The exuberant couple exchanged vows at Tabernacle United Methodist Church is Sandbridge. It is a little country church on the Virginia Beach Historic Register. The ceremony was both emotional and funny!
The bride made the programs and many other touches throughout the wedding.
In a nod to the groom, Virginia Tech influenced the colors of this autumn hued event from the attire, to the unity sand to the table settings. Groomsmen received Virginia Tech cuff links and there was a VT Luge engraved with the couple's names - the groomsmen took it to the after party!! They even watched the game as we waited for the processional (shhh)!
Flowers: Posh Petals & Gifts
The Lesner Inn was the reception site. Favors were Virginia peanuts and koozis (there is a story but I can't tell). Leaves featured in the couple's invitations and table number holders so we created this escort card tree with guest names in calligraphy on the leaves.
It was a non-stop party! Roger with Astro DJ was insanely good and no one wanted to leave - so they hopped the trolley and headed to the beach house for an after-party! It was an amazing day.
Cameo , handkerchief, engagement ring and locket from my grandmothers. Photos of our parents.
My father-in-law's baby shoes
We have also seen brides embroider parent and grandparent anniversaries in the hem of their gown for their "something blue".
Guests enjoyed a leisurely cocktail hour on the back lawn overlooking Linkhorn Bay. We moved inside for the dinner and dancing after heartfelt toasts from the couple's family. A highlight of the evening was an Irish ditty from the grandfather of the bride - he brought the house down! A good time was had by all!
They're called Coaster Notz from modern-twist. You can doodle on these with a ballpoint pen and it wipes right off! These would be nice place cards for the rehearsal dinner!
I discovered this site thanks to Erin over at BrideDesign. She makes one-of-a-kind invitations and Invitastions (invitations you can eat)! Stop by her fabulous blog, Design is Everywhere.
Tips: Use these as cheese or hors d' oeuvres markers.
We finally landed on a look that was low-key and relaxed, yet festive - the feeling they really wanted. They also wanted to include their personal collection of shells. Here is what we came up with:
Alex didn't really want a theme but his 'logo' is a shark (I didn't have a logo at that age!). It was an element that we used throughout the event - on the cabana, t-shirts, and sport packs.
We found a 6ft fiberglass shark in New York (we'll go anywhere to find the right item) and had it driven down and hung over the DJ to give a focal point to the room.
We selected 'Oceana' linens in royal, teal, and turquoise for adult tables and 'Coral Reef Nights' for cocktail and kid's tables.
Centerpieces consisted of shells, Cymbidium orchids, and Bird of Paradise in vases of varying sizes and shapes. Each vase was accented with wire and starfish. A smaller version accented cocktail tables
| 1/2 cup thinly sliced green pepper |
| 1/2 cup thinly sliced onion |
| 1/4 to 1/2 teaspoon chili powder |
| 1/4 teaspoon ground cumin |
| 1/2 cup chopped tomato |
| 4 eggs |
| 1/4 cup water |
| 1 medium tomato, sliced |
| 2 tablespoons shredded low-moisture part skim mozzarella cheese |
| Flour tortillas, optional |
| Salsa, optional |
| Reduced-fat sour cream, optional |
In 10-inch omelet pan or skillet with ovenproof handle+ over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato. Continue cooking 1 additional minute. Remove from heat. Set aside.
In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes. Top with tomato slices. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes. Cut into wedges. Serve with tortillas and top with salsa and/or sour cream, if desired.
Note: To make handle ovenproof, wrap completely with aluminum foil.
This shellfish specialty of the Carolina Low Country, sometimes called "breakfast shrimp," tastes great for lunch or dinner. Start with frozen bell pepper and onion, as well as prepeeled and deveined shrimp, to minimize prep time.
6 servings (serving size: 2/3 cup shrimp mixture, 2/3 cup grits, 2 tablespoons cheese, and 2 teaspoons green onions)
Combine first 3 ingredients; set aside.
Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper, and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth, and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.
Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions.
