Katie and Glen’s ceremony was held on the Grand Lawn overlooking breaking waves and the setting sun. The Bride was escorted down the aisle by her father to the sounds of a live string quartet. It was an emotional affair as the Groom tried to hold back tears and exchanged loving glances with his Bride. The wedding was full of family and close friends, including the Brides sister who served as Maid of Honor and the Groom’s brother who was the Best Man.
After the heart-felt ceremony the couple and their guests were treated to a seated three-course meal in the Grand Oaks Ballroom. The chef’s at Kiawah spared no detail in preparing the meal. The dinner began with an aged parmesan truffle duxelle won-ton salad followed by grilled petit filet mignon and butter poached lobster as the main course. Following this was a four-tier white chocolate mousse wedding cake with fresh berries and buttercream icing.
The Ballroom was transformed by the talents of Anna Thompson. Each table was draped in cream cloth and named for a different building at Vanderbilt. (As this is where the couple met!) The smell of flowers permeated the air as the space was filled with gorgeous floral arrangements courtesy of Stephanie Mendenhall.
Following the dinner guests let loose to the sounds of the Atlanta Showstoppers who kept the party going late into the night. (And did an awesome rendition of “At Last”) After much dancing and celebrating Katie and Glen left under a shower of lavender.
For more of these images or to book a wedding please contact Richard Ellis Photography at: http://www.ellisphotostudio.com/