Jasmine Briones and Chris Petrellese first met in 2015 on the balcony of a crowded Field Roast party during Natural Products Expo West—a fitting beginning for a couple whose relationship would grow around shared values, a deep-rooted sense of community, and great food. After exchanging Instagram handles and reconnecting months later at a vegan blogging conference in Austin, the two quickly became inseparable, bonding over plantbased cooking. “Our relationship has always been around food,” Jasmine said. “It’s been a big part of how we connect.”
What followed was a cross-country love story—Jasmine in California, Chris in New Jersey— marked by a first date at Pure Food and Wine in New York, spontaneous visits, and, not long after, Chris arriving in Los Angeles with two suitcases in tow. Over time, they built a life together rooted in creativity and collaboration with their popular blog, Sweet Simple Vegan, eventually settling in the tranquil Pacific Northwest. Years later, after a quiet proposal at their favorite park with their two dogs Berry and Louis, the couple began to envision their wedding.
Sarah Jessica Hall Photography
“It took us a few years to figure out what we wanted,” Jasmine said. “We went back and forth between a big wedding and something smaller. But even though we share so much of our lives online, I don’t love a lot of attention on us. So we chose to keep it intimate.”
Held on September 12—exactly 10 years to the day they began dating—their wedding unfolded on Chris’ parents’ backyard deck in Battle Ground, WA. Even with just 12 guests, the setting felt expansive, framed by towering pine trees and open greenery.
The ceremony was officiated by one of Jasmine’s childhood friends, grounding the moment in a sense of history and closeness. Jasmine walked down the aisle to an instrumental version of Paramore’s “The Only Exception,” later entering the reception with Chris to Beyoncé’s “Love on Top.” They skipped a traditional first dance, opting instead to let the day unfold naturally among the people closest to them.
Sarah Jessica Hall Photography
Every detail reflected a careful balance of sentiment and intention. Candle vessels, drinking cups, and centerpiece vases were all handmade ceramic pieces crafted by Jasmine. Even the water carafes were thoughtfully repurposed Trader Joe’s wine bottles that seamlessly matched the color palette.
Dinner, prepared by chef Adolfo Tigerino of Verdure and Scopri PDX, was a fully vegan Italian-inspired feast that paid homage to Chris’ Italian-American roots. Chris’ mom served her signature margaritas as the cocktail of the night, fueling the dance party that followed.
The choice of a smaller, more familiar wedding—where creativity, care, and lots of love were able to be the full focus—proved to be perfect for Jasmine and Chris. Their honeymoon in Seoul, South Korea came soon after, marking the start of a new chapter that, much like their wedding, felt entirely their own.
Sarah Jessica Hall Photography
The personal touches
Guests found LEGO elements woven throughout the day—from Chris’ boutonniere flowers and the place cards, to a custom bride-and-groom mini set and tiny recreations of the couple’s dogs. Berry and Louis, who don’t love crowds, were represented instead by Jellycat plush versions, quietly present in spirit. Custom matchbooks featured their likeness as well, a small but charming keepsake for the couple’s beloved attendees.
Sarah Jessica Hall Photography
The style
The day’s fashion choices reflected both sustainability and heritage. After an initial dress fell through, Jasmine found her gown on Facebook Marketplace—an unexpected, last-minute discovery that fit like a glove. “It felt like a movie,” she said. She paired the look with a traditional Filipino bolero for the ceremony, while Chris wore a barong crafted from pineapple fiber in honor of Jasmine’s family. Wrapped around her bouquet was her grandmother’s rosary, a custom shared among cousins.
Sarah Jessica Hall Photography
The cake
For dessert, the couple opted out of a traditional cake, instead serving a tiramisu tower alongside a cannoli bar with pistachio, chocolate, and hazelnut fillings—plus Italian wedding cookies dusted with powdered sugar. Custom sugar cookies featuring Jasmine and Chris’ dogs completed the table.
The advice
“Do what you want to do. Don’t listen to anyone else’s opinion. Keep it simple,” the couple said.
Sarah Jessica Hall Photography
The menu
Appetizers
Oyster mushroom calamari with pomodoro
Seared king oyster mushroom scallops
Sungold and baby heirloom tomato caprese
Salad
Opal and autumn glory apples with fennel, pistachios, and hazelnuts
Entrées
Carbonara arancini with mozzarella, tempeh, and king oyster mushrooms
Carrot risotto with carrot top pesto
White wine mushroom ravioli
Spinach and arugula cashew ricotta ravioli with pomodoro
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Aruka Sanchir (@ruukes) is a writer based in Los Angeles, CA.
