Mike deGroot, 50, a physician, and Edward Reed, 49, an artist, share a well-defined midcentury modern aesthetic, which they love to showcase at dinner parties that star fresh, local ingredients. So, it’s no surprise that their wedding transported guests to a retro/futuristic ’50s cocktail hour and dinner party. From the Sputnik pattern on the invitations to the cocktail hour’s tiki lounge music, their vision was fully realized. Inspired by the color palette of Howard Johnson hotels of the period, the event was awash in orange and blue, with a number of bold architectural elements, such as oversize monstera leaves and an off-kilter wedding cake that evoked the era with its patterns and color palette. True to form, the food and drink took center stage and celebrated the region. Signature cocktails applauded the season with locally distilled gin, blackberry liqueur and pear juice. For dinner, an amuse-bouche of foie gras au torchon with fig chutney set the scene, followed by a caprese salad elevated by heirloom tomatoes. After those delectables, the lamb and sea bass entrées barely left room for desserts of fresh berry compote, key lime pie and chocolate pots de creme. With such a sense of revelry, it’s no surprise guests embraced the “It’s a party” theme and kicked back with their hosts, who loved being at the center of their perfect dinner party without having to lift a finger.
