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Real Green Weddings
Rebecca and Ramsay used local vendors to cater the reception and asked them to use local and seasonal ingredients.
“It turned out not to be too much of an ask. They were all similarly inclined, so it was very easy for us. We didn’t have to beg them to do it,” says the bride.
In keeping with the local tradition, fresh Maine lobster, salmon and oysters for the oyster bar were all local catches. August Moon Catering provided a seasonal meal and as ode to fall, the main course included lavender and fennel crusted duck breast with cranberry cabernet sauce. For a seasonal vegetarian option, guests were served eggplant, zucchini, roasted red pepper and Parmesan torte.
Celebration Cakes created an organic chocolate wedding cake and a lemon cake with raspberry sauce. To help guests wash it all down, the couple called upon local Maine breweries to provide beer on tap in addition to some organic imported wines provided by Organic Vinters.
Photo Credit: Sandra Kress
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