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.