WellesleyWeston Magazine

SUMMER 2016

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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same page" as them and found inspiration as they made the day the way they wanted it. Forgoing the traditional gender-segregated, pre-ceremony celebra- tion, they each had a gathering with male and female friends and family in attendance in separate gardens at Elm Bank. Then they "flipped it," says Zeidel. Rather than Towbin having a tisch (the groom's traditional pre-wedding reception), Zeidel had her own. She sat at a table, gave a short speech, and was interrupted by singing. "I liked the idea of everyone literally gathered around me in a circle, starting in separate spaces and then coming together," she explains. "I was danced up to Ben, while he walked across a lawn area to meet me." This stroll through the field is a nod to the Biblical story of Rebecca who meets her future husband Isaac outside. "We thought that fit us a little better." Historically, the ketubah (marriage contract) is signed at the groom's tisch, before the bedeken (the veiling of the bride). For the couple, it was important for both to be present, as this affected both husband and wife. Rabbi Kanarek guided the couple through a ritual to join their lives and formalize commitments to each other. "We're Jewish, and our wedding reflected the importance that Jewish ritual and practice holds in our lives," says Zeidel. "The ritual aspects of the wedding were some of the most important to us." Tip #4 S TA N D Y O U R G R O U N D . "What's exciting about weddings right now is that people are having fun making their day unique to them and not necessarily doing what is expected or traditional," says Zoƫ Chatfield-Taylor, merchandising and marketing manager as well as namesake for NIC+ZOE apparel. When she married her Weston High School sweetheart Evan Korsmeyer on her mother's farm in South Dartmouth on September 12, 2015, their wedding didn't follow tradition at all. And that was exactly what they wanted. One of their best friends from high school, Colin Igoe, married the couple. The bridesmaids wore white. They traded in floral arrangements for succulents on the tables and tossed the cake for mom-made peanut butter and chocolate chip "Sweetie Balls" and mocha chocolate chip cookies. A hurdle the couple faced was proving they could make even made the idea of reception food trucks work. "We decided early on that the best part of a wedding is the cocktail hour," she remembers. "Because of this, we didn't want an overly formal sit-down dinner. Instead we opted for food trucks and just sat after the cocktail hour for speeches. Then everyone was free to continue min- gling and chatting." 132 W e l l e s l e y W e s t o n M a g a z i n e | s u m m e r 2 0 1 6 Wedding Advice P H O T O S B Y H E N R Y + M A C

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