Real New England Weddings: Emma Zinsmeister & Steve Swartz

July 17, 2010
The State Room, Boston

Photographs by DMPJ by Glen Cooper

Emma Zinsmeister is the opposite of a bridezilla. Instead of looking out for numero uno, the program analyst (who works for the Environmental Protection Agency) put Mother Earth ahead of everyone on her wedding day. “We found businesses and products that reflected our environmentally and socially conscious lifestyle,” she says.

Emma and college sweetheart Steve Swartz offered their guests a meal with as many organic, locally grown, and sustainably harvested ingredients as possible, and most of their flowers came from local farms. The couple went even further by “[finding] paper products and stationery with the highest recycled content possible and [reducing] the number of paper items needed overall,” she says. Instead of giving each guest a dinner menu, for example, each table had one to share. The bride and groom worked with local companies rather than big-box vendors to create the natural atmosphere they were looking for.

And even though the State Room is in a 33-story skyscraper, it has an organic feel to it, Emma explains, noting the hardwood floors, natural light, and amazing views of the city. “We considered getting married outside,” she says. “But not in the middle of July in Boston!”

Photograph by DMPJ by Glen Cooper

Dorene Vandermeer of Unveiled Bridal Designs helped Emma create a birdcage-style veil with peacock and ostrich feathers.

Photograph by DMPJ by Glen Cooper

The bridesmaid dresses matched the color of Emma’s sapphire engagement ring.

Photograph by DMPJ by Glen Cooper

The bouquets featured lots of greens, big blooms, and earthy elements. “I wanted to avoid the traditional calla lilies and freesia,” says Emma.

Photographs by DMPJ by Glen Cooper

(From left, top to bottom) Tables were placed close to the floor-to-ceiling windows so guests could fully enjoy the breathtaking vistas.

The menu included a raw bar with local oysters.

In keeping with their desire to use organic and socially conscious products, the couple chose Taza chocolate, made in Somerville, for their wedding favors.

Photograph by DMPJ by Glen Cooper

The cake had three layers: strawberry and cream, raspberry-lime rickey, and passion fruit and macadamia nut. The color and design mirrored the couple’s invitations, which featured a blue-and-white-cloud motif. “We thought that was fitting, since the State Room was on the 33rd floor, up in the clouds,” says Steve.

The File

Gown Tamara Kristen, Terri Lynn Bridal

Veil Unveiled Bridal Designs

Jewelry i. Gorman Jewelers

Hair and Makeup G Spa

Bridesmaids Jasmine Bridal, Katherine’s Bridal Boutique

Menswear Hugo Boss

Catering Longwood Events

Flowers Tangerine Creations

Music The Superband

Stationery ForeverFiances