For a California girl, Whitney Port‘s bridal shower theme was the perfect fit.
Port — who is engaged to former The City associate producer Tim Rosenman — was treated by her mom and sisters to a surprise California casual-inspired party last Friday.
The shower featured a create-your-own succulent terrarium bar hosted by Fleurish and simple, but stylish decorations — including flowers and napkins with neon orange accents — were placed throughout the venue, Los Angeles restaurant Madera Kitchen.
“I just wanted something … easy, nothing too over the top,” Port tells PEOPLE about her shower, which was attended by 25 of the reality star’s family members and girlfriends, including former The City costar Roxy Olin.
Guests feasted on heavy passed appetizers including tuna poke, burrata crostini, albacore tapenade and marinated heirloom tomatoes, along with Martini & Rossi cocktails based off of Port’s favorite ingredients. (See below for the delicious recipes).
For dessert, Port’s favorite Sweet Lady Jane’s Triple Berry Shortcake was served.
Guests were also gifted Paper Epiphanies‘ hand letter-pressed cards, with fun quotes like “D— straight I got it from my momma.”
Port’s fiancé — who popped the question in 2013 with a rose-gold, oval-cut diamond stunner — and his dad joined the party for a newlywed game later on in the evening.
As for the couple’s upcoming wedding, Port, 30, told PEOPLE “it’s really glamorous.”
“At first, I had so many ideas for my wedding like I thought I was going to go to Mexico and do a beachy thing and then I thought I was going to go to Northern California and do a rustic-y thing,” she explained. “And what I landed on, it is a destination, but it’s just going to be a lot more formal and glamorous than I ever thought that I would do.”
For more on Whitney Port’s bridal shower, pick up the latest issue of PEOPLE, on newsstands now.
The Refresher (pictured)
1½ oz. vermouth
½ oz. lemon juice
3 cucumber wheels
8 mint leaves
4 oz. Prosecco
Muddle mint and cucumber in a mixing glass. Add vermouth, lemon juice and ice. Shake. Top the shaker with Prosecco and strain into ice-filled glass. Garnish with a cucumber spear and a mint sprig.
1¼ oz. rosemary-infused white peach purée*
5 arugula leaves
4 oz. Prosecco
Place arugula in a mixing glass and press with muddler. Add peach puree and ice. Top with Prosecco. Stir until all ingredients are well combined. Strain into champagne flute and garnish.
Rosemary-infused peach purée: Place 2 cups of peach purée in a resealable container. Add 2 sprigs of washed rosemary, approx. 4-5 in. long. Press the rosemary into the purée. Seal the container and leave to infuse in the fridge for 8 hours.