There is something so incredibly charming about this wedding. It might be the fact that the couple did everything themselves or the fact that it was held it in the groom’s (John) aunt’s backyard. Whatever it is, I am completely smitten.
John is actually one of the founders of the incredible floral studio, Spruce, here in Boston. They did my own wedding so I have had a love affair with all things Spruce for a long time. I am so thrilled to be able to show their gorgeous wedding!
From the bride and groom…
The mood of the event was fun, but sophisticated. We took our time to develop a menu that would be complex but easy to serve and prepare with this in mind – gourmet comfort food was the perfect answer. We spent a year testing the menu and then spend days in the kitchen prepping. Macaroni and cheese became Four Cheese & Lobster Mac and Cheese with Black Truffle. Our version of the cheese sandwich was Brie, Fig Jam and Arugula on fresh sesame ficelle. The roast beef sandwich became Mini Filet Bites with Carmelized onion and Salsa Verde on crusty baguette. Individual chicken pot pies. Crab cakes were served with a fresh, Asian chili sauce. A friend who is a professional baker provided baked goods such as rosemary & carrot scones, fresh ginger cookies and gourmet whoopee pies ( a HUGE hit!) The cake was a cupcake tower with cupcakes from a local baker – decorated with ribbon and edible sugared pansies, which Nikki spent the summer making by hand.
The flowers were designed by Sarah (Miles) Matteson, my partner and the Creative director at Spruce Floral. Nikki deferred to Sarah for all creative direction, saying that while she was a graphic designer she knew that Sarah’s expertise in floral design would supersede her wildest expectations. Her only request was that the flowers have a modern garden feel, with unusual elements such as fiddleheads and rich, bold colors.
Guest entered though a winding path of hanging jars of hydrangeas in greens lavenders and plums. Two huge arrangements of hydrangeas and trailing autumns clematis framed us as wed exchanges vows. The reception was filled with small tables high and low covered with plum & chartreuse linens – glazed ceramic bottles of fiddleheads and dahlias, stone compotes of dahlias and licorice vine, sweet peas and ruffled heuchera leaves. Each table was different. Nikki carried a bouquet of lavender sweet peas and lady slippers peppered with fiddleheads. Satin ribbons trailed as she walked down the aisle…