Angela and Utsarga had a double wedding weekend in early October. The invitation by Suite Paperie included 2 separate invitation cards for each celebration enclosed in a vellum wrap with some dramatic floral prints. I particularly liked the combination of fall inspired colours incorporated into the suite, especially the terracotta envelope with a toast velvet liner.
The temperature had dropped to 54 on Saturday at Blue Hill at Stone Barns. It was a beautifully crisp but sunny fall day, so we kept the ceremony in the courtyard. The couple communicated in advance with their guests to bring layers as the ceremony was going to be outside. We added a few heaters for the elderly family and the musicians who needed their fingers to work. Angela wore a modern A-line Lela Rose gown with a draped neckline and scooped back. A cathedral length veil with floral details added some drama to the whole look. The star of the afternoon portraits had to be their adorable dog Pearl, who was brought to the venue by a handler from Pawfect For You for some pictures with the couple.
Denise Fasanello had so much fun creating a garden inspired autumnal feel with soft sunset shades of warm oranges, creams, champagne and taupes, with hints of deeper plum burgundy tones for depth. She used flowers and foliage such roses, cosmos, dahlias, hydrangeas, delphinium, astilbe, lisianthus, chrysanthemum, cock’s comb and ranunculus. I loved the variety and textures she used in her designs. For the ceremony, Denise designed a full arch against the big tree in the courtyard. Florals lined the aisle leading up to the ceremony area. As guests arrived, they had some warm apple cider and enjoyed music from the Highline Quartet. For the processional, they played “Salut d’Amour” followed by “La Vie En Rose” for the bride. “This will Be” was the joyful recessional piece, which brought everyone to the cocktail reception in the main restaurant and terrace.
For their escort cards, we used tented cards with a wax sticker for the table number inside. We wanted to have lots of last-minute flexibility with the table numbers (covid is unpredictable). I adhered the wax seals the day before. On the harvest table, we had framed photos of Angela and Utsarga, along with an instax camera for guests to take pictures, stick them in a guestbook, and leave the newlyweds a note. Angela’s dad made a photo slideshow, so we also had a screen setup in the main dining room for his photos.
For their signature cocktails:
Hers was Spa Day: sake lees vodka, cucumber vermouth, cardamom
His was Drinksarga: peach and peach leaf bourbon, grilled corn cob vermouth, bitter
Guests enjoyed passed hors d’oeuvres and the bakery experience. To avoid beef due to family customs, in lieu of charcuterie for the bakery experience, we had different types of cheeses to accompany the bread and it was a big hit.
Guests walked through the courtyard along a lantern lit pathway and upstairs to dinner in the upper Hayloft. The ceremony aisle florals had been repurposed to the hallway into the Hayloft and the windowsill behind the head table. We brought in a champagne shantung linen from BBJ La Tavola for the dining tables which showed off the fall florals beautifully. The guest round tables had two different designs. First a low lush arrangement with votives all around. Second a “breakaway design” with four smaller vases and a trio of tall floating candles. The sixteen foot long head table had florals in varying sizes and heights along the length. With votives, floating candles and pillar candles to keep the look interesting everywhere you look. UNLTD! Provided the music for the evening with a 10 piece band.
For dinner
I
BEETS
smoked goat cheese, plum, lady apple
Domaine Roger Neveu ‘Côtes des Embouffants’ Sancerre, Loire Valley, France 2020
II
MAINE LOBSTER
clam & corn chowder
Domaine Taille aux Loup ‘Remus’ Montlouis-sur-Loire Sec, France 2020
III
HERITAGE PORK
brussel sprouts, smoked apple
Château d’Arsac ‘Le Kid d’Arsac,’ Margaux, Bordeaux 2018
The wedding cake was from Millers and Makers and I was blown away by the artistry. We had two different flavours in the cake. Vanilla cake layered with black sesame buttercream and a center layer of white chocolate ganache. Chocolate cake layered with peanut butter buttercream and salted caramel. The five tier white fondant cake had organic groupings of wafer paper flowers that flowed down the sides of the cake. On the surface of the cake, they added a few floral vine accents inspired by Angela’s veil done in a very thin white line. The vines were painted with pearl to provide a bit of sheen. Watercolour floral accents trailed out from the wafer paper florals to add another layer of depth and dimension. It was a very special custom piece of art. In addition to wedding cake, we had a trio of passed desserts. S’more semifreddo, brown butter cake and lemon verbena and peach donuts.
After the reception upstairs, guests were invited downstairs to the lower Haybarn and Courtyard for the after party. Couches and pillows from Taylor Creative and lighting from Pegasus transformed the space. We had a DJ from Wha Entertainment, arcade games from Untouchable Events (darts and classic cade) and a Nintendo gaming station setup. Lots of different things for the late-night crowd to enjoy. The wedding favours were spelt and coffee cake. Late night savoury snacks were passed including oreo cake pops, pizza rolls and chicken popcorn. The party ended at 1AM and we had a 5AM load in for their Sunday wedding the next day!
Sunday was their Hindu ceremony at the Westchester Marriott. We started with a breakfast at the hotel at 9:30AM before the baraat at 10:30AM. I was so impressed with the couple and the wedding party for going out so late the night before and rallying in the morning. DJ Suhel and dholi Nihal Singh led the baraat with Utsarga on a horse from Caliber Farms. There is nothing like kicking off an early morning ceremony with a joyous baraat!
The baraat led to the ballroom where we had a grand and colourful mandap designed by Elegant Affairs. Angela was carried into the ceremony on a gold doli. Suite Paperie designed a beautiful ceremony programme that detailed the different parts of the ceremony, so that guests could follow along.
After the ceremony guests enjoyed a buffet lunch by Royal Palace. For the cocktail reception out on the terrace they served vegetable samosa, vegetable pakora, spinach sprout chaat, chicken 65 and tandoori lamp chops. For lunch in the ballroom, guests enjoyed baby goat masalendar, chicken tikka masala, chicken roast, sham savera, chana daal with lauki, jeera peas pulau and naan fresh from the tandoor setup outside in the parking lot. For dessert they served gajar halwa and gulab jamoon.
For their rehearsal dinner, they celebrated it at a Chinese restaurant in New Jersey called River House. I loved how Angela and Utsarga incorporated aspects of both their families into their weekend of celebration. It was such a delight being a part of it! Thank you for Sasithon Photography for capturing their love and joy.
See their video highlight by Mike Zhu Films here
See more of my Blue Hill at Stone Barns weddings here:
Saturday celebration:
planning: Ang Weddings and Events | venue: Blue Hill at Stone Barns | florals: Denise Fasanello | photography: Sasithon Photography | videography: Mike Zhu Films | paperie: Suite Paperie | strings: Highline Quartet | officiant: Rev. Annie Lawrence | band: UNTLD! via Wha Entertaiment | cake: Millers and Makers | lighting: Pegasus Productions | lounge rentals: Taylor Creative | linen rentals: BBJ La Tavola | arcarde games: Untouchable Events | hair: Face Time Beauty | makeup: Pre-Dame Beauty | gown: Lela Rose via Mark Ingram Bridal Atelier | photobooth: Amazebooths | dog handler: Pawfect for You
Sunday celebration:
planning: Ang Weddings and Events | venue: Westchester Marriott | photography: Sasithon Photography | videography: Mike Zhu Films | paperie: Suite Paperie | caterer: Royal Palace | DJ and lighting: DJ Suhel | dholi: Nihal Singh | baraat horse: Caliber Farms | florals: Elegant Affairs | hair: Face Time Beauty | makeup: Pre-Dame Beauty