An Intimate Black-Tie Wedding at Devil’s Thumb Ranch

E and R gathered their closest family and friends at Devil’s Thumb Ranch for an intimate black-tie wedding with views of the Colorado mountains. Soft pink, pale blue, cream, and hints of gold added a romantic warmth to the setting while preserving the formality they wanted for the celebration.

With a small guest list, each detail became highly personal, and dinner could become the centerpiece of the reception rather than simply one part of the evening.

Custom Artwork and Personal Touches

Jolie & Co created an invitation suite featuring two custom watercolor illustrations of Devil’s Thumb Ranch, along with a bespoke monogram that appeared across the stationery and custom postage stamps.

The bride also incorporated family traditions into what she wore. Her mother’s diamond bracelet became her “something borrowed,” while an aquamarine and diamond ring served as her “something blue.”

Following the ceremony, two miniature horses greeted guests during cocktail hour with saddle packs filled with mini bottles of champagne. It was playful and unexpected, but still entirely at home in the ranch setting.

A Five-Course Wedding Dinner

The couple wanted the reception to feel like an intimate dinner party, with the menu and tableware given the same attention as the flowers and stationery. An assortment of antique Haviland Limoges, Lenox, and Dresden porcelain made every place setting slightly different while maintaining the soft blue, pink, and gold palette.

The five-course menu began with field greens, house-made ricotta, toasted hazelnuts, orange, and an orange gastrique. Vichyssoise followed, then crispy seared salmon with spring pea purée and pickled black radish. A gold-leaf palate cleanser prepared guests for the main course: center-cut Wagyu ribeye with scalloped potatoes and lemon-grilled asparagus.

Katy Pierson Cakes created a three-tier cake finished with the couple’s custom monogram. Each tier featured a different flavor: lemon thyme cake with cream cheese buttercream and berry compote; cinnamon sour cream cake with cinnamon and berry compote; and chocolate pistachio cake with vanilla bean buttercream.

The finished reception felt polished and elevated without losing its warmth. Guests shared an exceptional meal around one beautifully set table, surrounded by candlelight, flowers, and the mountain landscape that had drawn E and R to Devil’s Thumb Ranch.

As featured in Martha Stewart Weddings