On a Monday in April in Los Alamos, Chef Clark Staub and Chef Jill Davie were married in an outdoor celebration at Staub's restaurant, Full of Life Flatbread. Guests were greeted at the iconic restaurant with local lemonade from Los Olivos Lemons, sparkling wine from Seasmoke Cellars, and a special red wine from Stolpman Vineyards called "Love You Bunches."
Afterwards, guests were led to the center of town where new Los Alamos hotspot, Bell’s, passed appetizers under the historic flagpole. A string Mariachi band and Mexican dancing horses rounded the corner and led the procession back to Full of Life in a New Orleans-style wedding parade.
After the ceremony, guests feasted on a 20-hour spit-roasted pig, roasted overnight by Stephen Bedford, fresh-ground wood-fired cauldron polenta, Morro Bay oysters, Santa Barbara sea urchin, roasted vegetables, salads and starters from chef friends around the world, flatbread pizzas, and a special wedding white and red cuveé blended by legendary vintner, Au Bon Climat.