Yesterday, I posted about all of the details of Emily & Tal's Butternut Farm Golf Club wedding. Today, I'm so excited to share their wedding highlights video created by Justin of Lucent Weddings! Justin and his fiancée, Lori, were so fun to work with on the day of, and their video really captures all of the emotion of the day.
Emily & Tal's Wedding Highlights from Lucent Weddings on Vimeo.
Justin, thank you so much for sharing your work!
~Emilie
Thursday, December 22, 2011
Wednesday, December 21, 2011
Emily and Tal's Butternut Farm Golf Club Wedding
Let's just start with an amazing photo of the couple on their wedding day from one of my favorite photographers: Kelly of Kelly Dillon Photography. To me, it's just perfection.
Photo by Kelly Dillon Photography
Emily and Tal were married on Saturday, October 8th, and it was an unseasonably warm and gorgeous day for the fall! The day started out with the girls getting their hair styled at Tu Moda Spa in the morning, followed up with makeup at the bride's home by Heidi Wells. The bridesmaids wore short brown satin dresses and carried bouquets of white hydrangea. The bride wore a stunning lace Priscilla of Boston gown along with metallic peep-toe Jimmy Choo heels.
The ceremony for 130 guests was held at the Good Shepherd Lutheran Church in Westborough. The bride and groom saw each other for the first time as Emily walked down the aisle with her father to Pachelbel's "Canon in D" performed by Atlantic Strings. After the ceremony, guests made their way to Butternut Farm Golf Club, where they enjoyed a cocktail hour both inside and out on the deck. The grounds at this venue are absolutely gorgeous, and portraits of family and the wedding party were taken outside on the sprawling greens. Passed hors d'oeuvres included coconut shrimp, lobster and cheddar on baguettes, beef teriyaki skewers, scallops wrapped in bacon, and spinach and feta triangles.
Music for the cocktail hour was provided by a jazz trio from the band, Legit, who also rocked out with a nine piece band for the reception. After cocktail hour, guests made their way into the Heritage room for dinner and dancing. The room was decorated with delicate paper table number signs, that also doubled as menu and favor signs. Guest tables were surrounded by chiavari chairs and were topped with high and low hydrangea centerpieces created by Melissa of the Plant Bazaar. For dinner, guests were treated to butternut ravioli as the starter, a caesar salad, and a choice of stuffed filet mignon, chicken saltimbocca, or pasta primavera for their main course. For dessert, there were a variety of pastries and desserts provided by Butternut Farm Golf Club, as well as wedding cake from Konditor Meister. The day was filled with laughter, tears, and a crazy dance party all the way until the very very end. Here are some photos that I took of the day!
It was such a fabulous day from the unbelievable weather to the fantastic families. Justin Scrothe from Lucent Weddings was their cinematographer (just wait until you see the highlight video!), and as mentioned above, Kelly Dillon of Kelly Dillon Photography was their professional photographer. Here's a little fun one of Kelly taking a portrait of the lovely couple:
Emily and Tal, it was so nice working with you both and I hope you had an unforgettable honeymoon in Aruba! I wish you both the very best in your marriage together.
~Emilie
Emily and Tal were married on Saturday, October 8th, and it was an unseasonably warm and gorgeous day for the fall! The day started out with the girls getting their hair styled at Tu Moda Spa in the morning, followed up with makeup at the bride's home by Heidi Wells. The bridesmaids wore short brown satin dresses and carried bouquets of white hydrangea. The bride wore a stunning lace Priscilla of Boston gown along with metallic peep-toe Jimmy Choo heels.
The ceremony for 130 guests was held at the Good Shepherd Lutheran Church in Westborough. The bride and groom saw each other for the first time as Emily walked down the aisle with her father to Pachelbel's "Canon in D" performed by Atlantic Strings. After the ceremony, guests made their way to Butternut Farm Golf Club, where they enjoyed a cocktail hour both inside and out on the deck. The grounds at this venue are absolutely gorgeous, and portraits of family and the wedding party were taken outside on the sprawling greens. Passed hors d'oeuvres included coconut shrimp, lobster and cheddar on baguettes, beef teriyaki skewers, scallops wrapped in bacon, and spinach and feta triangles.
Music for the cocktail hour was provided by a jazz trio from the band, Legit, who also rocked out with a nine piece band for the reception. After cocktail hour, guests made their way into the Heritage room for dinner and dancing. The room was decorated with delicate paper table number signs, that also doubled as menu and favor signs. Guest tables were surrounded by chiavari chairs and were topped with high and low hydrangea centerpieces created by Melissa of the Plant Bazaar. For dinner, guests were treated to butternut ravioli as the starter, a caesar salad, and a choice of stuffed filet mignon, chicken saltimbocca, or pasta primavera for their main course. For dessert, there were a variety of pastries and desserts provided by Butternut Farm Golf Club, as well as wedding cake from Konditor Meister. The day was filled with laughter, tears, and a crazy dance party all the way until the very very end. Here are some photos that I took of the day!
