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What's Up Weddings

Local Weddings: Amy and Bill in Annapolis

Oct 15, 2012 06:15PM ● By Anonymous

The proposal. After a memorable trip to Charlottesville, Virginia, for wine tasting, Amy and Bill returned for what Amy thought was a birthday getaway—but Bill had other plans. He booked a classic car, getting Amy to the wineries in style, and then suggested a stroll through the vineyard while enjoying a glass of wine. After walking along a row of vines and coming across a vista overlooking a valley, Bill got on one knee and popped the big question.

The ceremony. With Amy's strong family ties to Our Lady of the Angels in Catonsville, the church was the perfect setting for wedding. Having gone to the church for years, the priest that said Amy and Bill's wedding mass had also previously celebrated multiple sacraments with the Amy's family. Wanting to have every important tradition honored, in addition to Father Leo, a Catholic priest, Amy and Bill also brought an Episcopal priest, Reverend Ian Markham. Following in the Episcopal act of wrapping the bride and groom's hands in the priest's stole after the wedding vows, the tradition was "very important to Bill."



The dresses. Amy's four bridesmaids wore raspberry-colored dresses with a fan ruffled collar, designed by LulaKate. As a fun pop of color, the bride's shoes matched the color of the bridesmaids' dresses. Amy's dress was an ivory silk organza by Priscilla of Boston. The unique feature of her dress was a matching ivory belt with a large buckle. Not looking for the traditional ball gown, Amy tried on this dress and found the perfect fit. She had found herself in the rustle of taffeta, "just a prettier, more bridal version," she says.

The food. Amy and Bill started their cocktail hour with mint juleps and hors d' oeuvres of jumbo shrimp, smoked salmon on toasts, and chilled sweet pea soup (a play off Bill's nickname for Amy, "sweet pea"). The big hit of the reception was the crab cakes on fried green tomatoes, blending Amy's Maryland roots with Bill's Georgia heritage. Other food favorites included beef tenderloin, asparagus, and potato salad. Dessert was fit for anyone with a sweet tooth, including a traditional wedding cake with chocolate and vanilla layers, four types of pie, chocolate covered strawberries, and red velvet birthday cakes for guests whose birthdays fell on June 9th.

The reception. To stay true to the summer garden party theme of the reception, Amy and Bill tried to keep the atmosphere as fun as possible, while still reflecting their personalities. Next to the dance floor were baskets of colorful flip flops for feet tired from heels, and out in the garden was a bocce set ready for playing. To add a little sport to the reception, Amy and Bill set up mason jars representing each horse running in the Belmont Stakes, and each guest was given a ticket to bet on the horse they wanted to win. At the end of the reception, a raffle was drawn among the winning horses and cash prizes were given to the winners.

Photos From The Wedding

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Florist:  Cache Fleur, Mayo
Cake/desserts:  Cake by Bonnie Towner; pies by Ken's Creative Kitchen, Annapolis
Caterer:  Ken's Creative Kitchen, Annapolis
Wedding dress:  Priscilla of Boston
Bridesmaid dresses: Lulukate
Men's attire:  Jos. A. Banks (tuxes); High Cotton Ties (bowties and cummerbunds)
Jeweler: Bride: Radcliffe Jewelers in Towson; Groom: Boone & Sons in Washington, D.C.
Hair/makeup: Charles Lindsay (hair), Chevelle Joseph (makeup), Salon Rouge, Washington, D.C.
Music: The New Monopoly, Baltimore
After-party:  Sly Fox Pub, Annapolis
Hotel:  Loews Annapolis Hotel, Annapolis
Transportation: Beltway Transportation, Forestville