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The Bride Wore Marchesa to Her Wedding at the Former Blue Hill at Stone Barns

By Shayna Seid | Photography by 

Olivia Rae James

|Planning by 

Francesca Events

After getting engaged on the North Folk of Long Island over Labor Day Weekend in 2016, Kim C. and Eric H. chose to host their 2017 wedding at two-star Michelin-restaurant, Blue Hill at Stone Barns. Its chef, Dan Barber, is a leader in the sustainable food movement and a big hero to the couple; however, in 2021, he announced that the venue and restaurant will be pivoting to a chef-in-residence program under a different name. “Stone Barns is a place of serenity, of abundant beauty, and of fertility,” Kim says. “But it is also a model for a more harmonious, ecological path forward. We cared deeply about this unique opportunity to celebrate with our friends and family at this farm on August 19th, a time in which was approaching the season of harvests and fullness.”

For their day’s aesthetic, Kim was really inspired by English garden, Italian villa, and French chateau weddings. “I deeply love flowers and hoped to feel like we were surrounded by my favorite blooms,” she says. To accomplish a soft, elevated, romantic feeling, they chose soft hues of pink, ivory, and cream florals with a touch of deep berry. Flowers included snapdragons, Cafe au Lait Dinner Plate dahlias, sweet peas, anemones, David Austin roses, tall foxglove, and delphinium. Lots of natural, leafy greenery such as lambs ear, ivy, eucalyptus, olive branches, kapansy vine, herbs, and scented geranium were also used.

“The rustic Rockefeller estate set to a backdrop of rolling hills was a perfect bucolic scene,” the bride says. “We imagined our guests arriving on the verdant pathway up to the farm as the sun was setting to set the mood and tone of our special day.” To help bring their vision to life, they hired Francesca Abbracciamento and her team at Francesca Events.

Like many brides, Kim was inspired by Kate Middleton’s royal wedding gown and wanted a design with sleeves. “I also knew I wanted 3D florals to achieve the feeling of being enrobed in flowers,” she explains. “After trying on a few long-sleeved gowns, I quickly realized long sleeves were not right for me.” The Marchesa Daffodil dress with a detachable cape was the perfect choice. 

To complete her bridal ensemble, Kim also wore rose-gold Sophia Webster shoes and a blue butterfly pin gifted by her mother on her 30th birthday. “Stemming from my mom’s Filipino culture, we’ve always believed that butterflies represent the spirit of my grandmother,” she explains. “My mom helped me place the pin on the inside lining of my gown to include my grandma during the festivities and also act as my ‘something blue.’”

On the days of the rehearsal dinner and ceremony, Kim got ready with makeup artist Alana Wright. “I made contact with a few make up artists, but really zeroed in on someone who specialized in dewy skin,” the bride says. “Alana was perfect and made me feel so beautiful.”

In the courtyard, where guests were seated in a a semi-circle, Kim and Eric were married under a chuppah by their best friend, Andrew. “We spent a lot of time personalizing the ceremony, down to choosing to hold it in the round for the symbolism of the circle, choosing poems that represented our various cultures, and giving our closest friends and family special honors throughout,” the bride explains. At one point, the groom surprised everyone by playing the harmonica, and then the two recited their personal vows to one another and funnily enough used some of the same language.

After being announced as husband and wife, the cocktail hour commenced in the Dooryard Garden as the sun started to set. For dinner, the menu was based on what was ready that day on the farm. It ranged from grilled peaches to fin fish to crushed fork potatoes and sirloin.

And since Kim spent three years living in France, she made sure there were petit fours for dessert. “My time in France is so special to me, and I end up leaning into that side of me during celebrations through French patisseries and sweets,” the bride explains. A delicious raspberry preserve, chocolate ganache, and chocolate cake with buttercream frosting were also served.

For entertainment, 45 Riots kicked the party off. The newlyweds had their first dance to “Make Me Whole” by Amel Larrieux, and then later, the bride serenaded her guests. “I was convinced by my best girlfriends to join the band in a rendition of an Alicia Keys song—regrettable,” she remembers. 

The reception went on pretty late, so most guests went to their hotel rooms and crashed at its end—some with pizza. And the new Mr. and Mrs. later went on a honeymoon to the Amalfi Coast and did nothing but eat pasta and gelato in piazzas under the Italian sun.