Kristie and Jack, who met in San Diego, were married on March 18, 2017.
Kristie looked elegant in a white cap-sleeve gown with lace trim. She accessorized with drop earrings and a cathedral-length veil, and a carried a large bouquet of white flowers mixed with eucalyptus and other botanical elements. Her eight bridesmaids wore ice-blue floor-length dresses, some strapless and some with a halter neckline, and carried smaller versions of the bride’s bouquet.
Jack and his eight groomsmen donned traditional black tuxedos with black bow ties, white pocket squares, and white flower boutonnieres.
The traditional ceremony included readings by family members, the lighting of the unity candle, and a promise by the guests to continuously support the newlyweds.
At the reception, guests dined on a caprese salad with yellow and red pear tomatoes, buffalo mozzarella, and balsamic basil vinaigrette; grilled Atlantic salmon with hollandaise sauce, lemon dill beurre blanc, crème fraiche, and caviar; braised beef short ribs and vegetables cooked in broth, herbs, and wine; and herb-roasted potatoes and steamed vegetables.
During the speeches, Kristie’s older sister Nancy shared stories about what Kristie was like as a child, and one of Jack’s best men told a story about leaving Jack on the school bus when they were kids.
Jack and Kristie danced their first dance as newlyweds to “You Are the Best Thing” by Ray LaMontagne. Kristie and her father danced to “Wonderful Tonight” by Eric Clapton, and Jack and his mother danced to “Simple Man” by Lynyrd Skynyrd.
The white wedding cake was composed of four tiers with live flowers cascading down.
We wish Kristie and Jack a long and happy life together!
Photography by: Gretchen Wakeman Photography
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