In Focus

Real Weddings: Callie Salls and Allan Crawford

Fittingly, their love began over a fine meal in Fort Worth.

Callie Salls, a Fort Worth-based personal chef and owner of Linguine and Dirty Martinis private chef and catering service, and Allan Crawford, a self-employed Web developer and friend-turned-beau she met at Texas Christian University, loved lunching together as pals for years before a memorable meal on the patio of Ellerbe Fine Foods changed their relationship.

“We were the only ones outside having lunch. It was in the spring,” says Callie. “It was the best time ever. He says that was when he realized he loved me. So, when he proposed [in June 2014], he took me back to lunch on the patio there.”

Food was destined to be the focus of Callie’s fall wedding. The chef had friends and family attending who had never been to Fort Worth, and she says she wanted the city’s cuisine to be well represented.

“The food was kind of a big deal,” says Callie.

Festivities began with a rehearsal dinner the night before catered by Lanny Lancarte of Righteous Foods. After a ceremony at Robert Carr Chapel, guests made their way to 809 at Vickery for an indoor-outdoor reception. They were greeted with apple cider-infused old-fashioned bourbon cocktails made with orange peel and spiced syrup, a favorite drink of Callie’s, and five-month-aged limecello made with fresh thyme syrup and topped with cava. A cheese tower crafted by Callie’s chef-friend Heather Kurima served as the main hors d’oeuvre display and was accompanied by spiced nuts, honeycomb and various chutneys.

For the dinner menu, Callie says, “We wanted something that wasn’t pretentious, but that was delicious and gave people an idea of Fort Worth. And who better to represent that than Bonnell’s, of course.”

At interactive food stations dispersed throughout the venue, chef Jon Bonnell and his team served Creole smoked brisket sliders, elote with garnishes like chorizo, avocado and Sriracha aioli, and mini green chili grit tacos with elk and quail. Everyone raved, Callie says.

The Fort Worth food focus continued with cakes by local bakery Stir Crazy Baked Goods. Guests indulged with a brown sugar sage wedding cake with brown butter buttercream and a cookies and cream groom’s cake garnished with crushed espresso beans.

“I thought they were just gorgeous; really simple but really beautiful,” says Callie.

Even the wedding color scheme — a mix of greens and golds — followed the food theme by mimicking some of Callie’s favorite ingredients, including sage and rosemary. Lavender and eucalyptus were incorporated into the greenery and fanciful florals.

Her dress came from Anthropologie’s whimsical bridal boutique BHLDN and featured a cinched lace bodice with sheer tulle along the neckline and an open back. It was the first she saw online and the first she tried on. Allan sported a custom suit by Dallas designer André Phillipe, who also outfits Dallas Cowboys quarterback Tony Romo.

After all the toasts were made, guests danced off dinner to music from a six-piece cover band, specializing in funk and Motown, which played until 1 a.m.

“It was a little chilly outside,” Callie says. “But I think everyone enjoyed the cool air for dancing.”

Wedding Planning and Design: Grit + Gold, 214-223-3866, www.gritandgoldweddings.com. Rehearsal Dinner: Righteous Foods, 3405 W. Seventh St., Fort Worth, 817-850-9996, ww.eatrighteously.com. Ceremony: Robert Carr Chapel, TCU, 817-257-7831, www.chapel.tcu.edu. Reception: 809 at Vickery, 817-810-0921, www.atvickery.com. Floral Design: R Love Floral & Events, www.rlovefloral.com. Catering: Bonnell’s Fine Texas Cuisine, 817-738-5489, www.bonnellstexas.com. Bridal Gown: BHLDN, www.bhldn.com. Cakes: Stir Crazy Baked Goods, 817-862-9058, www.stircrazybakedgoods.com. Photography: Shannon Skloss Photography, 214-755-0522, http://shannonsklossweddings.com. Music: Diva G & High Maintenance, www.divag.com.

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