via MarthaStewartWeddings
I’ve had this image in my idea file for 8 years. I dream about sitting down at this dinner table and eating the centerpieces! Olive pits and breadstick crumbs littering the table by the end of the night and a basket of bright yellow tomatoes as my keepsake from the evening. This is a super cute idea for inexpensive wedding decor but also a perfect centerpiece for a summer dinner party don’t you think?
xo,
LEH
For You
For Your Table
photo courtsey of Martha Stewart Weddings
White tulle poufs you can make yourself and all white dahlias echo the jagged flower trim of the dress. A sophisticated look for a casual wedding.
xo,
LE
Happy first day of fall!
I thought you’d enjoy pictures from the wedding Angus and I attended in Vermont this past weekend. The brides’ attention to detail and they and their loved ones’ enthusiasm made for a day full of love, sunshine, flowers, poetry, farm foods, fire and song. I wish you all could have experienced it with me.
The brides’ friends hosted the ceremony and reception at their farmhouse outside of Middlebury. The leaves were just beginning to change.
In the days leading up to the event, friends gathered to bake and decorate. They collected wildflowers from the fields which we arranged in vintage blue mason jars.
The rest of the glassware was clear and the raw burlap tablecloths neutral to highlight the natural elements — flowers, sky and the lion-colored fields beyond.
Heaters placed in-between the picnic tables were wrapped in brown fabric to blend into the scenery. One of the bride’s fathers built a frame for the cafe lights and trimmed it with mossy twine.
Which we used to hang freshly-picked nosegays.
Bridal bouquet #1 riffed on the nosegays. It was an elongated cascade of bright blooms.
The surrounding fields of swaying flowers and grasses inspired bridal bouquet # 2 — a spray of wild, waving pom-poms stemming from magenta pine-like base.
Using our hostess’ platters, we arranged an incredible Vermont cheeseboard that included Cabot Clothbound Cheddar, Willow Hill Farm’s Alderbrook semi-ripe sheep’s milk cheese, their gloriously nutty Tomme, Orb Weaver Farm’s Cage-Aged cow’s milk cheese and plain, peppered and herbed fresh chèvres from Blue Ledge Farm– all carefully chosen by one of the brides, a dear friend I met when she was cooking at Babbo.
I’d have thought it impossible to improve upon such exquisitely made and lovingly selected cheeses, but raw honeycomb, chili pepper jam and the hostess’ homemade mostardas added even more love and deliciousness.
We ate family-style. Cassoulet made from local duck and chicken plus these beautiful veggie pot pies, each baked in a different dish.
For dessert, friends baked 18(!) pies from fruit picked at nearby farms, using one pal’s just-salty-enough dough recipe. My favorite was the apple with a crumble topping. Angus was partial to blueberry with vanilla ice cream.
I was too busy eating pie to take a picture of pie.
We had two huge pieces each.
Our host ended the evening by building a bonfire that seemed to touch the stars. We stood for awhile in awe of the flames then filled the night sky with guitar chords and song.
xoxosl
By Sarah Lagrotteria
For you
For your table
Lush pink peonies in milk glass vases. Sexy and sweet.
Dress: J.Crew Erez
All about milk glass
Table photo: Justin and Mary via Style Me Pretty
xoxosl
By Sarah Lagrotteria
It’s good to be back! I’ve been waiting months to share with you some of the décor decisions we made for my wedding last week. All photos courtesy of Gina DeConti of Imaginative Studios in Chicago and our very own Lydia Ellison.
The ceremony and reception took place at my parents’ home, with guests progressing from the front yard for the ceremony to the house for the cocktail hour then out to the backyard for dinner and dancing. It was important to me that refreshments be available at all times, so my friends and family were greeted with Mason Jars glasses filled with sparkling water and lemonade.
Our tent was clear on all sides so I based the wedding colors on what my dad’s yard would look like at the time. As Lydia mentioned, I went with white, greens, pale pale pinks and midnight blue (for the night sky and just because it’s Angus’ fave color). We echoed the surrounds by using natural materials, like a natural washed flax for the tablecloths, hemstitched linen for the napkins, sequoia wood for the flatware and bamboo for the chairs. Water goblets in clear green glass reflected the tall trees that encircled the tent. It all felt very intimate and midsummer night’s dreamish…
For our salad and dessert plates, we picked up on the stonefruit and berries in our centerpieces. We chose the Sèvres China pattern which features delicate berries on the vine. We used four different colors—green, blue, lavender (which looks more like a silvery pale pink) and pink. Each table had a different color for the salad course (see below for the blue, right and lavender, left) and everyone had the blue pattern for dessert.
For dessert, we had 12 different white buttercream cakes from Three Tarts Bakery. Each table received its own cake for cutting. Mine was coconut with a luscious layer of lemon curd and Lydia’s was lemon curd with fresh strawberries. Others had variations on white cake with fresh berries, chocolate fudge cake with white mousse or banana cake with chocolate ganache. The best part was that once a table finished tasting their cake, they sent envoys to gather slices of from the next table over so that everyone could taste more than once kind. Evidently things got a little heated over the banana cake!
I wish I had some of that coconut cake now….xoxo sl
Sorry we’ve been away for a few weeks, Sarah got married! She had a beautiful ceremony and reception at the spectacular home of her parents, outside of Chicago. Sarah and I made the centerpieces for the reception tables.
She designed her wedding using a color palette of white, greens, pale pale pink and midnight. Summer fruit of white peaches, black plums and black mission and green kadota figs provided the perfect hues. Two days before the wedding we nestled the fruit on a bed of pale green moss atop mercury glass candy dishes.
Sarah added the black dahlias, assorted pink blooms as well as fresh blackberries the morning of the wedding. The arrangements were a hit among the guests. The mercury glass sparkled in the candle light and the fruit was a rustic and bountiful addition to each table.
No one died from eating the fruit off the arrangements (we super glued the fruit together) and only one arrangement light on fire from a nearby candle! Success.
