For Julie and Luke, the idea of having a fun, natural and unique theme for the entire weekend began with the Rehearsal Dinner. With a general love of food, the idea of incorporating vegetables into the centerpieces proved not only to be fun and unusual, but also different as well as reflective of something they could connect with.
The florist, Emily Herzig of E.H. Floral’s FloraLatte, used a wonderful mix of vegetables including brussel sprouts which were wired to bailing wire and then wrapped like strands of garland around the vases, deep purple artichokes, pea pods, asparagus surrounding clear cylinder vases with a floating candle, hallowed out squash arranged with local zinnias and vases filled with bunches of local farm stand carrots. The guest tables were set with red and white gingham linen, and set up in the yard behind the Inn with the majestic mountains as the backdrop. Tiki torches and red Adirondack chairs completed the look for the Rehearsal Dinner. The next day, the centerpieces were featured again on the cocktail tables.
