Tiffany and Andrew were married in a traditional church ceremony at University of Virginia’s historic chapel followed by an outdoor reception at the Colonnade Club’s garden in Charlottesville, Va. on June 15. The bride wore a strapless sweetheart lace a-line wedding gown, accessorized with her hair half-up/half-down in loose curls, an ivory sash, and a pair of nude peep-toe platform pumps, while the groom wore a gray suit, accessorized with a matching vest and tie. Bridesmaids wore long navy blue chiffon dresses in various necklines and carried bouquets of peonies, roses, dahlias, and greenery. “The most memorable moment was right before our ceremony,” Andrew said. “We had decided not to do a first look, but we had worked with our photographer to take photos right before it started without either of us seeing each other. The whole process worked out so well that it really heightened the sense of anticipation for the both of us. When we both saw each other as Tiffany walked down the aisle, we were both struck with emotions.” Guests were directed through campus to the reception via chalkboard arrows. Tables were decorated with tan linens, lace runners, mason jar centerpieces, and mini blueberry pies at each place setting, which also served double-duty as favors. Signature drinks were old-fashioned Coca-Cola bottles! By evening, the trees were glowing with string lights as everyone, young and old, danced in the grass. The newlyweds’ best advice? “Don’t feel that you have to do it yourself,” he said. “Accept from family and friends, especially as you get closer to the day of your wedding.”
Lindsay and Edward were married in a traditional ceremony at the University of Virginia Chapel, followed by a reception and Korean tea ceremony at The Clifton Inn in Charlottesville, Va., on March 15. The bride looked lovely in a strapless a-line gown and a detailed updo. She carried a bright bouquet of ranunculuses, sweet peas, and amaryllis. Her ‘maids donned long gray v-neck dresses with white shawls. The groom and his men looked dapper in traditional black tuxedos. After tying the knot in front of 100 close friends and family in the U.Va Chapel, guests made their way to The Clifton Inn to celebrate. “We immediately fell in love with The Clifton Inn for its intimacy and warmth,” Lindsay said. “We wanted our wedding to be an intimate occasion with family and friends, where everyone would feel elegant yet comfortable.” Guests were escorted to long banquet tables covered with white linens and were greeted by toy bicycle place card holders with their names. Each table featured a bright floral centerpiece similar to the bride’s bouquet. Family and friends enjoyed passed appetizers and had a choice of three entrees for dinner. Following their first dance, Lindsay and Edward changed into a different set of clothes for the tea ceremony, a Korean wedding tradition. Lindsay’s favorite moment of the day was when they had a moment alone beforehand. “We had few minutes to celebrate and reflect our day for the first time as husband and wife,” she said. “It was a precious moment.” Guests ended the night enjoying a four-tier white cake. Overall Lindsay and Edward had a memorable evening that was a perfect blend of both their cultures.
Crystal and Drew were married at The Vintager Inn in New Kent, Va. on August 2. “The whole ambiance of the venue is very laid back, yet elegant, which is really what made us say yes to the venue,” Crystal explained. “We ultimately wanted a venue that reflected our relationship and personalities.” The bride looked lovely in a strapless lace fitted gown with a bejeweled belt. She styled her hair in loose waves and carried a romantic bouquet of pink garden roses, white amaryllis, and greenery. Her ‘maids donned short mint-colored v-neck dresses. The groom and his men wore tan three-piece suits and mint bow ties. Crystal and Drew tied the knot in the elegant barn in front of their 110 guests. There were various games set up on the lawn outside, from corn hole to life-size Jenga (which was made by the bride’s father and step-mother). At the reception, family and friends dined at round tables with white linens in the elegant barn. Each table featured floral mason jar centerpieces and gold candles. After dinner guests indulged in a variety of cupcake flavors such as key lime pie, red velvet, and apple pie. Yum! Crystal and Drew shared a special moment near the end of the reception. “We chose to have our guests exit the reception to prepare for the sparkler exit outside,” Crystal said. “As guests left the reception barn, Drew and I shared one last dance together, just the two of us. The moment was so perfect because we finally had the chance to reflect on our perfect day.” Talk about a heart-warming ending to their wedding day. Crystal recommends that engaged couples try to keep their big day in perspective. “If particular events on your wedding day do not play out exactly how you expected, relax and take a moment to really ask yourself if it will matter when you look back at it 10 years from now.”
Taylor and Daniel were married at Riverside on the Potomac in Leesburg, Va. on August 3. “We knew we wanted to get married on a farm and have the receptioin in a barn,” Taylor said. “The fact that when we pulled up and saw not only the beautiful river, horses running in the fields, and the barn was still being used as a barn, filled with hay, more horses, absolutely not ready for a wedding (we were the first ones to find the place), we knew it was the one. It was ‘untouched’ and smelled like a barn, couldn’t get more real then that! Most would have turned away immediately, but we knew we had found something special.” The bride wore a custom-designed lace fit ‘n’ flare wedding gown with a low back, while the groom wore a dark gray suit, accessorized with patterened tie. Bridesmaids wore short satin yellow dresses and carried wildflower bouquets of sunflowers, dahlias, roses, and craspedia balls. Even though the day started off rainy, it cleared up just in time when guests arrived. Taylor’s favorite moment? “Turning the corner of the aisle and seeing each other’s faces for the first time all day, both grinning from ear-t0-ear,” she said. After all, forever was about to begin with Trooper, their pup. Following the not-a-dry-eye ceremony, the newlyweds took a few moments to themselves. “Just look around,” Taylor said. “Notice and take in all the people, who love you both and came to see you start your lives together. Just 3 minutes will make you appreciate the day that much more.” The reception kicked off with a chalkboard sign that said, “Here’s your glass for the night. Fill it to the rim with whatever tastes right.” It served double-duty as favors in addition to seed bulbs. Tables were decorated with mason jar centerpieces, lace doilies, and surrouned by mix ‘n’ matched chiavari and cross back chairs. “We even surprised my grandparents with their own weding cake with their topper from their 60th anniversary /vow renewal and a dance to the song they actually danced to at their wedding,” Taylor said. “Because it was their 67th anniversary, one of the main reasons why we picked our date.”
Ashley and Matthew were married at Mount Valley Farm in Orange, Va. on June 7. “It was convenient and even in the winer time it was beautiful,” Ashley said. The bride wore a strapless fit ‘n’ flare wedding gown with beaded lace appliques, accessorized with a birdcage veil, while the groom wore a white jacket, silver vest, and black pants, accessorized with a solid tie. Bridesmaids wore long one-shoulder mint chiffon dresses and carried bouquets of roses, gerbera daisies, succulents, and olive branches. Guests were greeted with a metal bicycle with balloons, milk glass jar crates, vintage trunks and suitcases, and washboards. Notice the transportation was a tractor and hayride trailer? “Our vows were very traditional,” she said. “But for some reason as Matt was saying his, I became very emotional, and I didn’t expect that kind of reaction from myself.” The newlyweds’ best advice? “Don’t stress over the details,” she said. “In the end, the important thing is that you have married the person you love.” Dinner and dancing followed inside the tented reception with Southern BBQ fare such as prime rib, grilled chicken, and cheesy potatoes. Yum! Tables were decorated with peach linens, mason jar and wine bottle centerpieces, and antique oil lamps. “Old family pieces were used everywhere,” Ashley said. The super-sweet dessert display not only had a cake but lots and lots of cupcakes topper with raspberries. And ice cream too!