“INTO THE WILD” WEDDING CELEBRATION

When the bride first reached out to us about her wedding, we were very excited. She wanted to recreate one of our experiential dinners we put together with Heirloom Fire called “Into the Wild” held at Gather Greene. The idea was for guests to meander around the wood and “stumble“ upon this beautiful dinner set up around the quarry.

Well, things didn’t quite go as planned. We started imagining this wedding in the middle of 2019 but then the pandemic surprised us all. As a result, with lots of traveling guests from Indonesia, the couple decided to postpone their celebration until 2022.

Nonetheless the weekend finally arrived! We kicked off the festivities with a welcome party at a local Drive-In, a food truck and The Goonies.

Saturday’s celebration began at Gather Green’s pavilion. Guests were greeted with a glass of Mokum Carrot Bellini and Heirloom Popped Corn with Smoked Fish Skins and Sesame.

After a brief Welcome Cocktail Hour guests entered the wood. A few secret “destinations” delighted guests on the way to their final stop.

Spiced Pheasant Leg + Smoked Mezcal Cocktail

Forest Mushrooms, Pine Flat Breads & Thyme Aioli + Ciders

Wild Game Charcuterie

Dinner tables were set up on the edge of a quarry. Fires surrounded the field and smoke filled the air.

Custom sage smudges with crystals and dried herbs served as escort cards, as well as wedding favors (Moreover, it smelled wonderful!).

Rob Aberti built custom arches above the tables. He incorporated timeless Edison bulb installations into each arch. They were dressed with vines, branches and marigold garlands.

First course, the salad bar, was laid out on tables serving as a runner. Additionally, using sheers, guests cut their own woodland salad of oak leaf lettuce and then added some moss, wild mushrooms and ferns. Atomizers served as a dressing “perfume”.

Heirloom Fire served the main course on long, wood boards and set on stump risers. Guests enjoyed Hearth Roasted, 3 week Aged Beef Saddle with Foragers Sauce and Hand Spun, Maple Lacquered Ducks with Wild Cherry Jus along with Smoked New Potatoes with Foraged Ramp Aioli, Steel Seared Autumn Carrots, Bitter Greens + Fresh Cheese and Slow Cooked Einkorn with Preserved Summer Mushrooms + Herbs.