Liz & Andy – Oct. 8, 2011

Liz and Andy’s love for all things vintage was brought to life at their early October wedding.  Liz’s beautiful cream-colored solid lace dress was complemented by Andy’s Southern-vintage suit, ascot, and pocketwatch.  From moss on planks to hay bales and a barrel table for their cocktail hour’s cheese service, the couple incorporated as many sweet old-fashioned details they could muster!

The bride’s attendants were striking in taupe-hued lace cocktail dresses.  Andy’s groomsmen were dressed in vintage derby hats and brown suits.  The couple’s flowergirls wore orange floral wreaths above their natural dresses in various styles.  The bouquets carried were composed of wheat, berries, leaves, carnival roses, and branches in bright autumn colors {the feathers in the men’s hats gave a nod to these}.

Wedding guests were seated for the ceremony on wooden church pews facing the old oak tree in the front yard of Front Porch Farms.  Copper urns of beautiful hydrangea arrangements lined the stairs leading up to the house. At the reception, lanterns were hung above the many sage green tabletops.

 

 

As a thank-you, the bride and groom gifted their guests various treats: berry wine jelly, ginger garlic mustard, and zesty watermelon jelly to name a few.  Kitschy thumb-in-cheek postcards served as the “guest book.”  In lieu of a traditional cake Liz and Andy served an assortment of desserts, prepared by the wedding caterer, Copper Kettle.

Planner:  Kathy Best

Hair/Makeup:  Natural Oasis Salon

Photography:  The Collection – Erin Lee

Florist:  Enchanted Florist

Caterer:  Copper Kettle

Bartender:  Hamilton Bartending Services

Dessert Bar:  Copper Kettle

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