Eric and Cheryl became man and wife on October 22, 2017.
Cheryl looked gorgeous in a fit-and-flare gown with spaghetti straps, lace bodice, plunging back, and small train. Her cascade-style bouquet feature white tropical flowers with botanical accents. Her seven bridesmaids wore coordinating full-length dresses in shades of red and maroon and a variety of sihouettes. They carried small bouquets of white flowers with eucalyptus and other greenery.
Eric chose a dark gray three-piece suit with a maroon patterned tie and a white flower boutonniere. His seven groomsmen wore two-piece suits in various tones of gray and blue with ties to match the groom and white rose boutonnieres.During the outdoor ceremony, the officiant talked about how the couple kept their bond strong while their relationship was long distance.
At the reception, guests dined on mixed greens with sugared walnuts and raspberry vinaigrette dressing; braised beef short ribs with mixed vegetables; baked tilapia topped with cream sauce, scallops, and shrimp; risotto; and green beans. Guests also had the opportunity to sign a photo as the couple as a commemoration of their wedding day. The wedding favors were personalized cookies.
In the speeches, Cheryl’s sister talked about finding love at unexpected times and places, and her brother talked about how the bride excels in all aspects of life. Cheryl’s mother talked about how she looks up to her daughter. Eric’s sister shared how excited she is to have a younger sister now. Several other members of the families spoke as well.
The four-tier all-white wedding cake featured a brushed frosting design and was accented with white, burgundy, and pink flowers.
We wish Cheryl and Eric a long and happy marriage!
Photography by: Eric Le Photography
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