Farah Pierre-Louis and George Blount had a city romance – the Cambridge couple met at the Museum of Fine Arts in Boston and got engaged at their favorite downtown restaurant. But their wedding was a purposefully low-key beach affair, filled with personal touches.
To pull off that vibe, the couple focused on the Vineyard, where Farah’s parents had celebrated their fortieth wedding anniversary and where her family gathers once a year. “The minute you get off that ferry you just feel so relaxed,” she said. “As people of color, George and I are very into diversity and community, and [the Island] has such a connection to that.”
Farah and George wanted a relaxed venue that was near the beach. The Winnetu’s remote Katama location fit the bill. On a foggy September day they said their vows on South Beach, then made the short walk back to the hotel for the reception. “We don’t really like fancy parties,” Farah said, “which is why we wanted something outdoors. Our guests were close family and friends... we wanted everyone to have fun. It was really a party.”
Working with wedding planner Jackie Kane, of My Vineyard Concierge, the couple planned a celebration that nixed traditional wedding features, like speeches and a cake cutting, and focused on details that mattered to them. Each table was named after a yoga pose, a tribute to Farah, who is a yoga instructor. The couple made sure the menu included favorites: Brussels sprouts for Farah, steak for George, and seafood to honor George’s Caribbean heritage.
With a shared love of jazz – George’s father and uncle were musicians – Farah and George knew they wanted music to play a part. A sax player performed on the beach before and during the ceremony, and Farah walked down the sandy aisle to “When I Fall in Love” by Nat King Cole.
Guests danced the night away to music provided by Farah’s brother-in-law, who is a deejay in his spare time. To remember the evening, guests took home photos from a photo booth set up on the lawn.
Chocolate and red velvet cupcakes made by Cakes by Liz were the sweet kicker to the evening. “It goes back to the relaxed environment. I felt like a cake was too formal,” Farah said. “We thought cupcakes were more fun.”
And, she said, “They were amazing.”
Date: September 10, 2016
Ceremony: South Beach
Reception: Winnetu Oceanside Resort
Wedding Planner: My Vineyard Concierge
Photographer: Iryna Melnyk
Caterer: Winnetu Oceanside Resort
Dessert: Cakes by Liz
Music: Steve Tully + Felix Clerge
Flowers: Morrice Florist
Party Supplies: Tilton Tents and Party Rentals
Transportation: Winnetu Oceanside Resort
Hair + Makeup: Martine Bernard + Sea Spa Salon
Guest Accommodations: Island Inn
Rehearsal Dinner: The Sweet Life Café
Brunch: Lola’s Southern Seafood