Weddings | Spring 2022

S P R I N G / SU MMER 2022

Plan on!

A month-bymonth guide to the big day PAGE 24

Five inspiring wedding vibes, from rustic glam to '80s South Beach

Pretty Super sippers

Red, white, and sparkling: crowd-pleasing local wines

party Laying it out

Three ways to raise your tabletop game

Do it up

LEVEL 10 takes your reception to new heights

Photo Courtesy: 3 Cats Photography

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Beautifully restored, the historic Jefferson Theater is the perfect place to host your wedding celebration.

Located on the Downtown Mall, you and your guests will enjoy a friendly staff, two full bars, professional staging, technical support and an on-site event manager to make your wedding day stress-free and truly memorable.

We can host up to 200 seated guests for dinners and up to 500 guests for cocktail-style receptions. The Jefferson offers a variety of design options for your event including seating on the stage, use of both balconies and the grand lobby.

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TABL E O F C O N T E N TS

In this issue...

Wedding Planner Month by month, we help you plan your special day.

14 How to: Navigate nontraditional venues 16 Crowd-pleasing wedding wines 20 A late-night treat: the Gus Bus 20 Introducing... LEVEL 10 22 Party bus tour de force 23 Raise your tabletop game 25 Your month-by-month big-day planner CRAMER PHOTO

62 Making Marry Everything’s great when you’re downtown.

C HA RLOTT ESV I L L E W E D D I N GS

You’re invited...

30

Linnea & Reo Miami vibes set this Eastwood Farm wedding apart.

36

Jennifer & Rob Fifteen years in, high school sweethearts say “I do.”

43

Phaedra & Paige In Culpeper, dramatic elements round out a happy day.

49

Melanie & Keith Glamorous meets rustic at a Keswick Vineyards fête.

57

Charlotte & Will While deployed, a couple plans an intimate day for 35.

ON THE COVER: Linnea and Reo steal a special moment. PHOTO: Hannah Malloy Photography

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Weddings, a supplement to C-VILLE Weekly, is distributed all over Charlottesville, Albemarle County, and the Shenandoah Valley.

Weddings Editor Caite Hamilton. Contributors Carol Diggs, Shea Gibbs. Copy Editor Susan Sorensen. Creative Director Max March.

Graphic Designer Tracy Federico.

Account Executives Lisa C. Hurdle, Gabby Kirk, Stephanie Vogtman, Beth Wood. Production Coordinator Faith Gibson. Publisher Anna Harrison. Chief Financial Officer Debbie Miller. A/R Specialist Nanci Winter. Circulation Manager Billy Dempsey. ©2022 C-VILLE Weekly.

Maria Duffy W E D D I N G S & E V E N T S

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HUNTER & SARAH PHOTOGRAPHY

Christy and Matt's floral-focused day featured this beautiful cake from Commonwealth Cake Co.

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WEDDING PLANNER

Where to wed

New approaches to the perfect wedding venue

By Carol Diggs

C

OVID-19 spurred lots of creativity among couples planning weddings, including some new ideas about venues. But unusual places can also require some creative thinking ahead to ensure your perfect day comes off perfectly. Here are a few options you might not have (yet!) considered.

Sarah Fay Waller, principal of Day by Fay, used the 2020 pandemic slowdown to brainstorm her annual style shoot, a mocked-up wedding to showcase and market her design skills. With two degrees in art history, Waller decided to explore the idea of staging an intimate wedding in a museum space—like the art gallery at the Quirk Hotel.

The first question: What were the Quirk’s requirements and restrictions? Luckily, the Quirk’s gallery is part of a site designed for hospitality; it might be different at a free-standing gallery or museum. For example, Waller says, “In some galleries, you can only do white wine rather than red, and in some, dancing is prohibited—loose arms/legs may damage art on display.” To that point, wedding insurance “is almost always required regardless of venue. But [for a gallery/museum] it might be recommended or required to get coverage for $2 million rather than $1 million.” And, depending on the art, you might consider either asking guests with small children to arrange for a sitter, or holding the reception/meal in another space.

Next question: What is the gallery exhibiting?

Ultracontemporary art may not fit your traditional style—or, alternatively, what’s on display may provide inspiration for your wedding theme. Waller keyed her design to the Quirk’s exhibit of two contemporary artists (a watercolorist and a photographer), and sought-out vendors whose work would complement her vision.

Waller suggests that, for any wedding plans, couples start out with a list of “non-negotiables—for some, this might include amazing food and drink, or stunning views, or guest experience.” Those requirements can help you determine if a potential venue fits the bill.

JOHN ROBINSON

THE GALLERY WEDDING

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WEDDING PLANNER

THE FIRST-TIME VENUE (LEFT )

Katheryn Babineau and Solomon Banjo found their wedding venue because they like Potter’s Craft cider. When they realized the product was made locally, they went to visit the cidery.

