Their Story: Mariel and Scott met at a sushi restaurant in Philadelphia in 2010. Five years later, Scott proposed in the couple’s home on Valentine’s Day.
The Perfect Venue: Mariel grew up in Morristown and frequently visited Grounds for Sculpture in Hamilton Township as a child with her father, who passed away two years before the wedding. “It holds a lot of sentimental value for me, and my dad even mentioned once that he thought it was the perfect place for me to get married,” Mariel says.
Details of the Day: The couple had an intimate wedding with 87 guests on June 25, 2016. The venue is like an artistic, magical wonderland, so they decided to throw in a few touches inspired by Alice in Wonderland, such as the playing-card table numbers and favors. The escort cards were attached to keys that also served as bottle openers, another favor for guests to take home. “We didn’t want to go overboard with a theme,” Mariel says. “We wanted an ethereal, but classic feel.”
Personal Touches: Mariel, who works as a makeup artist, used her training in graphic arts to design the stationery, from the save-the- dates and invites to the table numbers.
Must-Haves: After falling in love with Israeli designer Berta, Mariel found the one bridal salon in Pennsylvania that carried her line. Another must was their photographer. “We actually changed our wedding date and re-sent the save-the-dates because we had to work with Marie Labbancz,” Mariel says.
The Ceremony: They exchanged vows they wrote themselves in the “Nine Muses” exhibit, and had only two people in their wedding party—Scott’s daughters. “It was about not only Scott and I becoming husband and wife, but all of us becoming a family,” Mariel says.
The Music: Music played a big role in the couple’s day. Mariel walked down the aisle to “Heroes” by David Bowie, and the newlyweds left the ceremony to Queen’s “You’re My Best Friend.” They had searched for months to find The Bachelor Boy’s Band. “It was hard to find a true cover band that also did weddings, but they were perfect,” Mariel says.
The Menu: The reception was held at Rat’s Restaurant, which is on the grounds. Guests ordered off a menu selected by the couple instead of being offered the typical wedding options beforehand. For dessert, there was a naked cake with edible gold foil and three layers made up of vanilla with praline buttercream, red velvet with cream-cheese frosting and lemon with raspberry-sorbet frosting.
Advice: Keep it simple. “Having a more intimate wedding definitely limits the stress and worry,” Mariel says.