Blue Hill at Stone Barns is such a special place, which is exactly why Rachel and Charlie chose it for their intimate 60-person wedding.
Says Rachel, “Blue Hill at Stone Barns is the perfect combination of city and country. We spend our weekdays in Manhattan and our weekends in the Hudson River Valley in Garrison, New York. Stone Barns is situated right in the middle – a 45 minute drive up river from NYC and 40 minutes south of Garrison. The first time we had dinner there I told Charlie, ‘I want to get married here!’ and he said, ‘Then we will!’ And that was pretty much the story.”
Rachel on including traditions in their wedding: “Charlie is Episcopalian and I was raised Jewish, so it was important that we have traditions from both religions incorporated in the ceremony. Frank, the Episcopal priest who officiated, suggested we conclude the ceremony in the Jewish tradition by sharing a sip of wine and breaking the glass with a collective ‘Mazel tov!’ The mix of our traditions was just right, and after we smooched, we walked down the aisle to our own private moment in the herb garden.”
After the ceremony, guests enjoyed cocktails and seasonal passed hors d’oeuvres before moving inside for dinner, including such creative items as a cube of “vichyssoise.”
Rachel is just one of the sweetest brides I’ve ever heard from! Here, she tells the story of her wedding to Charlie:
What inspired you when you were planning your wedding? The location was the greatest source of inspiration for us. We wanted our wedding to be intimate, relaxed, elegant and romantic. “Made with Love” is a phrase Charlie and I use all the time to describe the things we do for each other or experience together, and everything at Blue Hill is absolutely made with love. It was important to us that the wedding be very personal: small and non-traditional, no bridesmaids or groomsmen, but very beautiful, in a formal setting where our guests would feel welcome and comfortable, and enjoy outstanding food and drink.
What was your favorite moment or part of the day? A series of different snapshots run through my head when I think of a favorite moment that day. I loved walking arm in arm with my dad and looking up and seeing Charlie looking so handsome standing up in the front, smiling, waiting for me. I loved getting hair and makeup done upstairs in the beautiful hayloft with my sweet friend who flew all the way from Hawaii, my beautiful new step-daughter and my mom. And I loved looking at our stylish guests mingling on the garden patio as the sun was setting.
What was the best advice you received as a bride? The best advice we both received was to be in the moment. It sounds simple, but making the concerted effort to connect with your partner often throughout the day and evening – sharing private stolen moments, making eye contact or sharing a giggle or a secret together. These are the moments that will stay with us forever.
What advice do you have for other brides? Just embrace the fact that complications will arise, and try to relax and plan to be around calming friends as much as possible. Also, don’t over-think things – keep things stylishly simple.
Signature Cocktail: Celery Tarragon Margarita // First Course: This Morning’s Farm Egg with Greenhouse Greens and Herbs // Second Course: Maine Lobster with Pistou of Spring Vegetables // Third Course: Loin of Beef with Broccoli Rabe, Sugar Snap Peas and Tarragon Pesto // Dessert: Momofuku Milk Bar Wedding Cake (Bottom Layer of Chocolate Malt Cake, Malt Fudge, Malted Milk Crumbs, and Charred Marshmallow / Middle Layer of Pretzel Cake Stout Ganache with Burnt Honey Frosting and Pretzel Crumbs / Top Layer of Chocolate Chip Cake with Passion Fruit Curd, Chocolate Crumbs and Coffee Buttercream)