Weddings

How to Throw a Cliché-Free New York-Inspired Wedding

These self-confessed "old souls" throw the New York wedding of their dreams.
IMAGE TRENT BAILEY STUDIO
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Laura Kosann and Matt Friedman’s love story has always been rooted in New York. They both work in the city—she is the co-founder of the New Potato, a food blog turned online magazine and production company, and he works in investment management as the head of client services.

They met at a Young Patrons Gala for Lincoln Center and had their first date at Jacob’s Pickles on the Upper West Side. So, when planning their April wedding (he proposed last year at her parents’ house in New Canaan, Connecticut, with a ring he designed with help from Laura’s mother, jewelry designer Monica Rich Kosann), a New York venue was a must.

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The ceremony and reception were held at the Metropolitan Club on Fifth Avenue
Photo by TRENT BAILEY STUDIO.

They chose the Metropolitan Club, a ­members-only institution founded by J.P. Morgan in 1891. “We’re really old souls,” ­Laura says, “and we wanted a place that had history and was super-classic.” Lots of greenery, intertwining trees, and romantic candelabra helped transform the club into a scene out of A Midsummer Night’s Dream. “We wanted to bring the outside in,” she says.

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Laura Wore Ines Di Santo while Matt is in Michael Andrews Bespoke
Photo by TRENT BAILEY STUDIO.

Given the bride’s profession, special ­attention was paid to the food (see below). Cocktail hour included a raw bar, sushi, sliders, and a French provisions board, along with champagne served in coupes for a 1920s vibe. As a surprise, the bride’s sister Danielle asked the artist Donald Robertson to paint a portrait of the couple at their favorite New York bar, Bemelmans, at the Carlyle Hotel; the painting was printed on the back of the menus.

“It all felt like such a time capsule of a New York moment,” Laura says.

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What does a professional foodie serve at her wedding?

The dinner menu
Photo by TRENT BAILEY STUDIO.

First course: Laura and Matt decided to skip the traditional salad appetizer for crab cakes. “People are hungry at weddings," she says. "They want to eat."

Second course: The couple tasted three different preparations of the steak before deciding on one. And the sugar snap peas was their idea. "It's far more seasonal and adds something more special than just asparagus," Laura says.

Third course: In addition to this delicacy they had a lemon wedding cake layered with lime curd and orange zest–infused cream cheese buttercream from Nine Cakes in Brooklyn.

*This story originally appeared on Townandcountrymag.com

*Minor edits have been made by the Townandcountry.ph editors

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