Zach and Scott were married on August 4, 2018 in Provincetown, MA surrounded by their extended families and closest friends. With many of their nearly 200 guests traveling to the Cape expressly for the wedding, the couple thoughtfully hosted a welcome dinner the evening before the “main event.”
Before heading to Truro Vineyards for the welcome dinner, Zach and Scott visited Pilgrim Monument and Provincetown Museum, where their ceremony and reception would be held the next day, for a quick rehearsal with the wedding party. After enjoying a champagne toast and taking in the gorgeous views of Provincetown and the ocean beyond, they joined their guests at the vineyard.
With a formal wedding reception planned for the next day, Zach and Scott kept things casual for the welcome dinner. Classic Cape Cod cuisine and comfort food were served at stations, rather than a sit-down dinner, allowing everyone to mingle and get to know each throughout the evening.
The evening ended early, just after the sun set on the flawless summer day. While Mother Nature gave Scott and Zach picture-perfect weather on the eve of their wedding, she had other plans for the wedding day itself.
The day dawned dark and dreary and, by the time the grooms had gotten into their tuxedos, savoring a bottle of Dom Pérignon as they dressed at Eben House, a boutique hotel in the center of town, the couple was in need of umbrellas when they were ready to make their way to Pilgrim Monument.
After a traditional Jewish wedding ceremony, which had been quickly moved from the open lawn to beneath a sailcloth tent, provided by Sperry Tents, because of the driving rain and high winds, Zach and Scott, and their guests, moved into the reception tent.
Exquisite barely begins to describe the décor. Lush florals, provided by Table & Tulip, and thoughtful details were everywhere!
In the cocktail area, a circular bar was arranged around one of the tent poles. An array of greenery hung overhead, as did delicate woven lanterns with glowing Edison bulbs, from Drape Art Designs, the Newport-based company that devised the dramatic lighting plan for the event. On either side were groupings of sleek-yet-comfortable furnishings. White floral arrangements were set on pedestals. A stuffed peacock peeked out from his perch among potted ferns. Perfect…absolutely perfect!
Scott and Zach carried the look into the dining area where long tables were draped in floor-length white cloths. The same lanterns ran the length of each table overhead, the wind causing them to sway, almost as if they were dancing.
The tables with arranged with multiple centerpieces and floating candles in clear glass holders in varied heights. Each place setting was topped with a hand-painted oyster shell which served as a place card, a die-cut custom menu card in the shape of the towering monument just outside, and the graceful fronds of a fern. A four-tier cake adorned with fresh flowers and fronds of fern was set off to one side.
Just when it seemed the pouring rain and howling wind would never end, the clouds began to break up and a stunning rainbow appeared over Provincetown Harbor. Perfect…absolutely perfect…and a phenomenal photo op!
After touching toasts, a rousing rendition of the Hora replete with the grooms raised up on chairs by a few strong friends, and a decadent dinner, the cake was cut, and a night of dancing to live music from the Boston-based band Ripcord wrapped up this joyous celebration.
Zach and Scott’s Wedding Menus:
Baja Station: Grilled Fish Tacos served with Soft Tortillas accompanied by: Pico Di Gallo Salsa; Jicima Orange Slaw; Chipotle Crema; Chopped Salad with Lettuce, Cucumber, Pepper and Tomatoes; Charred Corn, Tomato and Watercress Salad with Lime and Cilantro; and Grilled Red Onion and Orange Salad
Taste of Cape Cod: Mini Lobster Rolls made with Fresh Lobster Meat Served on a Soft Roll
Slider & Fry Station: Garlic & Parmesan Fries, Rosemary & Cracked Black Pepper Fries; Cheeseburger in Paradise: Mini Burgers with Pepper Jack Cheese and Sweet Red Pepper Catsup on a Homemade Bun; Country Fried Chicken: Fried Chicken Burger with Nectarine-Cilantro Relish on a Homemade Bun; Veggie Burgers: Garden Burgers with Provolone Cheese on a Homemade Bun
Ice Cream Sandwiches: Chocolate Chip Cookie Sandwiches with Vanilla and Chocolate Ice Cream; Pre-Rolled Edges in Choice of Toasted Coconut Flakes, Jimmies, Mini Chocolate Chips & Toasted Almonds
Pre-Ceremony Stationary Hors d’oeuvres:
Cheese Sampler: International Cheeses, Fresh Fruit & Assorted Crackers
Crudité Platter: Freshly Cut Raw Vegetables, Garden Herb Dip
Stationary Hors d’oeuvres:
Raw Bar: Oysters from Barnstable, Chatham and Wellfleet, Cocktail Sauce, Lemons & Wasabi
Butlered Hors d’oeuvres: Ahi Tuna Tartare with Wasabi Pepper Sauce & Daikon Salad in a Crispy Wonton Cup; Griddled Lobster and Cheese Triangle; Garlic Rubbed Lamb Chop Lollipops with Fresh Mint Aioli; Asparagus and Fontina Toasts with Arugula Pesto; Honey Sriracha Grilled Shrimp with Crystallized Ginger Aioli; Basil Beet Stacks
Sit Down Dinner:
Locavore Superfood Salad: Massachusetts-Grown Baby Kale and Spinach Salad with Narragansett Creamery Crumbled Goat Cheese, Dried Ocean Spray Cranberries, Sunflower Shoots from Cape Cod Micro Greens with a Blackberry Champagne Vinaigrette
Choice of Entrée
Grilled Grass-Fed Organic Beef Filet Mignon with Brown Sugar Bourbon Demi-Glace
Local Grilled Striped Bass Picante with Mango Pineapple Salsa and Wilted Baby Kale; Yukon Gold Potato and Vermont Goat Cheese Soufflé; First Picked Haricoverts with Backyard Farms Cherry Tomato “Collars”
Zucchini Rollatini: Roasted Zucchini with Braised Spinach Quinoa and Roasted Red Bell Pepper Topped with Summer Tomato Basil Relish