A North Carolina Wedding with Homegrown DIY Details

When she chatted up Evan Chender at a Vassar College party in 2007, Claire Salinda was flying by the seat of her pants. Actually, it was his pants: She complimented his jeans, which got them talking. But Evan basically ignored Claire for the rest of the semester. "I didn't know how to interact with someone I thought was out of my league," he explains. Claire gave him a second chance a year later, inviting him to an event in New York City, a two-hour train ride from school, and they've been an item ever since.

Six years later, on a trip to the Big Apple to visit Evan's parents, Claire, an operations manager for Venture Asheville, a business development organization, and Evan, owner of the Culinary Gardener farm in Asheville, North Carolina, ducked into Claire's favorite jewelry shop. There, he bought a ring and set a rule. "He made me promise not to ask when he would propose," she recalls. "Every slightly romantic moment, I wondered if it might happen." That moment came just a few weeks later, when, back in Asheville, he convinced her to hike up Black Balsam Knob, where he popped the question that began their 10-month engagement.

With Claire hailing from the West Coast and Evan from the East, they opted for a Labor Day weekend celebration so loved ones would have an extra day to explore the area between Asheville and Hot Springs, North Carolina, where they wed before 109 guests at the Mountain Magnolia Inn. On a Saturday, August 30, 2014, the friend who had invited them to the pivotal party seven years earlier officiated the ceremony, and the entire evening was filled with personal touches. To honor Evan's Jewish heritage, the pair exchanged self-penned vows beneath a chuppah made with material crocheted by Claire's late great–grandmother. The alfresco cocktail hour served up a St. Germain-based drink dubbed "The Mazzy" after the newlyweds' cat, dinner began with salad sourced from Evan's farm, and everyone danced to the couple's favorite hits. At the after-party, guests watched fireworks and released wish lanterns. As for Claire and Evan? Their wishes had already come true.

Claire and Evan welcomed guests with gift bags including KIND bars, sparkling water, Cheerwine soda, a North Carolina staple since 1917, loose tea from Dobrá Tea and jars of Haw Creek Honey in wildflower, both Asheville-based businesses, a thank you note, and an area map designed by a bridesmaid.

The groom, in Requisite Custom Clothing, and his bride, in a Pronovias tulle sheath, with their party in front of Mountain Magnolia Inn.

Boutonnieres were made of white gomphrena, white astrantia, and dusty miller leaves.

Claire attached her grandmother's locket to her bouquet, which was made up of astilbes, lisianthus, astrantias, waxflowers, and gomphrenas.

Attendees were given a program, a pouch of lavender to toss during the recessional, and a wooden fan to beat the heat.

Evan honored his Jewish upbringing by proceeding with his parents on either arm. The trio walked down the aisle to an instrumental version of Cat Stevens's "Boy with the Moon and Star on His Head."

Because Evan envisioned marrying beneath a tree, and Claire with a chuppah overhead, the pair opted for double coverage. Here, the two exchange vows under a chuppah fastened with material crocheted by Claire's late grandmother, a former costumer for Disney, and a Chinese walnut tree on the grounds of the Mountain Magnolia Inn.

"While stomping the glass, I was overcome by a feeling of sweet relief," says the groom. "After 10 months of planning, it was time to party!"

Attendees tossed lavender on the newlyweds as they recessed to Van Morrison's "Sweet Thing." "The best part was coming back down the aisle," says Claire. "We looked so thrilled to be married to each other and were hit with feelings of sweet relief."

The bride ordered her escort cards on Minted.com and displayed them around an arrangement of 'Vendela' roses, seeded eucalyptus, ivy, and hydrangeas.

Instead of a traditional guestbook, friends and family wrote notes on small pieces of paper and dropped them in bottles. The couple would break each bottle open on their 1st, 5th, and 10th, anniversary and read the well wishes on August 30th for years to come. Until the times come, the trio of vessels are on display in the newlyweds' living room.

Partygoers breaked for fruit sorbets and gluten-free cake made of Italian cream and raspberry-filled almond layers.

The homemade balm given as favors was a mix of beeswax, lavender essential oils, and almond oil infused with calendula that Evan grew on his farm.

Location and Catering: Mountain Magnolia Inn

Flowers: Enchanted Florist

Photography: Fête Photography

Stationery: Minted 

Calligraphy: Rob Morrison

Cake: Short Street Cakes

Music: [ceremony and cocktails] The Moon and You; [reception] All the Right Grooves

Rentals: Classic Event Rental

Bride's Gown: Pronovias

Bride's Accessories: [veil] Marionat; [headpiece] Lynda Hats; [bracelet] BHLDN; [engagement ring] Erica Weiner; [shoes] Michael Kors

Hair: Jeanne's Hair and Make-Up Studio

Makeup: Flawless: Asheville Airbrush Makeup Artistry

Bridesmaids' Dresses: Jim Hjelm; Alfred Angelo

Groom's Suit: Requisite Custom Clothing

Menswear: Theory

Ties: The Tie Bar

Groom's Shoes: Franceschetti

Wedding Rings: Jewels That Dance

Welcome Bag Contents: Clear Communication tea; Haw Creek Honey, 828-298-7639; San Pellegrino water; Kind Bars; Cheerwine soda