C-VILLE Weddings | Spring 2026

We make the rules

Wedding traditions worth keeping—and tossing aside

Have it all A one-stop wedding? Where do we sign up?

Before "I do"

Elevated locales worthy of pre-big-day celebrations

SPRING/SUMMER 2026

Fortwo

From “I do” to happily ever after— three local weddings to inspire

WEDDING COLORS

not the other way around. BUILT

AROUND THEBride.

Trends change every season. You don't. Styled In Worth’s signature Color Analysis allows every detail to coordinate back to you - your florals, your linens, your bridesmaid dresses, your rehearsal dinner look, even your bachelorette outfits. Every piece of your wedding, planned and curated around a palette that was built to harmonize with your natural beauty.

Your

JEFFERSONTHEATER.COM

Historic

Beautifully restored, the historic Jefferson Theater is the perfect place to host your wedding celebration.

Located on the Downtown Mall, you and your guests will enjoy a friendly staff, two full bars, professional staging, technical support and an on-site event manager to make your wedding day stress-free and truly memorable.

We can host up to 200 seated guests for dinners and up to 500 guests for cocktail-style receptions. The Jefferson offers a variety of design options for your event including seating on the stage, use of both balconies and the grand lobby. CONTACT

Like what you see?

If you’re planning a wedding, you can’t do better than these folks, who took the photos you see in the pages of this issue.

Adam Barnes adambarnes.com

Colby Blount colbyblountweddings.com

Hunter & Sarah Photography hunterandsarah.com

Jen Fariello jenfariello.com

Kristen Camielle Photography kristencamielle.com

Meredith Coe Photography meredithcoephotography.com

Michelle Jones Photography michellejonesphoto.com

Ray Photography Co. rayphotographyco.com

Sarah Cramer Shields sarahcramershields.com

c-ville.com/category/weddings

WEDDINGS, a supplement to C-VILLE Weekly, is distributed in Charlottesville, Albemarle County, and the Shenandoah Valley. No part of this publication may be reproduced without the written permission of the publisher. WEDDINGS Editor Caite Hamilton. Contributors Carol Diggs and Shea Gibbs. Copy Editor Susan Sorensen. Art Director Max March. Graphic Designer Tracy Federico. Advertising Director Bianca Johnson. Digital Sales Director Rob Davis Account Executives Brian Hrozencik, Jacob Phillips. Production Coordinator Faith Gibson. Publisher Anna Harrison. Chief Financial Officer Debbie Miller. A/R SPECIALIST Nanci Winter. Circulation Manager Billy Dempsey. ©2026 C-VILLE WEEKLY.

Wedding Planner

TIPS, TRENDS, AND BEAUCOUPS OF REAL-LIFE BIG-DAY INSPO

Cakes by Rachel designs sweet goodies to make your special day special BY CAROL DIGGS

Operating within all of central Virginia, enjoy a unique and customizable mobile bar experience. Let us make your event unforgettable! Let us handle the drinks while you enjoy the celebration!

“Iwas fond of my Easy-Bake Oven as a child,” admits Rachel Willis. So it’s not a big leap to learn that she grew up to become founder, owner, and chief baker of Cakes by Rachel.

But there did have to be a little more preparation along the way. Willis went from college to the New England Culinary Institute, and then spent several years cooking in France. A New Jersey native whose mother was from Charlottesville, Willis loved this area and moved here in the early 1990s. Over the next 15 years, she worked at Metropolitain, owned by chefs Vincent Derquenne and Tim Burgess; became opening chef at Continental Divide, which still serves her Red Hot Blues, Santa Fe Enchilada, and tuna tostada; at The Clifton as sous chef and then executive chef; and at L’Avventura next to Vinegar Hill Theatre.

The next big change came in 2007, when Willis and her husband had their first child. “I thought I would do some small-scale catering from home—that would offer more flexibility [while my son was young],” Willis says. “A friend asked me to make her wedding cake and I thought, ‘Okay, I can do that.’ And then someone else asked …” And Cakes by Rachel was born. Willis ran the baking from her Crozet home until 2015, when she purchased a cottage nearby to house the growing business. She also added help: Laura Grice, a UVA studio arts graduate with a sweet tooth and creative bent, came on board in 2018, and Laurel Fortier, a Hokie and home baker who keeps the office running and the clients delighted, a few years later.

