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FeedFour Day Extravaganza
Debra Caris & Jason Zinn | September 29, 2007
Debra Caris and Jason Zinn wanted to savor each moment of their wedding celebration—so they stretched it into a four-day wedding experience. And at every turn when planning their wedding, the couple kept their 75 guests in the forefront of their minds. The result was a multiday affair that celebrated not only their union, but also their most cherished relationships with close family and friends.
“I had already done the big, traditional church wedding and formal, sit-down dinner,” says Debra, who eschewed that approach for her second nuptials. “We wanted our wedding to be intimate and representative of us as a couple.” Adds Jason, “We wanted to get the most out of the experience and didn’t want the most important day of our lives to go by in a blur.”
The couple’s choice of venue, a private multilevel home on Windansea Beach, helped them achieve their shared vision. “Everyone has been to a wedding with a bunch of round tables in a big rented space,” Debra says. “We wanted to have something much more special and memorable.”
With the assistance of event coordinator Lisa Jackson of Joie de Vie, the couple’s beachfront celebration—which also honored their particular love of the coast—showcased the area’s natural beauty and encouraged guests to bask in the seascape and good company. “Once they arrived [at the house], no one had to travel anywhere,” says Debra. “That allowed us to maximize the quality time with all of our guests.” The house—which slept 12 close friends and family members, as well as the bride and groom—was the center for all wedding-weekend activities, including a poolside yoga class, in-room massages, beach outings and a “very San Diego-style” rehearsal dinner fiesta, complete with street tacos, margaritas and buckets of Coronas on ice.
Flanked by the pool and the Pacific, the couple said their vows in a sunset ceremony beneath a delicate bamboo arch, which was wrapped with gauze and draped with ti leaves. Finally, the ringing of a gong was a symbolic representation of their union, as the vibration was sent out into the universe to ring eternally.
Having worn a formal gown once before, Debra instead choose an elegant strapless Nicole Miller gown. Jason wore a Hugo Boss suit paired with leather sandals that betrayed the “casual elegance” vibe.
For the reception, the revelry moved to an upstairs courtyard “lounge,” arranged with sleek, white leather furniture, all-white flowers and clusters of candlelit cocktail tables. The sophisticated, urban décor also mixed in beach-themed elements—using touches like vases filled with weathered sea glass and sand.
Waters Fine Catering prepared tray-passed appetizers such as shot glasses of chilled gazpacho, ahi tuna bites and mini California Reuben sandwiches. In lieu of a formal plated sit-down dinner, three serving stations encouraged mixing and mingling during dinner, offering creative gourmet bites of made-to-order risotto dishes, a choice of salads and tri-tip steak sandwiches.
Waters Fine Catering prepared tray-passed appetizers such as shot glasses of chilled gazpacho, ahi tuna bites and mini California Reuben sandwiches. In lieu of a formal plated sit-down dinner, three serving stations encouraged mixing and mingling during dinner, offering creative gourmet bites of made-to-order risotto dishes, a choice of salads and tri-tip steak sandwiches.
A Rat Pack-style crooner sang songs by Dean Martin and Frank Sinatra, which was then followed by a deejay who spun dance tunes into the night. Throughout the evening, guests were invited to visit a photo station where they could have their photo taken while holding a sign with a personalized message. It was yet another example of how the event not only celebrated their union, but also the special people who shared in the seaside splendor.
Debra's Favorites
Terri Rippee, Rippee Photography
Terri Rippee’s artistic sensibility, personality and the rapport she forged with Debra and Jason gave the couple confidence that she was the right fit for them. “We knew she would create the artistic photos that we wanted for our wedding day,” says Debra. Their confidence paid off. “She exceeded our expectations.” One key element to Terri’s success is her interest in getting to know her clients. “She was able to capture our personalities because she spent the time to get to know us,” says Debra. Another key: early arrival at the wedding site. “Some of the best photos start two hours before the ceremony begins, while the bride, groom and their bridal party are teasing one another, dressing and doing the finishing touches,” says Rippee. Also, the early start puts everyone at ease, “so by the time the ceremony begins, my subjects are no longer camera-shy.”
David Wright, Plush Impressions
When Debra attended an event featuring décor designed by David Wright of Plush Impressions, she immediately knew she wanted Wright involved in her wedding. Wright specializes in providing classy, urban lounge furniture rentals for special events. Debra was pleased with Wright’s wide selection of furniture, 90 percent of which is custom-designed and less than a year old. He was extremely accommodating “and went out of his way to help out with other design aspects, including lighting,” says Debra. “He even created 3-D renderings of the reception space so that other vendors could use it, too.” Wright likes to create an inviting “lounge” to help fill the gap between dinner tables and the dance floor. Furniture such as sofas and chairs provide comfort, while large ottomans and curved benches inject a sophisticated look. And, he says, the choice of cocktail tables can be the key to changing the look of the event, whether it’s to be fun, funky or edgy.
Waters Fine Catering
Only one name came to mind when Debra envisioned the cuisine at her perfect wedding day. “Waters Fine Catering has consistently been voted best caterer by San Diego Magazine,” she says. “And they did not disappoint. The food was amazing and the service was impeccable.” From the tray-passed appetizers to the food stations, Waters created a game plan that was creative but fit with the overall vision of the wedding. “We didn’t want a formal, seated dinner; we wanted it served in a unique way,” says Debra. “Waters did a great job of creating food stations that our guests could enjoy in the ‘lounge’ we created.” Paying attention to a couple’s vision and listening to their needs is a key element to creating an outstanding event, says Andrew Spurgin, executive director and chef of Waters. “I typically run through a series of questions or exercises to build a structure to the event,” he says. Without investing the time to get to know the couple, you’ll get just another “cookie-cutter” wedding, he says.
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