Tucked away in the Hudson Valley, this intimate home wedding was held at Vic at Spring Hill, a private estate in Kinderhook, New York. The house was the perfect romantic backdrop for a late summer wedding. Jack and Laura celebrated with a few friends and their families, who all stayed in the guest rooms.

The ceremony took place next to a pond on the property, officiated by the maid of honor. Immediately following the “I do”s, the couple’s family threw potatoes into the water to determine how many children the couple would have. In contrast, Jack and Laura did their best to intercept some of the dozen flying tubers. I am unclear if this is actually a Polish tradition or if Laura’s mom made it up - either way, it was hilarious! Their newlywed bedroom was decorated thanks to ān chuáng, a nod to the groom’s Chinese heritage.

The florists at Flower Kraut in Hudson worked with summer blooms to create two loose-flowing basket arrangements for the ceremony space and a dainty arrangement of daisies for Laura’s bouquet. Jack and Laura’s rescue dog, Miso, served as flower girl and had her own pretty wreath of flowers. The day was coordinated by Lizzy Pesano of Gilded Events.

Cocktails were served on the back porch, followed by a summer menu crafted and cooked up by Chef Stephen Lyle. The entire wedding dined together at one big table on the back porch. Dessert was a cake brought up by the Manhattanites from Momofuku, New York City.

The end result was a celebration that felt both relaxed and deeply personal.