Today’s wedding is full of so many gorgeous floral arrangements, it’s hard to choose one favorite. Bride Leslie, a healthy foodie, made sure to incorporate fresh and local produce throughout their entire day, including their centerpieces. Pink dahlias and garden roses were uniquely paired with citrus, grapes, and even tomatoes. We love the creativity and thinking outside of the box to display something so visually stunning!
Photography by Lindsay Madden.
We love how the bride’s colorful floral heels from Dolce and Gabbana coordinated perfectly with the whimsical invitations.
“We realized that our Save the Dates would set the tone for everything to come, and we wanted to create something out of the box. I have a healthy snack blog called Savvy Snacker and we are foodies, so we decided to design a dish towel that mapped out our story: from where we met, to our home, our favorite local spots and of course, our wedding information. Best of all: it didn’t get thrown away.”
What advice do you have for other couples in the midst of planning a wedding? Insert your personality into your wedding. It doesn’t have to be in everything, but making it about you and your partner is so special.
“Bedminster is only an hour from New York City where most of our guests were traveling from, but it feels like a million miles away with sprawling horse farms, country stores and apple orchards.”
Your ceremony in three words. Ethereal, romantic, pure
How did you go about planning your ceremony? We were obligated to meet with our rabbi a handful of times leading up to our wedding. She gave us all of these little tests about how well we knew ourselves and each other. It was actually one of the things I looked forward to most. We had a lot of fun in those meetings and they helped to shape Adena’s sermon.
What was your ceremony music?
Processional: “Crazy Love” by Van Morrison
My parents and me: “Turn Your Lights Down Low” by Bob Marley. We had our band perform The Voice’s Anita Antoinette’s rendition.
Recessional: “Real Love” by Mary J. Blige
Who officiated your ceremony? Rabbi Adena Blum. She’s actually a distant relative, which made the ceremony feel that much more personal. Alex and I drank out of my Grandfather’s kiddush cup, which he was given as a child. His initials, inscribed into the silver cup are the same as mine (formerly, at least)!
What were your ceremony readings? I love this text from our ketubah: “Through each other’s eyes we see the world anew: may we be better together.”
What was your favorite thing about your wedding ceremony? I remember walking out with my parents on each side. I whispered that the moment will go by in a flash so we should walk as slow as possible to relish every second. My dad, so proud, wholeheartedly agreed. As we turned to walk down the aisle, I locked eyes with Alex and we shared a moment so pure. Our musical choices during the ceremony were so important to us, but I don’t remember hearing anything at all; at that moment it was just Alex and me.
“We were inspired by the rural location, which dictated everything from the local food and produce, jewel toned flowers and ivy, invitations, welcome packages, giveaways and more.”
What was your wedding menu? The food took months of planning and was sourced from local farms, whenever possible. We even had a chef hand rolling mozzarella to order, paired with fresh New Jersey tomatoes. We chose to have a plated first course of mushroom soup and salad followed by food stations consisting of rack of lamb, ribeye, wild salmon, roasted cauliflower toasted farro, crisp baby beet and rainbow chard risotto and more.
How would you describe your reception? A legit dance party!
Did you have a signature cocktail? Oh, yes we did!
Becoming Berbit Bubbly: champagne with a blackberry shrub and thyme
Alexander the Great: spicy infused gin with muddled cucumber
So Long Steinberg Sangria: white wine and triple sec with locally sourced fruit
What type of cake or dessert did you serve? We couldn’t choose just one wedding cake flavor so we had two! A chocolate cake with orange flower blossom cream and an almond walnut cake with dulce de leche cream. We also had butler passed desserts consisting of spiked milkshakes, mini doughnuts with coffee and the chef’s famous “Dragon’s Breath Popcorn”.
Please tell us about any other special details or moments from your reception. Instead of table numbers we gave each table the name of seasonal produce, which Putnam & Putnam then incorporated into the corresponding centerpieces. Big hit!
Are there any DIY details you’d like to tell us about? We met at the infamous establishment, Cyril’s, in Montauk. You bet there were BBCs (Baileys Banana Colada) at the wedding, which meant we had some fun on recipe development!
Our giveaway at the end of the night brought everything full circle. We chose raw honey from a nearby beekeeper. Honey symbolizes the coming of a sweet new year — it represents abundance and has incredible healing properties. And last but not least, honey is maybe the only food that does not spoil!
What was your first dance song? “Simple Things” by Miguel
If you had it to do over again, is there anything you would do differently? If possible, turn planning mode off! It was tough for me to unwind and not think about logistics all the time.