As they walked up the winding drive, Babineau says, “Solomon looked over at me and said, ‘This would be such a beautiful place to get married.’”

Their wedding would be one of the first held at Potter’s Craft, which meant a lot more planning for Babineau and month-of coordinator Cinda Hoege of White Birch Events. While the Potter’s staff was “very flexible,” says Babineau, some work-around was required; for example, the cidery has no accommodations for guests, and there was no space for the bridal party to get ready. Luckily, Babineau and her family live in Charlottesville, so they could host some of the guests and get ready at home. Banjo’s family comes from Nigeria and Tanzania, so only a few could travel in to attend; the couple rented a house for them.

Another personal touch Babineau worked out with Potter’s staff: She hired a horse-drawn carriage for the trip up that long winding drive.

THE MOUNTAINTOP VOWS

For Juliana Bueno and Jeff Elias, “simple” was their mantra. It was a second wedding for both; Elias has 13-year-old twins from his first marriage; Bueno’s family from Colombia, Paraguay, and Portugal couldn’t travel due to COVID. “And we had been together for five years,” Bueno says.

“Waiting for a big party didn’t make sense.”

The couple, both devoted backpackers, decided to go for altitude instead of size, saying their vows at the Stony Man Point overlook in Shenandoah National Park. Bueno contacted the park to check on its requirements, and arrange for a small wedding dinner and overnight stay at Skylands Lodge.

The park’s regulations stipulate “no permanent installations (e.g., don’t erect a permanent wedding bower), but it only requires permits for groups larger than 15. Not a problem for this wedding party: The couple, Jeff ’s twins (as best man and maid of honor), photographer Tom Daly, and The AV Company videographer who streamed the event to their family and friends. On the day, they did have unexpected guests: two hikers who came by on the trail watched from a polite distance, and clapped at the end. Then, Bueno tossed the bouquet to her kids.

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WEDDING PLANNER

Something for everyone Local wedding wines every guest will enjoy

By Paul Ting

W

ith its small-town feel, beautiful mountain views, historic landmarks, and a strong local food and wine culture, the Charlottesville area is a popular spot to get hitched. For brides and grooms looking to make their celebration truly representative of place, local wines are an important piece of the planning. Here are some can’t-miss recommendations for what should be on the table and in the glass.

Nothing signifies a celebration more than sparkling wine. Claude Thibaut is widely considered the father of Virginia sparkling, and remains the standard-bearer for bubbles in our state. His Virginia Fizz is made in the Charmat method, which involves carbonating wine in large-volume tanks rather than in individual bottles. This means it is a bit more affordable, and a good option for larger groups. (If you have the budget and want to upgrade, consider the Blanc de Chardonnay ($33), made in the traditional method of champagne, to serve to the head table or for smaller gatherings.)

The Virginia Fizz brings flavors of citrus, green apples, and pear along with its effervescence, and finishes with a slight sweetness reminiscent of green melon. This is a great option for welcoming people on arrival or when canapés are served, and it can be brought out again when it’s time to raise a glass for toasting. It’s an absolutely perfect pairing with wedding cake.

BLENHEIM VINEYARDS 2020 ALBARIÑO ($23)

Albariño is still a relatively sparsely planted grape in Virginia but is showing great promise when made into a crisp, refreshing white wine.

Kirsty Harmon, Blenheim’s winemaker, uses a light touch that keeps the bright character of this variety intact, and the result from the 2020 vintage is a lively and delicious wine.

In the glass, an elegant and floral nose, reminiscent of white flowers, yields to flavors of

STAFF PHOTO

THIBAUT-JANNISON WINERY VIRGINIA FIZZ ($25)

Crosé Rosé

citrus and lemongrass with an underlying note of minerality. The wine is lean, acidic, and very refreshing. This would pair well with appetizers such as citrus salad, shrimp cocktail, raw oysters, or whitefish.

STINSON VINEYARDS 2018 CHARDONNAY ($24)

Chardonnay is a grape that can flourish in many climates, including Virginia’s, and can express itself in many ways depending on the intention of the winemaker. At Stinson, the wine is produced in a style that avoids extremes, and the result is a versatile white wine that offers a bit more body and palate weight than the albariño.

On the tongue, flavors of apple, pear, citrus, and white peaches combine with hints of spices such as vanilla and ginger. Medium acidity and a long finish give an overall impression of

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a wine that is rich but refreshing at the same time. Serve with favorites such as smoked salmon, chicken, or pasta with cream sauce.

KING FAMILY 2021 CROSÉ ROSÉ ($25)

If you’re looking to offer a rosé wine at your event, this is one of the best known and bestselling rosés in the area, and for good reason. This merlot-based crowd-pleaser is deliciously wellbalanced and perfect for an outdoor venue on a hot day. It is produced with a medium body and strong acidity, which means it can pair well with a wide variety of food.

