Animal-Print Home Accessories to Show off Your Wild Side

House of Hackney Serpentis Candelabra

$249
Rosehip & Linnéa, Scarsdale
www.rosehipandlinnea.com

 

Zebra Box

$165
Current Home, Scarsdale
www.currenthomeny.com

 

Zebra Placemat

$128
www.joannabuchanan.com

 

House of Hackney Saber Large Velvet Cushion in Teal

$350
Rosehip & Linnéa, Scarsdale
www.rosehipandlinnea.com

 

Tremont Sculpture

$567
Mitchell Gold + Bob Williams, Greenwich
www.mgbwhome.com

 

Ewing Picture Frame, Set of 2

$114
Mitchell Gold + Bob Williams, Greenwich
www.mgbwhome.com

 

The 2020 Home-Design Trends You Should Be Preparing For

Velvet

Velvet touches were sprinkled all over the runways as a trend for this year — and what is in fashion usually ends up in our homes. Because this is a heavier material, we recommend using it in accessories that can easily be swapped out for lighter items in the warmer months.

Misty Metal Frame Accent Chair in Navy; $980

Safavieh, Hartsdale; www.safavieh.com

 

Rustic Touches

Blame Chip and Joanna Gaines if you want, but rustic is all the rage. Add a touch to keep up with the trend or go big with lots of rustic elements. Do one better, by mixing modern with rustic touches, for an aesthetic that is truly now.

Trio of Wood Vases, $36 each

The Loft at CW, Bedford Hills; www.countrywillow.com

 

Blush

Blush has been called the new black, and it is showing up as a neutral in designs everywhere. It is soft and sophisticated, unique but subtle. Choose one or two larger pieces to show off this trending hue, like a sofa and/or chair.

Bella Bedroom Sofa; $2,531

Mitchell Gold + Bob Willams, Greenwich; www.mgbwhome.com

 

Brass

Brass, which was a trend cliché of the 1980s, is making a huge comeback. First, we saw it pop up in kitchen hardware, and now it’s everywhere in our homes. We love adding brass in accents: Think hardware, light fixtures, and accessories.

Brass Bone Bowl, Extra Large; $925

Current Home, Scarsdale; www.currenthomeny.com

 

Tips on Organizing Your Home for the New Year

It is important to focus on one area at a time in order to achieve your dream of an organized home. First, identify your most anxiety-driven space and apply these steps: Sort your items — otherwise you’re just moving stuff around in a never-ending cycle.

Purge: You must evaluate and be ready to part with excess items and old, rarely used stuff. An easy way to approach the purge is to make three areas: keep, donate, and toss.

Step three is Organize: Establish new and more practical systems that are scalable for your home. In the kitchen, for example, your most used items should be reachable and at eye level. If you have kids, make sure their dishware is in their reach. Heavy items, like pots, pans, and kitchen appliances, should stay low, to avoid dropping on yourself.”

Carey Karlan, Last Detail Interior Design

 

Establishing a launching pad in your home is an excellent way to keep the items that are important and needed on a daily or weekly basis. This can be a small space in the foyer, mudroom, or kitchen. Items like keys, backpacks, and shoes can be placed there, so everyone in the family knows where they are.

A calendar can be there, as well, so everyone can keep track of the family schedule.”

Lynn Palumbo, Lynn Palumbo Organizing LLC

 

The first thing I do when approaching a space with a client is to go over what they like and do not like about the current situation, so we can search for solutions that will work for them. No two clients are the same, so what may work for one person may not work for another.

Coming up with a system is the first step toward getting organized. Once the client has a vision for the new space and system, they get excited to declutter and donate.”

Elizabeth Lulgjuraj, California Closets

Sleepy Hollow and Fenway to Host US Mid-Amateur Championship 2023

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Sleepy Hollow Country Club has been named to host the 43rd U.S. Mid-Amateur Championship. The dates of the USGA championship are Sept. 9-14, 2023. Fenway Golf Club will serve as the stroke-play co-host course.

“The USGA is pleased to work in a collaborative effort with both Sleepy Hollow Country Club and Fenway Golf Club in bringing the U.S. Mid-Amateur for the first time to the Hudson Valley and Westchester County,” said John Bodenhamer, USGA senior managing director, Championships. “An international field of 264 players competes for the Robert T. Jones Jr. Memorial Trophy from the more than 4,500 who file entries each year. The competitors will undoubtedly enjoy two historic and challenging courses.”

Sleepy Hollow will be hosting its second USGA championship. The first was the 2002 U.S. Women’s Amateur. Sleepy Hollow has also been the site of three Metropolitan Golf Association Met Amateurs (1944, 1965, 1983), five Met Juniors and the 2011 Met Open. From 1986 to1993, the Senior PGA Tour staged its Commemorative Tournament at the club. The club opened in 1913 with 18 holes designed by CB Macdonald. It was restored in the last few years by George Bahto and Gil Hanse.

