When it comes to outdoor country weddings, we know that it can be tough to get out of the typical rustic-inspired decor, and at the same time, weddings on the coast can easily turn into an over-done nautical style. We love the simple, farm-to-table appeal of this inspiration shoot, and the creative team has some great ideas for your planning. Plus, they’ve shared a delicious recipe that you’re going to want to try out right away!
“The Martha’s Vineyard wedding is typically pigeon-holed as a traditional, seaside celebration with a nod to the nautical, preppy heritage of the Northeast coastline (read: lighthouses, blue & white color schemes, khaki pants & needlepoint belts.) We really wanted to highlight the side of the Vineyard that appeals to the more free-spirited couple: the magic of starry nights by a bonfire, acres of unspoiled farmland, and a laid-back, community of creative people inspired by the land and ocean. Chef & Farmer, Chris Fischer, provided the backdrop and farm-to-table inspiration for the shoot at his idyllic Chilmark farm, known for it’s impromptu “Greenhouse Dinners” where the menu is literally picked from the day’s freshest crops. The gowns from Rue de Seine and Delphine Manivet worked so nicely in this space – with the stunning laces and silks bringing a sense of richness and romance but still feeling very down to earth and relatable — perfect for a laid-back, island bride with an impeccable sense of style. Nearly everything at the shoot was island-grown, from the florals, to the salad greens, to the sheep –even the letter-pressed pieces were created just a couple miles away!”
RECIPE (for potatoes pictured above)
Late Fall Gratin Chris Fischer & Lauren Schaefer, Beetlebung Farm
8-10 MediumYukon Gold or Red skinned potatoes
6 garlic cloves
Extra Virgin Olive Oil
Preheat your oven to 400.
Prepare your baking dish with a drizzle of olive oil lightly coating the bottom of your baking dish.
Gently peel and thinly slice lengthwise 5 garlic cloves
Wash potatoes thoroughly, then slice about 1/8th inch thick, using a mandoline for consistent slices.
Begin to tile your potatoes by laying each slice down one by one. Take care to cover each previous slice halfway with each new potato slice.
As you work down the row, tuck a few garlic cloves between slices making sure they are in between slices to protect them from burning. Gently salt each row as you go.
Begin a new row of potato slices by covering the previous row by 1/2. As you move across your baking dish, be sure your slices are packed tightly, pushing rows closer together if possible.
When your slices cover the length of your baking dish, pour 1-3 cups water over your potatoes. With the addition of each cup, stop to press your potatoes down with your hand, once the water rises above the potatoes, you have a sufficient amount.
Drizzle the dish with a healthy portion of olive oil and lightly salt the entire dish.
Bake the gratin for 25 minutes covered tightly with foil. Then uncover your baking dish and turn your oven down to 375 and bake for an additional 25 minutes uncovered to achieve browning.