Southern Weddings

When I think of New Year’s Eve, I think of the gold and gilded, the sparkly details, and celebrating with friends and family. Lizzie + Greg must have been thinking the exact same thing — their December 31 wedding rung in the New Year with winter wedding style. Lizzie went monotone with her dress and flowers, opting for a round bouquet of white roses to blend in with her lace Enzoani dress, while her bridesmaids carried dark purple calla lilies to match their black ensembles. Lizzie + Greg exchanged vows at the Blessed Sacrament, where poinsettias and Christmas trees wrapped in lights provided a festive backdrop. I love that Lizzie kept a fur stole handy for the winter weather — perfect for snuggling next to her new hubby in these photos by Nate Henderson and for being whisked off to their reception.

How did the two of you meet? Tell us your story. We met at a mutual friend’s apartment at a small party. We started talking and the rest is history.
Describe the proposal. I came home from work on a Friday and there were rose petals lining the hallway into the living room. On the dining room table there were red roses and a bottle of champagne. Greg got down on one knee and asked me to marry him.
Three adjectives that describe the day are: Fun, exciting, loving
In what month did you get married? December
How many guests attended your wedding? 200
Our favorite detail of the wedding was: We both agree it was the reception location. The Telfair is such a beautiful historic place and really added a special element to the affair.
What Southern details or traditions did you include in your celebration? What was Southern about your wedding? All of the venues during the wedding weekend were rooted in Southern tradition. Our rehearsal dinner was held at Garibaldi’s Café, in which we had the famous Crispy Flounder as an option. The reception was held at the Telfair Museum, one of the oldest museums in the South. We also had a Saturday night party thrown for us by my maid of honor, Ellen Williams, at the Oglethorpe Club. Other than the location, the food was the only real Southern touch at the wedding. We had food stations, instead of a seated dinner, which tends to be a Southern tradition. The Southern foods included fried green tomatoes, low country grits, pulled pork and collard greens egg rolls, and brown sugar and bourbon ribs, among other things.
Tell us about finding your wedding dress: I knew exactly what I wanted, but couldn’t find it. Then I saw a picture of Paula Abdul (who typically dresses horribly) in a black lace dress. I knew that I needed it in white. It turns out that it actually was a wedding dress and she dyed it black! Even better, a coworker of mine’s husband worked for the dress designer, so I got the dress at cost.
Describe your wedding flowers: I carried a ball of white roses to blend into my dress and the bridesmaids carried dark purple calla lilies to blend into their black dresses. When it came to flowers, I wanted all white balls with no leaves or greenery at all. As for the centerpieces, they alternated between balls of white roses and hydrangeas, as well as giant gold branches with candles hanging off of them with roses and hydrangeas at the base. The museum was so beautiful that I didn’t want to bring color into it to distract from the natural beauty.

Photographer: Nate Henderson // Videographer: Savannah Wedding Films // Planner: Tricia Huddas and Co. // Ceremony venue: Blessed Sacrament // Reception venue: Telfair Museum // Florist: Garden on the Square // Wedding Cake Baker: Two Cakes // Caterer: Cape Creations Catering, Inc. // Rentals and Linens: Ranco // Lighting: Stage Front // Paper Products: Sarah Salvatoriello // Bride’s Dress: Enzoani // Bride’s Hair Accessories/Veil: earrings from Badgley Mishka, bracelet from J. Crew, veil was custom made, crystal sash from J. Crew // Bride’s Shoes: Jimmy Choo // Bridesmaids’ Dresses: Enzoani

Written with love by Nicole