Real Wedding: Ashley & Hail

Vendor List: 

Officiant: Bruce Rogers, Ellendale United Methodist Church

Ceremony Location:
 Bennett Orchards, Frankford, Del. 


Venue: Bennett Orchards, outdoor late September evening

Tents, tables, chairs, heaters and linens: Barton's Grand Rental Station, Seaford, Del.

Catering:
 Part-time chef with local experience referred by close family friend. He developed a white peach Bellini punch and a blueberry lemonade using fruit from the orchard. Appetizers were served prior to a buffet style dinner. Guests mingled freely throughout the reception area where an open bar offered beverages provided by Banks Wines & Spirits.

Cake: Mary Bouchet Oneal, created a unique cake featuring peaches and blueberries carved from white chocolate. Prior to serving the cake, chocolate-dipped strawberries were offered to guests.

Photographer: Lora Hudson Photography

Favors: Instead of traditional favors, we made a donation in our guests’ name to the Delaware SPCA

Flowers:
 The pastoral theme included a wedding arch created by the couple from cut saplings with mixed flower bouquets on each side. Antique blue mason jars held bright bouquets on each guest table. Wedding flowers, including the bridal bouquet, were an artful mix of hydrangeas, sunflowers and wildflowers which captured the vintage theme perfectly. Wenfei Uva of Seaberry Farms, Federalsburg, Md., created an exquisite collection of flowers for the event.

Entertainment: One of Hail's childhood friends provided the wedding march and reception music. 

Hair: created by Ximnea Leon of Stephan & Co. Salon and Spa in Rehoboth Beach, Del.

Makeup: created by the bride, using some professional tips.