Caitlin and Ian met on Bumble and after a Covid-era first date and a Capitol Hill Books proposal, they married in May. The wedding used a quiet-luxury palette of black, white and forest green and featured custom stationery with a cherry-blossom jacket, forest-green liner, and wax seal. Floral elements included white tulips honoring the bride’s late grandmother, a white-orchid bridal bouquet, cherry blossoms at cocktail hour, and wisteria. The menu offered appetizers, a seafood raw bar, plated entrees, and late-night fried chicken and mini cheeseburgers. The couple kept pre-wedding events low-key and took a pre-wedding honeymoon in Turks and Caicos.
For their May wedding-to which most of their guests traveled from out of town-the pair wanted a quiet luxury, timeless elegance theme, which they designed in black and white, with forest green accents. A decadent stationery suite-letter-pressed invitations wrapped in a cherry-blossom-embossed jacket, inside a a black envelope with a forest green liner featuring a sketch of their venue, and finished with a wax seal that featured their custom logo-set the tone.
They chose an array of past appetizers-lobster rolls, marinated Yellowfin tuna, beef tenderloin, and more-plus an expansive raw bar that included local oysters alongside lobster and snow crab claws to start. For dinner, plated meals began with a burrata and heirloom tomato salad, followed by a choice of Chilean sea bass, filet mignon, or asparagus risotto, and for late-night snacks-after wedding cake!-fried chicken and mini cheeseburgers.
Leading up to the big day, the couple say they wanted the wedding itself to be the event where everyone came together to celebrate, so they had very 'low-key' bachelor and bachelorette parties, and opted out of engagement parties and bridal showers. They also did a "pre-wedding honeymoon" in Turks and Caicos, and look forward to planning a more official honeymoon this year.
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