KARA and MICHAEL TENCELLENT
September 23, 2006
THE INN AT MOUNTAIN VIEW FARM

THE PROFESSIONALS:
CAKE:  A PIECE OF CAKE
CATERER: SPICE OF LIFE CATERING
EVENT RENTALS:  WEDDINGS, TENTS & EVENTS
FLORAL DESIGN:  IRIS FLORAL DESIGN
PHOTOGRAPHY:  SHEM ROOSE

FROM THE TIME THEY MET THERE WHILE SKIING
at Burke Mountain in 2003, the town of East Burke was like a second home for Kara and Michael Tencellent. The decision to be married in the area, amid the wild beauty of the Northeast Kingdom, was an easy one. The Inn at the Mountain View Farm offered the option of setting up a tent on the grounds, but the couple was drawn to the barn, which won out on character. “We also liked the fact that for a space large enough to accommodate our 80 guests, it had a warm feeling,” says Kara. “It was the perfect backdrop to create the simple, romantic, rustic elegance we wanted for our wedding.”


 
[Creating a Strong Sense of Place]
 
Décor: the tencellents used paper lanterns, candles, pumpkins, and tall tree branches strung with sparkly white lights to highlight the beauty of the barn and create a warm, romantic atmosphere. Working with an autumnal color palette, they chose burnt-orange roses, complemented by pink and chocolate-brown blooms, for the tables.


 
The favors: Caramel-covered apples drizzled with dark chocolate served as place cards and delicious guest favors.
 
A place to relax: A separate “lounge” area next to the bar was set up with cocktail tables, an antique L-shaped bench, mood lighting, area rugs, pillows, and throws, creating a place where guests could sit, enjoy the music, and take in the scene.
 
The menu: As guests arrived at the ceremony, they were greeted with a cart of maple-glazed donuts and warm apple cider. During the cocktail hour, an antipasto wagon - featuring Vermont cheeses, cured meats, breads, and more - circulated, along with a myriad of passed hors d’oeuvres. Once seated, guests were served a salad with fresh mozzarella and basil. The buffet-style dinner included stuffed portabella
mushrooms, carved prime rib, chicken stuffed with Vermont cheddar and apples, a sweet potato gratin, and seasonal roasted vegetables.
 
The cake: the refined four-tiered cake - moist chocolate filled with cappuccino mousse and frosted with mocha buttercream made from Vermont cream - was perched atop a rough hewn slice from a maple-tree trunk for a rustic touch.
 
Barn Wedding Tip: Make the most of the barn’s natural beauty - don’t overdo it with decorations and flowers, or try to disguise the rustic
nature of the structure. Less really is more.