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Field notes
The farm-to-table concept has been around for a while, but some couples are hoping for more than just new food at their wedding. They need to be fully immersed in the farming experience.
By Alix Strauss
Last October, Matthew Steinberg and Michelle Schwartz tied the knot in front of a hundred visitors in Brooklyn’s Sunset Park, atop a thriving rooftop farm overlooking the Manhattan skyline.
The aperitif took place outdoors and photographs were taken of the couple while they were among the flower beds. “It’s great to see other people picking peppers in the actives and knowing a few hours later that we were drinking them with tequila. “Mr. Steinberg, 30, a freelance television editor, talks about the peppery margaritas served.
Brooklyn Grange, which manages the rooftop facilities, hosts about forty-five weddings from April to November at its Sunset Park and Brooklyn Navy Yard locations. Rates start at $13,500 for up to 150 more people in Sunset Park and $6,000 for another 50 people or less. at the naval shipyard.
Fully operational and sustainably grown farms grow plants that are used in cocktails, as well as wildflowers for decoration and products hand-selected by staff and incorporated into catering meals.
“Watching a plant or a product grow, as you eat it and enjoy it in your drink or on your plate, and watching wildflowers bloom and see them arranged on your table, creates a deep and intensified connection between you, nature, and all those elements and experiences,” said Anastasia Cole Plakias, founder of Brooklyn Grange. “The concept of farm to fork is changing. Now you get to the food and the table is on the farm.
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