Nadia and Ahmed were married on Sunday, August 14, 2016.
Nadia modeled a stunning head wrap with a cathedral veil flowing off the back. She wore a backless, lace-textured wedding gown with a deep V-neck, lengthy train, and illusion sleeves. She held a massive, posy-tied bouquet of stark white roses, and donned a cluster of mismatched necklaces. The bride stood atop sparkling, Marc Fisher peep-toe heels.
Ahmed sported a black, two-piece suit with a black bowtie against a white dress shirt – accented with a white pocket square and plush white rose on his lapel.
Dinner started with baby greens with cucumber strips, mandarin oranges, fresh berries, crumbled feta, sugared walnuts, and raspberry vinaigrette. The main course was salmon or chipotle chicken with ravioli, fresh green beans, and butternut squash.
Dessert was an impressive, eight-tiered, white and gold wedding cake. The vanilla cake was adorned in roses on the bottom layer, with beads decorating the bottom of each tier, which were covered in soft pink frosting detail. The cake was stamped with a “NA” on the third from the top tier for Nadia and Ahmed.
During toasts, Nadia’s father said he is very proud of his daughter and the man she found as her husband. He also thanked everyone for coming. The bride’s sister also spoke, saying how proud she is of her sister and best friend for finding the love of her life, and how she couldn’t think of anyone better than Ahmed.
Nadia and Ahmed treated their guests to custom bags of Jordan Almonds as favors. They also did the bread ceremony to collect money to start their new life together.
We wish all the best to the new couple, Nadia and Ahmed.
Photography by: Nu Image
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