| Elizabeth Ault + Tibor Cseley Saturday, October 4th, 2014 Bay St. Louis, Mississippi | Bay Bride is sponsored by  |
BASIC DETAILS
Wedding theme: Vintage Traveler
Ceremony Took Place: Bay St. Louis Depot Grounds - 1928 Depot Way; Bay St. Louis (228) 466-8951
Reception: 100 Men Hall - 303 Union St., Bay St Louis, MS
(228) 342-5770
Wedding Planner: Wedding Coordinator: Ashley, Owner of Flower Child Weddings, Atlanta, GA, 404.220.7220 | ash@flowerchildweddings.com | www.flowerchildweddings.com
Photographer: Elizabeth LePage, Portland, OR
BEFORE THE WEDDING
Places Couple Registered: Pottery Barn, Sur La Tablè
Invitations: Made by bride and groom
Bay-Waveland accommodations for wedding party: Rental home
Bridal Luncheon: Bridal Luncheon at Face and Body Aesthetics – 131E Main Street, Bay St. Louis 228.671.1808
Rehearsal Dinner: rooftop of The Blind Tiger, 119 N Beach Blvd, Bay St Louis
THE CEREMONY
Hair and Makeup: Megan Belless- Atlanta-based hair stylist, based out of Arbor Salon and Spa
Florals by: Imagine That, 801 Hwy. 90, Bay St. Louis, 228-467-2693
Wedding ceremony music: Bride walked down the isle to "Angel" by Jack Johnson
Wedding Officiated by: Caleb Aldrich
Matron of Honor: Melissa Ricci- sister of the bride
Best Man: Endrè Cseley- brother of the groom
Groomsmen:
Bridesmaids:
Bride wore: Custom-made gown from Jessie's Bridal on Etsy
Groom wore: J. Ferra sports coat and slacks, Zara button down shirt
Time of day: 4:30 pm
Weather: Perfect! Sunny, breezy and comfortable
Most Romantic Moment: Walked back down the aisle after exchanging vows, and having our moment to ourselves with the wedding photographer capturing candid shots
THE RECEPTION
Wedding reception music: Pat Murphy and the Jumpin’ Jukes, (228) 216-5446
Catering: Neil’s Catering (Southern Delights Restaurant), 299 Highway 90 #B, 228.463.1277
The Reception Menu: hors d'ouvres: mini crawfish pies, crab dip, and hummus with veggies; Dinner: gumbo, muffelata sliders, and a po-boy bar (choices of fried shrimp, roast beef and gravy, and eggplant )
The Most Talked About Food Item: Po-boy bar
Signature Cocktail: Topo Tito with lime (Tito's vodka, Topo Chico, garnish of lime)
Cakes by: Donna Torres
Best Dancer at the Reception: Nicolas Mees
The "wow factor" of your wedding/reception that everyone talked about: Venue (100 Men D.B.A. Hall) and decor
The most unique detail of your wedding/reception: Free-standing globe used as a guest book
Honeymoon location: Cancun, Mexico
Bride's favorite part of the entire event: Photographs of just the bride and groom
Groom's favorite part of the entire event (honeymoon doesn’t count!): Outdoor games at the reception (bocci ball, giant chess, cornhole (bean bag toss)
Gifts for Wedding Party: Bridesmaids: robes, Toms shoes, Turkish bracelet; Groomsmen: straw fedora, portable notebook, stylish pen, bottle of bourbon
Guest Favors: Coffee beans in a small burlap sack
Wedding theme: Vintage Traveler
Ceremony Took Place: Bay St. Louis Depot Grounds - 1928 Depot Way; Bay St. Louis (228) 466-8951
Reception: 100 Men Hall - 303 Union St., Bay St Louis, MS
(228) 342-5770
Wedding Planner: Wedding Coordinator: Ashley, Owner of Flower Child Weddings, Atlanta, GA, 404.220.7220 | ash@flowerchildweddings.com | www.flowerchildweddings.com
Photographer: Elizabeth LePage, Portland, OR
BEFORE THE WEDDING
Places Couple Registered: Pottery Barn, Sur La Tablè
Invitations: Made by bride and groom
Bay-Waveland accommodations for wedding party: Rental home
Bridal Luncheon: Bridal Luncheon at Face and Body Aesthetics – 131E Main Street, Bay St. Louis 228.671.1808
Rehearsal Dinner: rooftop of The Blind Tiger, 119 N Beach Blvd, Bay St Louis
THE CEREMONY
Hair and Makeup: Megan Belless- Atlanta-based hair stylist, based out of Arbor Salon and Spa
Florals by: Imagine That, 801 Hwy. 90, Bay St. Louis, 228-467-2693
