The bride had her hair and makeup done on-site and got ready with her seven bridesmaids. For the ceremony, there were 130 guests in attendance, with wild flowers in mason jars hung on shepherd hooks placed along the aisle. Following the ceremony, guests made their way to the cocktail hour area where they enjoyed fruit & cheese, vegetables & dip, mini bruschetta, mini crab cakes, and fried clams.
The reception tent had lights strung throughout the space, and the tables were topped with wild flowers in galvanized containers and L&M letters. All of the flowers for the wedding including bouquets were created by A Whole Bunch. Dinner started with a plated cranberry apple salad with walnuts and gorgonzola cheese, and a choice of New England clam chowder or vegetarian soup. Then, guests went through a buffet of cucumber salad, lobster rolls, grilled steak tips, scallops, marinated vegetables, and red bliss potatoes. It was quite a feast, with catering provided by Ipswich Clambake, and bartending by Premier Bartending. For dessert, La Cascia’s Bakery made a three tiered wedding cake along with 200 pastries such as mini fruit tarts and éclairs for guests to enjoy.
After dinner, everyone danced to music from The Po Boyz band until the early hours of the morning. This was actually the first wedding that I've ever coordinated where I really had no idea when it was going to end. I left around 1AM because the bride and groom said that the party might go until 4AM and they were all set to go =) The bride and groom flew out Sheila Garvey Photography from California to capture their wedding, but for now, here are some photos that I took!
Leslie and Matt, it was a pleasure working with you both on your wedding, and I hope you enjoyed your honeymoon to New Zealand and Tahiti!!~Emilie
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