Ask Esther

Yesterday at Saltwater Farm, JC & I met a bunch of great, newly engaged couples who have either booked or are considering booking (DO IT!) their weddings at the vineyard. I had some really nice conversations with the couples and even some parents about our experience and their visions for their own dream weddings. It made me remember just how overwhelming the whole planning process can be. JC & I planned every last detail by ourselves...searching online through hundreds of potential venues and then visiting over a dozen, many of which we realized in seconds were not right for us (but still drove 2 hours to see); spending hours on the phone with potential vendors, before scheduling face-to-face meetings with each of them...photographers, caterers, florists, justices-of-the-peace, and on and on........

We would have given our right arms (the left needs to sparkle with the ring J) for some advice or recommendations as to where we could start. Once we had agreed to work with some of our vendors, we were able to ask them for advice and it made the process so much easier. If you've followed our blog, you know that we hired DJ Doug from Power Posse Productions without even talking to him, let alone hearing/seeing his work!

I gave my email address and phone number to a bunch of couples because I am honestly more than happy to share our experience, offer inside info, and give recommendations for our awesome vendors. I mean, I spent a year researching and learning all about wedding planning and getting to know vendors in New England so it would be a shame to have all that new knowledge go to waste now! I understand why so many wedding planners get their start after their own weddings ;)

So if you've come across our blog in your search for some of the vendors we used, please feel free to contact me about our experience or ask any questions you like...the more random the better! For now, I'll tell you that we chose to work with each of our vendors because they were the most fun, the most flexible, the most creative, the easiest to work with, and the most excited about our vision. Tall order, if you ask me!

Venue: Saltwater Farm Vineyard - owners, Merrily & Michael Connery

Caterer: Gourmet Galley - owner & event planner, Anna Lathrop

Photographers: Justin Marantz Photography - owners & photographers, Justin & Mary Marantz

Videographer: Stillmotion - cinematographer, Patrick Moreau

Florist: It's So Ranunculus - owner & florist, Leah Miner

DJ: Power Posse Productions - owner & DJ, Doug Jastremski

Hair: Platinum of Norwich - stylist, Bobbie Camp

Makeup: Jennie Fresa Beauty Libray - owner & makeup artist, Jennie Fresa

Justice of the Peace: Chaz Zezulka

Best of luck and have fun!

Bride: Esther Tetreault

esthermary11@comcast.net

Finalizing the Menu

I spent 2 1/2 hours last night on the phone w/ Anna, our caterer, finalizing the wedding menu. (Ok, we actually only discussed the menu w/ JC for one hour and then Anna and I chatted about anything and everything for the next 90 minutes...honestly, I love her! My new best friend...)

JC & I had a lot of input into our menu (shocker) since the food is so important to us. I'll leave most of it for a surprise, but expect classic JC & E: Fresh. Local. Seasonal. Delicious. I'm talking fresh off the boat New England seafood (lobster, crab, scallops), local farm cheeses (Cato Corner Farm), artisan breads (no, I'm not letting JC bake the bread because I don't want to be sneezing for our whole wedding), and late summer seasonal fruits and vegetables. My mouth is already watering!

The Caterer

We’ve made our decision and couldn’t be more excited! For anyone who’s ever been “entertained” by us, you probably recognize how important food is to both JC & I so we knew choosing a caterer would be the most difficult part of this process (yes, more important than even my dress!). I think if JC were left to his own devices he would actually attempt to cater our wedding himself. As it is, he’s already making all of the beer. I’m still not sure I’ve talked him out of bartending.

We interviewed the 3 local caterers (who’ve all worked weddings at Saltwater Farm) that the vineyard owner recommended. I had a looooooong phone conversation with each of them before scheduling the tastings. Here’s a little bit of advice: don’t plan 3-course dinner tastings the days before AND after Thanksgiving. I also don’t recommend a 9am dinner tasting, no matter how much you like filet mignon.

Anna, the owner of Gourmet Galley, was the first caterer I spoke to and was really great about fitting us into her schedule the afternoon before Thanksgiving, since JC & I were going to be in Connecticut. She worked w/ her chef to put together our menu on just 3 days notice. We met Anna and her chef at her house, where she has a full catering kitchen built on as an addition. Everything was amazing, but I think we didn’t realize how impressive it was until we had finished the other two tastings. The dishes were all obviously prepared to order for just JC & I, but the other two caterers actually tasted like “catered” food, rather than made-to-order restaurant fare.

It took almost two months (holidays and all) of going back and forth drafting menus and proposals, but we decided to go with Anna and Gourmet Galley because of the quality of the food, their approach to service, and willingness to work with us on the menu. JC has opinions (lots of opinions) about what we’d like to serve and how we’d like the food presented and Anna loves it. I’m really excited to work with her as we get closer to finalizing the menu and JC & I both feel completely comfortable letting her run our big day.

Next up: CAKE TASTING!