Cozy + Intimate Farm-to-Table Restaurant Wedding
March 7, 2016
Tri State
Al FrescoEateryOutdoor Weddings
Wedding food gets a bad reputation, but this couple ensured theirs would be different, putting an emphasis food and wine when planning their New Jersey wedding. Working with Chef David Felton, this Bride and Groom created a farm-to-table menu of elevated comfort food perfectly suited for their natural and organic-inspired day. See all the pretty, including gorgeous florals from Laura Clare Fine Floral Design and photos from Carolina Rivera Photography, in The Vault!
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From The Bride...We wanted an intimate wedding with focus on the details we thought were most important. For us that included the food, wine, and flowers in a beautiful yet relaxed atmosphere. An outdoor ceremony in the spring time was our first choice for a wedding. Natirar at Ninety Acres was exactly what we envisioned. The farm-to-table menu was designed for us by chef David Felton and event coordination by Megan Dashio. They inspired trust that allowed us to focus on the most personal details. We wanted something very soft, lush, and feminine along with something strong, rustic, and masculine. There was no set color palate in our minds, just to keep it soft, natural, and organic. We captured that with peonies and reclaimed wood with help from our florist, Laura Clare Designs. Laura created over 100 floral arrangements in vintage blue-green mason jars, as well as decorating the arch created by the groom. The arch was constructed with American chestnut from a one-room school house built in the 1890’s and hardware from old barn doors. The venue was also provided the perfect backdrop both indoors, with rich woods and leather, and outside, with the farm and the woods.

Being from the Midwest, we wanted seasonal comfort foods that were elevated. Our guests were lavished by an extensive menu of appetizers and custom cocktails on the back patio while listening to the Ian Kenselaar Trio, a surprise from the groom. Guests were then escorted inside for lunch with ingredients harvested from the gardens at Ninety Acres and local farms. We chose a strawberry-rhubarb pie for our wedding “cake”. Dessert was a big hit with guests as they filled their plates with various bite-sized treats such as S’mores, fruit cobblers, and mini tarts. We danced our first dance to “It Had To Be You”, with an original arrangement for us by The Ian Kenselaar Jazz Band, another beautiful surprise from the groom.

Piece of advice to future brides is keep the focus on a few small, special details. If you focus on all of the details, you will be stressed and lose sight of what is really important. Decide what things are the most important and do them well.

I went in for my first wedding dress consultation and that is where I found my dress. I was looking for a dress that would work well in a garden wedding. I didn’t want a dress that would be too hot for the weather and wanted something that would show off my figure. I tried on a candlelight version of my dress and it made me looked washed out, so I tried on the same dress in an ivory lace with a mocha slip underlay. I loved how it looked and was smitten with that dress.
My dress was not complete until I had my accessories. Nancy Stone from Nancy and David Fine Jewels loaned me a pair of stunning pair of diamond earrings, tennis bracelet, and infinity bands to complete my look. She was also the creator of my engagement ring.

Advice From The Groom...Select vendors you can trust and connect with. Choose a venue and vendors that share your vision and passion. Keep it simple and let them run with it. If they are right for you they will help you create a wedding better than you ever expected. Show your bride that you aren’t just there to taste cake. Be involved. It is your day too. There were no questions from our guests that our wedding day was “our day,” with elements that represented both of us.
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