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I N GOOD TAST E Bride Chrissy Fogerty, founder of the cruelty-free fashion line Fauxgerty, had his-and-hers faux-leather motorcycle jackets made to commemorate her wedding to Jon Keating. The delicate all-white bouquet she carried on Friday included lilies of the valley, sweet peas, and freesia. Opposite: An assortment of chocolates from the iconic St. Louis brand Bissinger’s.
WEDD I NG S AR E LI K E CHOCO LAT ES— ON E ISN ’ T ALWAYS E NOUG H. T H I S COUPLE COULDN ’ T DEC I DE BETWEE N AN I N TI MAT E AFFAI R AT A H I STOR IC CANDY FAC TO RY AN D A B I G OL’ BAS H AT T HE LAK E. SO T H EY H AD BOT H .
P H O TO G R A P H S BY C O R B I N G U R K I N T E X T B Y FA N W I N S T O N
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hat old adage about not mixing business with pleasure? Don’t you believe it. Just ask Chrissy Fogerty and Jon Keating. Every morning, the two wake up next to each other, grab coffee together, then walk side by side into the St. Louis headquarters of Fauxgerty (a cruelty-free fashion line that specializes in upcycled materials) for a full day’s work—she as founder and CEO, he as COO. It helps, certainly, that before they were colleagues, they were a couple, and that before that they were friends. Despite their both feeling a spark the night they met as undergrads at Creighton University, the relationship didn’t turn romantic for a few years. “We needed to have some personal development before we could date. When we finally did, we knew we were going to get married,” she says. What they didn’t know is that they would also end up running a company together. “I love Chrissy’s passion for success,” says Jon of his go-getter bride, a vegetarian who started the brand in 2013, when she was only 23. The company grew fast, and Jon came on board just last year. They likely also never dreamed that they would throw two weddings. The couple wanted both an intimate, formal event and a larger, more casual party. Rather than choose, they decided to have it all (and eat their wedding cake, too). For help, they enlisted Chrissy’s sister, Katie Turner, owner of the event-design firm Kate & Company, and her senior event designer, Jill Perez. The results exceeded their expectations: “Neither of us would change a thing, not even the heat,” says Chrissy of the long weekend, which saw temperatures soar into the triple digits. A few dozen guests attended the Friday, June 10, 2016, ceremony at the Cathedral Basilica of Saint Louis, and sit-down dinner at the Caramel Room at Bissinger’s Handcrafted Chocolatier. (Chrissy’s father is president and CEO of the beloved brand.) The larger wedding—big on rustic charm and dance-floor shenanigans—was the next day at Innsbrook Resort, a private lake community outside St. Louis. All told, the celebration reflected their traditions and individual styles: “Jon’s vibe is more industrial, while mine is pretty bohemian,” says Chrissy. “I think we married them nicely!”
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A PER FECT M IX From top: The bride, with her groom on the Caramel Room’s rooftop deck, added a black belt to her custom Monique Lhuillier gown postceremony. Welcome boxes contained snacks (black-and-white cookies, vegan treats, peanuts) and drinks (Irish whiskey, Champagne, water).
FR ES H PI CKS The stationery, by Cheree Berry Paper, reflected the couple’s love of all things natural, thanks to a palette of gray, green, and ocher; loose script; and botanical motifs. The stamps reinforced the theme and referenced both Jon’s home state of Nebraska and his Irish heritage.
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F R I D AY A F T E R T H E C H U R C H C E R E M O N Y, G U E S T S G AT H E R E D FO R D I N N E R AT M A R B L E I Z E D F E AS T I N G TA B L E S I N T H E P I C T U RE S Q U E C A R A M E L ROO M .
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U P CLOSE AN D PE R SON A L 1. The program outlined the traditional Catholic wedding ceremony. 2. Guests’ names were calligraphed on the fronts of the gorgeous pressed-flower seating assignments (which doubled as favors) that lined the wall. 3. A cigar roller offered fresh cigars for guests to enjoy that night, and put them in custom tubes as take-home tokens as well. 4. Black tie–clad guests enjoyed cocktails during the golden hour. 4
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FR I DAY N IG HT LIG HTS 1. A garland of white flowers and greenery, nestled with candles, was created by Artistry Florist and Event Design for each custom dining table, which was painted to look like marble. Rectangles of slate served as place mats. 2. Guests were asked to submit the names of their favorite drinks with their RSVPs; when they entered the venue, they were greeted by servers bearing their cocktails of choice. 3. The bride’s father surprised the newlyweds with personalized Bissinger’s chocolate bars for everyone; the mold was created using designs from the stationery. 4. Festive bistro lights hovered overhead, illuminating the rooftop on the warm summer evening. 4
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SAT U R DAY T H E C O M M I T M E N T C E R E M O N Y WA S H E L D AT T H E B R I D E ’ S FA M I LY ’ S L A K E H O U S E . AF T E R WA R D , T H E CO U P L E J O I N E D A C R OW D O F LO V E D O N E S FO R A T E N T E D R E C E P T I O N .
