This Rustic Fall Wedding in the Berkshires Is Giving Us All the Autumn Feels

Television casting producer Liz Constantine met Chase Vine in 2005 at the University of Wisconsin, Madison. The two lived next door to each other in their college dorms and became friends immediately. Shortly thereafter, the two became a couple but it wasn’t until ten years later, in October of 2015, that they took their relationship to the next level. The adorable pair visited Golden Harvest Farms, their favorite apple orchard near Liz’s parents home in Chatham, New York, and it was there that Chase knelt down on one knee and popped the question.

Although Liz grew up in New York City, she knew she wanted to get married in the Berkshires, where she and her family spend much of their time. “We wanted to escape the city and have a more casual laid back party surrounded by nature but ultimately wanted an indoor reception. We wanted the best of both worlds!” the bride says. After checking out five venues, the fact that Gedney Farm in New Marlborough, Massachusetts, had a barn with 16 guest rooms on site sealed the deal. With help from Jessica Herberger at Herberger Event Co., the future Mr. and Mrs. created a seasonal fall celebration with a rustic vibe. You’ll fall in love with all of the romantic details, photographed by Luke Walker of Clark + Walker Studio, seen below.

Liz and Chase invited 185 guests to their October 3, 2015, wedding with an apple-inspired invitation suite, a nod to their orchard engagement. Fittingly, the bride and groom chose to include tons of apples in their big day décor, too.

The bride wanted a wedding dress that she could re-wear at future anniversaries, and this Watters gown, complete with illusion lace details and an airy skirt, totally fit the bill. Liz made it her own with sleeves and adjusted the original plunging neckline with additional lace details. She paired the beautiful finished product with Stuart Weitzman flats and earrings from BHLDN.

Liz’s bouquet was an autumn bride’s dream. It included an array of seasonal vines, like hops and jasmine, as well as garden roses, bay leaf, eucalyptus, ranunculus, and cymbidium orchids. The seasonal-hued arrangement was finished with trailing blue and ivory ribbons for a romantic look.

Chase wore a single breasted two-button bespoke suit and shirt by Bindle & Keep, which he paired with a pocket square from J.Crew. His final touch? A boutonniere of locally grown white spray roses, rosemary, agonis and eucalyptus.

The couple’s wedding party looked great in their coordinating blue and gray attire. Liz’s bridesmaids chose varying styles of J.Crew silk chiffon dresses in an indigo blue hue, a constant in the wedding’s overall color palette. The maid of honor stood out from the rest of the wedding party by wearing a floor-length dress. To unify their looks, each ‘maid held a bouquet of antique garnet hydrangeas, eucalyptus, succulents, and red Mother of Pearl roses.

Groomsmen were dressed in light gray suits with blue ties and white pocket squares. They wore boutonnieres that included succulents, viburnum berries, and bay leaf — perfect for this seasonally-minded wedding day.

The twosome kept their ceremony décor simple and seasonal, with a hops-covered wooden chuppah studded with white flowers. “We wanted a fall-inspired wedding, drawing inspiration from the Berkshires without feeling too cliché,” the bride says. “Overall, it was very rustic, romantic, and whimsical.”

The ceremony began with both the bride and groom being escorted down the aisle by their own parents while a jazz band played a guitar and violin rendition of “Lover’s Waltz.” Liz and Chase exchanged personal vows while standing on a Persian rug that the bride’s mother gifted the newlyweds.

Since the laid-back couple enjoys spending comfortable nights at home together, it was important to them that they carry a relaxed vibe over to their wedding. The reception venue’s comfy chairs, rugs, fireplaces, and candles helped make the October reception warm and cozy for guests.

During cocktail hour, passed hors d’oeuvres, including truffled mushroom risotto, apricot and brie in puff pastry, and BBQ pork sliders, were on hand for guests to sample. “We wanted our menu to have something for everyone, including the vegans and vegetarians who were attending,” Liz says.

For dinner, guests sat at round or rectangular tables covered in camel-colored tablecloths and finished with indigo blue napkins and tapered blue candles in brass candlesticks. Antique gold bowls held arrangements of ranunculus, garden roses, dahlias, zinnias, and lots of foraged greenery, including local foliage, viburnum berries, and geranium leaves. Gilded apples were sprinkled across tabletops for an extra dose of fall flavor.

“We wanted to make the best use of local ingredients that were in season,” the bride says of selecting their dinner menu. So Liz and Chase offered a fresh and delicious three-course meal that included an incredible selection of local cheeses, a field green salad with apples, and a choice of three entrees: salmon with cider vinaigrette, filet of beef with red wine sauce, or roasted portobello mushroom napoleon with red pepper coulis.

After sharing their first dance to “Make You Feel My Love” by Adele, guests joined the newlyweds on the dance floor. With a shared love of classic rock, it was only fitting that Liz and Chase hired a British rock cover band for the party. “It was perfect way to incorporate our musical taste into our wedding day,” says the bride. “It felt like a rock concert!”

Guests finished the night with a piece of the couple’s three-tiered carrot cake with cream cheese frosting, which was topped with two badger figurines in honor of the college that first brought Liz and Chase together. For an extra dose of cuteness, the toppers were placed on top of mini Wisconsin student union chairs they bought from their school store. While the newlyweds cut into their cake, the band played “You’re My Best Friend” by Queen.

After most guests had left for the night, the couple and their wedding party gathered around a fire pit in the courtyard to listen to their close friend play guitar. The newlyweds finally had a chance to snack on pizza and s’mores provided by the venue, too. “It was an amazing feeling to unwind with our family and closest friends at the end of the evening,” Liz says.

Venue & Catering: Gedney Farm || Wedding Planner: Herberger Event Co. || Bride’s Wedding Dress: Watters, purchased Kleinfeld Bridal || Jewelry: BHLDN || Hair & Makeup: Sonya Heimann || Bridesmaids’ Dresses: J.Crew || Groom’s Attire: Bindle & Keep || Groomsmen’s Attire: Men’s Wearhouse || Wedding Bands: Catbird NYC || Flowers: Crocus Hale || Invitations: Ladyfingers Letterpress || Additional Paper Products: Tucci Cursive || Wedding Signs: Papertangent || Music: The Lucky Five Jazz Band; The Brit Pack || Videographer & Photographer: Clark + Walker Studio

Want more fall-inspired wedding inspiration? Then check out another couple’s seasonal bash in the video below.