Julia and Ian met just after the stroke of midnight on New Year’s Eve, smiling at each other across a reveling New York City bar. Inseparable since, they knew their wedding had to be just as unique and romantic.
“We wanted to celebrate our love so wholesomely in a place we felt most grounded, says Julia. “Once we stepped foot into Blue Hill at Stone Barns, it was clear this is where we would be wed.” The couple wanted to be surrounded by greenery, clear blue skies, and their closest friends and relatives, all of which Blue Hill could deliver in spades.
The dreamy, bucolic setting was only half the draw for the food-loving couple. As anyone well acquainted with Blue Hill will tell you, the venue is known far and wide for its farm-to-table and locally sourced cuisine.
Passed hors d’oeuvres included beet burgers, frittata and coppa, grissini and bresaola, crab kohlrabi tacos, shellfish bites with phytoplankton mayo, tomato parfait, and more. Dinner included “this morning’s farm egg,” Maine lobster, and lamb loin and belly with zucchini marmalade and coucroute sauce.
The wedding cake — also made fresh on the farm — was a buttermilk cake with honey-mousse and fresh fruit, while rosemary donuts, malted barley cones, and chouquette trifle were also passed.
The two jumped the broom on August 4, 2018. Julia wore a Suzanne Neville gown purchased just a ways away at A Little Something White in Darien, CT, but Ian wanted to do something a little less traditional.
“Ian expressed to me that he wanted to wear a blue suit versus a tux and I was all for it!” Julia says. “He ended up wearing a beautiful custom-made suit by my brother-in-law, Joseph Wendt.” Ian’s groomsmen, meanwhile, were outfitted by Jos. A. Bank, while the bridal party was encouraged to pick their own style dresses from Amsale, in matching peony. The betrothed’s French bulldogs — French Fry and Pepper — also got dolled up for their wedding portraits.