Emily & Michael
September 9, 2017 // TEIA Club, Peaks Island //
Photography by Chris Bennett Photography //
Emily, a native of Cape Elizabeth, and Michael love visiting her home state. They met watching a Bruins game at Island Creek Oyster Bar in Boston and fell in love on a long weekend getaway to Bar Harbor that summer. “We both consider that trip to be the turning point in our relationship,” Emily says. On a visit to Portland to celebrate Emily’s thirtieth birthday, they picked up bagels at Scratch Baking Co. and took them to Willard Beach, where Michael got down on one knee and said, “I want to eat Scratch bagels with you for the rest of my life.” Peaks Island, one of Emily’s favorite places, was a natural choice for the wedding, and she already knew that the TEIA Club was the venue she wanted. “It’s such a unique, simple, and beautiful location—and you just can’t beat that wraparound porch for cocktail hour,” she says. The reception included the Urban Sugar Donut truck, which Emily and Michael had become “obsessed with” after discovering it at Sugarloaf. As their guests headed to the ferry for the return trip to Portland, the couple took a golf cart to the far side of the island. “We just parked and looked out at the ocean and the moon,” says Emily. “It was so special to spend this quiet moment together after the night was over to take it all in.”
Colors: Emily and Michael chose a palette of navy, blush, white, and gold/beige. “I just love the way those colors look together, and I think they complemented the rustic and coastal look of our venue,” Emily says. The men in the wedding party all wore Toms navy boat shoes with a lobster pattern.
Decor: Emily’s mother and sister- in-law helped with the decor, most of which was DIY. “One of our biggest scores, and probably my favorite part of the decor, were these large pieces of driftwood I found someone giving away online,” Emily says. Michael also made a cornhole set, one side painted with Portland Head Light, the other with Boston Harbor Light, representing each of their home harbors.
Menu: Portland-based caterer Fire and Company cooked everything for the reception on site using its wood- fired mobile brick oven. “We had street corn, grilled oysters, mini lobster rolls—and they were able to get local craft beers on tap for the bar, including Maine Beer Company Lunch and Allagash White,” says Michael. “All of our craft beer snob friends were very impressed.”