“We do make other things, but wedding cakes are the core of our business,” says Willis. Handling weddings takes “a specific structure as a business, and requires booking very far out. But we will do jobs for special occasions, and have offered a selection of sweets for Valentine’s Day for the last 10 years.”

In the early years, Willis notes, there was a transition from being a chef to being a baker. “Baking uses a different part of your brain. Cooking is a lot about being in the moment, flexing with the ingredients—you can add and change as you go along. Baking takes more mental discipline—it’s more precise. Everything has to be part of the plan from the get-go.” Being a pastry chef has changed her style as well: “Baking asks you to slow down—that’s what it has taught me.”

While making a cake requires patience, baking for weddings is an organizational and performance challenge, Willis has learned, because the occasion is so important to the couple. “It is sort of an extreme sport. My motto is, there is no ‘almost’ in wedding cakes.”

But Willis loves the creative side, which starts with getting to know her clients: their tastes, their style, their backgrounds, their expectations. “We love to personalize,” she says. “Basically, we’re a customer service business, and you get a cake at the end!”

The cake itself starts with the ingredients. Cakes by Rachel tries to buy local, and will purchase all the supplies for your order at once (this is not the time to be one egg short). “The flavors are usually pretty simple,” she says, “because you’re serving it to so many people.” Special options include vegan, gluten-free, and dairy-free; sometimes she will handle special needs by making cupcakes or small cakes for specific guests. Cakes by Rachel’s specialty is filled cakes, using a range of local fruits as compotes freshly made for each cake.

Beyond that, “there are few things trendier than wedding cakes,” Willis says with a laugh. While the tall tiered cake is “an iconic convention,” styles do come and go. Sugar flowers are

popular now, whether made of buttercream or gum paste or actual fresh flowers. Another popular style is “cakes that look like something your grandmother would have had at her wedding”—decoratively iced with bows and scrolls. The latest trend is millefoglie, an Italian dessert made with vanilla custard and fresh fruit between layers of puff pastry—large, round and flat, unlike the tiered tower.

Cakes by Rachel also does a number of groom’s cakes, whether for the rehearsal dinner or the wedding itself—and for groom’s cakes tradition goes out the window. Once she created a replica of the world’s largest pistachio statue (it’s in Alamogordo, New Mexico— Google it!). A cake like a steak, a cake like a mountain, a cake like a burger and fries, a cake like a beaver, a cake like a Scrabble board—if you can eat it, they will bake it.

“I’m very grateful to be able to spend every day creating,” says Willis. Whether it’s three tiers decorated with macarons or a smiling giraffe, you can only wonder what’s next.

The stressless wedding

For many couples, allinclusive is the way to go

By Carol Diggs

You’ve just made one of the most important decisions of your life—you’re getting married. Now the prospect of making a lot more, admittedly less weighty, decisions may be daunting. Maybe you don’t want to spend a year scheduling vendors; maybe you want to pick the place and then not worry about the details; or maybe you’re starting a months-long research project in Antarctica. For whatever reason, you just want the wedding to happen.

The good news is, there’s an option for that: the all-inclusive wedding package.

Some decisions you need to make first. But once you’ve set location, date, and number of guests, you can go shopping for a venue that will get you beautifully and stresslessly wedded. If you have picked the Charlottesville area, the next step is deciding the scale of the event you and your partner want. Is this a simple, one-day family-and-close-friends ceremony? Is this a quiet mountain weekend? Or have you two always wanted a bang-up party with all the people who have been part of your life,

most of whom will need to come into town for the weekend?

Charlottesville can accommodate any of these possibilities. For the big blow-out event, many hotels—the Omni Charlottesville, the Doyle, The Draftsman—can provide the space, the catering, the event management, and the place for your guests to stay; many couples like the idea that their big day will be self-contained. Another option is one of the area’s resorts; the Boar’s Head Resort, the Club at Glenmore, Keswick Hall and Resort, and The Clifton Inn all offer inclusive packages.

“At Glenmore, our goal is simple: more joy, less stress,” says Sierra Stevens, event sales specialist. The Club can accommodate up to 240 guests, and prefers to get the planning started at least four months out. Its package, which costs $87-112 per person plus the cost of a room rental, offers exclusive use of the event space(s); access to its decor inventory; tables, chairs, and full settings; in-house catering with waitstaff/ bar service and beverage package; and day-of events support. “Because we manage the food, beverage, staffing, and rentals internally, communication is straightforward, and budgeting feels much more transparent,” says Stevens. “Couples still get to personalize their menu, layout, and overall vision—they just don’t have to manage every moving part themselves.”

