“I wore two dresses. I liked a soft-gray gown on Style.com, but was told that it was unavailable. So I bought another. Later, I spotted my original dress in a window. It was the last one, and in my size! So I wore that until we cut the cake, then changed into the second one, which I had shortened to tea-length for dancing.”

“Dancing occurred after a two-and-a-half hour meal, with wine pairings and speeches between courses.”

“We did a full buyout. Blue Hill seats 125, so we were pushing it at 140. So that everyone would fit, we turned the bar space into the college-kid area. They thought it was amazing.”

“We had incredible appetizers (all locally-grown and seasonal) and an elderflower Champagne cocktail. I wanted to stay with the feel of the barn: Nothing fussy, no cut glass, no silver bowls.”

“Ron Ben-Israel made our cake. He’s really serious about sugar flowers and wanted to know precisely what would be used in the bouquets.”

“We wanted traditional Jewish music, but also something jazzy to go with our dinner party atmosphere. Our musician, Rachelle, plays the accordion beautifully, and she can also jump into Ella Fitzgerald-type stuff.”

“Since we were using only local and seasonal flowers, we had to wait until the last minute before we could tell him. We used peonies, viburnum and sweet peas, and he matched them all so well.”

Weddings Winter 2008

Crazier than Croquembouche

Seven pastry chefs break the wedding cake mold.

The Honeymoon: Planning the Getaway

Four destinations and itineraries for different kinds of newlywed adventure.

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