Two Countries, Two Weddings…One Love
Two Countries, Two Weddings…One Love
by Joyce Marcel
It was love at first sight, but it’s remarkable that this couple met at all.
Lynna Scarlett Barrett, 29, met Lachlan Hayes Barnard, 38, in Los Angeles in 2006. But Lynna—the daughter of the editor of this magazine —is from Vermont. And Lachlan is from Australia, where the couple lives now.
Naturally, when it came time to wed, geographical boundaries presented a problem. The solution was a wedding on each continent.
The Australian wedding was a coastal-themed dinner party for 38 of Lachlan’s family and friends at a restaurant.
“It was easy to plan,” Lynna said. “All we had to organize was flowers (Australian natives and roses), cake (chocolate mud cake) and pick the menu (mostly seafood). Sue, Lachlan’s mom, helped me with all the planning, which made it even easier. It was very simple—more Lachlan’s style— modern and clean. I wore 4″ Christian Louboutins. Lachlan wore his favorite navy blue Alexander McQueen suit. It was a celebration of Lachlan’s connection with me and there was a sense of Lachlan’s friends and family welcoming me.”
Meanwhile, back in Vermont, Lynn was entering into a frenzy of ecstatic planning for the second wedding, which was going to be at her home in Dummerston with its rolling lawns and flower gardens.
Did it complicate or make things better that Lynn’s closest friends are professional chef Sharon Myers, professional decorator Priscilla Cotton, and professional designer (and design director of this magazine) Marjorie Merena? Probably a little of both.
Marjorie did the invitations. Priscilla took on the “country casual” decor. Soon “Team Decor,” made up of Lynn, Priscilla, organizer Karen Abel and floral designer Mark Malloy started meeting at Lynn’s home every Wednesday evening.
“I have to say that it gave me so much pleasure to put together all these things,” Priscilla said. “Lynn had collected beautiful fabrics and pieces that she loved and had pulled together for her family. Her house is such an expression of love. We looked at all of her china collections – she had a beautiful set from her mother, and one she got when she was married. We made the tablecloths from different patterns of fabrics she had collected.”
All of the greens and sculptural pieces came from Lynn’s garden. The flowers came from Marjorie’s garden as well as Lynn’s. “We ordered 50 pale pink roses, but that was it,” Priscilla said. “Each table was set differently — different china patterns, different cloths, different flowers. All of the flower arrangements were in old sugar bowls and creamers and small vases that Lynn has throughout her house.”
When Lynn mentioned that she had some old columns in her barn, they were hauled out to give the lawn and deck an architectural feeling.
“We were having fun playing with all her beautiful things,” Priscilla said. “Her home was just perfect. I told her she could rent it out for weddings. I think we achieved the intimacy we were looking for.”
Among the 45 guests were Lynna’s family and friends. (In the interest of full disclosure, I was one of them.) “The idea was to make it somewhat of a family reunion,” Lynn said. “Then Lachlan could meet Lynna’s extended family and they could meet him. And, both sides of my parent’s family could meet, some for the first time—plus it was the perfect time for everyone to celebrate with my 96-year-old father. We even created a special room for family album viewing to help recreate lost memories.”
For the menu, Lynn’s mother came up with the idea of whole roast pig and smoked turkeys. Joe at the Matterhorn in Dover did the roasting. Sharon took it from there.
“Since Vermont is known for its artisan cheeses, we knew that we wanted to do a whole presentation based on that,” Sharon said. “Then I suggested things that were light and that most guests know and love. So we added guacamole and assorted chips, caponata with pita bread and scallop puffs for something hot to be passed around.”
For salads, Sharon chose farmer’s potato salad, watermelon and feta, roasted green beans with roasted red onions, corn pudding and a green salad with seasonal fruit, goat cheese, nuts and a light vinaigrette—just right for a very hot day.
“The kids could not decide about the cake, so the easy solution was one of each—carrot cake with cream cheese frosting and chocolate cake with ganache,” Sharon said.
The food delighted Lynna. “My friends still talk about how fresh, vibrant and delicious the food was,” Lynna said. “It was perfect for the setting.”
Even with the professional catering, decor and floral arrangements—and even with the koi swimming in bowls on the deck—the setting faded into the background when the bride, barefoot in a mini-bridal dress by Willow of Australia, and the groom in a black suit from Top Shop, exchanged their vows.
Months later, the bride and groom are still enthralled with the wedding—and with each other.
“Not many people have an altogether positive experience of being married twice,” Lachlan said. “Both our weddings were spectacular. And to my surprise, none of the emotion was lost in the second wedding.”
And Lynna said “It was the best day of my life, marrying him twice.”
As darkness fell and the guests were mellow with food and wine, Lynna’s brother Johnny put on a spectacular fireworks display.
It was a lovely, lovely wedding. But then, aren’t they all?