Anaïs and Brian were married at Blue Hill at Stone Barns in September. It had been calling for some rain that day, so we moved the ceremony for 118 guests from the open courtyard to the covered café awning. This is such an intimate space and equally as beautiful backdrop for the happy couple to saw their vows to each other. Anaïs wore a gorgeous A-line gown from Mira Zwillinger. She also had a custom matching detachable top piece that gave the dress a short sleeve look for the ceremony. This was removed after the ceremony, for a strapless look for the reception. Liam Carey changed her hair style from a soft elegant updo to hair down for the reception. Her Poppies and Posies bouquet was comprised of creamy white local dahlia, paired with hydrangea, garden roses, hydrangea, delicate eucalyptus and a touch of small blue thistle.
For the ceremony, our original plan in the courtyard was to have 2 floral arrangements on pedestals and 2 floral pieces to mark the entrance to the aisle. With the move to the café area, the long aisle and distance of chairs from the back wall, it just made more sense to move the florals at the back to the front of the ceremony. I really liked how it turned out with all 4 arrangements at the front. Sometimes more is more!
After the ceremony, we invited guests to the Sperry tent in the courtyard for the cocktail reception. The original plan had been the Dooryard Garden, but given the size of their guest count and the covered area available with potential rain, the larger tent made more sense. Their signature cocktail was the Greenhouse Gimlet – Gin, Celery, Lime, Green Chartereuse.
Dinner followed in the upper Hayloft. It was my first wedding back there since pre-pandemic! I’ve really missed that beautiful room. 100% of the guests and vendors were vaccinated with the exception of 3 kids (who could not yet get vaccinated) and had negative PCR tests. For dinner first course Heirloon Tomato, horseradish vinaigrette, black garlic, basil oil, melon. Second course Corn Chowder, lobster, clam. Third course Stone Barns Center Grass Fed Beef, shelling bean stew, zucchini, peppers.
Each dinner table was adorned with a low lush arrangement of local white dahlia, white garden roses, spray roses and ranunculus. Blue thistle, blue-gray eucalyptus and local white scabiosa was woven throughout the organic design. I loved the carrot on the table numbers! Seems perfect for a Blue Hill wedding. Dan Barber dedicates a whole chapter to the carrot in his book The Third Plate. You never look at a carrot the same way after reading it.
The Blue Hill wedding cake was rye chiffon, preserved strawberry, mixed berries and honey. The cake toppers were a pair of wooden rabbits dressed as a bride and groom. For wedding favours, we placed a packet of flower seeds at each place setting. Guests danced the night away to the music of The Blaire Reinhard Band. Great fun was had by all!
Here is the wedding video from McKenzie Miller Films
Planning: Ang Weddings and Events | Venue: Blue Hill at Stone Barns | Photography: Justin from Brian Dorsey Studios | Videography: McKenzie Miller Films | Florals: Poppies and Posies | Band: Blaire Reinhard Band | Makeup: Beautini | Hair: Liam Carey | Strings: Highline Quartet | Gown: Mira Zwillinger from Mark Ingram
See more of our Blue Hill at Stone Barns weddings here:
Carmen and Matt’s fall wedding