Catherann and John had everything planned: a wedding ceremony at a historic church, followed by cocktail hour and a lively reception.
Then the global pandemic happened.
While the pandemic has convinced many couples to delay weddings. Catherann and John had another idea: keep the date, and the main ideas, just scale them down. Trimming their guest list to only intimate friends and family– just 22 guests– Catherann and John opted for a micro wedding.
Despite the dramatic change, good fortune shined at the micro wedding, with a peculiar 65 degree day despite it being December– and snowing just two days later. Catherann exchanged her first look with groom John in a spaghetti strap wedding dress with a soft tulle A-line skirt. John wore a fitted navy blue suit.
After exchanging vows, guests celebrated with cocktail hour at Blue Bee Cider, with a plated dinner following. The Cider Salon Room featured stone walls, ambient lighting, and modern charn. White tablecloths, flickering candlelight, and gold accents made for a warm and elegant style. Floral arrangements included white, pink and apricot roses and crawling vines for a charming modern appeal.
But all eyes were on the couple when it came time to cut the cake. A single tier cake with chocolate ganache and fresh blackberries, alongside sprigs of white flowers, was just the perfect way to finish an intimate and unforgettable wedding. The ceremony and reception were captured by Reel Film & Photography
Makeup Artist:Ashley Arutunian//Hair Stylist:CocoLemon Hair Salon//Dress Store:The One Bridal//Caterer:Cater 2 Events//Floral Designer: Samantha Greenfield FloralArt//Event Venue:Historic Polegreen Church//Specialty Foods: Blue Bee Cider//Event Venue: Quirk Hotel//Cinema and Video: Reel Film and Photo//Photographer: Reel Film & Photo//