“Sleepy Hollow is honored to host the 43rd U.S. Mid-Amateur Championship and welcome some of the best amateurs in the world to our historic golf course overlooking the majestic Hudson River,” said John Simons, club president. “Our golf course is a C.B. Macdonald original and its recent renovation by Gil Hanse and his team has restored the course to those roots. We expect the course to provide an exciting championship and a memorable presentation of one of the nation’s most prestigious amateur golf events.”

Fenway GC, which will host the stroke play portion of the championship, has hosted the 1953 Met Amateur, two Met Opens, the 2000 Met Senior Open and the 2007 Ike Stroke Play. Its current course was designed by A.W. Tillinghast in 1924. Gil Hanse restored the green and bunker complexes and reestablished Tillinghast’s original sightlines in a multi-year project completed recently.

The U.S. Mid-Amateur is open to amateur golfers age 25 and older with a Handicap Index not exceeding 3.4. It features 36 holes of stroke play before the field of 264 is cut to the low 64 scorers for match play. The winner of the championship earns an exemption into the following year’s U.S. Open Championship and the champion and runner-up are also exempt into the next U.S. Amateur Championship.

The Historic Miller House Lives Again After a $3.5 Million Renovation

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During the Battle of White Plains in the Revolutionary War, Generals Charles Lee and George Washington himself used the North White Plains home of Elijah and Ann Miller as their headquarters command post.

After the war, the 2,978 sq. ft. Rhode Island-style farmhouse had existed in private ownership until 1917, at which point the White Plains Chapter of the Daughters of the American Revolution (DAR) purchased it. It was then turned over to the county and operated as a museum jointly with the DAR. In 1994, during the administration of County Executive Andrew O’Rourke, the two parted ways, and the museum continued running under county control. It was later closed, around 2007, as it fell into a state of disrepair. 

On April 26, 2019, state legislators, Miller House advocates, and the Westchester County government announced they would refurbish and upgrade the site, which is listed on the National Register of Historic Places. Upgrades include structural improvements and a new roof, as well as thermal, plumbing, and electrical work. Additionally, a new, 772 sq. ft., visitors’ center was constructed so that local students and residents could learn more about the North Castle landmark. As part of the overhaul, even access routes for school buses were improved.

County Executive George Latimer said during an October 28 ribbon-cutting ceremony  — which was attended by direct descendants of Ann and Elijah — that the Miller House “is not just a historic building that we wanted to honor…. This building tells you something about who George Washington was when he was here. Something about the American spirit is what this house is about.”

Meanwhile, Sharon Tomback, Town of North Castle co-town historian and representative of Daughters of Liberty’s Legacy, adds, “This restoration project once again allows visitors to touch, feel, and experience America’s early history.”


Editor’s note: In November, the Daughters of Liberty’s Legacy debuted “Patriot in a Petticoat: The Life of Ann Fisher Miller,” a two-hour visual, historical depiction of life in Westchester from about 1755 to 1790, through the eyes of the title character.

Restaurant Review: Eugene's Diner & Bar Yields Mixed Results

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If you are of a certain age, stepping through the entry of Eugene’s is like walking into your childhood-basement playroom. All that’s missing is the rabbit-eared TV and lumpy sofa where you had your first groping session. 

For those of you with lesser age, the wood-paneled walls, hook rug and starburst mirror “artwork,” Naugahyde mustard-colored banquettes, orange laminate tabletops, and checkered linoleum floor offer tangible evidence of just how fugly the ’70s really were.


You can expect the usual rotation of diner classics at Eugene’s Diner & Bar in Port Chester — well, sort of. This is a David DiBari spot, after all, so look forward to creative pairings, like crisp waffles with indulgent, rich bone marrow. 

photos by ken gabrielsen


Eugene’s ’70s-inspired interior

The conceit here is that Eugene’s menu is inspired by diners of the ’70s — although, as the back of the servers’ T-shirts clearly proclaim, it’s “Burgers, Shakes, Pancakes & Caviar.” In other words, ordinary diner food is often ratcheted up with cheffy-chic treatment.

Golden, light Belgian waffles crisped just enough to hold tiny square ponds of melting butter and maple syrup are served (optionally) with a half marrow bone. The fattiness of the marrow helped cut the sweetness and turn this classic breakfast into a bona fide dinner. It clearly exemplifies Chef David DiBari’s idea of a “new take” on diner fare. This was one of several dishes listed on the All-Day Breakfast section of the menu.


Waffles with maple syrup and bone marrow exemplify Chef David DiBari’s modern take on diner classics.

