Jordan + Brian hosted a quintessential Lowcountry wedding on the banks of Savannah's Vernon River. The venue held a special place in Jordan's heart as it was her childhood home where she learned to sail. Jordan was stunning in a Liancarlo gown from Savannah boutique, Bleubelle Bridal along with an embellished belt and Jimmy Choo heels. As her something old, Jordan a heart-shaped pattern cut from her maternal grandfather’s shirt and sewn into the gown over her heart along with her mother's cathedral-length veil.
Jordan's bridesmaids wore taupe chiffon Amsale gowns and selected the bodice of their choice. The gowns were paired with freshwater pearl earrings gifted from the bride. They carried hand-tied bouquets of ivory and pale peach David Austin roses, white Astilbe, peach hypericum berries, and a hint of plumosa all framed with magnolia leaves.
Jordan carried a hand-tied bouquet wrapped in ribbon and an overlay of lace from her mother’s wedding gown. The all white bouquet included ranuculus, David Austin garden roses, lisianthus, dahlias, freesia, and a hint of plumosa, seeded eucalyptus, dusty miller and magnolia leaves.
The part-Christian, part-Jewish ceremony took place at 5 o'clock on November 1st under a mesmerizing giant oak tree on Montgomery Bluff. Guests arrived to the sounds of New Arts Ensemble including a harp, cello and trumpet. A chuppah of twisted grapevine and branches was adorned by Beaucoup de Bouquet with magnolias, Spanish moss, ivory, coral and peach roses, hanging amaranthus, plumosa fern, seeded eucalyptus and antique hydrangeas.
A bagpiper led guests from the ceremony site to cocktail hour where they enjoyed champagne, fried oysters, tomato sandwiches, parmesan rounds, and shrimp cocktail. The party continued with a sophisticated reception under a clear tent designed and executed by Anne Bone Events. The tent was elegantly decorated clear string lights, white and taupe table linens and natural chivari chairs. Centerpieces of antique hydrangeas, versillia and free spirit roses, coral charm peonies, spray roses, seeded eucalyptus, and magnolia graced a portion of the elegant tabletops, while the smaller tables held wrought iron vases of Juliette roses, mini green hydrangeas, and white astilbe and scabiosa pods.
For dinner, guests dined on beef tenderloin, grilled lamb chops and jumbo crab cakes with mango chutney from Susan Mason Catering. They also enjoyed a custom biscuit bar complete with jellies, ham, chicken and, of course, a little gravy!
The wedding cake, made by local icon, Mollie Stone, was a six-tier sour cream almond pound cake with almond and orange extract and frosted in a butter cream icing. Magnolia sugar flowers by Annette Jones adorned each tier in a half spiral design.
The couple left in their wedding attire as the guests formed a tunnel with sparklers. They left from their dock in the family’s boat, with a close family friend, Robin Team, at the helm. They honeymooned at Palmetto Bluff Resort in Bluffton, S.C. and reside in San Francisco, Calif.
Photographer: Donna Von Bruening, Photographer // Event Planner: Anne Bone Events // Equipment Rentals: Beachview Tent Rentals // Floral Designer: Beaucoup de Bouquet // Dress Store: BleuBelle Bridal // Floral Designer: Dawson Rose Floral // Invitation Designer: Emily McCarthy // Band: Jessie's Girls // // Dress Designer: Liancarlo // Favors and Gifts: Marche de Marcarons // Cake Designer: MollieCakes // Musicians: New Arts Ensembles // Transportation: Old Savannah Tours // Caterer: Susan Mason Catering
Submitted via Two Bright Lights