On the nose, lemon and watermelon combine with a hint of green herb and florals. Flavors follow the lead of these aromas, with citrus acidity, hints of cherry, and a bit of rose petal. Extremely easy to drink, it would complement shellfish, light pasta or rice dishes, grilled fish, or a goat cheese salad.

MAISON SHAPS 2018 BOURGOGNE PINOT NOIR ($32)

This one is a bit of a twist as a local recommendation. Michael Shaps owns Michael Shaps Wineworks, which has a long history of producing award-winning wines in the Charlottesville area, but Shaps received his winemaking education in France, and owns a second winery in Burgundy.

You can find the wines from Maison Shaps for sale in the local Wineworks tasting room. This bottle, like all red burgundy, is made from 100 percent pinot noir, which is a perfect light- to mid-weight red variety to pair with entrées.

The 2018 vintage is light and perfumed on the nose with notes of roses and cherries. The flavors combine red fruits such as cherry and cranberry with hints of baking spices and white pepper. An underlying earthiness provides an interesting counterpoint. Serve next to roasted poultry or pork, smoked sausages, roasted squash, or anything with mushrooms in it.

BARBOURSVILLE VINEYARDS 2019 CABERNET FRANC RESERVE ($25)

Atlas & Ember specializes in planning intimate weddings with an authentic and personal feel

Depending on what is on the menu, a red wine that is fuller and bigger bodied might be needed.

Cabernet franc as a variety has become one of the signatures and strengths of the local wine industry and can fill this role nicely. The Barboursville Reserve release is an excellent example of cabernet franc, and one that possesses the desired weight while managing to remain food-friendly. It is always well-scored by critics and, year in and year out, is a consistent winner at wine competitions.

The 2019 release has pronounced aromas and flavors of red plums, baking spices, and red berries. The wine is full-bodied and complex, but still maintains an elegance that transitions into a well-structured finish. This is the option to choose for heavier food such as burgers, barbecue, steak, lamb, or pasta with tomato sauce.

One last word to the wise: When it comes time to buy, go directly to the winery. In addition to establishing a relationship (you might want more of your wedding wine later), and possibly getting a discount, it also gives the local winery the most profit per bottle. Shop (and drink) local!

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atlasandember@gmail.com @atlasandember 540-294-3379

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WEDDING PLANNER

Just the mention of a Gus Burger, that classic White Spot delicacy—a cheeseburger topped with a fried egg—makes our mouths water. Now, thanks to the Gus Bus, we can have one—plus onion rings and fries—on-site.

The brainchild of Bert Ellis, one in a 15-person ownership group that purchased The White Spot in January 2021, the bus has served tailgaters at UVA home football games as well as reunions and annual meetings at the university, but Gus Bus Guru Rob Jiranek says it’s a hit at weddings, too.

A standard rental—$1,000 per engagement, plus the cost of food—is three hours, and the menu is customizable.

Says Jiranek, “I haven’t seen a Hoo who wasn’t thrilled with the prospect of a Gus Burger and fries!” Go to thespotuva. com/the-gus-bus to get on the schedule.—Caite Hamilton

New wedding venue offers flexibility, flex views

By Shea Gibbs

W

ant to host your wedding reception at a city-based venue that makes you feel like you’re in the mountains? That’s the jam at Level 10, an event space perched above downtown Charlottesville, and offering unobstructed views of the Blue Ridge.

“We’re the highest venue in Charlottesville, and that is pretty fun,” venue director Mary Blanton says.

Launched last fall, Level 10 has space for 117 inside and up to 155 together with its attached

“We’ve had a number of wonderful events.

What’s neat about the venue is it can also be intimate—it’s just the nature of the room.

We’ve had great dinner parties of 30 people.”

—MARY BLANTON, VENUE DIRECTOR heated deck, which takes full advantage of the venue’s height. The indoor space is 1,600 square feet; the deck offers another 800. Separating the two areas is a 50-foot glass wall facing west toward the mountains. Weather permitting, guests can keep about 50 percent of the window wall open at any time.

“The stunning views off of the heated rooftop balcony were certainly a highlight of the evening,” says Meghan Byrnes, who hosted a Level 10 event for her downtown startup, Hexagon Energy, LLC. Level 10’s aesthetic is clean and modern, allowing guests to customize the place to their preferences, Blanton says. She and her team can set the venue for seating with six 60-inch tables and chairs, and their commercial kitchen is available for use by customers’ preferred caterers. They also offer a bridal suite, concierge desk, parking, and private elevator access.

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EASTBROOK PHOTOGRAPHY

Burgers to go

Next Level

Kate Lambert, chief development officer at the Boys & Girls Club of Central Virginia, said the amenities made everyone at her “80-person fundraising event feel like a VIP as they entered.”

Level 10 features sound by Sonos, video by Xfinity-connected smart TV, and room controls by tablet. In addition to rehearsal dinners and wedding receptions, Blanton and her team are open to hosting corporate events, meet-

WEDDING PLANNER

ings, fundraisers, workshops, and any party guests can dream up.