We tried several “Plates,” including the roast turkey breast, which arrived cold to the touch. A quick dunk in the sous vide later and it was heated through and still moist and tender. The sides were a mixed bag: pasty cranberry jam tasted overwhelmingly of cinnamon and allspice; stuffing was formed into a patty and served crisp on the outside and tender inside, as though we’d skimmed the crunchy bits off Mom’s Thanksgiving casserole. Gravy, referred to by the honorific “that gravy” on the menu, was useful only as a texture; the pallid flavor contributed nothing.

On another visit, “that gravy” — which can be ordered as a side — earned its title with the kind of meaty flavor you want and expect. It made an ideal dipping sauce for the golden crisp fries with creamy centers that accompanied our burger. The burger, somewhat like a Twin Cities Jucy Lucy, consisted of two juicy, thin patties sandwiching cheese (in this case, white cheddar). Fans of DiBari’s Dobbs Ferry pizza joint, The Parlor, will recognize this burger.

The Parlor’s acclaimed Brussels sprouts also migrated to Eugene’s. We wouldn’t miss the sweet-spicy sautéed sprouts, accompanied by the crunchy pop of Rice Krispies and salty Parmesan, then doused in chili-honey.


Chef Iulia Mahu, a server, and DiBari

DiBari has a way with vegetables. When his meatloaf proved too salty for anyone at our table to venture beyond just a couple of bites, the accompanying savory maple mushrooms and creamy, rich mashed potatoes were a satisfying meal themselves.

Eugene’s food was clearly a hit or miss — and several times we had both experiences on the same plate. Seared butterflied brook trout was tender and subtly sweet — once we pushed aside the bracingly tart lemon sauce. Similarly, the large matzo ball was traditional and delicious, but we just couldn’t adjust to its pairing with a very gingery turmeric broth.

If we have a hankering for pastrami, we’ll order Eugene’s house-cured, thinly sliced, and piled-high pastrami on pumpernickel rye again. And when we hear the siren call of grilled cheese, we’ll answer it with Eugene’s inside-out version: Not only is there gooey melted cheese inside, the outside is coated in grated cheese that is then fried crisp. (We didn’t sully it with the thick, cold tomato bisque with which it is served.)


The house-cured pastrami on pumpernickel rye is a standout sandwich. 

As was the case with entrées and sides, desserts were a mixed bag. We loved watching them go round and round in their rotating glass case, just like the magical ones of our childhood. But some sounded and looked better than they tasted: a dense cream cheese and jelly cake and gluey sweet-potato cake were both oddly not particularly sweet. The Stickabutta pie, on the other hand, (an émigré from The Cookery), is every bit as sweet and rich as Buffalo, New York’s butter tarts, with a lovely buttery crust.

The standout finale was pudding chômeur, a French Canadian dessert of cake batter cooked in hot syrup. At Eugene’s, it is cooked in a tin can, which the server inverts at the table, allowing the “pudding” to jiggle its way out and the syrup to pool at the bottom of the bowl. The dessert, and the way it is served, perfectly encapsulates the fun and funky, old-meets-new vibe of Eugene’s. We’ll be on the lookout for more of the fare to live up to the premise and promise laid out by the groovy atmosphere.
 

Eugene’s Diner & Bar

112 N Main St,
Port Chester
914.481.5529

 

For more restaurant reviews, visit westchestermagazine.com/restaurantreviews

 

Marge Perry and David Bonom are food writers and coauthors of Hero Dinners: Complete One-Pan Meals That Save the Day. Their work appears regularly in Rachael Ray Every Day, Fine Cooking, AllRecipes, Newsday, The Kitchn, and many other publications, as well as on their blog, A Sweet and Savory Life.

Fall for This Dreamy, Summer Camp Wedding

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Nicki and Michael’s venue, Camp Scatico, has been in the bride’s family for generations. The camp was founded by her great-grandpa and great-great-uncle in 1921 and was passed down to her grandparents and then to her parents, who are its current owners/directors. Nicki, who grew up going to Scatico every summer and now works there, had always dreamed of getting married at the camp. So, on September 15, 2018, that’s what she and Michael did.

The ceremony and reception were held at the camp, followed by a full camp day on Sunday, the day after the wedding, when guests were treated to brunch and activities like basketball, tennis, and swimming in the lake.

 

The Details

Nicki’s mom and her family emigrated from Havana, Cuba, in 1960, and Nicki took her design inspiration from Cuban culture. Inspired by tropical greenhouses and the Caribbean, she used tropical greenery and plants throughout the décor.

The color palette was green, neutral tones, and pops of marigold yellow and clementine. With the tropical theme, greenery from plants was a big part of the design. The couple and event planner Monica Relyea utilized and celebrated the natural landscape at the camp as part of the décor and palette.

