Marianna and Miguel were married on Sunday April 17, 2016.
Marianna donned a Demetrios wedding gown with a beaded halter-top and a ruffled mermaid hem – complete with a lengthy veil pinned in her hair. She held a hand-tied bouquet of lavender, violet, and white roses. Her three bridesmaids modeled lavender sheath gowns with semi-sweetheart necklines and beaded belts.
Miguel wore a three-piece black suit with a white dress shirt, vest, and necktie, complete with a white rose on his lapel. His three groomsmen wore three-piece black suits with lavender neckties and white roses pinned on their lapels.
The outdoor ceremony was conducted in English and Spanish, and a candle lighting ceremony was performed. The couple requested guests keep their devices put away.
Dinner consisted of baked tilapia with a thyme, parsley, and Romano cheese crust, and grilled chicken breast filled with prosciutto. The single-tier wedding cake sat atop a four-tier cupcake tower, holding chocolate and vanilla cupcakes with lavender and white frosting. The cake topper featured a bride and groom, reading “Mr. & Mrs.” with intertwined engagement rings.
During toasts, a sincere speech was given by one of the bridesmaids, where she expressed how thankful she was to know the bride, and wished the new couple the best. Marianna and Miguel had their First Dance to a medley of popular wedding songs, and the Father/Daughter Dance was to “I Loved Her First” by Heartland.
Guests were gifted wine glasses with the couple’s name and wedding date – commemorating the occasion for all who attended the beautiful occasion. Best wishes to Marianna and Miguel.
Photography by: Lisa Eley Photography
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