“We’ve had a number of wonderful events, from corporate cocktail parties, to venture startup companies, to rehearsal dinners and welcome parties for wedding guests,” Blanton says. “What’s neat about the venue is it can also be intimate—it’s just the nature of the room.

We’ve had great dinner parties of 30 people.”

A certain virus may have affected the event mix for Level 10 thus far, but Blanton expects the coming wedding season to be a big one.

She and her team are developing a list of preferred vendors and building out their marketing materials (including a new website), and believe they are priced competitively.

And while some venues offer catering and alcohol in their base pricing, Level 10 goes for

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flexibility by allowing guests to customize those add-ons. The result is a unique combination of pampering and privacy.

“The venue has this open-air-flow kind of environment, but it is exclusive. There is nothing else going on—it is completely your space,” she says.

“And, it doesn’t stay static. Depending on the time, it morphs from a lovely setting during the day to sunset to the night lights of the city.”

Road tunes TellAplay amps up your pre-wedding party

By Caite Hamilton

S

ome of the best business ideas begin as a “What if ?” For tellAplay Entertainment owner Aaron Hale, that was, “What if we had a karaoke party bus?”

At the time, tellAplay was expanding. Originally a theater company with a DJ arm, the music side was taking off, and Hale and a manager began to brainstorm. It didn’t take long for the possibility to become reality.

A 14-passenger bus with limo-style seating, the Cville Party Bus goes wherever its passengers request (mostly breweries and wineries, Hale says). Book the adventure package for a musical ride to your destination, or book the party package for a full-on karaoke experience.

“One of our DJs sits on the bus with the group and hosts [karaoke] as we put the lyrics up on the TV,” Hale says. “We also have a wireless microphone to sing into. It works just like you would find at a karaoke bar, but it’s on a bus!”

Book a five-hour tour and visit three locations for an hour each, but Hale says that because the trips are private—unlike other transport options where you might have to sit with strangers—the itinerary is fully customizable. That’s what we like to hear.

PHOTO: @KATEHEADLEY

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FILE PHOTO

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WEDDING PLANNER

PHOTOS: HUNTER & SARAH PHOTOGRAPHY, SUPPLIED, LIMEFISH STUDIO PHOTOGRAPHY

Table talk Three tabletop ideas we love It may seem fussy to worry so much about your wedding’s tabletop décor, but it’s a great way to carry out the vibe of your big day, from floral centerpieces to charger plates. Here are three ideas worth a second look.—Caite Hamilton COLORFUL TAPERS

The days of romantic pastels and rustic details may never be behind us (a classic’s a classic!), but we’re loving the recent swap to brighter hues. At Christy and Matt’s wedding, planner Sarah Fay Waller took things in a vibrant direction from the flowers right down to the pink and yellow tapered candles.

CRISP NUMBERS

It’s hard enough for a guest to locate his table from across the ballroom—let alone that, in your quest to personalize, you’ve muddied the legibility with a photo of you and your sweetie from a trip to Greece last fall. An easy fix? Try something simple, classy, and modern, like these table numbers from Weekend Paper Co. Designer Erika Jack creates 4-by-6-inch cards on durable paper, perfect for framing or sitting in a small holder.

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CUSTOM LINENS

Talk about two birds with one stone. For this styled shoot at The Clifton, Just A Little Ditty planner Marilyn Speight commissioned Beloved Thread’s Jeannine Smith to custom embroider initials on maroon, chartreuse, and teal linens.

For real weddings, Speight says the couple orders just enough for the head table, then takes them home after the wedding is over.

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HUNTER & SARAH PHOTOGRAPHY

WEDDING PLANNER

I do list We've made it easy—check the boxes as you get closer to your big day

Work out your budget. Know your limit before considering much else.

Set a tentative date for your wedding.

Decide on your wedding style and formality.

This may be determined, in part, by how many guests you want to invite, so think about the guest list now, too.

Settle on a ceremony location.

Put down a deposit for the reception location.

Begin the search for other wedding vendors (transportation, flowers, invitations, music, makeup artist), starting with photographers and videographers.

Once you’ve chosen your wedding photographer, schedule an engagement photo session.

Start shopping for wedding rings.

Reserve your officiant.

If your reception venue doesn’t have a caterer, decide who’ll provide the food and book a tasting.

Choose a rehearsal dinner location.

Shop for a dress. It may seem too soon, but it can take several months for your dress to arrive, and it may require alterations.

After you’ve found the perfect gown, schedule fittings and a delivery date.

Choose your bridal party and invite them to be part of your special day.

Nine months before

Start finalizing the guest list and gathering addresses.

Register for gifts.

If there is a groom, decide to rent or purchase attire for him and the groomsmen.

Once that’s decided, place your order.

Finalize all the vendors and secure your wedding date by putting down deposits.

Select the bridesmaids’ gowns. These’ll take a few months to come in, too.

Send out save the dates.