Marigold and coral flowers were used throughout for pops of color, as were tiles that Nicki and Michael collected on a trip to Porto, Portugal, which they used as escort cards. The pattern of the tiles was incorporated into the ceremony programs and reception menus, designed by VELA Stories.


Nicki and Michael wanted the décor to feel deeply personal, so they brought their own knick-knacks and furniture to decorate the bathrooms, bars, and outdoor lounges at the cocktail hour and reception. There were Nicki’s Havana Club mojito glasses, cigar boxes, ceramic pitchers and bowls from Colombia, and framed paintings and photos from their walls. Whenever guests went to get a drink or sign the guestbook, they had some intimate detail to take in.

A few weeks before the wedding, Nicki and Michael gathered a team of artistic family friends and had a DIY project day. They made the table numbers with rattan fans, wrote out guests’ names and table numbers and wrapped them around the tiles for the escort cards, made signs for the drink stations, guestbook, flip-flop baskets, and more. The couple paid attention to every detail of their special day.

The Greenery 

Nicki and her sister carried yellow-and-coral bouquets incorporating protea, spider mums, ranunculus, garden roses, and tropical greens. For the ceremony, the team took advantage of an existing wooden structure on the camp’s stage, which they decorated with seeded eucalyptus, springeri, tree ferns, and marigolds.

The centerpieces at the reception were designed using specimen vases that Nicki collected and held single blooms or ferns. Overhead were tropical chandeliers, created by Adams Fairacre Farms in Poughkeepsie, using monstera leaves, springeri, palm leaves, and Spanish moss, which gave the tent the feeling of being an intimate, tropical greenhouse.

 

The Spaces

Event planner Monica Relyea designed three distinct spaces for the ceremony, cocktail hour, and reception. “A tree-lined road is one of Scatico’s signature features — the trees were planted just after the camp opened — so we worked to have each area flow so guests could walk up and down the road and that could serve as the principal ‘walkway’ of the evening,” says Relyea.

The ceremony was held at the amphitheater, which was built just a few years ago and has rows of concrete benches and a stage. Backed ghost chairs created a magical effect, and at the end of each row of chairs were tropical plants of various kinds.

No proper Havana bash, or, in this case, reception, is complete without an old-school wooden bar. Relyea decorated and styled the bar back with mementos from Nicki and Michael’s trips. She built tropical chandeliers by hanging more greens from inverted baskets. She added plants to the bar top and filled cigar boxes with custom-made matchboxes. There were also lounge areas, a “betting” station, firepits for making s’mores, and cornhole games set up around the property.

 

The Food

The couple wanted the food to reflect the theme of the wedding as well. Mojitos in flavors like mango-ginger and jalapeño-strawberry were served along with Cuban-sandwich sliders, a harvest table with tropical fruits, and mojito ceviche at the raw bar, which was displayed in a canoe from the camp.

Instead of cake, Nicki and Michael opted for an ice cream sundae bar, which included 200 brownies and blondies made by Michael’s mom and s’mores that could be made at firepits in the outdoor lounge area. The ice cream bar was provided by ICESCREAMS, which is down the road from Scatico, with the ice cream sourced from a local farm.

 

The Details 

Planner
Monica Relyea Events

Photographer
Hyde Photography

Flowers
Adams Fairacre Farms

Stationary
VELA Stories

Caterer
Lola’s Café and Catering

Rentals
Clifton Park Rental
Party Rental Ltd.
Events Unlimited
Westside Party Rental

Dress
Alyne by Rita Vinieris from Wedding Atelier

DJ
MD Music & Entertainment

Photobooth
Rose & Dale Photo Co.

Ice Cream Bar
ICESCREAMS

The Hudson Valley Sourced Wedding Party Favors of Your Dreams

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Add some local color to your wedding with party favors and welcome gifts that highlight the region for a day your guests will never forget!

Whether you’re looking to stock up on a few fun trinkets to make your special day all the more memorable for your closest friends and family, or just trying to find a lighthearted way to celebrate a day you’ve decided to postpone, these are the local gifts you’ll want to help mark the occasion.

