Brittney and Matthew were married at The Trivium in Forest, Va. on September 13. “I had always dreamed of having an outdoor wedding, but I also have a very Type A personality and had to have a venue that had an indoor location we could move to if it rained,” Brittney said. “The Trivium had several locations to choose from . . . the whole venue has a Southern charm about it that I just fell in love with and knew that no matter where our ceremony ended up being there, it would be beautiful without us really having to do anything to it.” The bride wore a strapless beaded a-line wedding gown with a ruched bodice, accessorized with her hair down in loose curls, floor-length veil, and a pair of bow platform peep-toe pumps, while the groom wore a gray suit, accessorized with a matching vest and tie. Bridesmaids wore short one-shoulder navy blue chiffon dresses and carried bouquets of roses, dahlias, calla lilies, berries, and seeded eucalyptus. “I made the decision to not wear my mother’s wedding gown, but she gave me the option to do whatever I wanted with it,” she said. “Our caterer also did our flowers and their creativity blew me away. My dress had lace on it, so they took the lace from one of my mother’s sleeves and wrapped it around the stem of my bouquet.” Before the ceremony, the couple opted for a first look. “There are so many, from our first look to our first dance, there are multiple moments through the course of the day I play over and over in my mind,” Brittney said. “I think my favorite is when Matt and I said our personal vows. We did the traditional vows, but I also wanted us to exchange personal vows to each other. I remember listening to Matt read his and hearing all these things he was telling me that I knew were truly from his heart. During that moment, it was like it was just the two of us alone expressing our love for each other and really did get lost in what we were sharing.” The reception took place inside the ballroom. Tables were decorated with checkered linens, white napkins, gold charger plates, and pumpkin centerpieces surrouned by chiavari chairs. In addition to a three-tiered ribbon cake topped with a rhinestone H, there was also a groom’s cake shaped like a dog in a Penn State football jersey. “He absolutely loved the surprise!” she said. The newlyweds’ best advice? “Enjoy the process,” Brittney said. “You’re going to get stressed out and something (maybe several things) is going to go wrong, but it’s okay. Don’t let it ruin your experience. All through my planning, I kept saying at the end of the day, I was going to be married and that’s what mattered, and all I really had to have to make that happen was my husband-to-be, a pastor, and a marriage license.”
Beth and Drew were married at Hotel Ella in Austin, Texas on October 25. “Hotel Ella is a beautiful, old Southern mansion,” Beth said. “I loved the vintage, romantic look and feel to the structure with their new modern touches. It was the perfect mix of old meets new!” The bride wore a lace fit ‘n’ flare wedding gown with capped sleeves and an illusion back, accessorized with her hair in an updo, jeweled headpiece, and a pair of platform peep-toe pumps, while the groom wore a black suit, accessorized with a tie. Bridesmaids wore mix ‘n’ matched short and long dresses in various hues and carried bouquets of roses, seeded eucalyptus, and succulents. Before the ceremony, the couple opted for a first look on the front porch. “The moment when the double doors opened to the ceremony with my father by my side was my favorite,” she said. “. . . and Drew waiting for me at the end of the aisle. It was magical, and I will never forget it.” The reception took place inside the ballroom hung with crystal chandeliers and draped with fabric. Tables were decorated with white linens, tall mercury glass candelabra centerpieces, and chalkboard-inspired numbers. Dinner was traditional fare, including jalapeno corn bisque and butter lettuce salad. The three-tiered cake was cut and served following the father-daughter and mother-son dances. The newlyweds’ best advice? “Enjoy the planning process,” Beth said. “The actual wedding day definitely flies by so try to enjoy that time with your family, friends, and husband-to-be while you are all working together to create your dream event.” At the end of the night, they jetted off on their honeymoon to Big Sur, Calif.
