Southern Weddings

Let’s end the summer – and the week – on a high note.  An oceanfront wedding in Seaside – photographed by the uber-talented Paul and Mecheal Johnson – will do just fine!  Erin was stunning in an open-backed Monique Lhuillier, and her maids were perfectly beachy in yellow paisley frocks from Anthropologie.  Fisher’s Flowers styled the sunny bouquets, and Townshend Catering prepared a memorable Southern spread for the under-the-stars reception.  Want to indulge in a few more minutes of summer lovin’?  Check out Paul Johnson’s blog post here!

How did the two of you meet?  Tell us your story. Jason and I met in elementary school. His neighbors were my parent’s great friends. After college, a mutual friend set us up. We did not start dating until we had both moved back to our hometown after college.
Describe the proposal. It was a very intimate proposal—a total surprise! Jason surprised me with three different gifts that went together: salt and pepper shakers, peanut butter and jelly, and then a picture of us. When I was finished opening up the gifts, he was on his knee proposing. He planned an engagement party that night at my parent’s house with both of our families. My mom and sister had decorated the backyard with candles, music and even a wedding cake with the cake cutter my parents used in their wedding.
Three adjectives that describe the day are: Magical, Cheery, Intimate
Our favorite detail of the wedding was: We had about 50 of our family and friends attended our wedding. We did not want it to be about the event, but more about our marriage. It was a small, very intimate ceremony. We had a dinner at the beach house my parents rented for the week and as we sat down to dinner, the sky was absolutely amazing. You could see a storm forming in the distance with lightning lighting up the sky. It was amazing to watch the storm blow in.
Describe your wedding flowers: I loved my all-white bouquet. Grove Fisher put my grandmother’s broach on the stem, which made my flowers even more special. My grandma passed away just a few months before our wedding but was able to see me in my wedding dress before she died. It was such a special touch.
Describe your wedding cake: Jason and I don’t really like wedding cake, so we decided to serve key lime pie, Queen Bee cupcakes (a seaside favorite) and a cheesecake that was made special for us from Bud and Alleys. The buttery crust and was made of graham crackers and pecans. The cupcakes we chose were Queen Bee’s “everyday favorites.”
What was your most memorable moment about your wedding day? My dad makes the most amazing steak you will ever taste. When we were discussing the menu, I knew that I wanted my dad to grill. My dad had 50- 28 day aged steaks flown in for the wedding. After the ceremony, he changed into different clothes and fired up the grill. It was everything I wanted. It was the best steak I have ever tasted. I was so blessed that my dad would grill for us upon my request.

Yes, newlyweds Sarah + Justin did have a candy bar at the reception at the Matt Jones Gallery.  Be still, my beating heart!  Other highlights – though, to be quite honest, they do pale a bit by comparison – was the traditional five-tier cake from Louise’s Cakes ‘N Things.  The classic getaway car and Converse dancing shoes aren’t too shabby, either!  Thanks to Stephen Devries for sharing this delicious Alabama wedding.

Our favorite detail of the wedding was: Our candy bar was definitely a favorite. We had all our favorite types of candies, from candy buttons I remember from growing up to the swirly pops that the kids went nuts over.
What Southern details or traditions did you include in your celebration?  What was Southern about your wedding? My mom and grandmother spent a weekend around the table sewing the lace on my veil. We served our drinks in mason jars, which reminded me of canning at my grandparent’s farm growing up. We wanted to honor our parents and grandparents and their loving, committed marriages, so we displayed each of their wedding photos at the reception.
Describe your wedding flowers: The flowers were cream with butter yellow mixed in: a combination of hydrangeas, peonies, roses, button mums, wheat, wax flowers and white daisies.
Describe your wedding cake: The cake was a five-tiered traditional white cake with butter cream icing. We were the third generation to use our cake topper—my parents had it on their cake in 1981, and my grandparents first used it on theirs in 1947.
What was your most memorable moment about your wedding day? We decided to see each other before the wedding, so we had some time set apart just for the two of us. We were so excited to see each other, and I threw my arms up to give him a good hug. As he hugged me back, the lace sleeve of my dress ripped in half. Thankfully, my mom handled it like a champ and sewed it back with time to spare. We were just so excited to get married!