— Local Favorites —

Seasonal Fruit Shrubs, $4 (min. 15) 

The Hudson Standard, Hudson; www.thehudsonstandard.com

Customizable Drink Tumblers, $19 (min. 36) 

Village Mercantile, Larchmont; www.village-mercantile.com 

Local Craft Beer, from $16 for 4-pack 

Hudson Valley Brewery, Beacon; www.hudsonvalleybrewery.com   

Custom Coasters, price available upon request (min. 25) 

Laura Damiano Designs, Briarcliff Manor; www.lauradamianodesigns.com    

Bloody Mary Mix, $18 for 4-pack 

Toma, New Rochelle; www.drinktoma.com

New York State Koozie, $16 

Stitched Cards on Etsy.com

Soda Syrup Concentrates, from $5 

More Good, Beacon; www.drinkmoregood.com   

Palm Tree Bottle Opener, $78 

www.joannabuchanan.com    


— Gifts —

Leather Luggage Tag, $60

Jay Teske Leather Co., Kingston; www.jayteske.com 

 Maptote Catskills Zipper Pouch, $26 

www.maptote.com 

HVNY Button, $3 

www.hvny.info 

Almond Goat Milk and Milk & Mint Swirl Soaps, $8 

SallyeAnder, Beacon; www.sallyeander.com

 

That Hudson Valley Candle, $38 

BURKELMAN, Cold Spring; www.burkelman.com

 Printed Fans, price available upon request

Bespoke Designs, Westport; www.bespokedesigns.com

Pine Tree Plant Favor, $6 

www.easternleaf.com

Seed Packets, from $4 

Hudson Valley Seed Company, Accord; www.hudsonvalleyseed.com


— Food —

 Geode Cake Pops, $5 (min. 12)

The Poppery, Mount Kisco; www.the-poppery.com

Vegan Doughnuts, $4 (min. 12) 

Peaceful Provisions, Peekskill; www.peacefulprovisions.com

Sweet Cider, pints from $6 (min. 30; bottles not provided) 

Thompson’s Cider Mill, Croton-on-Hudson; www.thompsonscidermill.com

Small-Batch Caramels, from $3 for 2-piece box (min. 10) 

La Petite Occasion; www.lapetiteoccasion.com

Pure Maple Syrup, from $2 

Crown Maple, Dover Plains; www.crownmaple.com

Chocolate Bark, from $5

Chocolations, Mamaroneck; www.chocolations.com

Chocolate-Honey Truffles, from $3 for 2-piece box 

Catskill Provisions, Long Eddy; www.catskillprovisions.com

This Mountain-Set Fall Wedding Is Filled With Colors of Passion

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Photos by Elena Wolfe Photography

A fall fête set in the mountains with plenty of colorful vintage details might just be the perfect Hudson Valley fall wedding.

After getting engaged on a family trip to Maine, Hannah and Joe knew they wanted a fall wedding with the backdrop of the outdoors and foliage at its peak. They chose Hayfield in Catskill State Park for just that reason.

“Hayfield truly embodied everything we were looking for. The barns and the beautiful surroundings laid the foundation for the aesthetic we [wanted], especially the color of the leaves, which inspired the colors that were featured in the floral arrangements, the bridal bouquet, the invitations, and the color palette I gave my bridesmaids so they could choose their dresses,” says Hannah.

The Details

The invitations, which were fall themed, were designed by the bride’s sister-in-law. She painted leaves in watercolor and then scanned them digitally to create the invitations. “Those motifs were utilized throughout the invitation suite, as well as the programs, menus, and table settings,” says Hannah. “We loved having this unique, personal aspect to the wedding.”

The bride chose to have her four closest friends and three sisters-in-law as bridesmaids. As a gift, the bride had custom pajamas made for her bridesmaids. She worked with the Etsy shop Beyond the Reef to choose fabrics that she thought each woman would like. “They were super comfortable and fun to get ready in, especially as it was a cool fall morning the day of the wedding,” says Hannah.

Hannah gave each bridesmaid a choice of dresses, patterns, and colors to go along with the fall color palette. “It was important to me that each of them chose a dress they would be comfortable wearing so they felt their best,” says Hannah. “I love the mismatched look. I loved all their choices and how they really fit each bridesmaid’s personality, and the way they looked all together at the wedding was exactly what I envisioned.”

For her dress, the bride was the first customer at The One Bridal Boutique in Brooklyn. “My sister-in-law found Halfpenny London on Instagram and sent me a photo of a dress with a similar shape and noted there was a studio in Brooklyn that carried the brand,” says Hannah. “The One Bridal Boutique wasn’t open yet, but [Sue at the boutique] had samples, so she let me come in and try them on. [My dress] is actually a top and skirt, and I just loved it from the beginning. Not only was it beautiful, but it was really comfortable.”

For her shoes, the bride wanted to have a pop of color and chose burgundy velvet pumps. “I absolutely loved them, but they were not comfortable, which I learned the hard way,” says Hannah. “My biggest advice for any bride now is to get comfortable shoes!”

The couple chose to have a short nondenominational ceremony officiated by their dear friend. “Having someone close to us who knows us both really well and therefore was able to bring very personal touches to the celebration and then be the one to pronounce us husband and wife was beyond special,” says Hannah.

