When Erin and Robert decided to marry in October in Saratoga Springs, New York, they were intent on experiencing the full effect of the area's renowned autumn hues. Thankfully, Mother Nature cooperated wonderfully, creating leaves of blazing yellows and oranges on the couple's wedding day. "It was basically the peak weekend for fall foliage," says Erin, who was excited to share the beauty of her favorite season with 145 of her closest friends and family members.

The couple's love of fall was evident in every detail of the ceremony, from the seasonally inspired programs to the bride's red and orange bouquet. The theme reached its height at the reception, which took place at the historic Hall of Springs. The festivities began with a cocktail hour held at the estate's bar, where guests nibbled on hors d'oeuvres while listening to the sounds of an Irish band. "We wanted to get the crowd excited and engaged for the rest of the night," says Erin. Ringing bells signaled the main event: a harvest feast of butternut-squash ravioli, chicken roulade, lobster tails and filet served in the banquet hall.

After dinner, guests were treated to a dessert table adorned with an array of cakes and aperitifs in chocolate cups. "I loved how every detail reflected us as a couple,” says Erin. “All of the people we loved were part of the day.” And to top it off, guests received coffee and donuts to warm them on their journey home.

Seasonal splendor sets the stage for a stunning fall celebration

When Erin and Robert decided to marry in October in Saratoga Springs, New York, they were intent on experiencing the full effect of the area's renowned autumn hues. Thankfully, Mother Nature cooperated wonderfully, creating leaves of blazing yellows and oranges on the couple's wedding day. "It was basically the peak weekend for fall foliage," says Erin, who was excited to share the beauty of her favorite season with 145 of her closest friends and family members.

The couple's love of fall was evident in every detail of the ceremony, from the seasonally inspired programs to the bride's red and orange bouquet. The theme reached its height at the reception, which took place at the historic Hall of Springs. The festivities began with a cocktail hour held at the estate's bar, where guests nibbled on hors d'oeuvres while listening to the sounds of an Irish band. "We wanted to get the crowd excited and engaged for the rest of the night," says Erin. Ringing bells signaled the main event: a harvest feast of butternut-squash ravioli, chicken roulade, lobster tails and filet served in the banquet hall.

After dinner, guests were treated to a dessert table adorned with an array of cakes and aperitifs in chocolate cups. "I loved how every detail reflected us as a couple,” says Erin. “All of the people we loved were part of the day.” And to top it off, guests received coffee and donuts to warm them on their journey home.

Erin knew that this silk taffeta Amsale gown was perfect as soon as she tried it on. "I loved the dress's modern, clean lines," she said. A veil from Lily Saratoga, a local boutique, was the perfect finishing touch. Robert, who wore a three-button tuxedo by Hugo Boss, complemented the bride's classically elegant style.

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