a sweetheart story
Sarah and Brad were high school sweethearts. The couple dated for five years and were engaged for two while attending universities in different cities (Sarah at York in Toronto, Brad at the University of Waterloo).
For their July 6, 2008 wedding day, the couple chose Graydon Hall Manor as the perfect venue to exchange vows. “We wanted a wedding day that would be simple, modern, elegant and fresh. Really beautiful without being ostentatious.”
fun and fresh
The couple chose a vibrant, fresh palette of yellow and green for their day. To set the colour tone from the beginning, Sarah worked with Christine Flynn of Love the Card who created her invitations and all of the day-of wedding stationery (menus, place cards, programs, etc).
Sarah wore an ivory fitted silk taffeta gown by Priscilla of Boston with strappy yellow heels peeking out from underneath her gown. Her custom veil was created by Gail Osaduke. The bridesmaids wore custom designed grass green satin tea-length dresses by Leanne Beagan.
Brad wore a suit from Harry Rosen and his groomsmen were dressed in suits by Banana Republic and custom made ties by Sarah’s Mother.
Sarah’s vibrant bouquet by Stemz was comprised of cream stock, soft yellow double freesia, ivory spray roses and champagne lisianthus.
The post-ceremony cocktail hour took place outdoors, in Graydon Hall’s terrace garden. Cocktail tables were positioned around the terrace with grass green tablecloths. Some of the delectable offerings included honey-baked squash sprinkled with black sesame seeds, served with a tahini dipping sauce (pictured) and fresh figs with rosemary marscapone rolled with imported prosciutto.
While guests were enjoying the savory delights, Sarah and Brad were enjoying their favourite moment of the day. “We were able to ‘escape’ to Graydon’s bridal suite, where Veuve Cliquot champagne and our own plate of cocktail hors d’oeuvres were waiting for us. It was so special to have some time alone to celebrate together before joining the rest of the party,” remembers Sarah.
The three-tiered vanilla butter cake with mango-passionfruit buttercream icing by Papillon Cakes was inspired by the stationery. “Diana used Christine Flynn’s stationery design as inspiration for our cake, with hand painted silhouettes of leaves, branches, and flowers, in soft yellow and green, some embossed flowers, and sugar butterflies on each tier.”
The couple worked closely with Amy Hopkins of Graydon Hall Manor for the event design and day of coordination.
The decor was designed to emphasize the beauty of the venue. The reception took place inside Graydon Hall’s grand ballroom. Gold and green floral tablecloths and dark wood chairs were offset with bright arrangements featuring yellow and green hydrangea, butter cream stock flowers, soft green roses and yellow spray roses with gardenia leaf tips, by Stemz. As an added bonus, guests were invited to take these arrangements home with them.
Sarah and Brad enjoyed their first dance immediately after their grand entrance to “Our Love is Here to Stay.” All ceremony, cocktail, and reception music was provided by Graham Howes and the Graham Howes Band.
The couple and their guests dined on a menu of whole roasted free range baby chicken seasoned with rosemary, lemon, olive oil and garlic or oven roasted Provimi veal chop scented with rosemary. “When we selected Graydon Hall Manor as our venue, we knew we were getting not only an incredibly beautiful venue, but also world-renowned cuisine,” recalls Sarah.
The couple honeymooned in Rome at the Hotel Savoy and Sorrento/Capri at the Hotel Vesuvio before returning to Victoria, Canada where they now reside.
Graydon Hall Manor
Calla Evans Photography
Amy Hopkins, Graydon Hall Manor
Pearl Bridal Boutique
Priscilla of Boston
Veil by Gail Osaduke
Groom, Harry Rosen
Groomsmen, Banana Republic
Custom design by Leanne Beagan
Love the Card
Fiona Liston, Stemz
Graydon Hall Manor
Valentino's Grand Salon
Graham Howes Band