Casey and Adam were introduced by mutual friends on St. Patrick’s Day three years ago, and were married on Saturday, March 26, 2016.
Casey donned an Eve of Milady Bridals gown with a semi-sweetheart beaded top and a ball gown skirt. Casey had a lengthy veil pinned to the back of her spiraling, honey-brown hair, and stood atop pink, peep-toe heels adorned with pink flower petals. Her six bridesmaids modeled tan, semi-sweetheart sheath gowns. The bridal party held posy bouquets of pink and coral roses and white hydrangeas.
Adam sported a black three-piece suit, complete with a grey vest, bowtie, and pocket square – plus a white rose pinned to his lapel. His six groomsmen also wore black suits, accompanied by crisp lapel roses, and tan neckties.
The outdoor ceremony was officiated by the brother of the bride, making his debut as an officiant. Grandpa got up to advise the couple to be totally honest with each other, and Casey and Adam handed their mothers a rose and thanked them.
During the reception, a dinner was served of grilled Atlantic salmon with hollandaise and lemon sauce, and beef tenderloin with cognac cream sauce. A dessert table consisted of cupcakes – pink champagne, vanilla almond, and salted caramel in flavor – and chocolate, lemon, and pistachio macaroons. The petite wedding cake was two rounded tiers, cream in color, and adorned in pearls and pink roses.
For toasts, the Father of the Bride thanked everyone for traveling to be at the wedding, and recalled a story about Casey, expressing how there was something different about Adam. A former contestant from “The Voice” was at the ceremony and reception to sing for the couple and guests.
Casey and Adam also offered a photobooth as their guestbook to the attended, who wished them the best of luck – as do we.
Photography by: Shannon Worley Photography
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