Six months before

Prepare all maps and directions for the ceremony and reception.

Meet with your florist and choose arrangements for the ceremony and reception, as well as bouquets.

If your caterer doesn’t provide one, order your wedding cake.

Begin doing research for your marriage license.

Three weeks before

If you're a first-timer, schedule a wax or laser hair removal consult.

Meet with both sets of parents to coordinate their day-of attire.

Reserve accommodations for out-of-town guests. (Consider doing this even earlier if you’re planning a wedding on busy in-town weekends like homecoming or during other local events that draw a crowd.)

Order invitations.

Start thinking about honeymoon destinations.

Pick up wedding rings.

Confirm all arrival times with vendors.

Confirm hotel arrangements for out-oftown guests.

Have your final dress fitting.

Finalize the seating arrangement for the reception.

Attend your bachelor/bachelorette party.

Four months before

Address and send out your invitations and announcements. Include information regarding the accommodations. (Also consider creating a website with all of the accommodation information. Guests might like to get a head start on making those arrangements and most hotels close your block four weeks out.)

Arrange for final dress fittings.

Purchase wedding guest book.

Order your wedding favors, bridal party gifts and other wedding accessories (Champagne glasses, ring bearer pillow, cake knife, etc.).

Three months before

Make an appointment with your stylist for wedding day hairstyles for the bride and bridal party, as well as appointments for manis, pedis, massages or other spa treatments.

Schedule a trial with your hairstylist and makeup artist.

Start gathering your RSVPs. Finalize the dates for your last-minute dress fittings.

Meet with all your wedding vendors to finalize any orders and reservations.

Purchase bridal party gifts and a gift for your fiancé.

Finalize the plans for your honeymoon. Update your passport and vaccinations, if necessary.

Finalize ceremony.

One month before

Finalize the details of your rehearsal dinner.

Go over song lists and requests with your band or DJ. Draw up preliminary seating arrangements for the reception.

Have a trial session with your wedding-day hairstylist and makeup artist.

Start taking dance lessons for your first dance.

Get your marriage license with your fiancé.

25

TOM DALY

One year before

One week before

Give the caterer your final guest count.

Have final fittings for your groom and groomsmen.

Give gifts to your wedding party, family and fiancé privately, or at the rehearsal dinner.

Make arrangements for your wedding gifts to be brought to your home.

Two days before

Get a mani/pedi.

Get a wax and a spray tan.

Confirm flight, hotel and packing arrangements for the honeymoon.

Make payment envelopes for each vendor and give them to your wedding day assistant along with your marriage license to take care of at the wedding.

Confirm arrangements for the getaway car.

One day before

Attend your rehearsal dinner.

Your wedding day

Get in a wedding day workout.

Get your hair and makeup done early.

Make sure you get plenty to eat, and drink a lot of water.

Have fun!

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Unique DIY details make for a truly special day

Words by

Caite Hamilton Photography by

Hannah Malloy

30

WEDDING PLANNER

&

Linnea White Reo Revak

SEP TE MBER 18, 2021, AT E A S T WO OD WINERY

31

WEDDING PLANNER

I

t’s hardly a surprise that custom and DIY details would factor prominently in the wedding of Linnea, the owner of downtown consignment shop Darling, and Reo, a woodworker at Gaston & Wyatt—at least not to anyone who knows them.

“My parents said that [the wedding] was so special because it told the story of us—the life we’ve already built together and lived together,” Linnea says. “It was hopeful for the future, but also grounded in the years we carry already.”

To pull it off in their five-month engagement, Linnea started early, thrifting constantly to find vases, glassware, candlesticks, and disco balls to create her dream aesthetic: 1980s South Beach. The bride spray-painted baby’s breath while Reo built the couple’s arbor, wedding signs, and photo booth backdrop.

And they went custom on attire. Linnea worked with ABC Couture Bridal to create her retro-inspired two-piece Swiss dot tulle dress: a corset bodice with puff sleeves with a flowy, shin-length skirt. Ever the thrifter, she’s already re-worn the top and her custom headpiece

by Nicole Rule, a combination of her dress fabric and her mom’s veil from the 1970s.

Still, even with all of the details worked out, what it came down to for both bride and groom was finally saying, “I do.”

“It was hot as hell that day, and on the mountaintop, the sun was shining directly in everyone’s faces looking towards the arbor (our ceremony was at 4:30pm),” Reo says. “Right as I walked down the aisle, a big cloud came and the cover stayed until the ceremony was over. It was pretty perfect.”

32

WEDDING PLANNER DRINK UP

Wanting to do something resembling a unity candle or sand ceremony—but nontraditional—the couple decided to pour their favorite flavor of Truly into one glass and drink from it. “We opened the Trulys, poured them into one glass, and drank from the cup together,” the bride says. “There were so many laughs and tears during the ceremony, and this was definitely a funny and special moment.”

