Washington Real Weddings: Chelsea and Nick

“Wine, love, and ice cream” is the theme of this sweet event—and we've got the video, too!

By: Kim Forrest

The couple share a smooch in front of the ice cream bar. All photographs by Genevieve Leiper Photography

Reston couple Chelsea and Nick share a very important trait: a total sweet tooth. They bonded over their love of Ben & Jerry’s ice cream, so when it came time for Nick to propose, he found a way to incorporate Chelsea’s favorite treat. While on a trip to the Outer Banks, the pair went to the beach at sunset.

“After a few minutes, Nick reached into his bag and pulled out a pint of Ben & Jerry’s,” recalls Chelsea. “I thought nothing of it, because I eat ice cream almost every day. But once he knelt down, I noticed that this was not my usual banana split flavor. It was one I had never seen before—the container said: ‘Will You Marry Me?’”

Inside the ice cream container was a ring.

Nick and Chelsea planned a September 24, 2011, wedding, with the ceremony at the Aquia Episcopal Church and the reception at the bride’s family’s vineyard, the Potomac Point Winery in Stafford. The theme of the day was “wine, love, and ice cream.”

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At the ceremony, the bride carried a bouquet of dahlias, roses, yellow stock, green antique hydrangeas, and amaranthus tips bound with twine. The groom’s boutonniere featured yellow stock with a cork from the winery mixed in. Flower girls carried a “Here comes the bride” sign down the aisle.

After the couple said, “I do,” the 180 guests enjoyed a cocktail hour at the winery, featuring sangria adorned with stirrers the bride made herself and hors d’oeuvres such as tuna tartare in miniature cones. Escort cards were set up in a barrel of grapes, and guests signed an oversize wine bottle instead of a guestbook.

“We have the wine bottle in our living room now. I love it!” says the bride.

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The reception was held in the winery’s ballroom. Tables featured ivory linens and elevated candelabra centerpieces of green grapes, hydrangeas, dahlias, roses, larkspur, snapdragons, and hanging amaranthus.

The dinner menu included Asian glazed salmon and Cabernet beef tenderloin. Dessert was wedding cake and pineapple-flavored cake pops—and, of course, lots of ice cream.

“My favorite was the ice cream bar!” says Chelsea. “Each guest was given a wine glass full of ice cream, and they could help themselves to lots of toppings—which matched our color scheme. We also gave out ice cream scoops as favors.”

The couple performed their first dance to “Crazy Love” by Michael Bublé. Afterward, guests danced to a variety of tunes. The night ended with a traditional Polish bridal dance. Another highlight of the day: grape stomping!

“At first I didn’t want to do it because I was afraid to get my dress dirty, but I am so glad we did,” says Chelsea. “We had so much fun. It was nice to escape everyone for a few moments and spend time together. Plus it gave us some of my favorite photos!”

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Chelsea & Nick from Thomas Bowen Films on Vimeo.

Vendors

Photographer: Genevieve Leiper Photography

Videographer: Thomas Bowen Films

Ceremony Venue: Aquia Episcopal Church

Reception Venue: Potomac Point Winery

Gown: Alvina Valenta, purchased at Katherine’s Bridal Boutique in Alexandria

Hair: Frizzles Salon & Spa in Springfield

Makeup: Carl Ray

Bridesmaid Dresses: Cynthia Rowley, purchased at the Bridal Closet in Vienna

Invitation Designer: Fingers in Ink

Floral Designer: Holly Heider Chapple Flowers

Cake: Sweet Creations Cakes

Caterer: Le Grand Cru Catering (in-house at Potomac Point Winery)

Wedding Music: Chris Laich

Dance Lessons: The Wedding Dance Specialists