Sara Beach and Tyler Reeder both attended the same college send-off party in their home state of Minnesota, but when they arrived for their freshman year at Colgate University, they discovered they were neighbors in the same dorm. From study buddies to soulmates, Sara and Tyler spent their twenties developing their relationship, so it was only fitting that the couple marked the next decade with a promise of marriage. During a trip to St. John in honor of what Sara thought was her 30th birthday, Tyler surprised Sara by getting down one knee and asking her to be his wife.

In choosing a spot for their Minneapolis wedding, the couple had very specific criteria in mind: a convenient indoor/outdoor location to host both the ceremony and reception; a uniquely beautiful setting that could accommodate 250 people; and fabulous, unforgettable food. It was a tall order, but thanks to the guidance of Sara and Tyler’s wedding coordinator, the bride and groom-to-be found all they were seeking in the galleries and terraces of the Walker Art Museum and in the innovative talents of Wolfgang Puck Catering.

The wedding’s festive color palette was inspired by Sara’s choice of two-toned pink dresses for her bridesmaids. Turquoise, lime green and bright orange were added to the mix and the invitations, modern centerpieces and paper parasols were all fashioned in this rainbow of colors. Sara’s bouquet was a vivid arrangement of roses, peonies, calla lilies, orchids and spidery mums that provided a striking contrast to her delicate ivory gown. Even the groomsmen wore pink ties and sported brightly hued boutonnieres to coordinate with the lighthearted color scheme and vibrant spirit that permeated the day.

The bride and groom were married by a local judge, along with Tyler’s uncle, the brother of Tyler’s mother who recently passed away, who was ordained specifically to lead the couple’s heartfelt ceremony. “The toast given by Tyler’s father at the rehearsal dinner, and the reading that his uncle gave were two moments that honored and included Tyler’s mom in the ceremony,” remembers Sara.

Once the couple said “I do,” an atmosphere of eating, drinking and being very merry was facilitated by the couple’s food-focused cocktail hour and reception. Passed hors d’oeuvres of salmon pizza with dill cream and caviar, lobster and vegetable spring rolls and scrolled fried bacon—in honor of the couple’s distinct love for bacon—whet guests’ appetites for the feast of flavors awaiting at the buffet dinner. Stations offering everything from gourmet pizzas to slow-braised short ribs to tilapia with lemongrass-steamed jasmine rice, pea greens and coconut curry allowed guests to mingle and share the love. “We just really wanted our wedding to be fun for our guests, for it to be a great party and a very social atmosphere,” admits Sara.

There was even a dessert and coffee bar to accompany the couple’s “really good old-fashioned cake” made of chocolate filling and thick vanilla buttercream icing that was elegantly adorned with colorful fresh flowers.

But the hit of the evening was the late night snack of miniature BLTs, cheeseburgers, pommes frites and chocolate ice cream in taster cones—a welcome surprise after a big night of toasting the blissful couple. Not to mention a satisfying ending to Sara and Tyler’s own foodie fairytale—if not for the culinary-inspired honeymoon the bride and groom took to Paris and Capri, which included a deliciously romantic stop in Rome.