VINTAGE GETAWAY

Linnea searched high and low for a pink vintage car to rent for the wedding day, to no avail. Two weeks before the wedding, while bar-hopping downtown, she spotted one. “When we saw the driver leaving later that night, we basically ambushed him to get his information,” she says. “It was such a beautiful prop and completed the overall vibe and aesthetic of our wedding perfectly. Talk about serendipity.”

THE DETAILS

Event planner: Crystal Whitaker Saul Officiant: Justin White (bride’s brother) Catering: Harvest Moon Catering Flowers: Fiori Floral (boutonnières and bridal bouquet) Cake: Bowerbird Bakeshop Speaker rental: Spectrum Integrators Bride’s attire: Custom by

ABC Couture Bridal (dress), Danicole Accessories (headpiece) Shoes: Charlotte Mills Groom’s attire: Custom Alton Lane Rings: Elaine B Jewelry Hair: Sarah Douquette of Ederra Salon Makeup: Daphne Latham Video­ grapher: Amanda Monroe Finn Disco balls: LivingColorfullyShop (Etsy) Neon sign: The Neonist

EASY DECISION

Eastwood was the only venue the couple toured. While Linnea originally wanted a beach wedding, Reo is a Charlottesville native, so holding the wedding in a “magical, dreamy” tent on a summer’s day with a mountainous backdrop was the perfect compromise.

HE’S A REGULAR

While working at West Main as a server, Linnea noticed Reo, a regular fixture in the restaurant and, as she says, “our lives quickly became intertwined.” They dated for 11 years before getting married.

33

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Somewhere

High school sweethearts say ‘I do’ in a special spot

36

CLOSE TO Words by

Caite Hamilton

Photography by

me

Cramer Photo

37

WEDDING PLANNER

I

t would take Jennifer and Rob 15 years of dating off and on (plus a global pandemic!)—from the start of high school to after Jennifer finished her MBA—for the stars to finally align for them. In 2019, Jennifer had accepted a consulting job in Atlanta, and Rob was working a real estate private equity job in Richmond. They were dating, but it was long-distance.

“Sure enough, the pandemic hit and we were allowed to work remotely,” Jennifer says.

“I came to Richmond to work for a few weeks, and never left.” They were engaged a few weeks later at his family’s mountain property, a place that held a special place in their hearts and their shared history.

When the journey is that long and winding, the destination often feels that much sweeter—

&

Jennifer Rose Rob Valentine O C TOBER 16, 2021, AT FAR MING TON COUNTRY CLUB so the couple did it up right, aiming for a celebration that felt “fun, welcoming, bright, upbeat, surprising, and vibrant,” Jennifer says.

They started with the paper suite—a custom collection of save the dates, formal invi-

38

tations, and a personalized crest the couple used throughout the décor, from napkins to favor tags. From there, they focused on décor and florals.

Floral Images Design Studio took inspiration from the St. Frank Frazada textiles used as table linens, incorporating dahlias and other colorful flowers in each arrangement, from the tables and the bouquet to petals held in sheet music to be tossed after the couple said, “I do.”

“Everyone tossed the petals and some of our friends fired off confetti canons,” Jennifer says. “In this insane moment of love and celebration, I tossed my head back and looked at the sky and drank it all in. It was the closest to pure bliss I have ever been.”

WEDDING PLANNER PART II

While the mountain property was at the top of their list for a wedding venue, it would have proven difficult to have the entire event there.

Instead, they decided to hold a small ceremony on the mountain and host the celebration at Farmington Country Club. “It turned out perfectly with the Blue Ridge Mountains as the perfect backdrop,” says the bride.

CREATIVE TOUCH

They thought of everything: At cocktail hour, they offered guests palomas with “J <3 R” branded into the orange peel garnish, a nod to the neon “J <3 R” sign behind the martini bar.

SAY CHEESE

The couple didn’t want a seated dinner, so Farmington offered fresh pasta dishes made in a Parmesan round. “It was a crowd-pleaser for sure,” Jennifer says.

MINI MOON

Awaiting their big honeymoon to South Africa this summer, the couple took a small trip to Parrot Cay in Turks and Caicos following their wedding.

THE DETAILS

Event planner: Dickie Morris of Just A Little Ditty Officiant: Bahlmann Abbot (Rob’s uncle) Catering: Harvest Moon

(ceremony); Farmington Country Club (reception) Flowers: Floral Image Design Studio Cake: Farmington Country Club Music: Horizon from Sam Hill Enter­ tainment Paper suite: Kathryn Leonard of Dear Kathy Bride’s attire: Custom Groom’s attire: Custom Alton Lane Hair and makeup: Stephanie Parker (makeup), Fielding Pierce Biggs of Moxie (hair) Videographer: Silver Streak Media

39

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e c n a m ro MODERN

Color pops in an unexpected hue lend drama to a long-awaited day

Words by

Caite Hamilton Photography by

Carly Romeo

43

WEDDING PLANNER

&

Phaedra Bradley Paige Lucas JULY 2, 2021, AT THE REFINERY AT 120

W

hen they set out to envision the tone and theme of their July wedding, Phaedra—who has a background in wedding planning—and Paige decided to veer from traditional summer wedding vibes, opting instead to utilize pops of darker colors. Black candles sat atop flowy gray table runners, geometric chargers wrapped with knotted black napkins held graphic menus.

