Wedding Wednesday: The Millehan Wedding

The Millehan Wedding

May 21, 2016

Photography by: Kevin Hurley Photography

Sara Clark moved to Roanoke in middle school; It was there, at school, that she met the man who would eventually become her husband. Chris Millehan and Sara formed a friendship during their middle school years and dated on and off until high school, where they decided all they ever wanted was to be with one another. The two went off to Virginia Tech together to further their education, and it was in Blacksburg, at the Duck Pond, that Chris waited for Sara and her friends, with ring, roses, and champagne in hand. The two say that they can’t even remember what was said during the proposal, but all that mattered was the resounding “Yes!”

Sara and Chris pride themselves on their “fairy tale” love story, and thus it is no surprise that their wedding was an event full of love and tradition. The ceremony was held in a local church, which the two often frequented together. It was short, traditional, and perfectly showcased the couples mutual love for one another and for God. It was during their reception that the couple felt they should give back to their friends and family that have supported them through the years. So, the reception was “100% guest driven.” Sara and Chris just wanted their guests to have fun and enjoy the celebration.

However, they made sure to stay true to themselves during the whole event. They served Sushi, their favorite meal, at their reception. Their caterer was even able to incorporate a family recipe into the menu. The couple’s first date was at a Sushi restaurant that they were able to revisit on their wedding day. The owner has witnessed the two grow as individuals and as a couple, from their first date to their wedding day. There is a framed photograph of the couple hanging in the restaurant to this day.

One of the things that the couple was most thankful for was the quiet time they took for themselves between the ceremony and the pictures. The two of them escaped to a deserted Sunday School room and just basked in the excitement of being together and married at last. While they were on their small retreat, the rain, that was threatening to fall all day, finally fell, and the two said that that was the moment it really sank in that good things really do come to those who wait. By the time it was time for them to rejoin the party, the rain had stopped.

Make sure to see more of the Millehan Wedding on page 48 of bridebook!

Dress: Proms, Pageants & Pretty Things

Florist: Gloriosa

Cake: Diane’s Cake Creations

Ceremony: Colonial Avenue Baptist Church

Venue: Corinthian Ball Room

Caterer: Chanticleer Catering

Planner: Lisa Link

Jewelry: Fink’s Jewelery

DJ: RSP Entertainment

Attendant Dresses: Proms, Pageants & Pretty Things

Groomsmen Attire: Proms, Pageants & Pretty Things

Hair: Shear Perfection

Bridal Preparation: King George Inn

 

Wedding Wednesday: The Parry Wedding

Jacob & Kelly Parry

September 20, 2014

Photography by William Mahone Photography

As soon as Kelly laid eyes on Jacob, she was taken aback by his charming smile and radiating personality. She was smitten with him instantly, and that feeling never left.

On the night of the proposal, Kelly and Jacob were vacationing in Virginia Beach, and Jacob was being particularly lovey-dovey as they were sharing a walk on the shore. Kelly noticed that Jacob kept walking faster and faster, and suspected that something was up. Sure enough, he eventually got on one knee and popped the question. That moment, Kelly says, was like music to her ears.

The impact of the wedding didn’t hit Kelly until right before the processional. She was overwhelmed by emotion as she held her father’s hand and gazed at the man that would become her husband. When she finally reached the end of the aisle to meet Jacob, she was overjoyed and wanted to savor every moment of their special day.

Jacob and Kelly chose a venue that was both classy and unique. It was a renovated factory building with large, breathtaking windows and an impressive grand staircase. The building required few decorations, so the couple focused on using lighting to give warmth and brightness to the ceremony and reception. The dramatic lighting complemented the sleek and simple wedding colors: black and white. Kelly and Jacob even included a large, exclusively black and white candy buffet as a guest favor to compliment their theme. The flowers also proved to be a stunning addition to the evening. Kelly got her florist to pick flowers that looked just like peonies, even though peonies were out of season. The blush tones in the bouquet softened the black and white perfectly.

After the ceremony, guests had fun posing in a photo booth wearing props like Viking hats and oversized sunglasses. Additional, Kelly’s sister painted a canvas with a huge red heart for guests to sign instead of a traditional guest book. This was a huge hit, and added a truly unique touch to the reception.

Be sure to see the Parry wedding on page 88 of the third issue of bridebook!

Dress: Vera Wang from David’s Bridal
Florist: Perfect Arrangement
Cake: Diane’s Cake Creations
Venue: Tresca on 8th
Caterer: Pumpernickel Pickle
Jewelry: Jewell’s Fine Jewelry
Attendants’ Dresses: David’s Bridal
Groomsmen’s Attire: Calvin Klein from Men’s Wearhouse
Hair and Makeup: Eksklusiv Salon -Meredith Harris

Wedding Wednesday: The Mitchell Wedding

Wes & Allison Mitchell
 September 14, 2013
Photography by Laura’s Focus Photography

 As high school sweethearts, Wes had his work cut out for him to surprise his soon-to-be-bride Allison. When he was still living in Virginia, he drove down to Allison’s home in Charlotte to surprise her with a visit and dinner – and the big proposal. Allison says their favorite moment of the day was being able to spend time with family and so many lifelong friends. It’s always wonderful to see everyone who loves you in the same room together celebrating! Allison loved her venue, especially the diversity of both an outdoor and indoor space for guests. Their rustic wedding had many of the bride’s favorite elements for decor, including handmade burlap flowers and thrift shop finds like milk vases as centerpieces. Classic Southern food rounded out the theme, with macaroni and cheese, a mashed potato bar served in martini glasses, and more. They chose cake balls rather than traditional cake, and even included a gluten-free option for their guests. The newlyweds spent their honeymoon in the Dominican Republic where they could have a tropical destination that included one hundred percent relaxation and getting away from the rest of the world!

