Wedding Aces Bridal Buds

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Rachael and Eric were married at the Four Seasons Rancho Escantado Resort in Santa Fe, N.M. on September 20. “We looked for a while for the venue,” Rachael said. “It was the most difficult detail to lock down. We knew we wanted a small wedding, and we wanted to feel like we eloped. When we saw the Four Seasons Rancho Escantado and spoke with their amazing staff, we knew our destination wedding, at home, would be possible. We stayed the whole weekend, and enjoyed having people in one place for three days. It was calm and magical; the grounds make any occasion.” The bride wore a v-neck lace fit ‘n’ flare wedding gown with capped sleeves and an illusion back, accessorized with her hair half-up/half-down in loose curls, floor-length veil, and a pair of t-strap high heels, while the groom wore a black tuxedo, accessorized with a bow tie. “That’s the best part of our wedding, no moment out shined any other,” she said. “We were totally present and in the company of our closest family and friends. I think about all the moments equally. The morning of our wedding day, I took a yoga class at the studio where a few joined me. Eric swam in the pool and soaked in the hot tub and others took the kids for a hike. Everyone was in their element because we were. We had a team of professionals we enlisted and trusted, which means NOT micromanaging.” Once the exchanging of vows were sealed with a kiss, it was official, almost 25 witnessing. Cocktail hour began on the courtyard followed by the reception shortly thereafter. Tables were decorated with ivory linens, white napkins, lace runners, metal centerpieces filled with baby’s breath, lavender, and dusty miller, surrounded by upholstered chairs. “Eric and I decided to pick out gifts for each person individually and give a card with each gift explaining why we chose that present for them,” Rachael said. “We handed out the gifts as a way of thanking these special ones for sharing in our journey with us. That’s the beauty of a small wedding, you love and cherish your guests. Weddings are a personal experience and an intimate attendance represents that.” A three-tiered cake was cut concluded the five-course dinner. The newlyweds’ best advice? “Throw a party that you would want to be at,” she said. “We did what we wanted in the way we wanted. We reduced our guest list to be able to afford the details and elegance important to us. It was all about being in the moment and enjoying the party. Whenever I had a difficult time with details, Eric always reminded me that we were just throwing a party. Thinking of it this way helped me to step out of the ‘I have to’ and into the ‘I want to.'” At the end of the night, they jumped into the pool. How fun!

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Vendors:

Photography: Tony Gambino Photography | Venue/Caterer/Cake: Four Seasons Rancho Escantado Santa Fe | Event Planner: Jessie Baca | Dress Designer: Allure Bridals from Bridal Elegance by Darlene | Jewelry: Shelton’s Jewelers | Hair Stylist: Patrek Leon | Makeup Artist: Monica Stark | Groom’s Attire: Jos. A. Bank | Officiant: Nick Speegle | Ceremony Musician: Omar Villaneuva New Mexico Classical Guitarist | Invitations: Penny Smith Paper | Floral Designer: Rachael Purcell of Cutting Edge Flowers | Rentals: Classic Party Rentals 

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Evelyn and Neil were married at Maui Dragon Fruit Farm in Lahaina, Hawaii on May 24. “When we knew we wanted to get married in Maui, we wanted to make sure our wedding captured the atmosphere on the island,” Evelyn said. “The Maui Dragon Fruit Farm was the perfect marriage (no pun intended) between the beauty of the ocean and the majestic landscape of the island.” The bride wore a strapless lace fit ‘n’ flare wedding gown, accessorized with her hair down in loose curls, drop dangling earrings, and a pair of sandals, while the groom wore a light gray suit, accessorized with a white button-up shirt, no tie or bow tie, and a pair of black loafers. Bridesmaids wore short floral patterned dresses and carried bouquets of peonies and dahlias in conch shells. Guests were greeted at the ceremony with lei necklaces and encouraged to soak in the views, past the fabric-draped altar, overlooking the Pacific Ocean. Once the exchanging of vows were sealed with a kiss, it was official, almost 45 witnessing. Cocktail hour began with lawn games and Ululani’s flavored shaved ice. “My husband and I love ping pong, so we had a ping pong table,” she said. “We decided to play for who wins the first argument. Naturally, I won.” The reception followed shortly thereafter underneath the tent lit with paper lanterns. Tables were decorated with white linens, gold charger plates, pillar candle centerpieces surrounded by branches, and mercury glass votive candles. “For many of our guests, our wedding was the first trip to Hawaii,” Evelyn said. “Manutea Nui E provided entertainment and made our wedding feel like an intimate luau.” A three-tiered fondant-covered cake was cut and served for dessert concluding dinner. “Although we didn’t have cake toppers on the top of our cake, we had them customized for our personalities, and it added a personal touch to the decor.” The newlyweds’ best advice? “As hard as it sounds, don’t worry about all the tiny details,” she said. “Being surrounded by your closest family and friends will make the entire day so memorable. If you fret about the small stuff, you’ll miss one of the best days of your lives.” At the end of the night, they jetted off to their honeymoon.

