Geoffrey Zakarian, chef-owner of New York restaurants Country (this story's setting) and Town, says that weddings are suited to theme meals. "A wedding is a single event, and guests are willing to be led through an experience they won't encounter every day. And a theme corrals a crowd into a certain vibe." Here, spring strawberry soup with white chocolate marmalade makes a deliciously unexpected appetizer. "Canteen" double-wall espresso/shot glasses, Bodum, bodumusa.com.