We had the pleasure of meeting Stephanie and Mitch through a wedding planner we work with often, Meghan Cease of M. Elizabeth Events. We met with Stephanie and her mother early on in their planning process, and it was apparent immediately that they had a wonderful vision for Stephanie’s summer wedding.
Stephanie chose the beautiful Thompson Colonial Chapel at American Village for the ceremony and the Ballroom at American Village for the reception. American Village is a breathtaking estate made up of many buildings thus recreating colonial America, and it is located in Montevallo, Alabama.
Stephanie chose a white and cream bouquet with green accents. It was created by designer Alan Townsend and consisted of white roses, stephanotis, white hydrangea, white calla lilies, dusty miller, and green hypericum berries.
Stephanie’s Bridesmaids wore black dresses and carried clutch bouquets of soft colors. Vendella roses were used as well as lamb’s ear, antique green hydrangea, green hypericum berries, and cream spray roses.
Stephanie’s brother passed away young, and the family felt it was perfect for the ring bearer to carry his baby Bible which was surrounded by white button mums. Mitch’s attendants also wore boutonnieres of white button mums and stephanotis with accents of green hypericum berries and lily grass. Stephanie’s flower girl carried a basket made of white button mums and tossed silk rose petals.
Upon arrival at the chapel, the first thing guests saw were grapevine crosses adorned with white flowers such as roses, hydrangea, stock, veronica, and Dendrobium orchid stems as well as green hanging Amaranthus, and hypericum berries. The same flowers plus oriental lilies, lambs ear, dusty miller, and bells of Ireland were carried throughout the entire wedding including the altar arrangement, pew markers, and the food table centerpiece at the reception.
Stephanie had the privilege of having a very creative mother. Stephanie’s mother handled the purchase of all of their linens, lanterns, votive candles, and even repurposed old bedsprings to serve as vases for single stems of flowers.
The delicious food, as seen above, was by Happy Catering Company. Bill and his crew always do a great job, and we always feel confident referring our clients to them.
Two delicious cakes were provided by Jan O’Donnell of Wedding Cakes by Jan. Jan hand made the sugar flowers which cascaded down the front of Stephanie’s bridal cake. Behind each cake we decorated the mantles with a mixture of bells of Ireland, white calla lilies, white stock, and white spray roses. Also on the mantle were cream pillar and votive candles to give the room a soft glow.
Guest table centerpieces were airy flowers atop a glass cylinder. Flowers included blush roses, white veronica, antique green hydrangea, dusty miller, white stock, bells of Ireland, white calla lilies, and stems of Dendrobium orchids.
The head table (for the entire bridal party) was made up of rectangular tables. White lanterns with pillar candles ran the length of the table while votive candles were scattered as well. Each lantern was surrounded by a wreath of flowers including blush roses, miscellaneous greenery, antique green hydrangea, white veronica, and peach stock. Single stems of mini green hydrangea were used in repurposed bedsprings, and white rose petals accented the table.
Most of the bridesmaid’s bouquets were used around the reception in places such as the sign in table, grooms cake table, gift table, etc. so we created additional smaller versions of the girls’ bouquets to be placed randomly in this vintage wooden riddling rack. The purpose of the riddling rack was to hold small containers of dried lavender to be tossed as the bride and groom made their exit.