You couldn’t have asked for a more perfect day for a wedding in November. And as everyone was arriving you could see on their faces how excited they were to be coming to this event. Some of the family members on both sides had never met the bride or groom so it was especially touching to watch them gather around Jane and Sam after the ceremony as they were meeting for the first time.The ceremony was held at the charming MacGregor Downs Country Club in Cary. Angel Myers, the Private Events Manager, was on hand as always to make sure everything went well. She is a marvel of efficiency and I know when she is in charge that everything will go off perfectly. She had even provided me with a flashlight the night before when the rehearsal was delayed and we ended up in the dark on the lawn and I couldn’t read my notes.
Although the ceremony was held outside, the reception took place in the main room that has a large stone fireplace with the club’s crest at one end and some wonderful chandeliers above. I love that room. You feel like you are in the great hall of an old Scottish castle.
The adorable little Flower Girl did not want to wear her flower tiara or even her shoes, so she proceeded down the aisle in her shoe-less feet, dropping autumn leaves as she went. She was just too cute. When I asked her after the wedding if I could photograph her feet, she very obligingly lifted her dress to show me. Made my heart smile.
One unexpected surprise was the whimsical display of fruits and vegetables created by MacGregor Downs’ chef, Frank Boice. In case you are wondering - as I was - the white tulips are daikon radishes, the orange ones are carrots and the green ones are zucchini squash. Each stem is a green onion with a skewer through it that connects the flower to the basket. The basket was a cantaloupe and was full of blackberries. The bird sitting beside the basket is a green apple with a peppercorn for an eye. It is just amazing what can be done with food when someone sees it as an art form.
And tucked among the flower stems was this cute little face.
It wasn’t until much later that I found an assortment of toadstools made from radishes that he had scattered around the cheese tray. I need to take a class from Chef Boice!
This lovely cake and the boutonnieres were all made by Jane, her mom, her grandmother and her sister-in-law. What special memories they must have created as they worked. The ribbon around the cake layers matched the color of the Bridesmaids’ dresses, which were a unique bronzey-olive green. It was a beautiful color on all the girls and perfect for an autumn wedding.
Others on hand to make the day a success for Jane and Sam were;
DJ - Patrick Cooke of PC Productions - a great DJ with a great play list
Photographer - Stacey Balko, a friend from Florida
Flowers - Flowers on Broad Street, an award-winning florist in Fuquay-Varina
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I so enjoyed meeting and working with Jane and Sam to make their wedding special and I heartily add my congratulations to those of their family and friends. It was a sweet wedding and they are sure to have wonderful things ahead in their life together.
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