Occupations: She’s a graphic designer; he’s a chef. Number of wedding attendees: 150. Hometowns: She’s from Bangor, Maine; he’s from the District. How they met: While dining at Barton’s restaurant, she mistakenly ate a dessert with nuts and had an allergic attack. Barton took her to the pharmacy. First date: Dinner and a walk on the National Mall. Favorite restaurant: Dukem Restaurant. Wedding cocktail: Champagne. Wedding flowers: Wildflowers. Favorite wedding detail: Jars of homemade pickled green beans given as favors. Wedding cake: Raspberry and chocolate. Biggest surprise of the wedding: The bride and bridesmaids arriving at the ceremony in a tractor driven by the bride’s father. First dance song: “Forever” by Sam Cooke. Wedding theme: Casual farm gathering. Four words that describe the wedding: Comfortable, informal, handmade, and unrehearsed. Honeymoon spot: Southern road-trip by pickup truck. Where they currently live: the District.
Photography: Katie Stoops | The Bride’s Gown: Max Azria | The Groom’s Tux: Ermeneglido Zegna/Saks Fifth Avenue Men’s Store | Cake: Heather Chittum | Flowers: Arrangements created by the host, Hal Creel | Caterers: Eco Friendly Foods and Eat & Smile Catering | Music/Entertainment: Favorite tunes on iPod | Invitations: Anemone Design
This wedding first appeared in the Winter/Spring 2010 issue of Washingtonian Bride & Groom.