I would like to receive the following free email newsletters:

Newsletter Signup
  1. Bridal Party
  2. Dining Out
  3. Kliman Online
  4. Photo Ops
  5. Shop Around
  6. Where & When
  7. Well+Being
  8. Learn more
Real Wedding: Nia and Max
A five-tier almond-amaretto chiffon cake with bittersweet chocolate mousse and chocolate truffle topped off this lovely fall wedding. By Kathleen Bridges
Photographs by K. Thompson Photography.
Comments () | Published September 13, 2012

Occupations: She works in real estate development; he works in IT

Hometowns: She’s from New York City; he’s from Westminster, MD

How they met: Through It’s Just Lunch, a matchmaking service

How they got engaged: Max proposed during an afternoon walk on the Mount Vernon estate

Wedding flowers: Garden roses, calla lilies, copper cymbidium orchids, and dahlias

Wedding cake: Five-tier almond-amaretto chiffon cake with bittersweet chocolate mousse and chocolate truffle

Favorite detail: The raw bar, which featured the couple’s favorite West Coast oysters

DIY elements: The guest “book” was a drawing of a tree; guests’ fingerprints became its leaves

Most memorable moment: Exchanging vows

First dance song: “I Was Made to Love Her” by Stevie Wonder

Entertainment: DC-based Sage String Quartet greeted guests; local singer/songwriter Heather Renee performed at the reception

Where they live now: Arlington

The Details

Bride’s gown: Amsale, from Hitched

Groom’s tuxedo: Paul Stuart

Caterer: Patrick O’Connell, the Inn at Little Washington

Florist: Gregory Britt, at the Inn

Planner: Robin Strickland, at the Inn

Videographer: Blue Sky Films

This article appears in the Summer/Fall 2012 issue of Bride & Groom.


Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 09:55 AM/ET, 09/13/2012 RSS | Print | Permalink | Comments () | Articles