not one, but two sublime wedding cakes by Cupcake Couture. For the more adventurous foodies in the crowd, a liquid nitrogen station offered kettle corn dipped in liquid nitrogen and inside-out cheesecake pops of brownie and graham cracker.

Family and friends feasted on a main course of peppercorn-encrusted filet mignon with potato gratin dauphinoise and spice rubbed baquetta sea bass with wild mushroom risotto presented by 24 Carrots Catering.