REAL WEDDINGS-February 2013
Photographs by Emily Delamater
October 21 | Falmouth

Katherine and Tim first met at one of his music gigs in London, where they lived at the time, leaving an impression on one another but playing geographical ping-pong for over a year. Their ceremony of 75 guests was held in the sweet community church nestled in Falmouth Foreside. The reception was idyllic Maine fall—natural and cozy, held at Black Tie Company’s venue Camp Hammond. Guests sipped rum-spiced cider and danced the night away to Sean Mencher and His Rhythm Kings.

“FALL IS WITHOUT A DOUBT MY FAVORITE TIME OF YEAR. I LOVE THE CRISP WEATHER, THE COLORS, AND THE FOOD.”

Why…

Snell Family Farm?
“Carolyn is amazing, I think she read my mind,” says Katherine. “I wanted to use things that would be growing in Maine at that time of year. That’s how we ended up with cabbage in my bouquet, sage in the boutonnieres, feathers, and curls of golden birch bark in swags at the church.”

The Black Tie Company?
The couple liked that the catering company took care of everything, including the rentals and planning. The food was delicious and the menu options fresh and seasonal. The chef was also very accommodating of their gluten-free dietary requests.

that cake?
“Good Eats Boutique definitely does the best gluten-free cake in town. We love vanilla and I asked for blueberries around the layers for that pop of color and hint of Maine,” says Katherine.

something old? Something borrowed? Something blue?
“The old/borrowed/blue was wrapped up in this beautiful garter that a friend from England lent me,” says Katherine. “It had a little blue bow on it and I believe it was made where the Queen had her pretty lacy things made!”

gifts for guests?
The couple wanted to use as many local products as possible, so they sent their guests home with pumpkin whoopie pies from Good Eats Boutique and jars of Tom’s Honey.

Click for a full list of resources from the 2013 Wedding issue.