Jaimie and Aaron were married at the Oakwood Resort in Syracuse, Ind. on September 27. “I loved that we could have everything at one place: accommodations, rehearsal dinner, ceremony, and reception,” Jaimie said. “They even had a salon, so I could get my hair and makeup done without leaving the venue. It was convenient to be able to be there from Friday afternoon to Sunday morning. And it was pet-friendly, which was must.” The bride wore a v-neck lace fit ‘n’ flare wedding gown with a keyhole back, accessorized with her hair in an updo, feather headpiece, and a pair of comfy flats, while the groom wore a black suit, accessorized with a tie. Bridesmaids wore short mint chiffon dresses and carried bouquets of roses, amaranthus, stock, and caspia. “I utterly loved my dress,” she said. “It was exactly what I was hoping for. I wanted a very classic Audrey Hepburn/Grace Kelly/Princess Kate/ look, but couldn’t find that concept anywhere until I stumbled upon pre-owned wedding dresses’ website.” Guests were greeted with a chalkboard sign that said, “order of ceremony: music starts, we get married, and everyone parties.” Once the exchanging of vows were sealed with a kiss underneath an arch draped in fabric, it was official, with almost 125 witnessing. “It was such a beautiful day, and the pictures turned out perfect,” Jaimie said. “The major detail I couldn’t control was the weather. Of course, I was freaking out about it. But the day came, and the sun was shining, and the water was sparkling. It was 80 degrees! I honestly couldn’t have asked for anything more.” Cocktail hour began followed by the reception shortly thereafter in the ballroom. Tables were decorated with white linens, black napkins, vintage vase and vessel centerpieces, lanterns, tea cup candles, and guest libs at each place setting. “My absolute favorite detail was that we had our two huskies,” she said. “They mean the world to us and to include them in our special day was a must from the beginning.” In lieu of a traditional guest book, everyone was asked to share their favorite date idea with the new Mr. and Mrs. A two-tiered purple ombre cake was cut and served for dessert concluding dinner. In addition, there was also cupcakes. The newlyweds’ best advice? “At some point, you have to stop using Pinterest!” Jaimie said. “There are many great, beautiful, and cost-efficient ideas, and it’s so easy to just keep pinning and adding more and more concepts to incorporate into your big day. It came to the point where I had to stop going on it at all. I couldn’t see any more ideas of pictures that I had to have. This helped me focus myself on what really needed to be done instead of continually adding extras that weren’t a necessity.” At the end of the night, they opted for a kiss on a boat.
Shelly and Jeff were married in a traditional church ceremony at United Methodist followed by a reception at Lincoln Hills Golf Club in Ludington, Mich. on October 25. “We were comfortable in the space; it was elegant but not too snooty,” Shelly said. “We loved that they were okay with our dogs making an appearance. Not a lot of places were flexible on pets, and our boys were a big part of the day.” The bride wore a strapless ball gown with a black bodice and silk skirt, accessorized with her hair in an updo and a pair of strappy high heels, while the groom wore a black tuxedo, accessorized with a bow tie. Bridesmaids wore mix ‘n’ matched long chiffon dresses in various necklines and carried bouquets of roses. “Archie, our 2-year-old yellow labrador retriever walked with the ring bearer and Bear, our 7-year-old black labrador retriever walked me down the aisle with my father,” she said. Once the exchanging of vows were sealed with a kiss, it was official, almost 150 witnessing. The ballroom was “spookified” for the upcoming Halloween holiday. Tables were decorated with white linens, feather centerpieces, black cobwebs, and candelabras, surrounded by upholstered chairs. Even paper bats hung from the ceiling! “My maid of honor’s speech,” Shelly said. “She has been my best friend for many years, and we are total opposites. She is very shy, and I was expecting her to be nervous and quick. It was so moving and hilarious. People who had never met her were crying and saying what a beautiful job she did. Leslie really nailed it.” A two-tiered fondant-frosted cake was cut and served for dessert concluding dinner. In addition, there was also cake pops, cupcakes, fruit tarts, and popcorn. The newlyweds’ best advice? “Don’t get caught up in every little tiny detail,” she said. “Everyone kept telling us this, and it’s such hard advice to take. No one remembers all of the tiny details, they remember how happy you looked together. If you get too stressed out, it will be harder to relax and enjoy yourself.” At the end of the night, they jetted off to their honeymoon in Thailand.