Be sure to see the Mitchell wedding on page 117 of the second issue of bridebook!

Dress: Enzoani from Poffie Girls
Florist: George’s Flowers
Cake: Diane’s Cake Creations
Venue: The Plantation on Sunnybrook
Caterer: Plantation Creations
Planner: The Plantation on Sunnybrook
Jewelry: Jared
DJ: J.C. Castillo
Attendants’ Dresses: Poffie Girls
Groomsmen’s Attire: Men’s Wearhouse
Invitations: Wedding Paper Divas

Wedding Wednesday: The Kaylor Wedding

John & Wendy Kaylor
October 26, 2013
Photography by Maya McMahon Photography

Wendy and John’s love story all began with a “wink” on Match.com. What was supposed to be a quick dinner turned into an evening out together, talking until 3 AM in the parking lot. When the couple went on a cruise to the Grand Caymans and Cozumel, she noticed John acting a little strange on their second night together. As they waited in the atrium for dinner, John complimented Wendy on her fancy dress and jewelry, but said one thing was missing. John got down on one knee to propose and the cruise guests quickly caught on to congratulate and make them feel like celebrities for the rest of the trip. Wendy says she has many favorite moments from her wedding, but one important memory was dancing with her grandfather, who used to get her to do things around the house as a child by promising he’d dance with her at her wedding. John’s favorite memory was arranging for a vintage fire truck to take them from church to reception; as they rode through Grandin, people clapped and congratulated them! Wendy loved how their special day was a reflection of them as a couple. Their first look took place at the old downtown fire station. They also tied a literal fisherman’s knot during their ceremony. Colors of navy and ivory had fall accent colors, with Boxwood centerpieces with lanterns in the middle. Wendy grew up making apple butter, so they made an extra batch that fall to pass out to guests for favors. John’s uncle provided his band for entertainment and guests enjoyed a buffet of homestyle food. The bride’s sister also surprised them by filling John’s car with orange balloons that released as they departed. The happy newlyweds took a cruise out of Charleston to the Bahamas for their honeymoon.

Be sure to see the Kaylor wedding on page 104 of the second issue of bridebook, on newsstands now!

Dress: The Newfangled Bride
Florist: The Crystal Orchid
Cake: Diane’s Cake Creations
Ceremony: Virginia Heights Baptist Church
Venue: Kazim Shrine Temple Ballroom
Caterer: Country Kitchen
Planner: Dearly Beloved Events
Jewelry: Zales and The Jewelry Connection
Band: Encore
Attendants’ Dresses: Country Formals
Groomsmen’s Attire: Men’s Wearhouse
Videographer: Michael’s Video
Hair/Makeup: Les Cheveux Salon & Day Spa  (Jolina Goad)

 

Wedding Wednesday: The Quill Wedding

Chad & Ashlea Quill
September 7, 2013
Photography by Bombs Over Betty

Little did Ashlea know that her love of beach volleyball would also lead to the love of her life. After meeting in Baltimore over a game, Ashlea and Chad began dating. For her 30th birthday, she met Chad in London to celebrate while he was visiting for work. After a few days there, they traveled to Rome for sight-seeing. After a classic Italian lunch, Chad took Ashlea to Rome’s largest central park and guided her over to the famous lake where he proposed. Because it was important to the couple to have personal touches throughout their special day, the bride’s bouquet was a combination of real flowers and brooches given to her at her bridal shower and family. Each bridesmaid’s bouquet also had a brooch, plus Ashlea had one in her hair. Wedding colors of purple, apple green, and black were chosen as the palette (purple is in both the Vikings and Ravens team colors to represent the bride and groom), with calla lilies at both the ceremony and reception. A 5-layer cake had three different flavors, along with decorated tuxedo and bride strawberries. Roanoke’s Star City Line Trolleys transported guests to and from Hotel Roanoke to the church. Guests received boxes of chocolate truffles from the couple’s favorite chocolatier, Naron Chocolates, and individually boxed mints from chocolatepaper. The happy couple honeymooned on Paradise Island in the Bahamas.

Be sure to see the Quill wedding on page 82 of the second issue of bridebook, on newsstands now!

Dress: Maggie Sottero
Florist: George’s Flowers
Cake: Diane’s Cake Creations
Ceremony: Raleigh Court United Methodist Church
Venue: Hotel Roanoke & Conference Center
Caterer: Hotel Roanoke
Planner: Tohnya Davis
Jewelry: Liljenquist and Beckstead Jewelers
DJ: Absolute Entertainment
Attendants’ Dresses: Nordstrom
Hair: Joe Jones
Photo Booth: Star City Photobooth
Transportation: Star Line Trolly

 

%d bloggers like this: