Let’s salute today’s couples, who are shedding traditions and grabbing onto new ones with the changing times.
For starters, the micro wedding is not as sticky as pros thought it would be. Elopements have also ebbed this year. The sweet-spot guest list falls between 90 and 150.
That said, Andrus has seen an uptick in weddings with fewer than 70 guests in the winter at The Proprietor’s Lodge. “Everyone wants a big summer wedding until it’s 98 degrees outside in July,” caterer England says. There’s less competition for venues as well.
Peak-season weddings are mostly full-weekend celebrations, “which speaks to how special the Berkshires is to the couple,” planner Turner says. Picture welcome drinks or dinner for everyone on Friday (farewell stuffy rehearsal dinners), after-parties following the reception, and a send-off brunch on Sunday. Plus, action-packed itineraries during the day.
Per photographer Vassos, “People are trying to squeeze everything they can out of having everyone in town.”
If a weekend cocooned with family and friends is not your idea of bliss, know that Saturday-focused ceremonies still exist. And planners appreciate being able to sprinkle these less-involved (though often still splashy) events throughout the season.
Regardless of size, Dad is not the only one walking the bride down the aisle. “My favorite is when both parents get to do the honors,” Vassos says.
Smaller wedding parties, with only one or two people standing with the couple, are also catching on. “Being in weddings in your 20s and 30s is almost a full-time job and a hefty financial commitment,” Turner says.
In that same vein, Vassos reports more brides are getting ready with just their Mom. “There’s a lot less pressure and people can relax and hang out in a different way.” Couples still want the getting-dressed photos—and first-look photos are a must.
Regarding flowers: The ethereal meadow vibe is still trending, though florist Hale says the uptick in MASS MoCA weddings has generated a stream of clients who want more modern interpretations that resonate in that space.
Greenery is either in or out depending on who you ask. Taylor is seeing deeper-hued Italian ruscus replacing eucalyptus as table runners, along with classic palettes with muted overtones instead of Boho-style rust and burgundy. “Roses are coming back but in shades of toffee, champagne, blush pink—and a single stem as a bridesmaid bouquet.”
At The Mount, Consolati found the flowers to be more understated and whimsical this year. “There was a good amount of repurposing as well, including donating the flowers to nursing homes—that was a really lovely surprise.”
There’s wiggle room when it comes to dinner—or no seated dinner at all. Turner had receptions with a continuous cocktail hour starting with lighter passed hors d’oeuvres before the heavier apps come out on a table. Or a heavier cocktail hour and then a lighter meal with smaller entrees. “Younger people are into this but parents sometimes push back.”
All agree that the cake-cutting ceremony is on its way out, other than doing it quietly for photos. Some are even swapping a big cake with a small sweetheart cake as a focal point at the reception. Or no cake at all. Consolati observed a preference for milk and cookies and passed two-bite desserts. “That may be a product of COVID, but it has stuck.”
Taylor sees ice cream bars as a big trend, as are mini milkshake shooters, fruit pies and crumbles, tiramisu—whatever the couple’s sweet tooth is. “Weddings are becoming a moment for couples to host an experience for their guests and they want to cater to as many people as they can, regardless of food allergies or dietary restrictions.” Plus a bunch of fun treats signals fun—as does dancing!
On that note, Turner has noticed more live music—and less cheesy cover songs and trendy “YMCA” group dances.
Consolati agrees. “The music has been interesting. I’ve seen DJs come in with live musicians and provide an exciting, interactive experience. We also see a lot of string quartets for ceremonies.” Polk recalls a wedding at The Mount where musicians led the wedding party from the ceremony to the reception.
For planner Hallig, DJs are still the default, citing locals MusiChris DJ & Lighting Service, Millennium Music, and DJ BFG. Spinning, it seems, is where it’s at—and is still a surefire way to get the party started.
