Vendor Spotlight | Herman + Luther’s Historic Barn | Tasha Puckey Photography
If I could choose one place to get married when we were planning our own wedding. Herman + Luther’s Historical Barn would have been the place. Although it looks different now than it did in 2014. Funny enough, the first wedding I ever second photographed was at Herman + Luther’s. It’s definitely on my wish list venue + you’ll see why when you read through their questions, answers by Becky Yeagle.
1. Can you tell us about your venue?
Herman & Luther’s is a historic barn built in the 1770’s by Henry Scott, a wealthy Philadelphia Quaker. It was burned by the Native Americans in The Big Runaway in 1778. Soon after, the barn was rebuilt and used as a barn until the 1980’s when Luther Heim funded a restoration project carried out by Paul Beard. It sat unused for the next 30 years.
In 2014 Herman Logue purchased the property and restored it beautifully keeping as much of the original wood and structure as possible. Electricity, a full chef’s kitchen, a nine foot fire pit, heating & air conditioning and restrooms were added. Additions and upgrades are happening regularly. We’ve added a concrete patio which seats 300, a full outdoor kitchen, deli, bridal suite & groom’s quarter’s, paved the parking lot and most recently a beautiful clear 50’ x 60’ tent over the patio.
We host weddings, birthday parties, reunions, corporate events and showers from 30 to 300. Because the barn is heated and air conditioned we are able to hold events year round.
Herman’s son, George is his business partner and our Chef. He travels nationally for food competitions. The team he is on has won the title of Grand Champion more than once! Needless to say, our food is one of the things that our guests rave about!
Between our bridal suite, ceremony site and reception, the wedding party has everything they need for the day!
2. What was your dream job growing up?
When I was growing up I always wanted to move to New York City and work in business. What business? I had no idea. I just loved the city! I loved walking down the street and hearing different languages as people walked by, the idea of being able to get any type of food at anytime of day or night, the shopping, the hustle and bustle! I still am enamoured by the city and visit as often as possible.
3. 3 words to describe your venue?
Our company is: Consistent, Inspired, + Dedicated
4. How did you get into your industry?
Party planning has always been natural to me. It’s in my blood. Whenever my mom held a party, she went all out! Theme, new dishes to go with the theme, food appropriate to theme, everything made from scratch…I learned from the VERY best.
My family has always been in food. My grandparents started Johnson’s Café in Montoursville. My cousin currently owns it. I managed the front of the house for ten years. While working, I also had a baking business, Barb & Becky’s Confections with my mom. My mom started baking cakes in 1970 and I joined her in 1997. Mom taught cake decorating locally and was an adjunct professor at Penn College. She was Chef of the Year for Lycoming County’s American Culinary Federation. Mom’s last job was Catering Manager at Lycoming College, which she LOVED. It is basically exactly what I am doing now except more with brides. Unfortunately my mom passed in 2006 from a brain tumor. I think of her every day. She would be overwhelmingly proud of me and the job I am doing. She’s with me as I’m walking around straightening the silverware and lining up the chairs.
My brother graduated from The Culinary Institute of America also…
So, between food and wedding cakes and parties, here I am!
5. What sets you apart in your industry?
What sets us apart in our industry is that we have everything here. You don’t have to leave the property all day and we set up everything. It’s very relaxing and stress free for you. We do all we can to ensure you, your family and guests have a wonderful time.
Besides our attention to service, our food is really what people talk about and we hear about months later. Everything is made fresh, in house. Most barn venues require you to bring in a caterer. Having a top notch team in house is a huge bonus for us.
6. What does a typical wedding or event day look like?
Our weddings average about 160 guests. They have the venue from 9AM – 11PM. The bride and her bridal party arrive at 9AM to start hair and make up in the bridal suite. Hair salons and make up artists travel here for them. We provide breakfast for them when they arrive.
The groom and groomsmen usually arrive around noon, because, no make up! We then bring lunch over for everyone. Around 2:00 photography starts. Guests start arriving around 3:15. Ceremony is at 4:00 in the field, Cocktails at 4:30 on the patio, Reception is at 5:30 in the barn. The event is over at 10:30.
We do a small, private cocktail party for the wedding party in a different location than the guests. This gets the bride, groom and wedding party a little food while there are more photos being taken.
Most of our weddings are a buffet but that is just the choice of the bride and groom. We also offer plated meals.
We also offer late night snacks while they’re drinking and dancing!
7. What is your favorite part of a wedding or event?
My favorite part of the wedding is when the bride walks down the aisle with her dad. After 3.5 years I still get chills every time.
8. If you could go anywhere tomorrow, where would it be?
Right now if I could go anywhere tomorrow it would be TO WORK!!!
In a normal world before this madness, I would choose to go somewhere warm.
Bonus/Quarantine question.
This quarantine has taught me to appreciate the relationships I have built with other professionals. Someone I may not have known or was too busy to reach out to before, I find myself reaching out to now. I miss my people.
From L – R | Carrie Brown – Hometown Floral, Becky Yeagle (me!) – Herman & Luther’s, Dennis & Kristen McConnaughhay – DMK Media, & Emily Merryman – Emily Kane Photography
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