The Reception

The table assignments were written on vintage window frames the couple rented from Hudson Valley Vintage Rentals. “The look and feel of that display fit perfectly with the rustic beauty of the barns and gave a nice, no-frills touch to the seating,” says Hannah.

Vintage pieces were also used throughout the reception. There was vintage furniture set up for guests to lounge on, as well as colorful glasses on the tables.

I love everything vintage in regard to furniture,” says Hannah. “Since we had the cocktail hour outside, I knew right away we needed tables and seating. Setting up those vignettes was another way to add in unique touches and colors that fit into the overall aesthetic for the wedding.”

For the food, the groom, Joe, took charge since the caterer was his parents’ business, One Twenty One restaurant in North Salem. The menu incorporated the couple’s favorite dishes, seasonal ingredients and even family recipes. “During cocktail hour we had a passed hors d’oeuvre of Grandma’s zucchini pie, one of our favorite dishes his grandmother makes, and during dinner we had sides of seasonal vegetables,” says Hannah. “Everything was served family-style so everyone could have a taste of everything.”

In lieu of a traditional cake, the couple chose to do a dessert bar featuring a selection of their favorites, including panna cotta, baked apples — a fall wedding favorite — and tiramisù, as well as a bar with espresso martinis, one of their favorite drinks.

Colorful Touches

Throughout the entire day there were tastefully presented pops of color — from the yellow bikes for guests to ride at the Eastwind Hotel & Bar, to the foliage-inspired florals and tabletop décor.

“It was important for me to use local vendors whenever possible, and for the florals I wanted everything to be in season, which Kelsey at Heart & Soil Flowers [in Newburgh] is a pro at,” says Hannah. “I love dahlias and how they come in all different colors, so we started there. For my bouquet, I wanted vibrant, fall colors to stand out against the white dress, and for the bridesmaids, since they were all wearing different colors, I chose to simple white [flowers] so their dresses were the main focus. We also added some greenery throughout the barns.”

For the table décor, Hannah chose white table runners and white plates. “I always think food looks best on a white plate,” she says. She added color with the flowers and the colorful glassware lent to her by her sister-in-law, making this fall wedding a true family affair.

All the details came together beautifully to create a colorful fall fête of the couple’s dreams.

Planner | Bethany Pickard, Modern Kicks
Photographer | Elena Wolfe Photography
Videographer | Hello Super Studios
Flowers | Heart & Soil Flowers
Vintage Furniture | Hudson Valley Vintage Rentals
Calligrapher | Ella Romero, Farebella
Band | Kazz Music
Photo Booth | Hudson Trailer Co.
Caterer | One Twenty One
Accommodations | Eastwind Hotel & Bar
Dress | Halfpenny London from The One Bridal Boutique
Suit | Hugo Boss
Hair | Kyra Tarquinio
Makeup | Kim Misner


Read More: 5 Tips for a Foolproof Fall Wedding in Westchester


 

The 2020 Wedding Trends You Need to Make Your Big Day Next-Level

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Flowers by Putnum & Putnum

photo by trent bailey

 

“People are looking for natural settings. Many of my clients are from the city and want to share the beauty of the Hudson Valley with their friends and family. It is special!”

—Gina Maloney, Gina Maloney Events, Woodstock

 


food Photo by Femina Photo + Design

 

 

“Brides and grooms want personality from their relationship to shine through as much as possible on their special day. For instance, a recent wedding featured a paella station, made in the kettle on the spot, to bring out the bride’s culture. She is of Spanish decent, and it was extremely important for them to share her heritage with their guests.”

— Kelli Teglas, Kelli Teglas Events, White Plains

 


cake photo by maria delgado gambini

 

 

“I have started noticing a shift in cakes from fondant to all buttercream in the recent years. My favorite trend has been the painted buttercream flower cakes and buttercream cakes with fresh garden flowers adorning the front the cake — think Victorian still-life paintings. I think both trends are a nice way to keep the styles modern, sophisticated and quite organic.”

—Maria Delgado Gambini Chantilly Patisserie, Bronxville

 

“We’re seeing a lot of simple text invites, enhanced with foil printing, paired with bold florals. Then we’re seeing vellum used in every possible way to soften the invite suite: bellybands, jackets, invite overlay.”

—Amy Eddy and Stephanie McHoul, Graphic Nature, Fishkill

 

 

“So many of our clients are having gorgeous, custom crests made for their weddings. While guests may note their beauty on the invite, I love to blow them up for the dance floor, signage, as bar crests — everywhere really. 

This way everyone can see how thoughtful they are and really have a chance to examine and enjoy them. They also help to tie your wedding theme together so seamlessly — without any extra work!”

