REAL WEDDINGS-February 2014
Photographs by Matt Cosby
June 15 | Scarborough

After Miguel and Margo decided to get married over tearful bowls of wonton soup in Portland, they imagined throwing a simple ceremony—perhaps in Margo’s mother’s backyard—with a bash to follow on another date. But the more they thought about it, the more sense it made to roll the ceremony and reception into one. Broadturn Farm was the perfect venue for the pair, who love gardening and being outdoors; the rustic setting provided just the right lighthearted, earthy, and low-key vibe. Since Miguel and Margo wanted to offer their guests really yummy food and drinks, they worked with catering company 111 Maine to create a delicious meal of spring salad, grilled asparagus, homemade gnocchi with spring peas, and chicken and beef skewers, all passed around family style to encourage conversation. Since the couple met in the Portland music scene, they asked some local musicians to serenade friends and family during the ceremony.

“FOR ME, THE BEGINNING OF THE SUMMER IS THE BEST. TO GET MARRIED DURING THAT TIME OF YEAR FOR US SYMBOLIZED NOT ONLY CELEBRATING FUN SUMMER DAYS AHEAD BUT ALSO CELEBRATING OUR FUTURE TOGETHER.”

Why…

specialty cocktails? The couple wanted to whet their guests’ appetites with tasty drinks. The “Gardener” (named for Margo) was made of strawberry rhubarb- infused vodka and 111 Maine homemade lemonade, and the “Scientist” (Miguel’s namesake) was a ginger-infused whiskey with honey simple syrup and club soda.

that stationery? The couple had specially made invites, depicting a scene of Broadturn Farm including honey bee hives. Miguel, Margo, and her Mom are beekeepers and have a small business together called Red Shed Honey.

that caterer? “Jennifer shared a love of quality, local ingredients that was extremely important to us.” She also worked closely with Stacy (of Broadturn) to source as many vegetables as possible from the farm.

Click for a full list of resources from the 2014 Wedding issue.