Theresa and Chris exchanged vows amidst the rustic charm of The Barn on Walnut Hill in North Yarmouth, Maine, a four-acre estate with an attached 19th-century restored and renovated barn and farmhouse.

Guests were greeted with signature cocktails, including “The Ghost,” a fig bee’s knees with gin and lemon fig, and “The Webster,” an apple cinnamon old fashioned with star anise, cinnamon, and dried apple.

They then grazed on charcuterie boards with local and imported cheeses, fruits, berries, nuts, edible flowers, and bread, and a rainbow of crudité with green goddess and roasted red pepper hummus.

Passed apps included herb-marinated scallops wrapped in bacon, gruyere gougere, tomato caprese skewers with basil and mozzarella, Indian samosa puff pastry pinwheels with cilantro zhoug, and corn fritters with paprika crema and chili crunch.

For the main course, guests had the option of red wine-braised short ribs accompanied by scallion cheddar colcannon, beautifully roasted carrots and parsnips, and topped with horseradish creme fraiche, or roasted Farro Island salmon with late summer basil pesto. Vegetarian guests enjoyed lentil shepherd’s pie with roasted root vegetables topped with scallion colcannon, served in lion’s head-footed bowls.

To end the night, guests enjoyed dessert in the barn, including a sweetheart cutting cake of white cake with lemon curd, citrus icing, and blueberries, along with mini whoopie pies in flavors such as red velvet, carrot cake, traditional, and lemon blueberry. Theresa and Chris’s wedding at The Barn on Walnut Hill was a celebration filled with love and delicious food!