Mowgli and Craig’s farm-to-table wedding is too lovely for words – so I’ll just let the photos do the talking!
Says Mowgli: We chose not to write our own vows. But, our amazing officiant gave us homework about nine months prior to the wedding. Without sharing with each other we had to tell him about falling in love with one another. I had no idea he was going to do this during the ceremony, but in his wedding address he used some of our answers to that question, so we did end up writing part of the ceremony.
Mowgli’s aunt, an avid crafter, decoupaged a vintage pig illustration onto a vintage metal milk box where guests could place cards.
Isn’t this one of the most delightful weddings?! Mowgli took some time to share a little bit about the day:
Why did you choose this for your wedding? Craig and I met cooking at some of our favorite restaurants in the world: Diner and Marlow & Sons in Williamsburg. They were pioneers in the NYC farm-to-table movement long before it was a trend. Coming from this same background of serving people the best ingredients it was a no-brainer for us to have a big farm-to-table meal with some of our favorite foods in the world. So we looked at our wedding as having a celebration over an amazing meal just like we will continue to do throughout our lives. Meals with friends and family is what is most sacred to the both of us.
What inspired you when you were planning your wedding? We asked ourselves what elements would make our wedding “us,” and it was three things: a barn, roasting a pig, and long farm tables. Everything else was built around that. We were so lucky to know a chef (Executive Chef Justin Smillie of Il Buco and now the just-opened Alimentari and Vineria) that I used to work for who could create a family style meal based around the roast pig. We literally couldn’t have imagined anyone being able to pull off this meal better than he could and even knowing that, it still blew us away. Then Craig was at work talking about looking for a barn for our wedding and a coworker said ‘this sounds like my parents house.’ And sure enough we had our big red barn as the backdrop for our wedding.
What was your favorite part of the day? Since the meal was such a part of the foundation of the wedding, we had all the chefs, bartenders, and servers come out after the meal and get a standing ovation from everyone who had just enjoyed the meal. Also, when the generators lost power for a few minutes. Everyone was on the dance floor and all of a sudden no lights, no music! A couple of friends started singing Total Eclipse of the Heart and everyone was singing together. Those were a couple favorite moments.
Photography: Linda Rivard Photography and Brian Witte / Venue: Bluefield Farm in Blauvelt, New York / Planning and flowers: Bellafare / Bride’s dress: Watters / Sash: High Fashion Veils / Hair flower: LoBoheme / Bridesmaid dresses: J.Crew / Groom’s custom suit: Mr. Ned / Groom’s custom shirt: CEGO / Groom’s tie: Freemans Sporting Club / Personal flowers: Saipua / Stationery: Lucky Luxe Couture Correspondence / Catering: Justin Smillie, Executive Chef at Il Buco / Dessert: Alina Martell, Pastry Sous Chef at Ai Fiori / Music: Colleen Crumbcake from Popshop DJ’s / Lighting: Hourglass Lighting
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