“We wanted to purchase things that we knew we would use one day in a future home or could donate to other friends getting married.” Phaedra says. (The greenery garlands they constructed currently frame the mantel in their home.)

The venue—Culpeper’s Refinery at 120— helped drive it all home, with its pared-down industrial look, but in the end the most important thing (even beyond the details) was the party. The couple had eloped in Rapidan, Virginia, the summer before, so this celebration was a long time coming.

“We were the first guests to arrive [at the party], allowing us to say hi to everyone as they walked in,” Phaedra says. “After months or years of not seeing them, it was the best to reunite.”

THE DETAILS

Catering: Zorch Pizza, Slideways Mobile Bistro Dessert: Cookies, ice cream, and milk from Captain Cookie DC, cotton candy jars from Sugar Soirée Music: DJ Frank Guertier of Bunn DJ Company RVA Brides’ attire: LuLus Shoes: LuLus Rings: Richmond Jewelers, Belloring (Etsy) Hair: ShopSuhLayyed (Phaedra only) Makeup: Makeup by Alondra (both brides) Photobooth: Richmond Photo Booth Rentals: Bride & Joy Rentals Bartending: Revelry Mobile Bar Transportation: A&A Limousine

44

WEDDING PLANNER HEY, MR. DJ

The couple’s favorite detail from the night?

The music. “Our DJ did an amazing job keeping the dance floor packed,” says Phaedra.

“Because we chose food trucks versus a seated or more formal service style, no one had to miss their favorite song. The dance floor was full of dance moves featuring slices of pepperoni pizza and signature cocktails.”

SO HANDY

Phaedra and Paige DIYed almost everything­— the candlesticks, card holder, bar menus, greenery, signage and more, the most difficult of which was constructing 11 five-foot garlands for the guest tables and welcome sign.

TAKE IT TO GO

Food trucks were the name of the game for these brides’ wedding food: pizza, sliders with fries, cookies and ice cream. Plus, they ended the night with tins of cotton candy from Sugar Soirée.

FRIENDLY FARE

The couple met through mutual friends at a Friendsgiving party in 2015. “Because of where we both lived, our jobs and our immediate circle of friends, we think this is the only time we would have ever come in contact with each other,” Phaedra says.

KEEP CELEBRATING

While their honeymoon was delayed, 2022 is jam-packed with travel plans: Jamaica, California, Miami, and a week-long vacation to Europe.

45

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Glamorous details elevate an elegant, rustic setting

THE BEAUTY OF

love 49

Words by

Caite Hamilton Photography by

Hannah Baldwin

WEDDING PLANNER

&

Melanie Woods Keith Bonds II

50

WEDDING PLANNER

T

JULY 18, 2021, AT KE S WICK VINE YARDS

he couple knew they wanted what they were calling “rustic glam” as the theme of their wedding, but after touring a bunch of different vineyards, nothing felt quite right (“They were too rustic—more barn-like,” Melanie says). But then they found Keswick Vineyards, with its stately white colonial and cascading water fountain. “[It was] the perfect blend of rustic and elegant,” says the bride.

They added hues of pinks and purples, corals, nudes, and metallics to the space through florals, attire, and furniture rentals, and even claimed a few Keswick firsts: draping the venue’s signature fountain in a cascade of flowers, and wrapping the dance floor.

“We went back and forth about whether to have the floors wrapped,” Melanie says. “We kept thinking, should we spend money on something people will just be walking on? In the end, we decided to wrap the reception dance floor in white with our crest in gold. It was beautiful and added a nice touch to the space.”

Still, Keith says the most beautiful part of the day was his bride.

“The first time I laid eyes on her at the sneak peek, I turned around and my breath was gone,” he says. “It was pure emotion and I’m usually a calm guy. She left me speechless.”

51

Add some zen to your wedding day by incorporating crystals! Rocks and crystals make great centerpieces and perfect wedding favors your guests will want to keep. Plus, add in some extra love with Rose Quartz and Selenite for calming to really enjoy your day.

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WEDDING PLANNER

BEAUTIFUL DETAILS

Leading up to the wedding, Melanie kept asking Keith if he was working on his vows, to which he’d respond, “I’m just going to freestyle it.” On the day of the wedding, he nailed it. “He spoke so beautifully from the heart and to my surprise, had additional vows handwritten by a calligrapher on an antique scroll as a keepsake.”

