The setting sun, 77 degrees, low humidity, and an ocean breeze. What else could a bride and groom ask for? That’s the question Franciska Bittan and Charles Baker asked Robbins Wolfe on August 10 and their wish became reality.
For centuries couples have been begging the gods for ideal weather, and every once in a while karma bestows a glorious day. Add in 160 guests, the fabulous Bridgehampton Tennis & Surf Club (thebtsc.com), beautiful farm flowers by Anastasia Casale-Sag Harbor Flowers, masterful event lighting by Matt Murphy, the amazing sounds of the Starlight Orchestra, a sexy lounge installation and sleek and upscale dining layout by Taylor Creative and Party Rental Ltd., and, of course, colorful and imaginative catering by Robbins Wolfe. Now that is picture perfect.
The menu was earthy, fun, and not too serious — just like Franciska and Charles themselves. A mini-sirloin-burger bar, Greek lamb and seared tuna, oh my!! A mangia Mediterranean buffet, including pasta with summer tomatoes and basil, and albondigas (mini meatballs) in saffron cream, and a classic Hamptons farm buffet, including buttermilk fried chicken, skirt steak, and lobster rolls with corn pudding, truffled mac ’n’ cheese, and kale and arugula salad. A slew of yummy mini sweets ended the evening: mini mint chocolate chip ice cream cones, homemade ring dings, little carrot cupcakes with sweet cream-cheese icing, chocolate pots de crème, and on and on into the wee hours of Sunday morning. A perfect ending to a perfect wedding.
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Christopher Robbins, Charles and Franciska Baker, Stephanie Ferrara