—Claudia Hanlin The Wedding Library, New York

 


courtesy of bespoke designs

 

 

“We are full-on obsessed with envelope liners. Whether a custom-colored stripe, an illustration of the venue, or an inventive expression of how the couple fell in love, we find a way to express it in the envelope liner.”

—Shari Lebowitz, Bespoke Designs, Westport

 

“I used to see couples simply trying to out-do the weddings they have attended in the past, but now they are simply trying to make them more sentimental and personal to themselves, their relationship, and their families, which is a refreshing change to witness and be a part of.”

—Cathy Ballone, Cathy’s Elegant Events LLC, Catskill

 


courtesy of Laura Damiano Designs

 

“Custom invitations continue to trend with creative elements such as acrylic, wax, vellum and foil. Adding your personal and unique twists are what make them next-level.”

—Laura Damiano, Laura Damiano Designs, Briarcliff Manor

 


photo by Tory Williams Photography

 

“I find clients are looking for an experience. It could be dining under the stars with candlelight only, having a teepee to hang out in, having a culinary experience — such as open-fire cooking — or a weekend of fun activities around the wedding.”

—Gina Maloney, Gina Maloney Events, Woodstock

 


photo by the rosery flower shop

 

“What I am being asked for more and more is to create a floral installation that is really a statement piece for the event that also can serve as an area for guests to take photos in front of, foregoing the other trend of photo booths. 

We have been asked to add creeping vines to barn doors, which gives a romantic garden vibe. These pieces are very eco-friendly, which is a huge concern for lot of brides. I abandon floral foam, which is a plastic and not good for the environment, and use other items that can be either reused after or composted.”

—Erin Goldman, The Rosery Flower Shop, Hudson

 


Photo by BRETT MATTHEWS PHOTOGRAPHY

 

“Branding has become popular. Here, a dance floor is wrapped in white with a monogram.”

—Melisa Imberman, The Event Of A Lifetime Inc., Chappaqua

 

“A lot of brides are requesting ‘color spackle’ techniques that look like thick brushstrokes you’d find on an oil painting. We’ve created both realistic oil-like renderings of scenery and florals and abstract expressions with thick swaths of random-applied color strokes — which can look stunning on a simple, elegant white cake!”

—Jay Muse, Lulu Cake Boutique, Scarsdale

 


photo by karen hill photography

 

 

“I love creating moments at weddings. A Champagne tower is not only visually spectacular — it’s participatory, fun, and glamorous. By using Champagne coupes, we create a glam, Gatsby vibe that puts everyone in the mood for a party.”

—Claudia Hanlin, The Wedding Library, New York

 


Photo by Viridescent Floral Design

 

 

“The newest trend we’ve been drawn to in the floral design industry is using a limited amount of green, focusing on unique shades of foliage as a base. While we still love the classic shades of green, we imagine the 2020 wedding will be flower-forward in muted, dusty color palettes with lots of texture.”

—Kate Amato, Viridescent Floral Design, Beacon

 


photo by Tory Williams Photography

 

“Everyone is striving for an Instagramable moment. There is the rose petal cannon after the ‘I do’ and sparkler send-off, and another is to get the bridal party matching outfits — usually PJs — to get ready in. Just about every wedding of late does that and posts a photo.”

—Melisa Imberman, The Event Of A Lifetime Inc., Chappaqua

 


photo by Ilana Natasha Bar-av

 

 

“More than ever, a major wedding trend is the element of surprise! I’m not talking about your typical groom cake, which I love, but big surprises! I recently had one of my grooms surprise his bride with two special guests — alpacas! 

The newlyweds are passionate animal lovers and made a generous donation on behalf of their guests to several animal welfare causes, including adopting an elephant from the Sheldrick Wildlife Trust. A wedding planner comes in very handy in these instances to ensure all goes smoothly. His bride was happily surprised, guests loved it, and it made for some fun and unique photos!”

—Dana Miele, Just Call Dana, New Rochelle

 

“The trend that’s moving with the most traction is cannabis at weddings — or ‘weed-ings’ — as we like to call them. We have seen cannabis and marijuana leaves used in bouquets and boutonnieres, in centerpieces, as favors for guests to take home, and also as a ‘cannabis bar’ at the reception.”

—Melissa Fife, Events by Missy & Company, West Harrison

 


photo by jen huang

 

“Let’s face it: There are only so many ways to style a food station. With gorgeous farm-to-table and artisanal charcuterie, vegetables, fruits, nuts, and breads so plentiful and available, there is nothing that expresses abundance as well as a laden farm table.

It’s another way to have a big bang with a station you might be considering anyway.  The concentration, artful display, and abundance make this a homerun.”