Meg and Brandon were married at Vinewood Plantation in Newnane, Ga. on November 16. “The stables and grounds at Vinewood Plantation had that perfect relaxed charm we were looking for,” Meg said. “I knew the day would be beautiful, even if I had no money left to spend on the decor!” The bride wore a strapless a-line wedding gown, accessorized with her hair in an updo, fingertip-length veil, sash, and a pair of flats, while the groom wore a black suit, accessorized with striped tie. “I wore my great aunt Margaret’s earrings for my ‘something blue,'” she said. “She was my mom’s favorite aunt, and I was named for her. My mom gave me the earrings years ago — they were special then, but it meant so much to include them in my wedding.” Bridesmaids wore short patterened dresses they picked out themselves and carried bouquets of roses, ranunculuses, anemones, scabiosa pods, and succulents. “Our guests were greeted with hot apple cider upon arrival,” Meg said. “My mom made 150 felt coffee koozies and 150 of her famous caramels for cider stirrers. The handmade touches from our family and friends made us feel so loved and supported.” Before the ceremony, the couple opted for a first look. Of course, tears were shed! “I will never forget the look on Brandon’s face when we first saw each other,” she said. “It was such an emotional moment, even with our small audience standing 50 feet away. Planning a wedding is such a long and laborious process, but in that moment it was so clear why we were here. I was so full of joy (and relief) that the day had finally come.” The ceremony took place underneath a giant oak tree with everyone sitting in mix ‘n’ matched chairs. Afterwards, the reception was held inside the barn. Tables were decorated with burlap runners, vintage plates and goblets, and votive candles. Dinner was a traditional Southern fare, BBQ! “I loved having individual cakes on each table,” Meg said. “They served two purposes: table numbers and desserts. They were rum cakes, made using grandma Guynelle’s famous recipe. I made the bunting toppers and my mom scoured flea markets and goodwill stores for a year buying up cake stands.” For late-night snacks, s’mores could be roasted over an open fire too. The newlyweds’ best advice? “Plan every last detail,” she said. “We loved Google docs to track everything. Then, turn it over to someone you trust and let it go.”
Rosie and Sam were married at the Commander’s Mansion followed by a reception at China Pearl Restaurant in Boston, Mass. on November 9. “We fell in love with how intimate and beautiful it was,” Rosie said. “Every room had romantic details and perfect for pictures.” The bride wore a strapless sweetheart satin mermaid wedding gown, accessorized with her hair in a sideswept ponytail, statement necklace, and a pair of Prada high heels, while the groom wore a three-piece gray suit, accessorized with a bow tie. Bridesmaids wore short and long netural chiffon dresses and carried bouquets of roses, balsa wood, and silver brunia balls. “While walking down the aisle, all I could see was my husband and tears just started to well up,” she said. “Plus, reading our vows in front of our close family and friends too.” During the recessional, bubbles were even blown! “My maid of honor and husband both got me a plate of food to eat in between taking impromptu portraits in the city and greeting guests at the reception,” Rosie said. Not only was there a Chinese dragon dance but also a choreographed first dance performed by the duo. Tables were decorated with white linens, red napkins, wooden yarn numbers, and ladybugs, which served double-duty as favors, at each place setting. They symbolize good luck. In lieu of a traditional guest book, everyone was encouraged to take a heart and leave a note for them to remember their special day by. A mini cake, topped with an exact figurine replicas, was served as well as bite-sized macarons. The newlyweds’ best advice? “Soak in all the love and joy and embrace the unexpected,” she said.
Brittany and Blake were married at the Washington Grass Inn in Greensboro, Ga. on October 11. The bride wore a strapless sweetheart fit ‘n’ flare wedding gown, accessorized with her hair in an updo, fingertip-length veil, jeweled sash, and a pair of cowboy boots, while the groom wore a black suit, accessorized with a matching tie and vest. Bridesmaids wore short gray lace dresses and carried bouquets of roses, scabiosa pods, dahlias, daisies, and fiddlehead fern curls. Notice the statement necklaces too? There wasn’t one flower girl or two, but four! Before the ceremony, the couple opted for a first look on the front porch. Guests were greeted to the 13-acre historic property (circa 1852) with a chalkboard sign that said, “Friends of the bride, friends of the groom, please sit together. There is plenty of room.” Brittany was escorted down the aisle by her father through two doors. Aisles were lined with tree trunks topped with mason jars. The vows were sealed with a kiss just as the sun was setting. And in perfect time for formal portraits on the swing! The reception took place in the “cottonball room” otherwise known as the pavilion. Tables were decorated with brown linens, orange napkins, and wheat centerpieces surrounded by pine cones. Koozie favors were passed out as the dance floor got packed from entertainment of the band. At the end of the night, the newlyweds exited amongst a sea of handmade ribbon wands.