Mason and Sara Foote may have met when they were teenagers, but it took nearly a decade, separate college experiences, a stint in Los Angeles for Sara, and reconnecting at several Nashville Preds games before they heard wedding bells.
From a memorable engagement in Deer Valley, UT, to an October wedding amid the fall foliage at Trinity View Farm in Franklin, TN, this couple’s journey to the aisle culminated in an event complete with the dreamiest fall details we’ve seen in a while. Take a look!
When Sara celebrated her 30th birthday with Mason and her family in Deer Valley, UT, little did she know a ski trip would turn into the start of her wedding planning. “He faked a fall in deep powder snow, said a few special words, and proposed,” she tells us of their engagement amid the snow-capped mountains.
Not long after, they were discussing venues and dresses and other details of their upcoming nuptials. “Mason grew up in Nashville, and I grew up in Los Angeles,” explains Sara, “and we both have many favorite places around the United States.”
Their love for travel led them to consider several different venue locations, including Los Angeles, Wisconsin, and Sewanee, TN. But ultimately, the pair agreed that Franklin was the perfect fit.
“We initially wanted to get married at our family friend’s house in Leipers Fork,” says the bride, “but the tenting and flooring quotes made it cost-prohibitive.” That’s where event planner Fran Grote came in. “After looking at a handful of alternate venues, Fran suggested Trinity View Farm. Mason and I loved it the second we saw the gorgeous view.”
The next step was pinning down a color scheme, florals, and other essential details for the big day. “Fran really helped me hone in on my aesthetic,” says Sara. “From collected inspiration photos, it was clear I wanted candles and glowy lighting — warm colors like amber, sage, and yellow, along with gorgeous florals.”
Fran agrees, adding, “The color scheme was very fall-inspired. The setting at Trinity View is truly stunning on its own, so we just wanted to build on that beauty.”
And then came the quest for the perfect dress. “I went dress shopping in New York City with my sister Karen and stepmom Patty,” Sara tells us. “We had a jam-packed weekend, going from department store to atelier to showroom. I finally found my Lihi Hod dress at Spina Bride. The dress I wore was very different from what I initially thought I wanted; I especially loved the drop-waist and ivory color.”
On October 28, 2023, Sara and Mason gathered roughly 225 of their loved ones to make it official. “Many traveled quite far to celebrate them!” shares Fran, adding that all the wedding guests were shuttled to Trinity View Farm from Nashville. “On all the buses, there were individual charcuterie boxes for guests to enjoy a snack on their short journey,” she says.
Upon arrival, everyone took a seat overlooking the Franklin landscape, which was drenched in fall colors and foliage galore. Though the couple eventually read their personal vows to one another during a honeymoon to Mallorca, Spain, they exchanged ceremonial words in front of their family and friends that day.
“Mason’s cousin, Charlie Nelson, officiated Mason’s brother’s weddings, so it was an easy decision for us!” says Sara of their master of ceremony. “We wanted someone we felt knew us both very well to officiate — not someone we would have to get to know. Charlie is eloquent and so special to us. We met with him a few times over a couple of months to discuss what we wanted the ceremony to look and feel like, and he truly knocked it out of the park. There was not a dry eye in the crowd by the end of the ceremony.”
A cocktail hour immediately followed. “Guests walked down the hill from the ceremony and right into cocktail hour,” says Fran. “We had mini martinis (in mini martini glasses) ready for guests to grab. Passed apps were going around, catered by Johnny Haffner, and they consisted of his famous cheese dreams, bacon-tomato sandwiches, crab cakes, and ahi tuna poke skewers.”
Once inside the reception, guests had their first glimpse of the glorious, four-tiered beauty from Dessert Designs — a vanilla Hallelujah cake with fudge and caramel. Of course, that wasn’t the only eye-catching element. Greenery garlands draped the ceilings, and autumn-hued florals and fruit were everywhere. There was even a fun mobile cocktail bar!
“In lieu of a seated dinner, Sara chose a buffet-style dinner service,” Fran tells us. “This crowd was ready to have a good time and wanted to eat on their own and start dancing as soon as possible! The buffet consisted of chicken croquettes, lamb chops, beef tenderloin, pasta primavera, fresh seasonal vegetables, fall succotash, and yeast rolls. Delicious!”
And then the dancing commenced. “Our first dance song was ‘You Make Me Feel Like Dancing’ by Leo Sayer,” explains the bride. “We were originally going to wing our dance, and then Mason’s mother got us into dancing lessons — to practice with her — two or three weeks before the wedding, which was really fun!”
Additionally, the groom is a huge karaoke fan. Much to his bride’s delight, Mason took to the stage to belt out a few tunes. “Mason LOVES karaoke, and he sang ‘Blame It on the Boogie’ by Micheal Jackson,” she tells us. “I knew he was going to sing one song, but he surprised me with two more!
The biggest hit may have been Mason’s rendition of Shania Twain’s “Man, I Feel Like A Woman,” which he changed to “Man, I Feel like I’m Married.”
“The guests went wild,” gushes Sara. “I got up on stage with him for that one!”
As the night came to a close, the band erupted into a horn-led rendition of “When the Saints Go Marching In” as guests tossed rose petals. The bride and groom made their way to a vintage Jaguar and headed off into the night.
Instead of connecting with friends for an after-party, the bride recommends a different post-wedding approach. “If you have a get-away car, leave your phones in the trunk and enjoy the moment!” she says. “We left our venue and headed back to the hotel — grinning ear-to-ear and reflecting on the night together.”
Congratulations, and thank you for sharing your special day with us!
RESOURCES
Venue: Trinity View Farm in Franklin, TN
Photographer: Molly Peach
Planner: Fran Grote Events
Bride’s Gown: Lihi Hod from Spina Bride
Bridesmaids’ Dresses: Ralph Lauren and Reformation
Hair & Makeup: Makeup by Valerie Cole. Hair by Taylor Penley
Groom’s Formalwear: Atelier Munro purchased at Oak Hall
Groomsmen: Their own black tuxedos
Stationery: You’re Invited and Valorie Ward Cole Calligraphy
Flowers: FLWR Shop
Catering: Johnny Haffner
Entertainment: Downtown Band and Austin Filingo
Cake: Dessert Designs by Leland Riggan
Mobile Bar: The Aero Bar
Videographer: Wild Fern Weddings
Lighting: Bright Event Productions
Drape: Quest Events
Rentals: Please Be Seated and Curated Events
Linens: Nüage Designs
Vintage Jaguar: Matchless Transportation
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