On a weekend planned to celebrate their six-year dating anniversary, Jacob proposed to Simone after dessert at one of her favorite restaurants. Their late-summer “garden romance” indoor nuptials featured elaborate florals at every turn and a palette of blush, nude, mauve, and burgundy. After exchanging vows, the newlyweds dined at a sweetheart table beneath a 12-foot floral canopy—a last-minute addition that Simone says was “worth every penny.” The couple’s favorite detail was the custom bar and its floral design.
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The bride also especially loved the holographic foil menus and the mother-of-pearl-inlay table numbers. Dinner featured scallops with cauliflower purée and truffle sauce followed by a choice of beef tenderloin, duck, or portobello mushroom. Plates of tiramisu-inspired espresso-bean sponge cake and vanilla sponge cake with vanilla mousseline and strawberries completed the meal. Friends and family took home keepsakes snapped in a black-and-white, “Kardashian-style” photo booth.
The Details
Planning and design: Jayne Heir Weddings and Events
Florist: Sophie Felts Floral Design
Lighting and production: The LightSource Company
Rentals: Table Manners; BBJ La Tavola; Select Event Group; The Coveted Co.
Officiant: Ceremonies by Shelby
Paper: Emily Baird (day-of); Laura Hooper Design House (invitations)
Hairstylist: Quarita Futrell
Makeup artist: Taylor Simpson Artistry
Attire: Monique Lhuillier from Carine’s Bridal Atelier (bride); Brimble & Clark (groom); Jenny Yoo from Bella Bridesmaids (bridesmaids); The Black Tux (groomsmen)
Music: Monika Vasey (harpist); DJ Reece
Photo booth: Photoshoot Fresh
Videographer: Sok Vision
Photographer: David Abel
This wedding originally appeared in the June 2023 issue of Washingtonian.
Amy leads Washingtonian Weddings and writes Style Setters for Washingtonian. Prior to joining Washingtonian in March 2016, she was the editor of Capitol File magazine in DC and before that, editor of What’s Up? Weddings in Annapolis.
