Hallie + Dan

We had a lot of fun collaborating with Hallie + Dan on their menu (any tasting where Malört is discussed is a good day, iykyk) and we were able to infuse their personality and family influence while being mindful of the gluten-free and dairy-free dietary restrictions for many of their guests. With the ceremony being offsite, Hallie + Dan opted to have an extended cocktail hour broken into two parts as waves of their guests arrived over a period of time that made the afternoon relaxed and playful. Working with the incredibly talented Rachel Dover of Odyssey Events we styled a serpentine table of stationary appetizers with green and white fruits and vegetables to compliment the wedding’s design. For dinner service in the gorgeous Beech Ridge Barn, Rachel worked with Bad Rabbit floral design to come up with a table scape that was both stunning and functional to create space for an effortless family-style dinner service. This vendor team came together to make everything beautiful and seamless throughout the day…truly a spectacular late summer Maine wedding for a lovely couple. 

vendor team:
Photographer | @mainelyjamiephoto
Venue | @beechridgebarn
Wedding Planner | @odysseyeventdesign
Florist | @badrabbitflowers
Catering | @misshamills
Bar Service | @theroamingspeakeasyco
Rentals | @PEAKeventservices
Linens | @reverie_social
Band | @retrospecticusband
Hair + Makeup | @sarahandcodesigns

menu:
Stationary Appetizers
￮ Crudite – seasonal vegetables; hummus, eggplant caponata, avocado puree
￮ Summer Squash Cakes – heirloom masa, aged gruyere, dill yogurt (veg, gluten-free)
￮ Scallop Crudo – gulf of maine scallops, avocado puree, mezcal, orange, pickled red onion (dairy-free, gluten-free)
￮ Pork Belly Lettuce Wraps – boiled cider glaze, chili garlic aioli, pickled vegetables (dairy-free, gluten-free)

Passed Appetizers
￮ Liz’s Lamb Meatballs – coriander and fennel, parmesan reggiano, parsley
￮ Lobster Rolls – potato bun, lemon thyme brown butter
￮ Garden Dogs – sweet and sour pepper relish, tomato, mustard, pickle 

Family-Style Dinner
￮ Roasted Oyster Mushroom Salad – shallot and garlic marinade; heirloom tomatoes, crisp leeks, mixed greens, hazelnut vinaigrette (vegan, gf)
￮ Dry Rubbed Pork Loin – garlic and rosemary marinade; sweet pepper romesco (dairy-free, gf, *contains nuts)
￮ Roasted Monkfish – shio koji marinade; caper and herb chimichurri, grilled lemon (dairy-free, gf)
￮ Seared Sweet Corn – sungold tomatoes, smoked poblano and herb butter, tomme cheese, pistachio (gf, veg)
￮ Farro Salad – toasted heirloom farro, roasted cauliflower, green goddess dressing (dairy-free, veg)