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Susan & Steven
It was love at first sight, says cookbook author Susan Spungen, a former Martha Stewart Living top food editor. Recalling his seven dates in seven days with Susan, art-gallery owner Steven Kasher agrees: "We bonded right away." The two share many passions, including a sense of humor. Take the proposal: kneeling in front of an 18th-century church in Paris, Steven presented Susan with a plastic light-up ring.
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Summer's bounty inspired both the invitations and the ceremony. The stationery is a mix of classic and informal typography, calligraphy, and letterpress. Slate-gray ink, fruit stamps, and images of spring-green apples letterpressed on envelope liners add fanciful twists. Table numbers were replaced by cards stamped with messages such as, "You are seated at Pole Beans."
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The Flower Girl
The bride's niece, Ella, wears a stephanotis tiara.
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Susan's nephew, Joseph, walks confidently down the grassy aisle.
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"I love large flowers in small bouquets," says Susan. In hers, giant dahlias are punctuated by round green proteas, pale-emerald calla lilies, and midnight-black chocolate cosmos.
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A mass of hydrangeas covers a huppa and provides a natural frame for the bride and groom.
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Susan gets a congratulatory hug.
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The bride's family poses for a photo with the newlyweds; from left are Susan's brother, David, and his wife, Aliana; the happy couple; her parents Frank and Deborah; and, in the front, little attendants Joseph and Ella.
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After the ceremony, guests mingle outside Blue Hill, a restaurant that uses only fresh ingredients grown or raised on neighboring farms, including the adjacent Stone Barns.
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A sign pointing to Stone Barn's vegetable field.
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A yard-sale find infuses the wedding with unique touches. This dark wooden stand was probably meant to display postcards, but here functions as a seating chart.
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Guests peruse seating cards.
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With their unusual shapes and cheerful colors, vegetables make charming embellishments when strewn across a rustic table.
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Friends chat as they take in the scenery.
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The couple chose their favorite seed packets to grace tables. The minty-hued apple motif on the letterpress menus, inspired by Blue Hill's gardens, echoes the envelope liner on the invitations.
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Guests loved the miniature tomato sandwiches.
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Marinated sea bass is wrapped in cucumber and served on flat bread.
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Hors d'oeuvres include trout with American caviar.
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An heirloom-tomato salad.
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Chicken in a corn stew.
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A gold-framed pansy petal is a delicate garnish for cantaloupe consomme.
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Lamb with summer squash was part of the dinner menu.
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Glasses of white-peach sangria are garnished with blackberries and peaches.
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Guests socialize before the dinner hour.
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Guests enjoy Blue Hill before the dinner hour.
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A few of the bride's friends who work in the food industry showered her with edible gifts, like this personalized bread. Daniel Leader, co-owner of the Catskills bakery Bread Alone, stenciled one perfect loaf with the couple's names.
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Egglings -- tiny planters filled with seeds of herbs like parsley and basil -- make fitting favors for an affair that values gardening, cooking, and sharing the fruits of one's labor.
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The couple's niece and nephew smile for the camera.
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The white-on-white stripes that blanket the tiers of this hazelnut, chocolate, and praline cake create a creamy canvas for cherries, apricots, figs, and pears. The cake was a gift from Susan's friend, cake designer Gail Watson.
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Location: Blue Hill at Stone Barns
Consultant and Event Producer: Danielle Pellicci, 914-907-7359
Florist: Sandy Clothier for Blue Hill, 914-524-9759
Cake: Gail Watson Custom Cakes
Photographer: Jason Walz Photography
Bride's and Flower Girl's Dresses: Morgane Le Fay
Veil: Bridal Veil Falls
Stationery and Calligraphy: Sloane Design/Press New York, 212-539-0184
Vintage Seed Packets: Conan's Collectibles
Favors: Eggling, from windowbox.com
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