Many of us will probably never be lucky enough to visit Anna WIntour’s garden in the Hamptons, but if you were one of the lucky guests who attended (or worked at) Rob and Anna’s verdant wedding, it seems like it would be a pretty close experience.
Their whirlwind planning took three months of solid planning. Working with the creative team of Rye Workshop and Haven’s Kitchen, they created a wedding that began with an intimate ceremony for family members and close friends, and celebrated as newlyweds with an intimate dinner party.
Anna and Rob held an intimate ceremony in front of 12 guests before the celebratory dinner – reception for about 80 guests.
What was the most important part of the wedding planning process for you?
We did not want a traditional wedding, or to have a large affair that our parents had in mind. Rob and I don’t love being the center of attention, we didn’t want to stand in front of hundreds of guests or be formally announced and forced to dance into our reception. Our favorite thing is to eat delicious food with our family and friends, so it was a no brainer to go in this direction for our wedding.
It was challenging, but, with a lot of assistance from Haven’s Kitchen and Rye Workshop, our families were blown away by the simple beauty of it all.
It seems that your families were against the idea of bucking the traditional format, how did you navigate their expectations and your own desires?
Our families were great with the concept of something non-traditional, until they realized that we only had 40 guests on each side, leaving them with barely any friends to invite. It took a lot of long phone calls, but Rob and I remained firm. Ultimately we were able to select only our very closest circle, which meant every guest was someone who we really wanted to share the day with.
At the end, my parents hosted a casual BBQ in their backyard at the end of August so they had a chance to celebrate our nuptials with all of their friends and extended family.
How did you plan the menu?
We wanted the menu to be light enough for guests to enjoy in the middle of summer, while still having room to indulge in dessert. Haven’s Kitchen interpreted this into a cohesive Mediterranean-inspired culinary experience. At the tasting, Chef David Mawhinney and the kitchen staff spent three hours with us explaining their dishes and inquiring about our preferences. We were able to give them feedback on everything down to the size of the entree and level of sweetness and saltiness. Following the meal, they packed us up a box of tiny chocolate tarts to enjoy at home.
What were some of the details you were excited to see come to life as part of your wedding?
Rob has a passion for gardening—a zucchini he grew when he was seven years old won second place at the Monmouth County Fair! We always talk about one day leaving the city to have a garden to tend and cook from. It was fitting that our wedding would come to life as a vegetable and herb garden. I’m an illustrator, so I did the herb illustrations and a monogram that was printed on menus and a mural flanking the head table.
Anna designed the mural that was mounted to the wall as vinyl. Event design was done by the dynamic duo from Rye Workshop.
What was the creative process on doing the illustrations for your wedding?
I come from a family of artists and am an illustrator at heart and by degree. I could not imagine getting married and not having my work be an integral part of the day. Halle (the events director at Haven’s Kitchen) and Molly at Rye Workshop really encouraged me to make my drawings a key part of the décor and helped with printing. Rob and I were both so excited about how the elements came to life.
Anna also illustrated the table numbers.
Where did you find your inspiration for the look and feel of your wedding?
We wanted the reception to feel like we were hosting a beautiful dinner at our home. The presentation of the food like the boards of crudité and flatbreads made the night feel warm and homey.
The big picture inspiration came naturally from the space at Haven’s Kitchen. It’s how we determined our white and charcoal palate with pops of yellow.
Thinking back, the aesthetic was taken from some of our favorite places like ABC Kitchen, Terrain, and a tiny garden store in Westport CT called Gilberties. I searched my childhood home for knick-knacks and antiques in yellow and white to fill the niche shelving with framed photographs of our childhood and relationship.
Yellow and white antiques and knick-knacks found in Anna’s childhood home filled the niche shelving.
What have you learned about yourselves and each other in the last year as you’ve put together your wedding?
We went from engaged to married in just three months. During the process it became evident how aligned we were in our vision and taste for the wedding. We embraced the challenge of the short timeline with fervor—ultimately and thankfully the process united us instead of causing tension.
What made you decide to have a short engagement? (It’s very romantic.)
We wanted to be able to get married and then enjoy being together as soon as possible. For us spending 18 months agonizing over flatware and guest lists seemed too stressful and exhausting. The short time frame also forced us to make really quick decisions—both our families were stunned at the speed, they couldn’t keep up so we really planned it all on our own with Halle and the team at Haven’s Kitchen.
Her Dress: Alexis
Her Shoes: Via Spiga
His Suit & Shoes: Zegna
Decor & Flowers: Rye Workshop
Photographer: Blue Jar Photography
Ceremony Music: Bon Musique
Hair and Makeup: Glam Squad
Wedding Cake: Momofuku Milk Bar
For more photos from Anna and Rob’s wedding visit our new Instagram @weddingsathavenskitchen.