There are also restaurants that can provide the venue, catering, and décor while you have options for where your guests stay—The Wool Factory, The Space Downtown, Common House, and Restoration Hall at Old Trail, among others. Or go for the complete Charlottesville experi-

ence and hold your wedding at Monticello, which also offers a wedding package.

Then of course there are the wineries, cideries, and breweries our area is known for, including Mount Ida Farm and Vineyards, Early Mountain Vineyards, Eastwood Farm and Winery, Castle Hill Cidery, Three Notched Brewery, Potter’s Craft Cidery, and many more. These venues vary in the size of events they can accommodate, and the elements included in their packages.

Pippin Hill Farm and Vineyard’s bespoke wedding package, which costs between $5,00022,000 in addition to a food and beverage minimum, can accommodate up to 200 guests, and includes its indoor and outdoor venue space, preparation rooms, and parking; tables, chairs, and table settings; catering consultation to aid in menu selection; full waitstaff and bartenders; and a full dinner tasting on-site (with wine pairings).

At Hazy Mountain Vineyards and Brewery, “Our package includes the venue, bridal [and/ or] groom getting-ready suites, on-site catering and bar, as well as full-service wedding planning which includes the day-of team,” says Danielle Sabbag, director of sales and planning. Hazy Mountain glassware, round tables, and chairs are part of the package; for smaller weddings (50 guests or less), dinnerware and flatware are also included in the $14,000-29,000 price.

Then there are the smaller venues for a more casual or intimate wedding event—from The Oakhurst Inn in the heart of town to Montfair Resort Farm, The Market at Grelen, Orchard House Bed and Breakfast, and the Golden Horseshoe Inn, among others. What kind of services are included will again vary; some venues have a list of preferred vendors (planners, caterers, photographers, etc.) from which to choose.

The Indigo House in Afton, for example, partners with A&J Event Planning to offer an inclusive package at a fixed price of $22,975 for up to 50 guests. The package includes lodging for two nights for 8-10 people; its event space; day-of coordination services; brunch or dinner and dessert, including a cutting cake and 50 cupcakes; table settings and décor; and nonalcoholic beverages (with option to BYOB or hire a bartender). “This is the second year we’ve offered the inclusive package, and it’s been such a fun event,” says owner and innkeeper Stephanie Thomas.

Whatever you decide, no all-inclusive package will leave you totally decision-free. Often you will have to hire your florist and/or photographer; choosing your dress or tux and finding your officiant is up to you. But then, you’ve already picked a life partner—all these other decisions should be a little easier.

Your perfect day deserves a perfect location.

At The Omni Homestead Resort & Spa, we believe that a day unlike any other should happen at a place unlike any other. From elegant ballrooms to stunning outdoor venues, say “I do” in an unforgettable setting, because forever deserves a worthy destination.

Collected

over time

Skylark Vintage transforms a handcrafted trailer into a customizable centerpiece for intimate celebrations

By Caite Hamilton

When Erin Kinsey launched her wedding planning and coordination business in 2020, she quickly became immersed in “countless celebrations over several seasons.” But the deeper she moved into the industry, the more she noticed a pattern.

“Through that experience, I saw firsthand how trends cycle—often resulting in weddings that, while beautiful, begin to feel visually similar,” she says. “I felt a pull to bring more of my own perspective into the work, and that desire became the foundation for Skylark Vintage.”

Skylark Vintage, her mobile bar cart based in Afton, is an extension of that perspective. “Skylark Vintage is a reflection of the way I’ve always been drawn to beauty with depth,” Kin-

sey says. “Inspired by Stevie Nicks, I admired how she balanced softness with strength—romance with an undeniable edge. That influence continues to shape how I approach design and storytelling today.”

“Through carefully curated vintage pieces, Skylark Vintage translates that sensibility into weddings and events that feel layered, soulful, and collected over time,” she says. “Each piece is chosen to bring warmth, character, and a sense of quiet magic to the moments people gather to celebrate—rooted in the landscapes and intimate gatherings of Central Virginia, yet designed to feel timeless anywhere.”

The trailer itself is part of that story. “Yes, I did!” Kinsey says of renovating it herself. “The trailer itself was a labor of love. I purchased it from a friend in its original state—far from charming—and immediately saw the potential. We reimagined the structure from the ground up, custom-modifying the frame to match my vision. We added a service window and ventilation, an designed custom upper doors at the rear that can be opened individually or together, allowing for flexibility at each event.”

