Real New England Weddings: Jaime Langione & Mike Endreny
October 11, 2008
They may have found each other in Mexico, but Jaime and Mike’s wedding was closer to home. Planning a ceremony at a working farm had its fair share of challenges, Jaime admits, but it was important to both of them that every detail be as local and sustainable as possible. Their caterer used organic, regional ingredients, the flowers were sourced from local farms, the centerpieces featured seasonal fruits and nuts, and the individual pies (in lieu of cake) came from a bakery down the road. The setting itself, a green field overlooking a pond, perfectly embodied the couple’s green leanings. And with grasshoppers and butterflies following her down the “aisle” and two swans appearing out of nowhere during the vows, Jaime says, “nature came through for us.”
A bluegrass band serenaded guests on the way to the ceremony site.
Mike’s pinstriped wool suit was custom-made in New York.
Jaime’s bridesmaids wore Club Monaco tops and skirts from Beacon Hill’s Holiday Boutique.
(From left) Hay bales covered with cotton blankets gave guests a place to sit during the cocktail hour.
Fruit, fragrant leaves, and white candles made up the centerpieces, and bunches of fresh herbs were tucked into guests’ napkins.
The flowers—ranunculus and hydrangea—were local and in season.
Who needs cake? Candy apples, cider doughnuts, and pie served as tasty alternatives.
A poem by author (and fellow nature-lover) Margaret Atwood topped the programs.
Dress: Junko Yoshioka, junkoyoshioka.com
Hair: Cathleen Foster, Beaucage Salon, beaucage.com
Menswear: Mr. Ned, mrnednyc.com
Catering: Season to Taste, seasontotastecatering.com
Flowers: Stacey Daley, Bay End Farm, bayendfarm.com
Desserts: The Artisan Kitchen, theartisankitchen.com
Music: Ceremony and cocktails, the Pegheads, soulkitchenband.com
Tents: Sperry Tents, sperrytents.com