A Farm-To-Table Chic Wedding In Vermont
Kayla and Ben’s Vermont mountainside wedding featured breathtaking views, pretty pastel tones, and farm-fresh food and florals for the most picture-perfect day. They started off the celebration with a ceremony flanked by a full-floral chuppah, then headed to cocktail hour for sips and bites outside the tent. At dinner, tables were set with whimsical, organic arrangements in shades of tangerine and sage for a twist on farm-to-table chic.
From the perspective of the bride: Ben organized a trip for us back to DC. Said he had to go for work. Leading up to the weekend he was way more obsessed with plans than usual and kept “reminding” me to get a Sunday brunch reservation at Le Diplomate (a DC staple). Once the weekend got closer, I kept bugging him on what the plans were and when we were seeing our friends that still lived there… On Saturday we got brunch with our friends and Ben was refusing to drink. I thought he was just hungover! Around 3pm he finally convinced me to go back to the hotel. We got ready then got a drink at the rooftop of our hotel, The Thompson. After one drink Ben insisted we leave because “he had a reservation at Salt Line”. I, of course, was difficult and wanted to stay. But he insisted and so we left. He then wanted to “walk to path we used to walk Lucy”. We came around the corner onto the boardwalk and I saw a guy with a camera. Didn’t think anything of it. Thought he was taking photos of the boats and then Ben stopped me and proposed!! First thing I said was 'now way!!!' Ben gave his whole speech which included he wanted to propose where our love story started… and I cried hysterically. Afterwards we got dinner at Albi. Our favorite restaurant. A few months later we picked our wedding venue where a former chef from Albi was opening his first restaurant!
The gown was purchased at L'elite Brida in Boston, MA the Designer was Berta.
The groomsman attire was from Simon & Sons in Needham, MA.
The entire menu was farm to table and guests got to enjoy a family style meal. The menu offered two starters - hummus sourdough pitta with greek inspired toppings and a classic caesar salad. The entrees included charred eggplant, grilled trout, and grilled local beef, all with fresh local toppings and sides. To end the night, there was cake, a delicious dessert bar, and chicken tenders, fries, and pizza for that late night dancing fuel.