THE DETAILS

Event planner: Courtney Hildebrand of Two Byrds Events Officiant(s): Captain

William Marshall (civil ceremony), Donald Garner (wedding ceremony) Catering: The Catering Outfit Flowers: Hedge Fine Blooms Cake: Maliha Creations Music: Ninja Strings (ceremony); DJ Derek Tobler (reception) Bride’s attire: Martina Liana Luxe Bride’s shoes: Dolce & Gabbana Headpiece and earrings: SuReina Bridal Groom’s attire: Brian Alexander Bespoke (suit), Sharp Crisp Clean (bow ties) Groom’s shoes: Gucci Groomsmen’s attire: The Black Tux Bridesmaids’ dresses: Azazie Rings: James Allen and Helzberg Diamonds Hair: Rayven Nicole Makeup: Taylor Simpson Videographer: Brian Schorn­ berg Floor wrapping: Kundan Events Photo booth: Photo Booth Charlottesville

BAR HOPPERS

A good friend of Melanie’s wanted to introduce her to her boyfriend’s fraternity brother, so she came to Washington, D.C., to visit. “A group of about eight of us went out for a night on the town,” Melanie says.

“I actually sent Keith my number through his friend’s phone at the end of the night.”

They dated three and a half years before getting married.

GREEK GETAWAY

For their honeymoon, the couple spent three weeks in Santorini, Crete, Mykonos, and Athens.

53

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Words by

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57

WEDDING PLANNER

GOOD ADVICE

Says Charlotte, “My aunt whispered to me to make sure we took a moment to sit together, and look around at everyone who was there to support us. I’m glad we did that!”

ON THE MENU

The couple picked more traditional options for guests—Mediterranean chicken and steak, mashed potatoes and green beans, plus chicken tenders and fries for the kids.

&

Charlotte Baird William Crandall

F

WORKPLACE ROMANCE

SEP TE MBER 25, 2021, AT BOX WO OD VILL A

or about 90 percent of their engagement, Charlotte says, she and her future husband were deployed overseas, adding a layer of complication to an already stressful process. They found their venue—Boxwood Villa—online, ordered silk flowers on Etsy, and hired a caterer they both already knew well thanks to their company’s annual holiday parties. In the end, the intimate wedding of 35 fell into place. Now happily wed, they’re settling into married life.

“I think that when people think about marriage, and certainly when people were giving us advice, everyone talked about how much work a successful marriage is,” Will says. “Yes, I can see what they mean, but it’s delighted me how much fun it is to be married! We laugh more and it’s created a really wonderful and fun atmosphere in our home.”

58

Charlotte and Will met at work on her first day, and were together two and a half years before getting married.

WEDDING PLANNER

THE DETAILS

Event planner: Cierra Pope with The Hive Wedding Co. Officiant: Sully Carter Catering: Blue Ridge Cafe Flowers:

Serenity on Etsy (flowers), Peony and Petunia on Etsy (pedestal vases) Cake: Chandler’s Bakery Music: Black Tie Entertainment RVA Bride’s attire: Azazie Shoes: Christian Louboutin Groom’s attire: Men’s Wearhouse Groomsmen’s attire: Men’s Wearhouse Bridesmaids’ dresses: Caryn’s (Farmville, Virginia) Rings: Tiffany & Co. Hair and makeup: Erica Haskins of Top Knot Studio (hair), Gohar Beaver of Gohar Makeup (makeup)

59

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M AK I N G M A R RY

Good looks Before their wedding at The Market at Grelen, Emily Barton and Cory Kohler wanted to make sure they properly introduced friends and family to Charlottesville, the city where they met. So, when they started planning their September 24 wedding, they decided to incorporate some special touches, like a special pre-wedding stop where it all began.

“After meeting on Bumble, our first date was at Tilman’s on the Downtown Mall,” Emily says. “We had drinks and both remember it as a beautiful afternoon on the mall, where there is so much positive

energy.” Instead of a traditional first look at the venue, they had theirs in the same spot where they had their actual first look: Tilman’s.

Their parents and bridal party joined them inside the restaurant after snapping a few pics, then it was on to Somerset for the main event. “Even though our wedding was outside of town, we wanted to make sure we got the feel of C’ville in our photos,” says Emily. “We definitely got attention walking along the mall, and everyone was so supportive—cheering and congratulating us.”—Caite Hamilton

62

AT T H E H I S T O R I C WOOLEN MILLS

Historic Destination, Modern Amenities The Wool Factory is located at The Historic Woolen Mills, a restoration of the 19th century textile mill in Charlottesville, Virginia. The original industrial aesthetic has been preserved to form the breathtaking backdrop for its showpiece event hall. A premier event destination featuring in-house catering by celebrated Executive Chef Tucker Yoder, The Wool Factory is capable of hosting 10–570 guests for everything from intimate corporate dinners to grandiose weddings & celebrations. Inspired by the industrious history of the property, The Wool Factory is a unique collaboration between chefs, brewers, winemakers, and coffee roasters aimed at creating unforgettable experiences.

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Tasting Room + Taphouse

434-960-4655

Charlottesville, Virginia