After the metal work was finished, she completed the transformation. “I painted the exterior, installed live-edge wood bar tops, and layered in eclectic details that give the trailer its personality—reclaimed iron trim, tap handles made from .45 records, and thoughtfully chosen lighting that sets the mood (my favorite part). Every element was chosen with intention, creating a piece that feels functional and unmistakably Skylark.”

Booking is flexible. “Realistically a two-month heads up would be great! But we can accommodate events of all sizes, including parties so definitely reach out to check.” The trailer travels “up to an hour away from Afton, Virginia.”

Customization is central to the experience. “Every Skylark Vintage experience is designed to be highly customizable,” Kinsey says. “Couples can collaborate with us on custom drink recipes, and the exterior of the trailer becomes a canvas—styled with florals, signage, or personal details that reflect their vision. My goal is for each event to feel distinctly personal, never one-size-fits-all.”

As Skylark grows, she’s “expanding the offerings with a champagne wall launching in 2026, and future plans to introduce curated lounge pieces—allowing couples to build an atmosphere that feels thoughtful and entirely their own.”

“Skylark Vintage is especially well-suited for couples who appreciate design with character—those drawn to intimate celebrations, thoughtful details, and experiences that feel personal rather than overly produced.”

What’s hot on today’s wedding menus

By Carol Diggs

Weddings are celebrations. And when people get together to celebrate, there’s going to be wonderful food and lots of it. So what’s currently on the menu at big days in our area? We talked to three top wedding caterers in town—The Local, Harvest Moon, and C&O— to get the latest.

Since Central Virginia is popular for destination weddings, the celebration is often a two- or

three-day affair. As a result, the traditional rehearsal dinner often leads into a “welcome party.” Dean Maupin, chef and proprietor of C&O Restaurant, says, “We’re seeing a good deal of after-rehearsal-dinner welcome receptions, where the entire guest list is invited to gather and celebrate.”

For the wedding itself, “these days, everyone wants to be original,” says Helen Aker, catering

director of The Local. “We see a lot of fusion foods—Filipino, Indian, Hispanic, Ethiopian— depending on the couple’s background or their experiences.” Meredith Jackson, assistant director of sales at Harvest Moon, says that for guidance, she often starts out by asking couples what restaurants they enjoy.

Equally important, however, is accommodating their guests, and Jackson says special di-

etary requests have become “more common than not.” From gluten- or dairy-free to vegetarian, vegan or allergy-free, caterers have learned to provide options. “We just like to know ahead of time,” notes Aker. “We can work with the couple on food maps—we don’t want guests having to pack granola bars” because they’re concerned there won’t be food they can eat. Whatever the menu, however, “ultimately everyone wants simple, high-quality food that can be executed properly for their guests,” says Maupin.

A new variation is serving the wedding guests at five or six food stations, rather than having a sit-down meal. “It’s not quite a buffet,” explains Jackson. “Having several stations gives people choices in a more targeted way; they can try a few different things, and it’s more interactive.” This is also a popular option for the cocktail hour. “We see clients asking for creative small bite stations, [with] grilled cheese, street tacos, French fries,” says Maupin, which also allows the inclusion of some vegan or vegetarian options, whether at stations or being passed.

Whatever the food options, these days the couple wants to circulate, enjoy their guests, dance, and have as much fun as everyone else. This may mean eating less at the big wedding meal; it may also mean going lighter on the alcohol side. No question that alcohol is still very much on the menu—especially specialty cocktails from classic to contemporary—but then so are mocktails. Some couples may ask for a unique cocktail for their special day that can also be made alcohol-free. Aker has known couples who name their drink after their pets.

Cutting the cake is still an important tradition. But there are newer variations: a desserts table, a custom ice cream bar, or even a cookie table (“a big Philadelphia tradition,” says Jackson).

As the night goes on, couples want to make sure their guests have ways to replenish their energy (and soak up all that alcohol). So later offerings include stations for cheeseburgers and hot dogs, French fries, fried chicken sliders, soft pretzels, even breakfast food like waffles. It’s not uncommon for food trucks to show up with donuts, hot chocolate, or tacos. Maupin says he’s seen clients arrange for delivery of Taco Bell or Chik-fil-A.

