Andrea and Brett’s wedding day on April 1st started out a little rainy, but thankfully it cleared up in time for their arrival and portraits around the grounds with Dave Robbins Photography. Andrea was absolutely stunning in Danielle Frankel. A raised cowl neck, bias cut silk wool sleeveless gown with an open back and scarf draped accent. She carried a bouquet of white and green hellebores, which were exquisite in their simplicity. Brett work a boutonniere of lily of the valley.
Given the cooler April temperatures, we decided to have the ceremony upstairs in the Hayloft to keep guests cozy and warm. The dinner tables were preset and stacked behind the drapes in the corners of the room! The chuppah was set up in front of the windows to the courtyard. It was filled with lush white and green blooms, including white garden roses, spray garden roses and delphinium. We curved the rows of chairs a little to give the ceremony a more intimate feel. The groom walked down the aisle to “Blackbird” with his parents and the bride walked down the aisle to “Your Song” with her parents.
After ceremony we invited guests down the stairs to the lower Haybarn for the cocktail reception. To fill out the space, we had rented high and low cocktail tables with bentwood crossback chairs and a textured white linen from BBJ La Tavola. White and green bud vases adorned the tables and a branch arrangement on the central bar made a nice statement in the room. For their signature cocktails, they choose The Mill (McKenzie bourbon, buckwheat amaro, caramelized mead, pickled cherry) and Badger Flame Beet Margarita (tequila, pink peppercorn infused baiju, badger flame beet juice, turmeric, sherry, lemon). For passed hors d’oeuvres:
Mokum Carrot
Beet Burgers
Lobster Roll with Trout Roe
Celery Root Blini with Caviar
Tortilla Espanola, Salumi
Hakurei Turnips & Poppy Butter
Wellfleet Oysters with Carrot Ginger Escabeche
Polenta Fries & Pastrami Marmalade
While guests were enjoying the cocktail reception, we were busy flipping the Hayloft from ceremony setup to dinner setup. With 128 guests, we had good space in the room to do a mixture of long and round tables. The long tables were setup with a green garland, white spirea and lots of elegant pleated glass votives along the length. The round table had lush white and green flowers, including ranunculus, sweetpea and spray roses. On their way through the silo lobby towards dinner, guests picked up their hand calligraphed escort cards by Ink and Nibs. They walked through the candlelit hallway into the upper Hayloft. For dinner:
I
Overwintered Broccoli Rabe
cow peas, flatbread
Domaine Trotereau “Vieilles Vignes” Quincy, Loire Valley, France 2016
II
Halibut
celery root, turmeric, leek marmalade, ramp sauce
Domaine Zafeirakis ‘Natura’ Malagousia, Thessalia, Greece 2020
III
Grass-Fed Beef
Eight Row flint corn polenta, spinach pistou
Château d’Arsac ‘Le Kid d’Arsac,’ Margaux, Bordeaux, France 2018
IV
Wedding Cake
chocolate and einkorn chiffon, chocolate mousse, strawberry jam, honey buttercream
Passed Desserts
s’mores, burnt honey & sesame panna cotta, cheesecake & honey
The Eleven Band kept the dance floor packed all night! For late night snacks, guests were offered chicken fingers, pizza bites and grilled cheese. On the way home, they picked up bags of caramel popcorn for the road.
It was such a beautiful celebration to start out our 2023 season! Thank you to Andrea and Brett for bringing us along for the ride.
planning: Ang Weddings and Events | venue: Blue Hill at Stone Barns | photography: Dave Robbins Photography | video: McKenzie Miller Films | flowers: Poppies and Posies | invitation: Bella Figura | day of paperie: Ink and Nibs | band: The Eleven | gown: Danielle Frankel | hair: Romy | makeup: Arielle | rentals: Party Rental Ltd. | linens: BBJ La Tavola
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