I think I say this every time I get to feature a winter wedding, but as a winter bride myself, they hold such a special place in my heart! Especially when they’re as beautiful as this one, from Kate Headley Photography and Ritzy Bee Events…
Welcome boxes, customized with the couples names and wedding date, included snacks, water, and information about the wedding weekend.
All of the gorgeous paper goods were designed by Mr. Boddington’s Studio, with calligraphy by Tara Jones. (click on this image to enlarge it!)
Says Amber, “Jeff is Jewish and I am Lutheran, so we incorporated elements of both the Jewish and Lutheran faiths into our ceremony.” This included a beautiful calligraphy and quilled paper Ketubah…
Amber and Jeff wanted their wedding to reflect the winter season without having a holiday theme. They chose a palette of gray, silver, white and natural green, as well as plenty of glowing candlelight.
In addition to hand-selected chocolates at every table, guests enjoyed miniature candied apples, cotton candy “lollipops,” and two types of wedding cake: Brown Butter Cake with Meyer Lemon Buttercream and Sour Cream Chocolate Cake with Sea-Salted Caramel Buttercream. Also, don’t you just love the chevron table runners?!
Why did you choose this location for your wedding? We chose Washington, D.C. because we fell in love here and it is the place where we decided to make our home. It is the city that holds both our history and our future. The Four Seasons Hotel, nestled in Georgetown is such a special place with understated elegance and we knew it would be the perfect setting for our December wedding. Jeff’s family has a special relationship and long-standing history with the Four Seasons and all of their significant family events have taken place at various properties over the years, so having the wedding at the Four Seasons was also very meaningful to both of us.
What inspired you when you were planning your wedding? The winter season was the initial inspiration while planning the wedding. We didn’t want a holiday themed affair, but we wanted it to feel both wintry and warm. The menu, flowers and design were all chosen with seasonality in mind. We were also inspired by all of our family and friends. It was very important to both of us to create a welcoming environment that would bring all of our guests together. Our wish was for all of our loved ones to have a fabulous time, so every detail of the wedding was planned with them in mind.
What was your favorite moment or part of the day? After the ceremony, Jeff and I went to a private room to spend some time together before joining everyone for cocktail hour. In Judaism, this is known as Yichud. This time gave us the opportunity to decompress after the ceremony and take everything in. The Four Seasons had champagne and hors d’oeuvres waiting for us, which was wonderful since we were too busy and excited talking with all of our guests to eat during cocktail hour.
What advice do you have for other brides? The advice that I would like to share with other brides is to not take too much advice. Everyone will have an opinion about what you should do. I learned the hard way that you can’t please everyone. Do what you love! It is easier to ask for forgiveness than permission.
Do you have any budget tips for other brides? Spend your money on what is important to you. I spent nothing on my dress, but a significant portion of our wedding budget was spent on invitations and paper products. I don’t regret that. Designing my invitations and working with Mr. Boddington’s Studio was probably the highlight of my wedding planning. Also, try to budget for an event planner if possible. They can save you a significant amount of money and time.
Is there anything else that helps tell the story of the day? I had such a wonderful experience while planning my wedding and on my wedding day, and I owe so much of that to Maria Cooke and Kelly Seizert of Ritzy Bee Events, Sidra Forman, and Kate Headley. They are all incredibly talented women with big hearts and kind souls.
Hors d’oeuvres: Chilled Shrimp with Cocktail and Remoulade Sauces / Garlice Rubbed Petit Lamb Chops with Mint Drizzle / Mini Gruyere Mac N Cheese / Smoked Duck with Mango Relish in Wonton Cup / Lobster Newburg in Puff Pastry / Mini Beef Franks in Puff Pastry with Spicy Mustard / Thai Garden Roll with Warm Plum Sauce / Sliders and Fries / Mini Fried Chicken and Waffles / Korean Tacos
Appetizers: Cream of Chestnut Soup with Sage Crouton / Baby Red Romaine Bundle with Oven Roasted Cherry Tomatoes and Roasted Garlic Caesar Dressing
Dinner: Roasted Halibut with Maple Roasted Baby Rainbow Carrots in a Leek Tied Bundle, Twice Baked Truffle and Parsley Potatoes, Beurre Blanc Sauce and Red Pepper Oil / Slow Braised Beef Short Rib with Goat Cheese Mashed Potato, Baby Candy Stripe Beets with Micro Arugula, and a Zinfandel Reduction
Dessert: Mini Hot Chocolate with Whipped Cream and Doughnuts / Brown Butter Cake with Meyer Lemon Buttercream / Sour Cream Chocolate Cake with Sea-Salted Caramel Buttercream / Cotton Candy Lollipops / Mini Candied Lady Apples
Photography: Kate Headley / Planning, design: Ritzy Bee Events / Venue: Four Seasons in Washington D.C. / Invitation suite: Mr. Boddington’s Studio / Calligraphy: Tara Jones / Bride’s dress: Thread purchased at Garnish Boutique / Cashmere shrug: Neiman Marcus / Bride’s custom shoes: Roger Vivier / Hair flower: Lo Boheme / Groom’s suit: Boyds Philadelphia / Ketubah: All Things Paper by Ann Martin / Flowers: Sidra Forman / Cake: K. Rose Cakes / Music: Lapis Luna Jazz Band / Custom cocktail napkins, coasters: For Your Party / Rentals: Party Rental Ltd.