After that, guests may go back to the hotel (or maybe to another venue) to continue the party, where the couple often joins them. And then there may well be a gathering the next day—brunch, a wine-tasting, a picnic—before the wedding is over. What’s most important? Nobody leaves hungry.

Thibaut-Janisson was born from a long friendship that began in a Grand Cru village in the Champagne region of France and continues today in Blue Ridge Mountains of Charlottesville, Virginia.

Thibaut-Janisson Winery | Charlottesville, Virginia | (434) 996-3307 | claude@tjwinery.com

Elevated ‘I do’

We’re not saying you can’t get dressed up in “I’m with the bride” sashes and drink from naughty straws to celebrate your friend’s betrothal anymore—but we’re not not saying that either, especially since, as the U.S. Census Bureau continues to report, the average age of marriage is climbing. In other words, couples are growing up, and so should the way they celebrate.

Here are three places to toast your future with sophistication (naughty straws optional).

Grow from love

A winery is a natural choice for a bachelorette bash ’round these parts, but Pippin Hill takes it one step further, offering your girl gang a private meal in its charming greenhouse (don’t worry—it has AC). For $85 per person, enjoy a variety of grazing boards and curated wine pairings. Plus, you may even catch a glimpse of the farm’s master gardeners at work.

The Wool Factory

Up to 16 guests can celebrate in Broadcloth’s private dining room at The Wool Factory, a popular urban setting for local weddings. Need a few more seats? The Woolen Mills property accommodates up to 30 in its Workshop Loft space—a second-floor spot with exposed brick and high ceilings. The best part: Your menu is fully customizable with the help of Executive Chef Tucker Yoder.

Where love blossoms

Moving from its former spot on West Main Street to a new studio on 10th Street earlier this year means four times the square footage for by-the-slice bakery Cake Bloom—and more opportunities for unique bachelorette offerings, like afternoon tea service or cake-decorating classes.—CH

JEN FARIELLO

826 Hinton Ave • tavolavino.com now accepting reservations for holiday parties in our new private dining room

please call 434.972.9463 to reserve in advance

826 Hinton Ave • tavolavino.com now accepting reservations for holiday parties in our new private dining room

Love

“Having all of our favorite people in the place where we originally met and fell in love was the most amazing and full circle moment for both of us,” the bride says.

Hello, sunshine! & Elizabeth Farnsworth Drew

Frank

NOVEMBER 1, 2025, AT FARMINGTON COUNTRY CLUB

Classic and traditional—with a twist. That’s how bride Elizabeth Farnsworth describes the way she and now-husband Drew Frank wanted their Farmington wedding to feel.

“Yellow has always been my favorite color, so I knew I wanted to incorporate it into the design in combination with lots of greens used as more of our ‘neutral’ color,” she says. As luck would have it, Farmington’s ballroom was already yellow, so the couple only needed to add flowers to take the look to the next level.

Florist Shelby Spillar of Tupelo Floral Company created a handful of “statement moments” (as the bride says): flowers and ribbon hanging from the ceiling over the dance floor, overflowing arrangements at bar tables, and garlands over doorways.

“We are big on the little details and wanted all of the paper, linens, flowers, and all other personal touches and surprises throughout the night to be cohesive to tie in the vision,” Elizabeth says. “We are just so happy with how everything turned out.”

IMAGES BY Meredith Coe Photography

WORDS BY Caite Hamilton

The couple started dating at the beginning of their fourth year at the University of Virginia.

THE FINE DETAILS

Elizabeth and Drew say they made an effort to stay on the dance floor for most of the reception. “It really made for the most fun night ever,” says Elizabeth.

Event planner: Emily King (Just A Little Ditty) Officiant: Josh Bascom (Christ Episcopal Church) Catering: Farmington Country Club Flowers: Tupelo Floral Cake: Farmington Country Club Music: Power 2 Party (reception), Melodious Strings (ceremony/cocktail hour)

Bride’s attire: Custom from Mandi Jackson Bridal (wedding), Bronx & Banco (second look)

Shoes: Alexander Birman (with wedding dress), Gucci (second look) Groom’s attire: Custom tux from Sid Mashburn Groomsmen’s attire: Black tuxes of their choice Bridesmaids’ dresses: Staud Calluna Dress (family), mix and match (friends) Rings: Haniken Jewelry Hair and makeup: Avenue42

Videographer: Linen & Lace Invitation suite: RSVP (Memphis, Tennessee) Wedding day paper/signage: Gina Wilson Designs Cups/napkins: XoXo Minnie

Rentals: MS Events and Paisley & Jade Linens: BBJ, Theoni, and Stradley Davidson Lighting: Blue Ridge Event Production Drapery: Blue Ridge Event Production and Argent Events

DESIGN

Goldsmith Mia van Beek

Master Goldsmith Mia van Beek established Formia® Design Jewelry in 2004. A small, full service Jewelry studio in the heart of Charlottesville, VA. After 36 years of experience in her trade she specializes in custom design and redesign of fine jewelry.

