REAL WEDDINGS-February 2013
Photographs by Meredith Perdue
July 1 | Lincolnville

Allie and Josh met in New York through mutual friends, weaving in and out of each other’s lives for more than five years before starting dating in 2008. Three years later, Josh proposed at the Beech Hill Preserve in Rockport—a childhood blueberry-picking spot Allie knew well. After an eight-month engagement, they were wed in the bride’s family home on Megunticook Lake amid 168 of their loved ones, including Allie’s dad who walked her down the aisle. Wanting to provide a relaxed setting where guests could enjoy Maine, the couple welcomed dogs and even provided babysitters. Thanks to help from crafty, musical friends and family, every element was personalized to create an organic, elegant celebration.

“IT WAS AN INCREDIBLY MOVING MOMENT TO LOOK OUT INTO A PACKED BARN AND SEE PEOPLE FROM ALL CORNERS OF OUR LIVES. WITHOUT KNOWING IT, IT WAS ESSENTIALLY THE MOMENT THAT WE HAD BEEN PLANNING FOR SINCE WE GOT ENGAGED IN NOVEMBER.”

Why…

no gift registry? With Allie’s background in nonprofit work, they decided to use a website called crowdrise.com where their guests could donate to one of five chosen nonprofits in lieu of a gift registry.

that ceremony design? Josh is from a more traditional Jewish family and they wanted to follow the Jewish model, in their own way. They enlisted friends to help make the chuppah, and another friend interpreted the seven wedding blessings during the ceremony called the Sheva Brachot.

that music? Josh works in the music industry, so they asked two friends, whose taste they could trust, to DJ. The oyster farmers they bought from are also Maine maritime musicians, and they played live music during cocktail hour.

Emily Carter? She used bright flowers like coral peonies in mason jars and wooden boxes for the tables. The couple loved the groom’s boutonniere, which featured bright yellow craspedia balls.

Swan’s Way Catering? Stacey Glassman came highly recommended to the couple and they loved the idea of serving all locally sourced food (including a raw oyster bar). “She served as much more than a caterer; she helped with the flow of the event and coordinated all the rentals.”

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