A Farm-to-Table-Inspired Summer Wedding in New York

When Jennifer and Scott were introduced by a mutual friend in January of 2016, they planned their first date at a wine bar in Soho, New York. The two completely hit it off, and a few years later, in the summer of 2021, they planned a trip to Utah. Scott flew Jennifer’s brother in to record an elaborate proposal he had meticulously prepared: He played a video of himself reading a story he wrote about their relationship and finished with a heartfelt proposal. The two planned their wedding for a year later, on July 15, 2022.

Jennifer is a big fan of the farm-to-table movement and Chef Dan Barber, so Blue Hill at Stone Barns in Pocantico Hills, New York (which the lauded chef used to helm), was the ideal venue. They invited 110 guests to join them for their big day, which had a pastel color scheme of yellow, green, and blue. With help from Rebecca Grace Events, they incorporated earthy, natural, organic elements like foraged florals for the recessional petal toss and mushrooms throughout the reception decor. Some special highlights? Jennifer and Scott performed a musical duo during the reception and shared both a first dance and a last dance at the end of the evening. Read on to see all of the wedding day details, captured by Keila Bottiglieri of Abby Jiu Photography.

Jennifer wore a Danielle Frankel off-the-shoulder gown with mini pleated Georgette draped sleeves, a circular train, and ribbed detailing on the bodice. During the shopping process, she tried on some A-line dresses, but didn’t feel like herself. “You must feel like yourself in your dress!” she says. “I loved the unique fit of mine.” She paired her wedding dress with Jennifer Behr earrings, a bracelet to symbolize Scott’s first gift to her, and Jimmy Choo shoes. Jennifer got a hydrating facial a few days before the wedding and wore a honey mask the night before to prep her skin. She wore her hair down in soft waves and went with a soft pink manicure to complete her big-day look.

Scott wore a black tuxedo from Proper Cloth with a feathered bow tie from Brackish to fit the venue’s ambience.

During the couple’s first look, Scott was pranked by Jennifer’s best friend, Sam. “Sam was a man-bride for a hot second and tapped Scott on his shoulder,” Jennifer says. After the comedic relief, the couple shared their moment together. “It was the first time seeing each other on the wedding day and we both felt so happy to have the wedding become a reality just a few hours later!” she says.

As guests arrived at Jennifer and Scott’s ceremony, they were greeted with glasses of Champagne, custom fans, programs highlighting the order of the day’s events, and paper cones filled with flowers for the petal toss. The aisle was lined with potted plants and organic flower arrangements sprinkled with moss, fruits, and vegetables. Two flower arrangements were displayed on pillars flanking the couple at the altar.

Jennifer’s dad walked her down the aisle as a live string quartet played for the crowd. During the service, the couple had two close friends read personal letters they wrote to each other on birthdays, anniversaries, and other special occasions, including their time dating long distance between Boston and New York. Jennifer and Scott exchanged vows they wrote for each other and celebrated back down the aisle as husband and wife.

During the couple’s cocktail hour, guests enjoyed passed appetizers and signature cocktails; the "Strawberry Fields" and the "Woodlands," both made from local ingredients. “I read Chef Dan Barber’s book, The Third Plate, and really became a fan of his commitment to sustainability and ethical farming practices,” Jennifer says. Naturally, the food was top-notch.

Jennifer and Scott skipped the first part of their cocktail hour to snap some photos with their photographer, Keila Bottiglieri of Abby Jiu Photography.

For the reception, Jennifer changed into a multi-layer ivory Zimmermann gown with tulle, organza, and feathers throughout.

The couple’s reception took place in the restaurant’s main dining room, where brick walls, wood floors, and exposed beams brought elements of the outdoors inside. 

Jennifer and Scott chose Sidney Bechet’s “Si Tu Vois Ma Mere” for their first dance. The bride danced with her father to Eric Clapton’s “Wonderful Tonight” and Scott danced with his mother to Louis Armstrong’s “What a Wonderful World.” The duo then surprised their guests with a musical performance during the reception. Scott kicked things off with a solo, performing “Autumn Leaves” by Chet Baker on the saxophone. Then, Jennifer joined on the melodica for a duet of “Si Tu Vois Ma Mere”, their first dance song, from Midnight in Paris.

The dinner tables were dressed in floor-length ivory linens. The table numbers featured custom illustrations of mushrooms and other fruits and vegetables to incorporate the couple’s farm-to-table inspiration. Guests found custom place cards and menus at their seats. The menu started with a beets course with strawberry, pistachio praline, and basil. Up next was a summer vegetable raviolo followed by grass-fed beef with summer pistou and corn polenta.

Jennifer and Scott’s wedding cake had three tiers and featured textured buttercream designs cascading down one side and fresh ivory flowers. They chose a lemon cake with fig buttercream.

After dancing the night away with their guests, Jennifer and Scott shared a private last dance to John Legend’s “All of Me.” They hired a party bus to bring guests back to New York City (this was considered their after-party!) and then invited some close friends to join them for even more celebrations at their apartment. The couple went on a mini-moon to Mallorca, Spain, and are planning to visit New Zealand next. Jennifer and Scott remind couples currently planning a wedding to enjoy the process. “And make sure to be  present on the wedding day and talk to everyone you invited!” Jennifer says.