“I like to think outside the box and also present a different side to wedding rings from what’s normally offered in generic jewelry stores. Each piece is personalized to fit wearer and the wallet.” says Mia.

Mia will personally consult you in the process of your jewelry creations. She makes this experience creative and fun while professionally guiding you with possibilities and ideas fitting you and your needs. Mia has full attention to details in her work in every stage of the process and most of all, satisfied customers, are her priority.

Goldsmith Mia van Beek

420 E. Main St. • 434-981-8389 • info@formiadesign.com

Summer lovin’

&Kevin Nguyen Matt Pinyan

AUGUST 30, 2025, AT MONTFAIR RESORT FARM

The inspiration for Kevin Nguyen and Matt Pinyan’s Montfair Resort Farm wedding came from another wedding they attended together in Wisconsin, which, coincidentally, was inspired by a Montfair wedding that the couple had attended.

“What we loved about this wedding was that all guests stayed on site for the weekend and were able to spend quality time with the couple and other guests,” Matt says. “We loved the opportunity to invite our friends and family to experience the beautiful Charlottesville landscape and escape to ‘Camp Pinguyen’ [a portmanteau of the couples’ last names] for the long weekend.”

The venue helped the couple utilize each of its unique spaces— an afternoon field day, the lakeside ceremony, dinner in the lodge—and Matt and Kevin rounded out the smaller details, designing the paper suite and the drink menu.

“We wanted the vibe of our wedding to feel intimate yet casual,” Matt says, “like we were hosting a large dinner party for our loved ones at home.”

Every moment was picture-perfect, but they do have some favorites. For Matt, it was the moment right before they walked down the aisle—one last hug and squeeze of the hand before embarking on their future together as a married couple. For Kevin, it was the Vietnamese tea ceremony his parents hosted the night before the big day, which ended with a bonfire near the lake.

“I remember looking down at the bonfire from the lodge deck with Matt, seeing all of our friends and family gathered around, and thinking how lucky we are to have a community that loves and supports us,” Kevin says.

A close second? The dance floor. The grooms ended the night with a slow dance to “Last Dance,” their wedding guests gathered in a circle around them. Then the beat dropped.

“Everyone rushed to the center of the dance floor to join us in an epic song to finish the night.”

A few years before they connected via a dating app, Matt had ranked Kevin as his “top gym crush.” They started dating in 2021 and proposed to each other three years later on a trip on Portugal.

12 PASSENGER TRANSIT LIMOUSINE

The Transit Limousine has all the luxury you have come to expect from a standard limousine, but with enough room for everyone. This is the perfect vehicle to enjoy Charlottesville’s many wineries and breweries with friends and family.

47–55 PASSENGER MOTOR COACH

The Motor Coach is the largest vehicle type in our fleet. We have two sizes of Motor Coach, 47 Passenger and 55 Passenger, both of which are ideal for large groups. These vehicles enable you to transport a significant number of passengers at one time

25 PASSENGER MINI BUS

Our Mini Buses are great vehicles for medium sized groups. These 25 Passenger vehicles, with their large viewing windows and individual seating, are a great way to tour the local area or shuttle guests from one location to another.

For their honeymoon, the couple traveled to the south of France for a few days to enjoy “not making any decisions.”

FINE DETAILS

Day-of coordinator: Sabrina Hambrick (Sabrina Allison Design) Officiant: Alicia Underhill Catering: HomePlate Catering (wedding), Carpe Donuts (brunch)

Rentals: Festive Rentals Flowers: Foothills Flower Farm Cake: Olivia Wilson Music: DJ Robert Duffy (Rhythm of Love) Grooms’ Attire: Suit Supply Shoes: Velasca (Kevin), Meermin (Matt) Rings: Versani (Kevin), NY Jewelers Exchange (Matt) Transportation: Easy Riders Bus Company

Matt and Kevin challenged their guests with a directive to “take a fashion risk” with their wedding-day attire. “Everyone showed up in a festive outfit that they wouldn’t normally wear and we could feel the confidence radiate on the dance floor,” Matt says.

