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Real Green Weddings
All of the food the couple incorporated was local and seasonal, including free-range chicken from Maryland, Virginia Ham, Maryland Blue Crab, and butternut squash. During cocktail hour, oysters from the eastern shore of Maryland (where there are still sustainable oyster populations) were shucked and served. Molly and Ian worked with Ken’s Creative Kitchen to make this all possible.
Photo Credit: Michael Bonfigli
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