—Claudia Hanlin, The Wedding Library, New York

 


photo by Femina Photo + Design

 

“Backyard weddings are another huge trend. A lot of my couples are doing intimate backyard weddings.  Whether it be at their home or a friend or family member’s home, they are saving on the venue fee, bringing in amazing décor, and sprucing up these intimate special places to exchange their vows.”

—Kelli Teglas Kelli Teglas Events, White Plains

 

“One very strong trend is dropping the cummerbund. Guys like the super-trim and sleek look. Since they think the cummerbund adds bulk, they are trying to avoid the horizontal line at the waist.

The standard tuxedo is still black with black satin or grosgrain lapels, but midnight blue tuxedoes are newly very popular. They are made one of two ways: either with matching blue lapels or, less often, with contrasting black lapels. [And] instead of a plain, white formal pleated shirt, a few raised printed pattern designs have been introduced.

While they make sense for creative black-tie and festive attire dressing, they do seem hard to swallow in a traditional wedding setting.”

—Lois Fenton, columnist, author, men’s personal shopper

 


photo by Brett Matthews Photography

 

“Food trucks are trending; lots of brides and grooms are treating their guests to an exit treat, like this doughnut truck.”

—Melisa Imberman, The Event Of A Lifetime Inc., Chappaqua

 

“The wedding dress has driven our industry to the next cycle of trends. The gown has changed from destination, boho, walk-in-the-sand weddings to lavish trains, cascading bouquets, and grand church affairs. Millennials are marrying Old-World elements with refreshing color palettes and dramatic floral installations.”

—Brenda LaManna, Damselfly Designs, White Plains

 

“Neutral color palettes have been rampant in recent years, as minimalism and greenery trends took over the bridal industry. Those gorgeous varieties of eucalyptus that so many brides love play so well with soft tones like ivory, blush, champagne, and even metallics. But now I am seeing a steady increase in women making the bold decision of bringing color back into the picture.

One of my favorite things about helping brides plan their weddings is being able to encourage women to bend or break some of the rules, instead of being so bogged down by old-school traditions. It’s 2020 — Emily Post’s Wedding Etiquette from 1945 isn’t cutting it anymore for today’s women. So why not add a little color?”

—Kelley M. Ward, À La Carte Event Services & Consulting, LLC, Monroe

 


photo by Pear Photography

 

“Nude and pastel wedding flowers are what’s trending with many of our brides. Blush, pale pink, and off-white flowers are replacing classic white florals. [Another trend is] the addition of fragrant garden roses, stock, and anemones, especially the white with the black center.

The use of baby’s breath is also making a comeback, along with cascading bridal and bridesmaid bouquets.”

—Joseph R. Pugni, Joseph Richard Florals, Armonk 

 


photo by ira lippke

 

 

“Flowers and greens as a chandelier or as an overhead piece creates an immersive experience. Guests feel like they are in the décor and are visually delighted everywhere they look! They are also very impactful as they are raised from the tables and everyone can see them — they are truly at eye level.”

—Claudia Hanlin, The Wedding Library, New York

 

“We’re seeing a lovely trend toward more natural themes in both wedding décor and invitations. Gone are big, flowery and formal, instead replaced by a more thoughtful aesthetic, with plenty of leafy foliage, natural accents, and a clean, casually elegant motif. Keeping it simple, fresh, and beautiful, couples are creating a beautiful sincerity in their celebration with a more natural approach.”

—Kat Parrella Merrily Paper Boutique, Sugar Loaf

 

“This season more than ever we’re seeing modern takes on classic silhouettes, such as the wraparound pleated ball gown skirt with a front slit, which gives brides a tiny waist and a peekaboo shoe — and is easier to walk down the aisle in.

We’re also seeing printed fabrics like floral silk jacquards and painted skirts, as well as luxurious textured materials that give brides a rich, regal feel for their wedding days.”

—Jessica Ulrich, Jessica Haley Bridal, Rye

 


photo by Jason Wyche

 

“We are seeing a lot of bold, vivid color on trend. Brides aren’t shying away from color as much as they used to and aren’t afraid to add pops of color to their cakes, either, through florals, patterns, ribbons, and even hand-painted expressions of color.”

—Jay Muse, Lulu Cake Boutique, Scarsdale

 

“There are many beautiful ways to add color to your wedding. The more obvious options are through your flowers. If bright florals aren’t your taste, an easy way to enhance a neutral bouquet is wrapping the stems of your bouquets with a romantic, brushed velvet ribbon in an accent color.

[For adding color to your florals,] some impactful, yet still beautiful, options I’d suggest exploring are: blue thistle, pink veronica, purple freesia, or yellow dahlias. Adding just one or two different colored and unique flowers to your overall floral design can make the most incredible visual impact.”

—Kelley M. Ward, À La Carte Event Services & Consulting, LLC, Monroe

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