What a Handful: Terri Tezza of Ooh! Events assembled bridesmaids bouquets of geraniums, mango gloriosa, marsh grass, orange freesia, persimmon roses, and scabiosa pods.
SEALED WITH A KISS: After a year of dating, Moyer proposed to Mary with an antique family ring.
NATURAL NOTES: Pale green hydrangeas tucked into taupe woven cones hung along the aisle.
BEAT THE HEAT: Guests fended off warm temps with laser-cut sandalwood folding fans from theknot.com.
WHAT A HANDFUL: Terri Tezza with Ooh! Events created a bouquet of antique white roses interspersed with fresh greens. As for the setting? It’s the deck of The Cotton Dock.
TEars of Joy: Teardrop-shaped vases dangled elegantly above the couple without drawing guests’ attention away from their vows.
HEAD OVER HEELS: “Moyer and I just love being around each other all the time,” Mary says.
DRESS TO IMPRESS: Mary says she is “still absolutely in love” with her Jenny Packham gown from White on Daniel Island.
POWER OF A LITTLE FLOWER: An eye-catching boutonniere complemented Moyer’s poplin suit from Joseph A. Banks.
SIMPLE SWEETS: Lauren Mitterer of WildFlour Pastry baked a four-layer confection that she then ringed with wooden shoots banded together with pale pink ribbon.
THE DOCK: “The environment was part of the backdrop for our wedding," says Mary. "There was no need to over-embellish the beauty around us.”
TINY TOUCHES: Small details brightened the evening, like a vibrant peony spilling from this charmingly tarnished antique silver vessel.
CASCADING CUTIES: Old-fashioned antique roses, green hydrangea, and strands of amaranthus green tails added pale-hued texture to the reception décor; the tarnished silver bowl lent an antique touch to the arrangement.
GO GREEN: Vintage soda and tincture bottles served as vases to hold stems of green hydrangeas and persimmon-colored lilies.
PING QUEEN: Mary rented most of her décor, like a vintage popcorn machine, from Ooh! Events. Perhaps her favorite score? The red, lighted “LOVE” sign, which was a surprise donated element from the gals at Ooh! Events.
GOOD EATS: Following the ceremony, Farm Table Catering (FTC) offered guests fresh gazpacho, ceviche, roasted quail, and heirloom tomatoes, along with peach cobbler. The couple is friends with FTC chef Randolph Stafford, so having him cook for everyone made the dinner an intimate experience.
STRIKE A CHORD: Acoustic quartet The Bushels filled the evening with blue grass tunes.
BOOGIE DOWN: Mary’s childhood friend—Macon-native Mal Jones, a member of The Bushels—provided bluegrass tunes.
FESTIVE FARE: Served in clear glasses, the ceviche’s vibrant hues sprinkled the supper spread with color.
A LITTLE GOES A LONG WAY: A simple rose and solitary votive echoed Mary’s vision of a “vintage, organic, and laidback Lowcountry” affair.
PASS THE PEACHES: Antique bookshelves held South Carolina peach cobbler for dessert.
PRETTY PYROTECHNIQUES: Mary and Moyer were all smiles as they exited The Cotton Dock amidst a sea of long-stemmed sparklers.
ALL ABOARD! The newlyweds waved goodbye to family and friends as they exited via the creek that runs along Boone Hall Plantation.
