Alissa and Michael met through work during the summer of 2002. He asked for her number, and eight years later they married.

Alissa and Michael chose The Old Field Vineyards for two reasons: its proximity to the Peconic Bay and its wide-open fields. The couple also loved the vineyard's organic and vintage appeal.

The couple took portraits on the beach, in the vineyard, and around the grounds of the property with photographer Annabel Braithwaite of Belathee Photography.

Alissa wears a billowing Monique Lhuillier gown, Badgley Mischka shoes, and a veil from Kleinfeld Bridal. She accessorizes with a diamond cross pendant from Tiffany & Co. -- a gift from the groom on their wedding day -- and earrings from Anthropologie. Michael dons a three-piece suit and skinny tie from J.Crew.

Alissa carries a bouquet of garden roses.

The corsages are made with petite roses and local berries.

Two bridesmaids wear peach dresses and beaded necklaces from J.Crew.

The other two bridesmaids, in gray gowns, add a peach, chiffon flower belt.

The flower girl wears an apricot-colored ruffled dress and flower headband from crewcuts.

The younger flower girl wears a tutu skirt, beaded necklace, and ballet flats.

The bride's father, a minister, marries the couple under a clear blue sky on July 17, 2010. "I had prayed for the man that I would marry," Alissa says. "Michael is not only my husband, but an answer to my prayer."

The ring bearer (wearing crewcuts) carries a small wooden box filled with seashells.

Pink paper fans keep guests cool on the summer day.

Alissa made a guest book filled with mini envelopes stuck to each page with decorative tape. Guests wrote little notes and tucked them inside.

The cocktail hour's raw bar is stocked with fresh clams, oysters on the half shell, and poached jumbo shrimp, Montauk lobster, smoked mussels, and crab cocktails.

Guests also use this time to explore the candlelit grounds.

Alissa designed the escort card display and used flowers made from organic paper to hold each place card. Round trays filled with sand and seashells corral them together.

An old wooden swing is a hit among the kids -- they play on it during cocktail hour.

Paper lantern-lit lounge areas along the reception tent's perimeter provide an intimate setting for guests to relax as the sun goes down.

The menus were designed by the bride's graphic designer brother-in-law. Prepared by Jamesport Manor Inn, the seated dinner highlights the region's produce and begins with a salad of 'Lolla Rossa' lettuce, Belgian endive, poached pear, Cabrales cheese, and toasted Marcona almonds, with a fig balsamic vinaigrette.

Under a Sperry Tents tent, long tables set with linen are decorated with potted herbs and plants, and garden roses. Table numbers are displayed in the bases of Anthropologie candle holders. The vineyard's wine is also included in the centerpieces. Each couple is able to bring home a bottle as a favor.

Accenting the couple's table are monogrammed mugs filled with flowers.

The sweetheart table's chairs are also personalized with signs from etsy.

A buffet of goodies and coloring supplies keeps kids entertained.

Skyline, the band from Skyline Orchestras, plays Joshua Radin's "Today" for the couple's first dance.

Miche Barcher from Sacred Sweets created a tiered cake covered in buttercream, sugar ribbon, and sugar anemones. The interior is part almond pound cake with peach Champagne conserve and toffee buttercream, and part chocolate cake with dulce de leche and chocolate ganache.

Photography: Belathee Photography
Cake: Miche Barcher from Sacred Sweets
Band: Skyline
Makeup: Makeup by Meadow
Stationery: Linda Pasca of Pen and Paper Calligraphy Design
Videography: Well Spun Wedding Films