Picnic-style goes posh when a long table and seagrass cushions, $88 each, from Hold Everything, are paired with "Amapuri" china, by Lambert, pummer.com, and a centerpiece of pink orchids and White Giant carnations. Footed bowls, $42; bud vases (as wedding favors), $9 each, both from the Conran Shop, conran.com.
Bride's bouquet of White Giant carnations and Christle Clow calla lilies is arranged in a woven cuff crafted from a Crate & Barrel place mat, crateandbarrel.com. Ribbon from Jamali Garden Supplies, jamaligarden.com. Dress, $2,750, by Shannon McLean Bridal, shannonmcleanbridal.com.
Custom-made sisal-covered cones filled with carnations give the ceremony a fairy-tale feel. Ribbon from Jamali Garden Supplies, jamaligarden.com. Handblown bowls (shown with Miss Manila bougainvillea), $49 each, from DK Living, 845/265-6080.
A save-the-date that replicates a plane ticket; $22 each, by Karen Bartolomei for Grapevine, grapevineweddings.com.
The cocktail hour, at the resort's spa area, has a serene feel, with orchids floating in the pool and arranged on the bar in "Waved" vases, $75 each, from the Conran Shop, conran.com. Tropical punch, by Sebastien Albert for the Palms, is served in a punch bowl from DK Living, 845/265-6080. Votives, $10 each, from ABC Carpet & Home, abchome.com. Riedel glasses, the Palms' own.
This three-panel wedding invitation includes a custom map with the locations and times for all of the wedding events; $55 each, by Karen Bartolomei for Grapevine, grapevineweddings.com. Hand-dyed silk ribbon tied in a basket-weave pattern is a chic way to seal the envelope.
Miss Manila bougainvillea floating in a clear hand-blown footed bowl, from DK Living, 845/265-6080, adds a burst of color to the ceremony setting.
The groom wears an innovative, island-inspired boutonniere—a hot-pink calla lily and a white star-of-Bethlehem framed on an aspidistra leaf and attached to the lapel with magnets. Floral design by Nico De Swert, 718-596-6778.
A ball of White Giant carnations serves as both a floral "guest book" (happy wishes for the bride and groom are written on paper and attached with pink pearl-topped pins) and a visual accent displayed during the wedding. "Tao" footed cake stand by Lambert, pummer.com.
Sweet-and-sour baby tomatoes artfully arranged with chèvre, watermelon, and yuzu make a light—and colorful—first course.
For the entrée, tandoori-roasted lamb with vindaloo spices and raita gets a contemporary presentation; both dishes by executive chef Jasper Schneider for the Palms.
Each course is described on a menu card that features the same colors and monogram as the wedding invitations; $12 each, by Karen Bartolomei for Grapevine, grapevineweddings.com. With a nod to the seaside setting, conch shells are used as place cards for guests and to prop up the menus.
Tropical punch is garnished with plumeria and served in stemless Riedel glasses, the Palms' own.
To tie the cake to the wedding theme, tropical touches, like bamboo and bougainvillea made of sugarpaste, are used to decorate this modern, geometric-style confection iced with fondant, by Summer Pruett for the Palms. "Amapuri" dessert plates and mug by Lambert, pummer.com. Forks, the Palms' own. "Data" cake server, $16; "Lack" table, $15, both from Ikea, ikea.com.
Serving an icy treat—layered coconut, watermelon and lemon granitas, by pastry chef Debbie Lee for the Palms—is a uniquely refreshing way to end the meal. China, glassware, and flatware, the Palms' own.
One of the most dramatic reception elements can be a picture-perfect view. Priceless.
