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Maggie Stilwell 
& Patrick Wilson

Oct 10, 2013 07:51PM ● Published by Anonymous



The Proposal. Maggie, a 26-year-old marketing communications associate, and Patrick, a 27-year old insurance representative, are high school sweethearts who have been together for nine years. “We have truly grown up together,” Maggie says. “And our relationship has withstood a lot of changes and challenges: going to separate colleges, studying abroad, and starting our careers.” When the time was right, on March 12th, 2012, Patrick popped the question. “Patrick proposed to me at one of our favorite spots in the world, Swallow Falls State Park in Deep Creek Lake,” Maggie says. While on a hike, he asked her if she wanted to skip rocks, and showed her to a private spot near the falls. “One by one, he collected rocks and I tried my best to skip them and he patiently gave me pointers,” Maggie recalls. “After some time, I turned to grab another rock and he was holding a box with my ring and he proposed!” To complete the special occasion, Patrick had another surprise in store: Both of their families gathered and were waiting to celebrate at their favorite restaurant in Deep Creek, Mountain State Brewing Co. “We spent the evening celebrating our engagement and playing games,” Maggie says. “It was incredibly meaningful to have our private moment and then share our excitement and joy with our family.”

The Venue. Annapolis residents Maggie and Patrick chose the Kent Manor Inn to accommodate their three biggest requests: first, an outdoor venue on the water; second, the ability to have the ceremony and reception at the same place; and third, a place that would capture their Annapolitan style.

The Ceremony. After a week of rain, the skies cleared up the morning of the wedding, allowing Maggie and Patrick to have the outdoor ceremony of their dreams. Following six bridesmaids and three flower girls, Maggie walked down an aisle lined with galvanized buckets filled with baby’s breath, in front of 120 guests, to a gazebo perched on the shore of Thompson Creek. “The ceremony felt so romantic,” Maggie recalls. “The view was breathtaking…and I will never forget the look on my handsome husband’s face, and the overwhelming feeling of love from my family and friends.”

The Reception. “Patrick and I always love cocktail hours at weddings so we wanted to make sure ours was special,” Maggie says. Outside on the lawn amidst the gardens, live music by multi-instrumentalist/singer/songwriter Mateo Monk filled the air as guests enjoyed hors d’oeuvres and mango martinis (the signature wedding drink), and played cornhole and ladder golf games. From there, guests headed into the “extremely intimate and charming” Manor Garden House, where they dined on a menu of poached pear and baby arugula salad with red endive, peppered goat cheese, and a honey walnut vinaigrette; a gazpacho shooter with crab sprinkle; and a duet of Manor House jumbo lump crab cakes, with a crawfish béchamel and chervil oil.

The Dessert. For dessert, Maggie’s sister—a professional pastry chef—whipped up a wedding cake, as well as cupcakes. “We love buttercream,” Maggie says, “so the four-tier round cake was all buttercream and was decorated with our monogram, delicate dots to match our milk-glass centerpieces, and fresh orange flowers.” Inside, she says, each layer was different and delicious. From bottom to top, guests enjoyed chocolate cake with hazelnut buttercream and chocolate ganache, vanilla cake with raspberry and vanilla buttercream, chocolate cake with coffee buttercream, and finally, at the top, a gluten-free version of the chocolate cake with coffee buttercream and ganache. The cupcakes were s’more chocolate with homemade toasted marshmallow on top, a banana cupcake with caramel buttercream, and a coconut cupcake with a keylime buttercream.

The Ever After. For a quiet and relaxing honeymoon, Maggie and Patrick went to St. Martin, where they stayed at the Radisson Blu Resort, Marina & Spa. “It’s nestled in the secluded cove of Anse Marcel’s National Nature Reserve,” Maggie says, “and sits upon a pristine stretch of white sand beach, cradled by the serene Caribbean Sea.” Since their return, things have started to slow down. The pair are currently looking to buy their first house, and look forward to starting their own family in the future. “We are truly best friends,” Maggie says. “So it is wonderful to think that we get to spend the rest of our lives enjoying each other!”

Venue:
Kent Manor Inn, Stevensville

Florist:
Cynthia Robinson-Jurkovic/Flower Follies, Deale

Cake/desserts:
Brittany McNeal (Bride’s Sister)/Pink Pastry

Caterer:
Kent Manor Inn, Stevensville

Dress:
Watters Brides, Betsy Robinson’s Bridal Collection, Baltimore

Bridesmaid dresses:
Target Bridal Collection

Men’s attire:
Michael Kors, Men’s Warehouse

Favors:
French Macarons from AUI Fine Foods repackaged by the bride in clear boxes with orange ribbon and a custom thank-you label

Photographer:
Tony J Photography, Annapolis

Hair/makeup:
The Studio Salon, Annapolis

DJ:
C & J Entertainment Agency, Odenton

Live Musician:
Mateo Monk, Washington, D.C.

First Dance:
”Into the Mystic” by Van Morrison

Bride/Father Dance:
”Forever Young” by Bob Dylan

Groom/Mother Dance:
”God Only Knows” by The Beach Boys

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