A delicate golden light shone on Autumn and Chad’s October wedding day at The Tybee Island Wedding Chapel. The bride wore an elegant Victorian style Allure Romance gown purchased at White Weddings in Valdosta, Georgia. She accessorized with a traditional chapel length veil and a cascading bouquet of garden roses, stock, waxflowers, and sweet peas created by floral and event designer Sebrell Smith. The bride processed down the aisle hand in hand with her mother toward her Air Force Mess Dress clad groom. Directly following the Christian vows, guests enjoyed an outdoor cocktail hour filled with classic southern favorites like shrimp and grits and crab cake sliders. The dinner reception took place in the lower level of the very same building. Mercury glass full of roses, eucalyptus, hydrangea, and hypericum berries sat at the center of each gold and green swathed ballroom table. Thrive Catering prepared the local farm-fresh feast including vegetables from the bride’s uncle’s area farm. The couple cut into their tiered rice krispy treat wedding “cake” before inviting guests to indulge in the chocolate golf-themed grooms cake decorated with golf balls from his alma mater team. The newlyweds swayed to the tune of country favorites before exiting by the glow of heart-shaped sparklers in their vintage getaway car.