Wedding ceremony music: Bride walked down the isle to "Angel" by Jack Johnson
Wedding Officiated by: Caleb Aldrich
Matron of Honor: Melissa Ricci- sister of the bride
Best Man: Endrè Cseley- brother of the groom
Groomsmen:
- Adam Burk- college friend
- Justin Geary- bride's brother
- Greg Ault- bride's brother
- Ben Broadbent - good friend
Bridesmaids:
- Carli Blomquist - godmother to bride and groom's child
- Katie Bruner - best friend
- Christie Ault - sister-in-law
- Laurel Frazer - sister-in-law
- Amber Humphreys
Bride wore: Custom-made gown from Jessie's Bridal on Etsy
Groom wore: J. Ferra sports coat and slacks, Zara button down shirt
Time of day: 4:30 pm
Weather: Perfect! Sunny, breezy and comfortable
Most Romantic Moment: Walked back down the aisle after exchanging vows, and having our moment to ourselves with the wedding photographer capturing candid shots
THE RECEPTION
Wedding reception music: Pat Murphy and the Jumpin’ Jukes, (228) 216-5446
Catering: Neil’s Catering (Southern Delights Restaurant), 299 Highway 90 #B, 228.463.1277
The Reception Menu: hors d'ouvres: mini crawfish pies, crab dip, and hummus with veggies; Dinner: gumbo, muffelata sliders, and a po-boy bar (choices of fried shrimp, roast beef and gravy, and eggplant )
The Most Talked About Food Item: Po-boy bar
Signature Cocktail: Topo Tito with lime (Tito's vodka, Topo Chico, garnish of lime)
Cakes by: Donna Torres
Best Dancer at the Reception: Nicolas Mees
The "wow factor" of your wedding/reception that everyone talked about: Venue (100 Men D.B.A. Hall) and decor
The most unique detail of your wedding/reception: Free-standing globe used as a guest book
Honeymoon location: Cancun, Mexico
Bride's favorite part of the entire event: Photographs of just the bride and groom
Groom's favorite part of the entire event (honeymoon doesn’t count!): Outdoor games at the reception (bocci ball, giant chess, cornhole (bean bag toss)
Gifts for Wedding Party: Bridesmaids: robes, Toms shoes, Turkish bracelet; Groomsmen: straw fedora, portable notebook, stylish pen, bottle of bourbon
Guest Favors: Coffee beans in a small burlap sack
Ginger's Tips for a Standout Wedding
So you are officially engaged! Now WHAT?
Most brides can envision their wedding day from the time they are a little girl but once the time comes to start planning...they have no idea where to start! The first steps in planning should always be deciding the size of the guest list closely followed by discussing the wedding budget. By making these two top decisions first they will serve as the foundation for all your future decisions. For example, if you have a large guest list with a modest budget you may have to cut corners on serving a fancy sit down dinner by serving hors d'oeuvres at the reception instead. But if a sit down dinner is a priority for you, then you may have to look at cutting back the guest list. Just remember the qualities that are most important to you should serve as your guide throughout the planning process. Much love!
Most brides can envision their wedding day from the time they are a little girl but once the time comes to start planning...they have no idea where to start! The first steps in planning should always be deciding the size of the guest list closely followed by discussing the wedding budget. By making these two top decisions first they will serve as the foundation for all your future decisions. For example, if you have a large guest list with a modest budget you may have to cut corners on serving a fancy sit down dinner by serving hors d'oeuvres at the reception instead. But if a sit down dinner is a priority for you, then you may have to look at cutting back the guest list. Just remember the qualities that are most important to you should serve as your guide throughout the planning process. Much love!
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