Serving local, organic meals—breakfast, lunch and dinner—was a big focus for the couple (at the time of the wedding, Sara was managing a farmers’ market). “Local food, made with love from people I know, was the theme of the day,” she says. A friend helped with food prep. Breakfast was Irish said bread scones (Gaelic imports), breakfast sandwiches with local eggs (Breakneck Acres), bacon (Curly Tail Farm) and sweet Irish cheddar. Lunch was vegan potato leek soup with a toppings bar and plain croissants, Asiago croissants and pretzel and pickled red onion croissants from Summit Croissants in Akron, Ohio. Dinner was corned beef made from brisket (Breakneck Acres), cured by a friend, roasted potatoes (Morningside Farm) and brussels sprouts (saved all winter from Huffman’s Orchards).