After meeting through a mutual friend at a work happy hour, Andrew asked Megan to marry him with a picnic proposal by the dock. Savannah proved to be an admirable host as well starting when the guests arrived. Their welcome bags were filled with Byrd’s cookies, a Savannah staple since 1924, and pralines from the Savannah Candy Company. After exchanging vows in front of 140 guests, their reception was ready to begin with a chic affair filled with greens and white flowers with touches of soft details set perfectly against the backdrop of the Savannah River. Guests were able to view the menu, handwritten on wood frames and then were seated where their personalized handmade place cards, made from wooden boxes and filled with grass, were displayed. They were then treated to lowcountry fare catered by the Westin Savannah with hors d’oeuvres including bloody mary oyster shooters and dinner featuring filet of beef. In addition to the sugar magnolia topped wedding cake, another nod to the host city of Savannah, an orange and almond infused pound cake with an almond buttercream frosting from Mollie Stone’s Cakes and a candy table complete with Moonpies among many other treats. Guests then threw on flip flops, aka Boogie Shoes, until the couple made their grand exit via golf cart. Images by Savannah wedding photographer Donna Von Bruening!
Now for the proposal…details!
Andy had just graduated from business school and we took a trip down through Charleston and then on to see my parents. One of my brothers was home for the summer so we had a fun-filled day of fishing and setting crab traps. With the guise of checking the traps, Andy brought me down to the dock at the riverside clubhouse on the island my parents live with a small picnic and a wonderful bottle of red wine. We sat in the beautiful gazebo sipping wine and celebrating together before driving the golf cart home to celebrate with my family.
Tell us about your wedding gown and what your wedding party wore.
My dress was by Monique Lhuillier and my bridesmaids wore styles they picked out from LulaKate. Elle at Maddison Row in Charleston, South Carolina was the most amazing helper. Mom and I had a wonderful day driving up to the shop to try on dresses. When I tried mine on I had that classic bride moment full of tears and happiness. I was so nervous about finding the right dress and still cannot believe that we found it at the second place we looked.
What was the most memorable moment?
For me it was the moment right before I walked down the aisle. I was with my Dad and just so happy to be marrying Andy surrounded by all of my family and friends. Andy sweetly said that it was the moment I walked down the aisle. Everything else was icing on the cake after that.
Was there a specific theme or style? What inspired it?
The wedding was Lowcountry chic, filled greens and white flowers and soft Southern details pulled together perfectly set against the beautiful backdrop of the Savannah River. Since my parents moved down South from Chicago, I have fallen in love with the Lowcountry – the people, the water, the food, everything. We wanted our friends to get a slice of the Lowcountry and all that makes it so special to us.
Tell us about the food and desserts.
The food at the Westin Savannah Harbor resort is phenomenal. During our tasting the chef, this amazing and a adorable Frenchman, came out personally to chat and meet my family. The bar served Dark’n’Stormys and mint juleps, our favorites. Hors d’oeuvres included bloody mary oyster shooters and for the main course we served oven roasted filet of beef paired with shrimp skewered on a rosemary sprig with artichoke and bouRsin potatoes napoleon and baby carrots. The wedding cake, which was topped with sugar magnolias, was Mollie Stone’s famous orange and almond infused pound cake with an almond butter cream frosting.
What was the best wedding advice you received?
The best advice we received was to find time to just stop and take it all in. The weekend went by so fast and was just so amazing that we wanted to be sure to remember every moment of it.
Venue & Catering: Westin Savannah Harbor Golf Resort & Spa | Photography: Donna Von Bruening | Day of Coordinator: From This Day Forward Weddings + Events | Floral: Kiwi Fleur | Cake: Mollie Stone | Stationery: Emma J. Design |Calligraphy: Bride Kielty Whelan | Band: Mo’ Sol | Transportation: Old Savannah Tours | Dress: Monique Lhuillier | Veil: Vera Wang | Bride’s Shoes: JIMMY CHOO | Bridesmaid Dresses: LulaKate | Suits: Jos. A. Bank | Ties: Vineyard Vines