CH R ISSY & JON ’S
DOUBLE HAPPINESS possible—and I have adopted this from her.
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“ She really believes that anything is —JON, ON THE QUALITY CHRI SSY BRI NGS OUT IN H IM
H OW H E AS KE D
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S ECO N D T I M E ’S TH E CHAR M 1. The couple had a wedding party for Saturday’s fête; Chrissy gifted her “bridesbabes,” including her sister (center) and sister-in-law (far left), with day-of ensembles of their choice. 2. The palette of fig, mustard, green, and gold was reflected in the table settings and centerpieces
(which featured a mix of greenery and blooms, including dahlias, yarrow, freesia, astilbe, peonies, and garden roses); menus were laser-etched onto plexiglass. 3. The newlyweds took a twirl on the checkerboard dance floor. She wore a floral-inspired headpiece and a bohemian Monique Lhuillier dress; he was sporting a custom dark-green suit. 4. Each layer of the frosted ivory wedding cake featured a different flavor: One was lemon cake with raspberry buttercream filling, another had chocolate chips, and the third was all chocolate. 4
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Chrissy’s family lake house was especially fitting as a reception site, since it’s where Jon proposed. “It’s our favorite place in the world,” she says. He planned every detail (with some help from Chrissy ’s sister). “I was acting suspicious for weeks,” he admits. When Chrissy arrived for her birthday weekend, she was greeted with candles that led to the outdoor fire pit, where he popped the question. They then returned to the city, where friends and family waited to celebrate their engagement.
HON E Y MOO N D I S PAT C H The newlyweds left for a two-week honeymoon the day after their Saturday reception. “We started in southern Utah, at the Amangiri (aman.com/resorts/amangiri). Jon loves to rock-climb, so we kicked off the honeymoon with that, hiking, and boating through Lake Powell,” says Chrissy. They continued to the Brando (thebrando .com), in French Polynesia, for “a more relaxing beach vacation.” [Editor’s note: If you call swimming with sharks and stingrays “relaxing.”] “I think my favorite part was a private boat ride in Tahiti that ended in a pop-up lunch on a private island,” Chrissy says.
By the Numbers
19 Age of the bride and groom when they met
2 Hours that passed at their first meeting before Jon made the offhand comment that he’d like to marry Chrissy someday. “Turns out he was onto something,” she says
Best Sister Award!
THE LOGISTICS
Not only did Chrissy’s sister, Katie Turner, help with the wedding planning, she also threw what was arguably the best bachelorette weekend ever. The group—which included Chrissy ’s “bridesbabes,” her mom, her mom’s best friend, and Katie’s best friend— flew to Chicago and stayed in a suite at the Langham. The festivities began with a private dinner at Cindy’s (cindysrooftop.com). The next day, the girls enjoyed spa treatments, then slipped on floral crowns and cocktail dresses to go to a Beyoncé concert! “It was a surprise—and one of the most fun times I’ve ever had!” says Chrissy.
F R I DAY ’ S SCH E DULE Church ceremony at the Cathedral Basilica of Saint Louis
Years of dating before they got engaged
Cocktails and dinner at the Caramel Room
Their age when they said “I do”
WEDD I N G W I S DOM “Being present during your wedding is so important. Our focus for the weekend was just to enjoy it, because it is such a fleeting experience. We were genuinely overwhelmed with each event, and we only had feelings of gratitude. That is something I hope every couple can experience.” —Chrissy
SAT U R DAY ’S SCH E DULE Commitment ceremony and cocktails at the bride’s family lake house in Innsbrook Resort Dinner and dancing under a tent G U E ST ROOM S Most of Chrissy’s guests were from the area, but many of Jon’s were from out of town. Those who needed overnight accommodations were directed to the timeless Chase Park Plaza hotel (chaseparkplaza.com) for Friday night. On Saturday, guests dispersed to the Innsbrook Resort (innsbrookresort.com) or to hotels 20 minutes away, in Warrenton.
3 26 102 The high temperature during the wedding weekend
45 Guests at Friday’s events
120 Guests at Saturday’s events
5 Courses served at Friday’s dinner (salad/soup, pasta, Italian-ice intermezzo, main, dessert)
7 Weeks before the wedding that Saturday’s venue fell through; they made a last-minute switch
SOURCES Ceremony location Cathedral Basilica of Saint Louis Reception locations and catering The Caramel Room at Bissinger’s; Innsbrook Resort & Aspen Center Event planning and design Kate & Company Flowers Artistry Florist and Event Design Photography Heather Roth Fine Art Photography Cinematography Switzerfilm Stationery Cheree Berry Paper Cake The Cakery Music Miss Jubilee and the Humdingers (Friday reception); Kevin Buckley Quartet (Saturday ceremony, cocktails, and dinner); Dr. Zhivegas (Saturday dancing); Contemporary Productions (management) Bride’s gowns and shoes Monique Lhuillier Bride’s and groom’s faux-leather jackets Fauxgerty Hair and makeup DanielleStyle Groom’s suit and tuxedo Nicholas Joseph
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See The Guide for more vendor sources