From the dance floor to the altar
DATE: Oct. 13 HER STORY: Shannon Marie Sullivan, 29, was born and raised in Silver Spring. She works as a nurse practitioner at the Maryland Shock Trauma Center. Her parents, Sean and Diane Sullivan, live in Ijamsville in Frederick County.
HIS STORY: Kristopher Phillip Gaasch, 28, was born and raised in Detroit. He is a firefighter with the Baltimore Fire Department. His parents, Wade and Lauren Gaasch, live in Clarksville.
THEIR STORY: The two met in September 2011 at Ropewalk Tavern in Federal Hill. Dancing brought them together.
“I caught him admiring my great dance moves and thought that he was adorable,” Shannon recalled. “He asked if I wanted a drink — and it was history from there.” The couple now live in Catonsville. THE PROPOSAL: Kristopher proposed on Nov. 8, 2015, at his parents’ house. The two were there for a family dinner, and Shannon was helping Kristopher’s mother clean up after the meal. Kristopher asked Shannon to go out on the porch with him “because it was a nice night.” Once outside, he got down on one knee and asked her to marry him.
“I was shocked,” she said. “I didn’t think it was real because we had been together for ... years and I had been waiting for that day for a little while.”
VENUE: About 170 guests attended the wedding and reception at Celebrations at the Bay in Pasadena.
FLOWERS AND DECOR: The couple’s wedding colors were blush and ivory with pops of gold. Lynn Jeunette provided the flowers.
HER DRESS: Shannon wore a white sweetheart-cut dress from Elegant Touch’s private label.
BRIDESMAIDS’ ATTIRE: Bridesmaids wore long, flowy blush-colored chiffon dresses from David’s Bridal.
MEN’S ATTIRE: The groomsmen’s suits, which included navy blue vests with slacks, were by INC International Concepts from Macy’s. They also wore pink bow ties from Etsy.
MUSIC: Tom Gavin’s DJ Delights provided the music. The couple’s first dance was to “You Are the Best Thing” by Ray LaMontagne.
FOOD AND DESSERT: Catering by Uptown provided food for the wedding. Appetizers included: beef Wellington, Dijon and thyme crab cakes, bruschetta, crab and artichoke dip, and chicken quesadillas. Dinner consisted of beef tenderloin and grilled salmon with lemon dill sauce, served with mashed potatoes and asparagus.
Catering by Uptown also provided the cake.
SPECIAL TOUCHES: The couple chose to have their wedding on a Thursday to accommodate their work schedules and save money. It also allowed their guests to enjoy a four-day weekend.
The couple honeymooned on the Greek islands of Santorini and Mykonos.