The fall 2018 / winter 2019 issue of New York Weddings, New York Magazine’s essential guide for brides and grooms, is available on newsstands and for sale online now, covering the best gowns, bouquets, cakes, caterers, and venues. The issue explores the hottest trends this season, from little white jackets and separate belts you can wear again after you’ve sported them down the aisle, to farm-to-table cakes making decadent use out of your CSA beets, corn, and roots. Also in the issue: dressmakers, registry consultants, lingerie designers, and other experts weigh in on how to make the big day yours, and our editors round up the best heated rooftops, floor-to-ceiling windows facing the High Line, and other new venues that let you take in the city when it’s cold out.
Though she didn’t initially envision it as such at the outset, New York Weddings editor Jessica Silvester says this issue “kind of became a bit of an upside-down-themed issue: breakfast for dinner, cakes made out of vegetables, gowns that are very un-gown-like in how minimal and cool they are.” Associate editor Katy Schneider says the cakes were inspired by one of her favorite bakers, Rose McAdoo at Whisk Me Away Cakes, who makes gorgeous, super-tasty cakes out of ingredients like beets, rainbow chard, and tomatoes. “When we reached out to New York bakers for submissions, we expected an onslaught of vegetables that are already desert-approved,” she says. “Though we did get a few, we were also ended up with a bevy of cakes that integrated vegetables you’d never, ever expect to find in desert.”
If she had to pick, Silvester says her favorite feature in the issue is the fashion feature: “When early layouts of it were sitting out around the office, lots of non-brides-to-be who work here would stop in their tracks and ask, quite seriously, how much it might cost them to buy the Monique Lhuillier crepe pantsuit, or whether or not they could pull off the Calvin Klein turtleneck sheath. There’s another model wearing this drapey scalloped-hem Valentino number — she has a bare face and undone short hair, and when the Cut’s president and editor-in-chief Stella Bugbee walked by and saw that picture she said, ‘I want to go to her wedding.’ That’s how I feel about the whole magazine.”