Vanessa and Scott were engaging in a scavenger hunt at the Holland Marsh Winery where, at the end, Vanessa found Scott waiting on bended knee. He had prepared a little picnic and they sipped ice wine and nibbled on cheese and grapes, then shared a romantic dinner at a seafood restaurant to celebrate their engagement. Suddenly, their guest list was 240 people, but they avoided the potential hassle about choosing attendants. They invited their parents to precede them down the aisle, with Vanessa’s mother as the matron of honour and Scott’s father as his best man.
At the reception, both fathers welcomed and toasted the guests. On the dance floor, Vanessa’s father danced with the bride and her mother danced with the groom simultaneously. The couple say they were deeply moved by the speeches and toasts of their siblings. From beginning to end it was a family a ffair.
In lieu of favours, the couple chose to donate to the Alzheimer Society of Canada because it had affected both families. The food was fabulous, but their guests especially loved the pie station with strawberry-rhubarb, blueberry, apple and cherry pies, custard tarts and biscotti instead of a cake.
Photographer: Vikki Tsekouras of Vikki Christina Maria Photography
Ceremony and reception location: The Manor
Reception décor: Bridal arch by With Love Wedding Décor and other miscellaneous décor items by Claire Gerrell and the bride
Bridal gown: Helen’s Bridal
Bridal accessories: Helen’s Bridal
Hair: Jasmine at Natural Solutions Hair Salon
Makeup: Alisa Lyons
Pies: The Maid’s Cottage
Favours: DIY paper bags with Hershey kisses; each had a sticker on the bag telling their guests about the donation the couple made to the Alzheimer Society of Canada
Flowers: Kenley Kreations
Invitations: Noted Occasions (via Etsy)
Originally published in Today’s Bride magazine, Spring/Summer 2016.