Two people meet serendipitously in Manhattan, fall head over heels, and get married in New York's Catskill Mountains. With their love story leading the way, they throw a magical, Old World-style wedding in the forested acres they now call home.

Bride Kimberly von Koontz, in a dress she designed, and groom Joncy Bennett, in Prada.

The rings are tucked into a nest that was found on the property. During the ceremony, they were blessed by each guest.

The calligraphed invitations feature handmade card stock embellished with the bride's watermark.

Guests make their way to the ceremony site.

The couple say "I do" in a heart-shaped meadow with the woods as their backdrop.

The bride, who grew up in Napa, California, on the arm of her father.

Her bouquet of bearded iris, blueberries, columbine, delphinium, forget-me-nots, nigella, scabiosa, and Queen Anne’s lace is bound with vintage gold ribbon.

The flower girls carry flags and a maypole modeled after 18th-century parade props.

Kimberly's celery-colored silk faille gown has a hand-beaded Florentine fresco motif adorning the bodice, the skirt, and her Christian Dior booties.

Joncy's father, a sculptor, created a sculpture with a well for a posy of forget-me-nots, grasses, and preserved butterflies.

The barn where the reception took place after the outdoor ceremony.

The calligraphed seating chart is pinned to a tree, Robin Hood-style.

Mismatched silver vessels brim with poppies, peonies, bromeliads, allium, grasses, and ferns; butterflies and pheasant feathers add to the plucked-from-nature look. The menu, written as a limerick, is tucked between silver-rimmed plates and pewter chargers. Joncy created the placards for the antlers, which Kimberly and his mother painted with fresco designs.

A hand-painted mural by friend Scott Roberts covers the back wall of the barn turned dining room.

The groom (right) poses with his best man, John DeCoursy, whose Brooklyn restaurant, Sidecar, catered the rehearsal dinner.

The feast is served -- roast duck and artfully carved candied oranges, a popular Milanese pairing.

Muralist Scott Roberts (left) poses with friends during cocktails.

James Crespo, president of Georg Jensen, the company that supplied the serving pieces, pinned a feather boutonniere into his hat; they were provided for all the male guests.

The variation of feather boutonnieres.

Kimberly and Joncy share a private moment; her headpiece is a 19th-century French choker by Pennisi.

A guest strolls with a flower girl.

The groom's parents smile for the camera.

The newlyweds now display this guest book, shown with a decorative inkwell and a pen trimmed with pheasant feathers, in their home.

Another flower girl wears a wreath of plumes.

A dessert spread of truffles; white-chocolate pyramids; marzipan; and chocolate-dipped fruits, calissons, and macarons.

Guests were given jars of sweet peppercorn honey with customized labels as wedding favors.

Catering: Sefton Stallard and Dave Kornell, Blue Ribbon Restaurants
Desserts: Crossings (calissons and chocolate-dipped cherries and grapes); Dan's Chocolates (truffles); MadMac (macarons); Martine's Chocolates (chocolate pyramids and apricots); Wendy Kromer Confections (marzipan fruits)
Flowers: Naomi deManana, 646-388-1119
Stationery: Peter Kruty Editions
Vases and cake stands: Match Pewter
Flatware and serving pieces: Georg Jensen
Photography: Brendon Stuart, Jessica Antola
Gown: von Koontz
Flower girl dresses: Olive & Fern
Rings: Lee Hartwell Antiques