Saturday, September 26, 2009

Delia and Eric, May 24, 2009 - a Cool Cruise through the Tropics

What a blast I had working with Delia and Eric. Delia has to be one of the most optimistic brides I've met and her great attitude helped her though some unusual challenges outside of the wedding that I've seen. The day of the wedding, surrounded by her family and best friends, Delia got ready in the Patriot Room.

Meanwhile, the guys were also getting ready!

And then it was time!

And here comes the bride!

While the guests enjoyed the cocktail hour, Delia, Eric, and the bridal party walked over to the Alion building next door to take a few photos.

They were able to take a few photos around the upper garden and lobby living room as well.

Meanwhile, everything was set perfectly inside the ballroom. Delia had chosen a refreshingly tropical palette of Turquoise and Hot Pink with a base of Chocolate Brown.

Then Eric led Delia into their first dance followed by each of them dancing with their parents.

Then they had a few toasts followed by a delicious dinner buffet including:
Fresh Salad Greens
Fruit Salad
Primavera Salad

Orzo Salad
Marinated Salmon Filet with Roasted Roma Tomatoes and Lobster Sauce
Cornmeal Crusted Chicken with Fontina Cheese Sauce and Red Peppers
Medley of Fresh Vegetables
Soy-Ginger Sesame Vegetables
and Roasted Red Bliss Potatoes

Later, there was cake and the tossing of the bouquet and garter.

Later, they all enjoyed dancing late into the night.

Here's to you Eric and Delia! Best wishes for a long and happy marriage!

Many thanks to the vendors who helped Delia and Eric make their wedding day fantastic!

Professional photos provided courtesy of Robert Merhaut Photography.

Flowers provided by Sylvains Florist.

Wedding cake provided by Praline Bakery and Bistro.

Ceremony officiant Chaplain Hank Aaron.

Rental Linens provided by Gala Cloths by Delaney.

DJ Kurt with Spin City Productions.

Brides hair designed by Julie Lawrence with J.Lynn Weddings.

Brides make-up designed by Make-up Artistry by Ana Merces.

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