A Food-Focused Boho Wedding on the Australian Coast
Years in the kitchen have prepared Janine Booth and Jeffrey McInnis (the James Beard nominees behind Root & Bone in NYC and Miami) for many adventures. But planning a bohemian wedding in Australia while living in New York and opening a restaurant in Miami was not one of them. Says Janine, "We have so much going on, so it was a must that our planning process happen quickly and efficiently!" The pair turned to Perth-based Jessica Butcher of The Butcher, The Baker, The Stylist & Creator so that they could enjoy the process as much as possible.
"Jeff and I wanted a modern, bohemian vibe with a touch of the tropics," says Janine, who got engaged to Jeff when he proposed on live television when the couple appeared on The Chew in March of 2018. "It really paired our personal styles with a neutral palette of white, green, blush and gold, and highlighted the area of Australia where I grew up." They tied the knot overlooking the Swan River on the Matilda Bay Reserve in Perth, then headed to beachfront restaurant the Shorehouse for their reception on January 3, 2019. "It was the perfect place to watch the sun set into the Indian Ocean," says the bride.
Take a peek at the photos below for some major wedding style inspo, as photographed by Kate Drennan!
Janine thought she wanted something completely different from this Rue de Seine wedding dress, but as soon as she tried on the fringed design, she broke into tears. "My friends and I spent the afternoon having lunch and drinking wine!" she recalls. Jeff wore a custom suit by Sebastien Grey, adding personalized details like the wedding date and Janine's name embroidered on the inside of the jacket.
"Our daughter, Sunny, was our flower girl," says Janine. Sunny wore a matte champagne sequined dress with a tulle skirt and rose gold ballet flats.
Janine's bridesmaids wore blush satin dresses from ASOS and carried white-and-copper bouquets that combined baby's breath, anthurium, amaranthus, hydrangeas, and football chrysanthemums with painted leaves. Jeff's groomsmen all wore tan linen pants and white linen shirts to beat the Australian summer heat.
The bride's nephews were the ring bearers, wearing white and tan to match the groomsmen. They even borrowed the flower girl's crown for a silly photo opp!
A gorgeous tree framed the couple's ceremony, decorated with palm leaves and soft white blooms. "Jeff and I both touched on the idea of planting seeds and growing roots in our vows," says Janine.
"Jeff wrote our entire wedding ceremony," says Janine. "It was full of personal touches, inside jokes, and beautiful blessingsâ€”and I hadn't heard a word of it until we were standing at the altar!" The couple's daughter may be young, but she definitely grasped the importance of the occasion. "While we were standing at the altar, Sunny came up and joined us to one another by taking our hands," Janine recalls.
Jeff and Janine wrote their own vows, both focusing on the concepts of planting roots, strength, and growth. "We're both Scotch-Irish, so Jeff included a Celtic hand-fasting and an Irish blessing," says Janine.
The chefs served a selection of their favorite signature cocktails, including two different gin & tonics and late-night espresso martinis.
The bohemian vibe continued at the reception, where a dramatic overhead arrangement of flowers and grasses transformed the contemporary restaurant space. Blonde wood chairs flanked tables topped in white linens, decorated simply with pillar candles and a collection of white and gold vases that held hydrangeas, dried grasses, and pale green amaranthus.
"Choosing one of the best restaurants in Perth as our venue was the perfect way to set the tone for our reception," says Janine. The dinner menu reflected the couple's profession, from a roasted carrot salad with tahini yogurt to asparagus and broad bean risotto. "The rolled lamb shoulder was a version of a meatloaf dish that reminded Jeff and me of how we met," says Janine.
The couple's modern wedding cake featured a gilded, marble-inspired design topped with dried flowers. The top tier paired flavors of lemon, lime and bitters, and the bottom tier was salted caramel mud cake.
"Like most things in our lives, we did our wedding backwards and actually took a pre-honeymoon to the Greek Islands a month before our wedding," says Janine. "Of course, we followed it up with a few days in Australia's Margaret River wine region after!"