It was such a fabulous day from the unbelievable weather to the fantastic families. Justin Scrothe from Lucent Weddings was their cinematographer (just wait until you see the highlight video!), and as mentioned above, Kelly Dillon of Kelly Dillon Photography was their professional photographer. Here's a little fun one of Kelly taking a portrait of the lovely couple:
Emily and Tal, it was so nice working with you both and I hope you had an unforgettable honeymoon in Aruba! I wish you both the very best in your marriage together.~Emilie
Friday, December 2, 2011
Megan and Billy's Nantasket Beach Resort Wedding
On Saturday, September 17th, I was the coordinator for Megan and Billy's beach themed wedding. In the morning, the bridal party got their hair done at AZ Studio and Spa, and makeup at Beauty and Main in Hingham. Afterwards, they finished getting ready at Nantasket Beach Resort, where the bridesmaids wore short navy dresses from Aria and the bride wore a gorgeous gown with a sweetheart neckline, paired with the most amazing sparkly blue peep toe Christian Louboutin heels. The bride carried a white and light pink bouquet filled with cymbidium orchids, roses, and callas. The bridesmaids bouquets were much brighter in corals, pinks, oranges, and purples. The bouquets and all other flowers for the wedding were created by one of my favorite florists in Boston, Jennifer Cahill of The Tangled Web.
The ceremony for 120 guests was held at The Episcopal Church of St. John the Evangelist in Hingham, MA. This church was built in 1919, and was one of the most unique churches I've ever seen with all of the beautiful dark wood. The bride and groom saw each other for the first time as Megan walked down the aisle with her father, and after the ceremony, guests greeted the newlyweds with lots of bubbles as they exited the church! Here is a fun shot of that from their photographer, Alicia Schneider of Alicia Schneider Photography.
Photo by Alicia Schneider Photography
The cocktail hour was held in the Nantasket Ballroom at Nantasket Beach Resort, where guests enjoyed an open bar with four signature drinks named after each traditional "something old, new, borrowed, and blue". Passed hors d'oeuvres included Swedish meatballs, coconut shrimp, mini beef wellington, Maryland style crab cakes, and scallops wrapped in bacon. There was also a fruit and cheese display as well as a nachos and cheese station for guests to munch on.
The reception was held in the Surf Ballroom, and guests picked up their escort cards from sand filled trays decorated with starfish and shells. Tables were adorned with white orchid centerpieces, sea glass candles, coral, and starfish. A lavender packet and a little tin of whale fish candy were set at each place setting as well. Dinner included New England clam chowder, a salad course, and entrée choices of filet mignon, seafood fra diavolo, or chicken saltimbocca. For dessert, Montilio's provided a variety of Italian pastries and a three tiered lemon orange wedding cake decorated with white chocolate shells and navy ribbon. In addition, speciality coffees such as cappuccinos, chai lattes, and frozen mochaccinos from Espresso Dave were served as an after dinner treat. One very special moment of the night was when the father of the bride surprised the couple with a touching slideshow of childhood photos of the couple. Sam from TSG Weddings was the DJ for the evening, and kept everyone dancing all night!
Megan and Billy, it was so nice working with you on this wedding and I hope that you had a wonderful time on your honeymoon in Bermuda!
~Emilie
The ceremony for 120 guests was held at The Episcopal Church of St. John the Evangelist in Hingham, MA. This church was built in 1919, and was one of the most unique churches I've ever seen with all of the beautiful dark wood. The bride and groom saw each other for the first time as Megan walked down the aisle with her father, and after the ceremony, guests greeted the newlyweds with lots of bubbles as they exited the church! Here is a fun shot of that from their photographer, Alicia Schneider of Alicia Schneider Photography.
The cocktail hour was held in the Nantasket Ballroom at Nantasket Beach Resort, where guests enjoyed an open bar with four signature drinks named after each traditional "something old, new, borrowed, and blue". Passed hors d'oeuvres included Swedish meatballs, coconut shrimp, mini beef wellington, Maryland style crab cakes, and scallops wrapped in bacon. There was also a fruit and cheese display as well as a nachos and cheese station for guests to munch on.
The reception was held in the Surf Ballroom, and guests picked up their escort cards from sand filled trays decorated with starfish and shells. Tables were adorned with white orchid centerpieces, sea glass candles, coral, and starfish. A lavender packet and a little tin of whale fish candy were set at each place setting as well. Dinner included New England clam chowder, a salad course, and entrée choices of filet mignon, seafood fra diavolo, or chicken saltimbocca. For dessert, Montilio's provided a variety of Italian pastries and a three tiered lemon orange wedding cake decorated with white chocolate shells and navy ribbon. In addition, speciality coffees such as cappuccinos, chai lattes, and frozen mochaccinos from Espresso Dave were served as an after dinner treat. One very special moment of the night was when the father of the bride surprised the couple with a touching slideshow of childhood photos of the couple. Sam from TSG Weddings was the DJ for the evening, and kept everyone dancing all night!
Megan and Billy, it was so nice working with you on this wedding and I hope that you had a wonderful time on your honeymoon in Bermuda!
~Emilie
Subscribe to:
Posts (Atom)