Hooked on Mook
Hannah & Will
One summer day in 2013, Will pulled into my driveway in Jackson with a drift boat, a black Lab, and several six packs of beer in his truck. We were set up by a mutual friend who thought that, since we were both from Maine, we just might get along. She was right; the connection was immediate.
On our first date, we talked so much that we floated right past our planned boat take-out. Fast forward four years—past countless fishing dates, snowmobile and skiing adventures, extravagant meals prepared together, camping trips, mountain bike rides, trips home to Maine, and one more black Lab—to Will planning an after-work float. I reluctantly went along, despite afternoon thunderstorms and my debilitating fear of lightning. With flashes overhead, Will got down on one knee right there at the boat ramp and asked me if I would weather storms with him for the rest of our lives. We got engaged on the bank of the river where we had our first date and enjoyed an evening float bathed in post-storm light and literally surrounded by rainbows.
We knew rivers, Maine, and the Tetons were themes that would play heavily into our wedding day. Getting married here was important to us, since we wanted to share our home with friends and family members from afar. It was equally important to bring in elements from Maine, where we both grew up. Will’s father started Mook Sea Farm, an oyster hatchery that grows Wiley Point, Moondancer, and Mookie Blue oysters. Of course, our cocktail hour featured a raw bar with these delicacies. We had Whoopie Pies, a traditional Maine treat, from the Orange Cat Cafe in Kingfield, where I went regularly as a child. Rocks and mussel shells collected from the Maine coast adorned the tables. And I proudly wore Portia Clark freshwater pearls from Portland, a gift from my parents for my thirtieth birthday and a beautiful reminder of the sea. The reception napkins were folded with one sprig of Maine sea lavender and one sprig of sagebrush—a marriage of the two landscapes we love so much.
We featured Teton elements in our wedding, too. Max Shafer, the brewmaster at Roadhouse Brewing Co. and Will’s best man, provided several varieties of Roadhouse beer. Max brewed us a special “Hoppily Ever After” pale ale with a label (that Max’s talented wife, Elle, made) featuring our black Labs, Gus and Rangeley. Chef Steve Murphy at Three Peaks Catering incorporated local elements into the menu, including elk meat harvested by Will and our officiant, Patrick Leary. Heide’s Flowers and my mother collaborated on the flowers. They combined Spray and Blush Vendela roses with locally grown wildflowers, greens, and blooms that my mom and sister-in-law harvested throughout the week leading up to our wedding. To honor beloved rivers, each reception table was named after a river where we spent time together. The boutonnieres and bridal party earrings incorporated gray ghost flies, a fly originally from Maine that Will and I both grew up fishing with. Our officiant and dear friend equated marriage to a river and ended his heartfelt, personalized service with a quote from one of our favorite stories, “A River Runs Through It” by Norman Maclean.
It was important to us to have our ceremony near the water, so we chose a site right next to Moose Creek. With our black Labs close by, surrounded by family members and friends, and accompanied by the flowing creek, Will and I declared our intent to be husband, wife, and fishing companions for all our days. Moose Creek Ranch was a perfect venue with flexible outdoor and indoor spaces, places for out-of-town family to stay, and creeks and mountains nearby. Despite awakening to thunder and rain, the afternoon was warm and sunny for our outdoor wedding.
Everything about the wedding spoke to the two of us as a couple, our passions, and our intertwined backgrounds, including our dear friend Adrian Croke serenading the crowd with “Cruise” by Florida Georgia Line, as we joyously recessed down the aisle. The whole weekend was a magical convergence of out-of-town family and friends with our local community that we had built over the years. Our wedding was truly a team effort, and we are grateful to the vendors, family members, and friends who helped make our special day perfect.
wedding date
8 September 2018
ceremony & reception location
Moose Creek Ranch
officiant
Patrick Leary, couple’s friend
hair & makeup
hair: Stillwaters Spa at Teton Springs
makeup: Erin Visconti, couple’s friend
photographer
Michaela Scott Photography
florist
Heide’s Flowers
Cynthia Orcutt, mother of the bride
entertainment
DJ Rosie Read
consultant
Jeanette Beard, Moose Creek Ranch
Rachel Warnick and Elle Shafer, couple’s friends
caterer
Three Peaks Catering
dessert chef
The Orange Cat Café, Kingfield, Maine
rental service
Valley Lumber
stationery design
Cynthia Orcutt, mother of the bride
other specialty vendors
Mook Sea Farm Oysters
singer: Adrian Croke, couple’s friend
dress: Charlotte Bridal Boutique
Bridal jewelry: Portia Clark