Emily and Ian were married at Pack Square Park in Asheville, N.C. on October 12. “We wanted our wedding to be integrated into the combination of urban and rural landscapes that surround and make Asheville so special,” Emily said. “The Century Room was an extension of this idea. Placed certrally within downtown, it offered the perfect location for our guests. The interior with it’s beautiful wood finishes and striking beams running the length of the event space made you feel at home and comfortable, as if you were almost nestled into a North Carolina cabin for a picturesque fall night.” The bride wore a sweetheart lace a-line wedding gown with straps, accessorized with her hair in an updo, jeweled tiara, sash, and a pair of Kate Spade wedges, while the groom wore a gray suit, accessorized with a patterned tie. Bridesmaids wore long-sleeved green dresses and carried bouquets of roses, ranunculuses, berries, and seeded eucalyptus. “The moment we saw each other for the first time, and all the emotion that had been building for months spilled over,” she said. “It was really happening. It was incredible because only the two of us shared it (along with our awesome photographers).” The ceremony took place at 5 o’clock. Guests, approximately 90, sat in white folding padded chairs organized in a half-circle to witness the exchanging of vows before it was official! Fun fact: they each wrote their own! Cocktail hour began followed by the reception shortly thereafter. Tables were decorated with white linens, red runners, mercury glass centerpieces, and votive candles. “Our first dance was to ‘Higher and Higher’ by Jackie Wilson, a la Ghostbusters 2,” Emily said. In lieu of a traditional cake, there was a groom’s cake as well as cupcakes. “It was of Ian’s beloved cake Gandalf holding a University of Florida flag,” she said. The newlyweds’ best advice? “First, make a decision and move on,” Emily said. “It’s so easy to get overwhelmed with so many options and that just adds unneeded stress. Secondly, the day of the wedding most things can’t be changed or fixed. Allows this to relax you and just stay in the moment with the person you’re marrying for as long as possible.” At the end of the night, they jetted off to their honeymoon in Charleston.
Tanya and Andrey were married at Cannons Seafood Grill Restaurant in Dana Point, Calif. on September 27. “The view from the patio of the restaurant where everything took place was just breathtaking,” Tanya said. “It overlooks the harbor and Pacific Ocean.” The bride wore a custom-made sweetheart a-line wedding gown with a tulle skirt, accessorized with her hair down in loose curls, sash, and a pair of Badgley Mischka jeweled high heels, while the groom wore a black suit, accessorized with a bow tie. Bridesmaids wore long pink chiffon dresses and carried bouquets of garden roses, silver brunia balls, and dusty millers. “I cannot stop thinking about how much fun the morning of our wedding day was,” she said. “It was a very memorable morning when we were surrounded by our closest friends. They were always there — helping, supporting, loving, and making us feel very special.” Before the ceremony, the couple opted for a first look on the balcony. Andrey’s reaction: priceless! Once the exchanging of vows were sealed with a kiss, it was official, only 55 witnessing. Cocktail hour began followed by the reception shortly thereafter. Guests were escorted to their seats via cards adorned with starfishes in the sand. Tables were decorated with white linens, mason jar centerpieces wrapped in burlap and lace, and votive candles, surrouned by chiavari chairs. A three-tiered buttercream-frosted cake concluding dinner. The newlyweds’ best advice? “I would recommend to start planning ahead of time, at least eight months in advance for a small wedding and up to a year for a bigger wedding,” Tanya said. “Take on step at a time, do not rush with anything and enjoy the most exciting time planning your big day. It should be a fun and stress-free process.” At the end of the night, they jetted off to their honeymoon in Mexico.
Kyle and Kaylan were married at the Carnegie Institution for Science in Washington, D.C. on November 22. “We obviously loved the grand rotunda that allowed us to get married in the round,” Kyle said. “We hadn’t seen this before and loved the idea of having our guests surround us. We also really loved the versatility of the venue. It had about five very distinct spaces that helped make each portion of the night seem unique.” The grooms wore custom-made navy blue tuxedos with black lapels, accessorized with bow ties and cufflinks that said, “Second star to the right and straight on till morning” from the movie Peter Pan. Bridesmaids wore short navy blue satin dresses with illusion necklines and carried bouquets of roses, ranunculuses, hydrangeas, anemones, and seeded eucalyptus, while the groomsmen wore black tuxedos and boutonnieres of freesia. Before the ceremony, the couple opted for a first look. Guests were greeted with a chalkboard sign that described the itinerary. In lieu of separately walking down the aisle during the processional with their parents, they walked in together, hand-in-hand. “Music has always been very special to us and having it be a part of our ceremony was a must,” he said. “Having three of our close friends sing really took our breath away and created a lasting memory.” Once the exchanging of vows were sealed with a kiss, it was official with almost 100 witnessing! Cocktail hour began in the boardroom with a signature drink called “The Getaway” (inspired by Hanks Oyster Bar) garnished with birch straws. Family-style dinner took place in the ballroom shortly thereafter, including a mixed green salad with seasonal fruit, candied pecans, and balsamic vinaigrette, garlic-butter shrimp with creame gouda grits and sliced New York strip steak with a port wine reduction, mashed potatoes, and asparagus. “There were so many things to look at, but I think the most impressive details were the seven-foot tree and candle centerpieces, and striped and sequin linens,” Kyle said. For extra entertainment, a photo booth was provided with props. Bonus: Kyle surprised Kaylan by singing Edwin McCain’s “I’ll Be (The Greatest Fan Of Your Life” with his cappella group. A mini cake was cut and served for dessert. The newlyweds’ best advice? “Utilize your wedding party,” he said. “I think we drove ourselves crazy trying to do everything on our own. These people are your best friends and are usually eager to help. The whole point of having a wedding party is to not have to carry the burden of decision making, do-it-yourself creation, and box toting on your own.” At the end of the night, they exited amonst a sea of jingle bells and jetted off to their honeymoon in Key West.