Their romance began in college
DATE: May 7 HER STORY: Deidre St. Peter, 27, is from Denver and works as a physician. Her parents, Donna and Mark St. Peter, live in Denver.
HIS STORY: Matthew Heverly, 28, is from Stormville, N.Y. He works as a senior channel marketing manager. Matthew’s mother, Ellen, and stepfather, Greg Rayburn, live in Stormville; his father, Ken, and stepmother, Barbara Heverly, live in Hopewell Junction, N.Y.
THEIR STORY: The couple met in 2006 during their freshman year at Loyola University Maryland. They were introduced by a mutual friend. The two became friends and started dating in October 2007. Their relationship was able to overcome studying on different continents during the 2008-2009 school year when Matt was in Amsterdam and Deidre was in Australia.
“As soon as we started dating, I knew we’d be together for a very long time,” she said. “Within six months I told my parents I had found the person I was supposed to be with — ‘my soul mate.’ Now, almost nine years later, we are so happy to begin a new chapter in our lives.”
The couple live in Greektown with their cat, Major Tom.
THE PROPOSAL: On March 27, 2015, Matt took Deidre for dinner at Petit Louis to celebrate her taking a test. “He seemed more keyed-up than usual,” she recalled.
The two went to the Owl Bar for a nightcap. On her way into the building’s lobby, Deidre heard Matt call her name. She turned to find him on one knee.
“I’ve never been more surprised in my life,” she said.
When the two proceeded into the Owl Bar, their parents were waiting for them with champagne to share in the celebration.
“I was so overjoyed and surprised that I couldn’t really stop tearing up,” she said. “We celebrated, then returned to our home to find my aunt and cousin had also flown in and had joined many of our closest friends for a surprise engagement party. It was an amazing weekend, and I couldn’t have been happier.”
VENUE: One hundred fifty guests attended the wedding at Loyola University. The reception was held at the Four Seasons Hotel Baltimore.
FLOWERS AND DECOR: The flowers were provided by My Flower Box and the table decor by Party Plus. Elle Ellinghaus was the wedding designer and planner. The colors of the wedding were purple and gray with rose gold accents.
HER DRESS: Deidre wore a Maggie Sottero gown from Betsy Robinson’s Bridal Collection. Deidre said the inspiration for the dress was Grace Kelly.
BRIDESMAID ATTIRE: The bridal party wore various hues and designs from David’s Bridal.
MEN’S ATTIRE: Matt and the groomsmen wore gray three-piece suits from Men’s Warehouse with white shirts and plum ties.
MUSIC: Justin White, a former classmate at Loyola, was the DJ.
FOOD AND DESSERT: The food was catered by the Four Seasons. The couple had various hors d’oeuvres to represent the couple’s love of travel, including plantain chips with mango salsa (Costa Rica), samosas (Zimbabwe), crab cakes (Maryland), truffle soup (Paris), lamb chops with mint jelly (Australia) and a seafood bar. The first course included a kale salad with cranberries, pine nut-crusted goat cheese medallion and balsamic vinaigrette. The second course was grilled beef tenderloin with cabernet sauce and spinach-andricotta-stuffed chicken breast with Madeira sauce, accompanied by truffle potato puree and jumbo asparagus. The couple served a cake by La Cakerie that included passion fruit-flavored cake.
FAVORS: Each guest received a gold box that included two mini-water bottles, ibuprofen, Maryland saltwater taffy, Utz crab chips, Berger cookies, monogrammed bottle openers and a monogrammed candle.
SPECIAL TOUCHES: The couple worked with the Four Seasons Hotel Baltimore to create signature drinks: spicy jalepeno margaritas for Deidre and Manhattans for Matt.
The couple plans to take a two-week honeymoon to Patagonia.