Jill and Adam's early-August wedding included vintage-inspired elegance in everything from the lace on the bride's dress to the piping on the cake.
Jill wanted her guests to feel welcomed at the church, so she made two signs to hang on the exterior doors. One read "Love, Sweet Love" and the other featured the couple's names and wedding date. Both signs displayed the bird-and-flower motif as well as the misty-blue and brown palette used on the invitations.
A home fashion designer, Jill had some ideas for the details of her wedding gown. She found the most exciting part of the hunt for her perfect dress was her involvement in its design. While attending a trunk show at The White House by the Shore, she met Callie Tein, the designer of Modern Trousseau. She immediately fell in love with the collection and its use of lace. Together, Callie and Jill created the dress (and veil) of Jill's dreams. The earrings and bracelet that perfectly accessorized her look came from Nadri, and the fuchsia pumps were Carlos Santana.
Adam wore a tan suit rented from Formals by Antonio, in Rocky Hill, Connecticut.
The bridesmaids wore Bari Jay dresses from the bridal boutique Michele in Westbrook, CT. They carried monochromatic bouquets of roses that complemented Jill's cascading bouquet of antique roses, orchids, and star of Bethlehem.
The groomsmen wore blue ties they received as gifts from the groom and pinned on antique-rose boutonnieres.
The evening continued inside a beautifully draped tent. A mixture of high and low arrangements anchored the tables. Candelabras from the Castle were filled with pale-pink and fuchsia orchids, and candle votives were placed around them on the table. The lower arrangements featured white hydrangeas, antique roses, and fuchsia orchids. Jill topped each round table with light-blue eyelet and chiffon tablecloths she sewed herself; she added handmade place cards to each setting.
All floral pieces were created by Debbie Crowley of Vermont Country Flowers.
An elegant buttercream-covered cake made by Marie-France Eloi of Cuisine Lucette featured three different piped patterns. The white-chocolate cake had two tiers filled with lemon buttercream and fresh blueberries, and one layer filled with raspberry mousse and fresh raspberries.
The couple also indulged their love of white chocolate by serving white-chocolate-dipped strawberries (as well as the classic milk-chocolate version).