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Vendors:

Photography: Joanna Tano Photography | Videography: Hawaii Video Memories | Venue: Maui Dragon Fruit Farm | Event Planner: Hawaii Weddings by Tori Rogers, LLC | Officiant: Dennis DeRego | Ceremony Musicians: Manutea Nui E | Floral Designer: Dellables | Rentals: Pacific Isle Rentals | Vintage Furniture: Billy Goat Vintage | Caterer: Aloha Events Catering | DJ: DJ Liam Grist

Cozy Orange and Yellow Fall Winery Wedding in Virginia

Posted by Caitlin on Mar 10, 2015

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Sarah and Matthew were married in a ceremony at Emmanuel Episcopal Church followed by a reception at Cobbler Mountain Cellars Winery in Delaplane, Va. on October 24. “They told us if we had it Friday evening, they would close the winery to the public for us,” Sarah said. The bride wore a sweetheart a-line wedding gown with lace capped sleeves, keyhole back, and silk skirt, accessorized with her hair in a sideswept updo, sash, and a pair of jeweled high heels, while the groom wore a three-piece dark gray suit, accessorized with a tie. Bridesmaids wore long orange chiffon dresses with illusion halter necklines and carried bouquets of calla lilies and lily grass. Once the exchanging of vows were sealed with a kiss, it was official, almost 16 witnessing. The couple exited amongst a sea of lavender. Fun fact: it symbolizes devotion. “Ellie Goulding’s ‘How Long Will I Love You’ was our first dance song,” she said. “Matthew took voice lessons and spent a weekend in New York recording his own version of it at his best man’s recording studio. His best man, Barry, brought in a full band and spent hours editing. The final product was played at the reception. Barry took the wave form of Matthew’s voice singing the last line of the song and made that the cover of the CD. He also had the same image printed and framed for us too.” Tables were decorated with white linens and napkins, silver charger plates atop burlap runners, tall, overflowing, centerpieces filled with string lights, assorted pumpkins and gourds, wine cork place cards, and boxed macarons, which served double-duty as favors. A three-tiered buttercream-frosted cake was cut and served for dessert concluding dinner. The newlywed’s best advice? “Invite the people you really want to spend time with,” Sarah said. “Having a small reception and being able to sit at one table and have conversations with everyone was really special.” At the end of the night, they jetted off to their honeymoon.

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Vendors:

Photography: Elizabeth Fogarty | Ceremony Venue: Emmanuel Episcopal Church | Reception Venue/Caterer: Cobbler Mountain Cellars Winery | Dress Store: David’s Bridal | Shoes: Betsey Johnson | Bridesmaid Dresses: David’s Bridal | Jewelry: Tacori | Hair and Makeup Artist: Ashley Zanatta | Groom and Groomsmen Attire: Jos. A. Bank | Officiant: Kyle Pavel | Ceremony Musician: Billy Cramer | Invitations: Lauren Lainez (designer) and 123 Print (printer) | Floral Designer: Pauline and Bill Morrison | Cake: Confections | Favors: Andrea Carmona French Macaron

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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.

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Vendors:

Photography: Vitaly M Photography | Venue/Caterer: Cannons Seafood Grill Restaurant | Shoes: Badgley Mischka | Bridesmaid Dresses: Donna Morgan | Jewelry: Nordstrom | Hair Stylist: Sydnee Fitts of Gold & Braid Salon | Makeup Artist: Harmony Dara | Groom and Groomsmen Attire: Hugo Boss | Officiant: Veniamin Gorelov | Invitations: Wedding Paper Divas | Floral Designer: Floral Occasions | Cake: Sweet & Saucy Shop | DJ: DJ Sota Entertainment | Favors: Exclusively Weddings

Destination Coral Summer Beach Wedding in Saint Lucia

Posted by Caitlin on Feb 11, 2015

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Laura and Uk were married at Sugar Beach, A Viceroy Resort, in Soufriere, Saint Lucia on June 14.  No doubt it was a destination. After all they did get engaged in Paris! “We were visiting Paris, where I used to work,” Laura said. “On our first night of a two-week trip, we went to dinner at the top of a museum right next to the Eiffel Tower. We went onto the rooftop deck to check out the sights, and I was taking photos. When I turned around Uk was down on one knee.” They choose a venue that was located within a tropical rainforest. “We loved the hotel, Sugar Beach, because of the beautiful architecture and design, and of course, the gorgeous beach.” The bride wore a sweetheart tulle a-line wedding gown with illusion straps, accessorized with her hair half-up/half-down in loose curls, fingertip-length veil, jeweled sash, and a pair of Betsey Johnson bow peep-toe high heels, while the groom wore a light gray suit with a white button-up shirt, accessorized with no tie. Bridesmaids wore short coral peplum dresses and carried bouquets of ginger and anthuriums. Guests were greeted with welcome bags filled with sunscreen and aloe, and bonus: a hangover kit, just in case of emergencies. Despite the rain showers, the ceremony took place on the sunset deck overlooking panoramic views of the volcanic Anse des Pitons. A steel bass band performed during the processional and recessional too. Once the exchanging of vows were sealed with a kiss, it was official! The reception followed shortly thereafter. The colonial-themed restaurant tables were decorated with white linens, floating candles in staggered vase centerpieces, and lace doily-inspired place cards at each setting. “Having our close family and friends travel all the way to celebrate us,” she said. “We even did a sunset boat cruise one night that was a blast.” The newlyweds’ best advice? “Do a rehearsal walk down the aisle,” Laura said. “We skipped that, and it caused unnecessary anxiety for me at the actual ceremony.” At the end of the night, they exited amongst a sea of wish lanterns and jetted off to their honeymoon in Sweden and Denmark.

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Vendors:

Photography: Gideon Photography | Venue/Caterer: Sugar Beach, A Viceroy Resort | Event Planner: Shantal Solomon | Dress Designer: Austin Scarlett from Kleinfeld Bridal | Shoes: Betsey Johnson | Jewelry: Ti Adoro | Bridesmaid Dresses: Lauren Gabrielson | Groom’s Attire: Michael Andrews Bespoke | Invitations: Papyrus | Band: Skip Monday | Transportation: St. Lucia Tours and Taxi Service 

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