Utah Bride and Groom

Alpine Glam: A Black Tie and Ballgown Mountain Wedding at Montage Deer Valley

by Val Rasmussen | photos by Heather Nan

The Couple

Molly McCarthey & Seth Spain – November 5

Ten months before Molly said yes, Seth met his future wife. “We were set up on a blind date by one of Molly’s friends from preschool and one of the firefighters on my crew,” says Seth, a wildland firefighter who grew up in Henniker, New Hampshire. Currently, Molly (an attorney) and Seth reside in Molly’s hometown of Salt Lake City.

The Wedding

Molly and Seth didn’t think twice when choosing a wedding venue. “Seth lived in Park City when he first moved to Utah, and we thought it would be nice for out of town guests to see Park City,” Molly explains.

“We visited the Montage and didn’t even visit any other potential venues.” The autumn date was a no brainer, as well. “We picked the date because I wanted a fall wedding, and Seth’s firefighting schedule ends in November.”

The Mood

Fusing contemporary décor and autumnal surroundings, the duo chose a palette of aubergine, fuchsia and gold. “I knew I wanted aubergine as the base color to give it a fall feel, but we really wanted something different and memorable,” the bride says.

An ultramodern altar hosted glass towers of deconstructed floral arrangements featuring lush hydrangeas, calla lilies and phaleonopsis orchids. The drama intensified inside. An X-shaped-table layout and aubergine-hued pendants anchored the room.

Lush floral runners flowed across tabletops and floating candles sparkled inside tall glass vessels. Uplighting and plush draperies dressed the ballroom walls.

The Menu

Molly and Seth kicked tradition to the curb. “We didn’t want the usual steak, salmon or chicken,” Molly says. “We really wanted a fall theme with a Utah twist.”

Sweet and savory starters included lobster corn dogs with caper aioli, rosemary panna cotta with citrus and shaved beet, scallops with prosciutto and sage, and a Camembert mousse served in cones with citrus marmalade and shaved walnuts. Waiters poured soup—a Utah trout chowder with potato fondant, celery and corn—table side “to make it feel extra special,” Molly says.

Guests had their choice of either an eggplant fritter with squash noodles, tomato coulis, arugula and shaved Parmesan (Molly doesn’t eat meat); a buffalo tenderloin (a unique option both Seth and Molly’s mom loved during the tasting) with Paris potato mash, asparagus, blistered heirloom tomatoes, sauce béarnaise; or a seared Chilean sea bass with thyme polenta, artichoke tomato succotash and beurre blanc.

 

The Tunes

The Gold Standard jazz trio played crooner covers. Molly and Seth took the dance floor as husband and wife to Zac Brown Band’s “Whatever It Is.”

Most Memorable Moment

“A few minutes before the ceremony started, Seth and I snuck away to read our vows and drink a little Champagne.

It was a spontaneous and emotional moment where we got to remember the reason for the day and reconnect before we became the center of attention,” Molly says. 

Players:

Photography: Heather Nan, SLC

Planner, design and rentals: FUSE Weddings & Events, SLC

Venue and catering: Montage Deer Valley, Park City

Floral, design and rentals: Decoration Inc., SLC

Paper goods: Ann Elizabeth Print Studio, Murray

Videographer: Elements in Motion, SLC

Handfasting officiant: Reverend Irene Bozich, Cottonwood Heights

Hair and makeup: Soula, SLC

Entertainment: Gold Standard, SLC

Linens: La Tavola Fine Linens

Groom’s tuxedo: Ermenegildo Zegna at Utah Woolen Mills, SLC

Groomsmen’s tuxedos: Men’s Wearhouse, SLC

Bridesmaids’ gowns: Weddington Way 

Lodging: Montage Deer Valley, The Lodges at Deer Valley, Park City

Transportation: Le Bus, Diamond Limo, SLC

Rings: O.C. Tanner Jewelers, SLC

Val Rasmussen on Instagram
Val Rasmussen
Editor-In-Chief
Val Rasmussen is Editor at Utah Bride & Groom magazine, Assistant Editor at Utah Style & Design magazine, and Contributor to Salt Lake magazine. She can be reached at val@utahbrideandgroom.com or via Instagram @ValerieFRas.

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