SA­MAN­THA HAM­MEL & SAM LAWRENCE

SA­MAN­THA HAM­MEL & SAM LAWRENCE

Inside Weddings - - Inside - Oc­to­ber 8, 2016 Key West, Florida |

Oc­to­ber 8, 2016 Key West, Florida Pho­tographed by John Cain Pho­tog­ra­phy

The sun­set beach cer­e­mony was un­der­stated yet stylish. “I didn’t want to take away from the gor­geous nat­u­ral beauty of the palm trees and the ocean, so I kept the aisle dé­cor min­i­mal,” the bride il­lus­trates of the wooden white chairs dec­o­rated with fresh green­ery.

Sa­man­tha and Sam felt it was es­sen­tial to in­cor­po­rate per­sonal el­e­ments into the service. “The cer­e­mony was the most im­por­tant to me,” Sam shares. With that sen­ti­ment in mind, the cou­ple opted to write their own vows, the groom’s brother got or­dained so he could of­fi­ci­ate, and two close friends of the cou­ple re­cited read­ings: an ex­cerpt from The Vel­veteen Rab­bit and the poem, “I Carry Your Heart With Me” by E. E. Cum­mings.

Brides­maids – wear­ing long gowns in soft blue – pre­ceded the bride down the aisle, walk­ing to the tunes of mod­ern mu­sic fa­vorites se­lected by the cou­ple. Sa­man­tha ap­peared on the arm of her fa­ther; she wore a deep V-neck lace gown with a pretty flo­ral pat­tern and car­ried a whim­si­cal ar­range­ment of dahlias, anenomes, ra­nun­cu­luses, and bru­nia berries. “I ab­so­lutely loved the way my bou­quet turned out!” she ad­mits.

The cou­ple de­sired a re­cep­tion that felt warm and invit­ing, but wanted the dé­cor to in­volve un­ex­pected de­tails. Sa­man­tha set­tled on a muted jewel-toned color scheme, gold ac­cents, and long wooden farm ta­bles mixed in with stan­dard cir­cu­lar ta­bles cov­ered in dusty blue vel­vet linens. Nat­u­ral el­e­ments were also used: sea glass place cards and beau­ti­ful lush green­ery draped across the head ta­ble.

In con­trast to the time­less dé­cor of the space was the color­ful Fun­fetti®-style dessert ta­ble cre­ated by Sa­man­tha and her wed­ding con­sul­tant, Emily Clarke. “It was built around my love of Milk Bar’s ‘Birth­day Cake’ cake. For the past three years, Sam has had Mo­mo­fuku’s cake flown in on my birth­day,” the bride ex­plains. “We wanted to take that per­sonal de­tail and ex­pand on it, so we filled the ta­ble with dif­fer­ent Fun­fetti® sweets, such as sprin­kled cook­ies, Rice Krispies® treats, and a naked Fun­fetti® cake.

Sa­man­tha and Sam ad­mit that they wouldn’t change a thing about their big day. “We had so much fun and couldn’t be­lieve it was over so quickly,” con­firms Sam. Their cel­e­bra­tion rep­re­sented their life and love to­gether per­fectly. They ad­mit that to achieve that, they re­lied heav­ily on Emily Clarke – and en­cour­age oth­ers to in­vest in a sea­soned pro­fes­sional as well. “My fam­ily, friends, Sam, and I were able to en­joy the day be­cause of our amaz­ing plan­ners,” the bride af­firms of their team.

An­other tip Sa­man­tha of­fers: “Con­sider hav­ing a wed­ding in a des­ti­na­tion that you and your groom love… it’s such an easy way to per­son­al­ize your ex­pe­ri­ence and spend qual­ity time with your guests!”

“Con­sider hav­ing a wed­ding in a des­ti­na­tion that you and your groom love… it’s such an easy way to per­son­al­ize your ex­pe­ri­ence and spend qual­ity time with your guests!”

Pho­tographed by John Cain Pho­tog­ra­phy

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