Jocelyn and Graham’s Elegant Martha's Vineyard Wedding
Back in October 2011, Jocelyn’s aunt and Graham’s landlord were good friends and set up the Martha’s Vineyard-based twosome. A few other mutual friends had been trying to serve as matchmakers for the pair, too, so it was somewhat inevitable.
Then in August 2013, after two years of dating, while visiting friends in Chicago and on a sailing outing on Lake Michigan, Jocelyn got seasick and felt not only horrible but also responsible for ruining the boat ride. Graham felt otherwise, though: He was convinced in that moment that they should get married. The official proposal came a couple of weeks later, after he’d asked her father. And just about one year later, on August 9, 2014, on a perfect summer day in Chilmark, Massachusetts, they made it official. One special dog and 110 friends and family members joined them for the celebration.
Jocelyn’s family has been vacationing on Martha’s Vineyard since the 1940s, she was born there, and that’s where she and Graham met—so getting hitched on the island was an easy decision. They chose a private farm not far from their home for the wedding locale.
The Bridal Bouquet
Jocelyn carried a clutch of garden roses, ranunculus, lisianthus, lemon balm, wild vetch anemones, lemon basil, Chantilly snapdragons, veronica, stock, scabiosa buds, and strawflowers. A pale blue sash from her mother’s wedding was wrapped around the stems of the bouquet.
The Bride’s Accessories
A Bit of Luck
Jocelyn tucked a horseshoe clip that belonged to her great grandmother into her loose updo.
The Little Ones
The bride’s sisters’ daughters served as flower girls, wearing dresses from Spring Flowers.
The best man and ushers wore their own navy blazers and khaki pants and unified their look with the same orange Geoffrey Beene tie.
The Bride’s Entrance
A pal drove the bride to the ceremony spot in a vintage convertible. Then, flanked by her mother and father, Jocelyn walked down the aisle as Van Morrison’s “Into the Mystic” played.
“It was the first time I saw her all day,” Graham says of his emotional reaction to Jocelyn’s entrance at the ceremony. “I hadn’t given any thought to how I would react, and waving just seemed like a fitting way to express my excitement in seeing her.”
One Sweet Pup
Gunner, the couple’s Labrador retriever-Newfoundland mix, served as ring bearer. Though the plan was for him to walk down the aisle with Hilary, who was responsible for setting up Jocelyn and Graham, he wouldn’t leave Graham’s side, and spent most of the ceremony lying by his feet.
“He was excited when I walked down the aisle, but luckily refrained from jumping up to lick my face,” Jocelyn recalls. “He is a total love, and our ceremony wouldn’t have been complete without him.”
Popsicle stick handles and thin green ribbon turned simple programs into festive fans.
Graham’s father, Richard, got ordained for the occasion and led the outdoor ceremony. Jocelyn’s sister Amanda recited “A Brief for the Defense” by Jack Gilbert, her other sister Vanessa read “Love Sonnet XVII” by Pablo Neruda, and Graham’s niece Molly delivered a selection from “The Little Prince” by Antoine de Saint-Exupéry. The couple’s friend Doug performed “Northern Sky” by Nick Drake.
A Subtle Enhancement
Florist Krishana Collins of Tea Lane Farm created a pair of arrangements in urns to flank the aisle at the back rows. Since the view behind the couple was so beautiful, they chose to put the flowers at the rear to complement the setting and not detract from it. The flowers used were all grown locally, just a few miles from the wedding site, and included white cosmos, field grasses, oats, limelight hydrangeas, lisianthus, Queen Anne’s lace, eremus, delphinium, and larkspur.
The Island Sunshine
To keep guests cool while in the field for the ceremony, parasols were on hand for some added shade.
Guests tossed white petals as the newlyweds (and Gunner) walked up the aisle at the end of the ceremony.
As a tribute to Graham’s Scottish heritage, a bagpiper ushered everyone down the hill to cocktail hour. “It’s such a deep, soulful, solemn sound that pierces the air,” Jocelyn says. “It added gravity to the occasion.”
Cold cucumber soup shooters were passed during the late summer soirée.
The Cocktail Hour
On the field in front of the barn, guests enjoyed lobster fritters, pulled pork sliders, herbed goat cheese and caramelized onion tartlets, and seared tuna with avocado salsa on blue corn tortillas, as well as prosecco, wine, and local beer from Offshore Ale Co.
Lounge areas, set up by Suzanne Wesley of Half Acre, allowed guests to relax and listen as the band played music before everyone moved inside for dinner.
A Very Special Guest
Jocelyn’s grandpa—who always loved a good party—was in attendance. “Our wedding wouldn’t have been complete without him,” Jocelyn says.
All the Girls
Jocelyn and her sisters all wore something of their grandmother’s as their something old on each of their wedding days. “Getting ready together with them and my mom was probably one of the most memorable family moments from the day,” Jocelyn says.
Hand-painted birds adorned the escort cards, which were tucked inside envelopes sporting each guests’ names. The illustrations (done by the bride’s Aunt Haven) were of species often seen on Martha’s Vineyard, and also doubled as identifiers for each table, instead of a traditional number.
The Table Signage
Larger prints of the bird artwork were displayed in wood-based picture frames. The original paintings were framed and hung in the newlyweds’ home.
Tables set with white tablecloths and napkins and a pale blue overlay were anchored by arrangements of garden roses, ranunculus, Chantilly snapdragons, lemon balm, cosmos, mint, butterfly weed, zinnias, poke weed, scabiosa, seeded eucalyptus, and lilac greens.
A vintage easel held the calligraphed menu, which was printed at poster size.
Fun for the Kids
Kraft paper placements were set out for each child.
The newlyweds sat at chairs dressed with garlands of peppergrass, cream stock flower, and lisianthus.
The meal kicked off with a salad of local field greens, arugula, and shaved Parmesan tossed with a lemon Champagne vinaigrette and nasturtium garnish. The main course was grilled harpoon swordfish with lemon picatta sauce, parsley and sea salt potatoes, summer garden ratatouille, and haricot vert.