NICOLE & ROB'S RUSTIC ISLAND REHEARSAL DINNER

I am so excited to share with you a rehearsal dinner that I worked on a couple of weeks ago for Nicole and Rob, who got married at Island Farm in Stonington, CT on June 18th. 

They wanted a laid-back, rustic feel, with pops of color and candlelight, and most importantly, they wanted a meal cooked with all local ingredients.

I collaborated with Lucinda Wesson of Chocolate Creative Design to come up with the table design. It consisted of 2 long dining tables, covered in canvas drop cloths (*see design tip below), with ivory linen napkins, tons of votive candles, and the most gorgeous turquoise and olive green fabric, which we used as a runner - the fabric was pulled from Lucinda's personal collection, which I could lose myself in - she always has exactly the right piece to make a design perfection.  

The mismatched chairs were from 2 houses on the Island, and worked perfectly together to add a little rustic charm to the room. Hana Floral Design designed the beautiful floral centerpieces that were bursting with color and personality.

Images by Adrienne O'Connor

And the food. The FOOD. Was. Amazing. From the passed hors d'oeuvres, to the salad, to the striped bass, and the hands down best strawberry-rhubarb pie I've ever eaten - everything was made with local ingredients. How great is that? Drew McLachlan and Jennifer Connell of Servesse were the food geniuses behind the menu (full menu below), and it couldn't have been more fitting. 

Congrats to Nicole and Rob, and thanks to everyone who helped make it such a great night! I'll be sharing some photos and the story of their special wedding day soon, so look out for that!


DESIGN TIP:
Pick up a canvas drop cloth at your local Home Depot to use as a table linen for a rustic chic dinner look. They are durable and versatile, and work wonderfully with all types of china, flowers, and tabletop accessories.

MENU: 
Passed Hors d'oeuvres
Trio of Crostini: Local egg salad topped with butter poached lobster; Arugula pesto and fresh mozzarella; Prosciutto with Parmesan Saba
Salad
Arugula, Strawberry and Goat Cheese w/ a warm Toasted Coriander, Lemon vinaigrette
Entree
Pan-Roasted Striped Bass w/ Asparagus, Roasted Beets, Sautéed Foraged Mushrooms, Grilled Ramps, and Nage
Dessert
Strawberry-Rhubarb Pie w/ Homemade Vanilla Ice Cream