Scott Ehlen, a vice president at an investment banking group, and Zachary Merrill Robbins, a manager at Crowe LLP, met in Washington D.C. when Zach was in school at George Washington University. Scott had just moved there for his first job post-graduation. After eight years of dating, Scott proposed to Zach over a Fourth of July weekend, during a sunset beach walk with their cockapoo, Flo, in Cape Cod.
Given Cape Cod is not only where Scott proposed, but also where Zach grew up summering, the two decided it was where they were meant to host their wedding. When venue shopping, they ultimately wanted somewhere they could really make their own. They found what they were hoping for at the Pilgrim Monument Provincetown Museum grounds. “We saw the monument grounds as a blank canvas and knew it offered us everything we wanted. What could be better than a big party under Sperry sailcloth tents overlooking the Provincetown harbor?” Zach says. The grooms also loved the idea of all 173 of their guests scattered about town in quaint bed and breakfasts. To help plan it all, the couple hired Nicole Simeral & Co.
For their wedding day looks, both grooms wore Ralph Lauren Purple Label. Zach was in a made-to-measure navy tuxedo with black raffia Stubbs & Wootton slippers, while Scott wore matching navy tuxedo pants and a white dinner jacket, with black calf Belgian shoes. How dapper!
Guests joined underneath a Sperry tent, adorned with lush florals and thoughtful details by Table & Tulip, which brought the space to life. Zach’s Bubbe (grandmother) officiated the ceremony. “[Her officiating] made the experience so special and allowed us to spend lots of quality time with her leading up to our big day,” says Zach. The service incorporated aspects of a traditional Jewish wedding, like the Tallit draped over their shoulders—which was a gift from Zach’s great great aunt for his Bar Mitzvah.
After saying, “I do,” everyone moved to the cocktail hour, where a circular bar was arranged around one of the tent poles, and an array of greenery and woven lanterns hung overhead, from Drape Art Designs. Passed hors d’oeuvres, a cheese sampler, crudité platter, and raw bar were all on offer, and oysters from nearby Barnstable, Chatham, and Wellfleet were shucked to order. “As much food as possible was sourced from Cape Cod and the islands, from the raw bar to the beer selection to the dinner choices,” explains Zach.
For dinner, hand-painted oyster shells served as place cards and custom, die-cut menus were in the shape of the monument just outside. Guests dined on a choice of grilled, grass-fed organic beef filet mignon with a brown sugar bourbon demi-glace, local grilled striped sea bass picante with mango pineapple salsa and wilted baby kale, or roasted zucchini with braised spinach quinoa and roasted bell pepper topped with summer tomato basil relish. For dessert, the couple cut into a Funfetti cake with buttercream frosting.
During the evening, Zach’s younger brother, Jake Robbins, and Scott’s older brother, Joe Ehlen, gave thoughtful toasts, and then the Boston-based band, Ripcord, got everyone on the dance floor. The newlyweds had their first dance to Jennifer Hudson’s “Love You I Do.” Once the night came to a close, guests headed back to the hotel, Eben House, to drink rosé and finish their cake in the courtyard.