A Colorful Rustic Destination Wedding in Maine
Erica and Chris's Maine Wedding
When planning their farm wedding in Maine, Erica and Chris broke from the traditional. For starters, it was Erica, a jewelry designer, who proposed to Chris, a music composer, one night after dinner in their Brooklyn apartment. Then there was the day itself: Instead of a set color palette, the décor focused more on seasonal flowers and foods. The bridesmaids? They wore white. And because the couple stressed over writing their own vows, they opted to say a simple “I do” instead. The day was filled with personal elements, from quilts hand made by the bride's grandmother to poetry readings from the couple's parents. After a dinner of fresh seafood, the DJ took over and the 70 partygoers took to the dance floor.
The Bridal Bouquet
Locally grown dahlias, freesia, garden roses, and ranunculus comprised Erica’s cheery clutch.
Bridesmaids in Vintage
A lover of all things retro, Erica sourced circa-1910 dresses from antiques dealers for her gals.
Flowers In Their Hair
Each bridesmaid wore a hair wreath, like this one made of grapevine, fir, lavender, scabiosa pods, and a garden rose. “I was inspired by Rossetti paintings, but they also had a 1960s free-love vibe,” says Erica.
The groom, in a Freemans Sporting Club tux, planted one on his bride, who accessorized her Jenny Packham gown by pinning vintage rhinestone millinery trim into her hair.
The bride and her father walked down the aisle as a brass band played "Count Your Blessings Instead of Sheep" from White Christmas. "Erica’s family watched the movie every year, and her dad loves that song," says Chris, who chose all the music for the ceremony.
The Aisle Marker
Erica and her bridesmaids constructed a long daisy chain (about 200 feet!) that lined the path down to the lake, where the couple wed. “I got the idea at my 10-year college reunion,” says Erica, who attended Vassar. “It’s long been a tradition at the school for students to carry a daisy chain at graduation.”
Wine, local Allagash beer, and a fried-cheese buffet were on offer during cocktail hour. A friend of the couple donated some of the vintages as a gift to the newlyweds.
Tents shielded revelers—who dined on salad and fresh oysters—from the setting sun, and globe lights provided illumination after dark.
Arrangements of fresh fruits, herbs, and locally grown flowers were scattered around the reception space.
An apple anchored drink napkins added to the day's outdoorsy ambience.
Vanilla and lemon tiers were accented by miniature lady apples and other in-season fruit and flowers.