The New York-based couple decided to marry in Manchester, Vermont, where Brad's mother lives. Their ceremony and reception locations actually sit on the same street in the historic town. And all of their guests stayed at the same inn that hosted the reception. Wedding planner, Lisa Light, assisted the couple in planning their destination wedding.
A trolley transported guests from the ceremony to the reception site. The group ride insured that all of the guests would arrive at the same time.
Kristin's bouquet was made up of Juliet roses, lilies of the valley, sweet peas, white begonias, ranunculus, rosa rubrifolia foliage, variegated hosta foliage, peonies, Annabelle hydrangeas, and beech tree foliage.
Kristin and Brad wanted everyone to sit at one long table. Ariella Chezar kept the decor minimal, using low floral arrangements, scattered votive candles, and opalescent glass globes. Kristin wanted a colorful environment, created using chandeliers, upholstered furniture, tons of candlelight, and warm fruit and floral arrangements. The table centerpieces incorporated peach parrot tulips, garden roses, lady's mantle, variegated Solomon's seal, unriped blackberries, hosta foliage, begonias, peonies, Annabelle hydrangea, and beech tree foliage.
The weather on the late June day was quite unpredictable; with rain, sun, mist, and humidity each making an appearance at some point. But one thing was certain -- summer nights in Vermont can have quite a chill. A basket of pashmina shawls (in the wedding's palette) was set out to guard the female guests' shoulders.
Irene Maston crafted this fondant-covered three-tier cake. It actually boasted two different flavor combinations: sour cream cake with maple and vanilla buttercream; and triple chocolate cake with dark chocolate buttercream. A piped swiss dot exterior was decorated with Irene's hand-crafted sugar flowers (peonies, clematis, garden roses, sweet peas, and apple blossoms), which coordinated with the blooms of the day.
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