IMAGES

BY

Hunter & Sarah

Photography

WORDS BY

Caite Hamilton

beautiful &Elizabeth Drake Trevin Glasgow

APRIL 26, 2025, AT CASTLE HILL CIDER

Sun-soaked and story-filled. Elizabeth Drake and Trevin Glasgow’s wedding celebration gathered the places and people that have shaped their life together.

The couple first married in a small family ceremony in February 2024 at Elizabeth’s parents’ church in Fairfax, Virginia, so her grandmothers could be there. Two weeks later, they traveled to St. Vincent and the Grenadines—where Trevin’s parents are originally from—for a wedding blessing and party with his family on the island. Caribbean culture guided much of the reception’s look, particularly in the flowers and linens, creating a setting that felt vibrant and welcoming. “We wanted the event to be fun, colorful, and relaxed,” Elizabeth says.

Mexico influenced the details, too. Elizabeth and Trevin lived there together before getting engaged, and that chapter surfaced throughout the celebration: candles from Oaxaca, Mexican cut paper flags hanging from the ceiling, bark paper tucked into the bar inserts, and a Mexican Talavera design circling the bottom tier of their cake. They also incorporated nods to Charlottesville, where they now live, and even to their dogs.

Cocktail hour was a shared favorite. Elizabeth loved greeting friends and family as they arrived and listening to the steel drum band. During dinner, the couple slipped away for golden hour photos—“It was nice to sneak away and have a quiet moment together,” she says. For Trevin, seeing his family enjoying the music and signature cocktails stood out, along with a late-night break from dancing to catch up with friends outside making s’mores.

“We had a sort of nontraditional wedding so we did not have a traditional honeymoon,” says the bride, noting that they took a trip to Italy in summer 2024 that was just as romantic as the real thing.

Trevin proposed to Elizabeth after finishing the Richmond Half Marathon, prompting the couple to commission a groom’s cake featuring a running bib.

After meeting on Hinge while they both lived in Richmond, Trevin and Elizabeth were together for two years before getting engaged in November 2023.

THE FINE DETAILS

New traditions

Today’s couples make their own rules

By Carol Diggs

Weddings are full of traditions—some are cultural, some are religious, some are family (like my father and my aunt, both parents of four daughters, threatening to go halfsies on a ladder so we could all elope). But as weddings have changed over the years, which traditions have gone by the wayside—and which traditions still hold? Adrian Holmes and Jena Findle, of A&J Event Planning, gave this question some consideration.

First, many of the old gendered rules have faded away. “I haven’t seen a bride toss a bouquet for years,” says Holmes. “And they’re not going to do something just for the single women,” Findle adds. Now it’s more likely that the couple will have commemorative T-shirts made and toss them to all the guests as they are leaving. (Tossing the garter has also met its deserved demise.)

Fathers giving their daughter away has become less a symbol of transfer of responsibility than of the parents’ participation and support; “often both parents walk their child down the aisle,” says Findle. While father-daughter dances are still very popular, says Holmes, so are mother-daughter or mother-son dances. This can also be a way for same-sex couples to include and honor their parents.

As more couples are living together, the rule about not seeing each other before the wedding is also long gone. But even if they are going back to their own home, the “couple’s getaway” is still popular, with guests throwing bird seed instead of rice–and often the couple come back later for the after-party.

‘Bride’s side/groom’s side’ is also a thing of the past. “Older guests will often ask me that,” says Holmes. “I let them know they can sit wherever they like.” And she has seen weddings where the bride’s parents sit off to the side, rather than directly behind the couple, “so they can see their facial expressions as they say their vows.”

What traditions survive? Speeches and toasts, the couple (or the entire wedding party) being announced, and of course the cake-cutting are still really popular. And the white wedding dress remains a tradition–although it’s not required,

and many modern brides accent their dress with colorful accessories. Wearing your mother’s dress is seen as a way to honor the past; Findle says one of her brides had her mother’s dress remade into her own wedding veil.

One of the big changes is in the assumption that the bride’s father pays. It’s much more common, especially as more couples are older and already well established, for the couple to pay for the wedding, often with the parents on both

sides contributing. In fact, perhaps the biggest change is that the event is seen more as an expression of the couple themselves.

Whether it’s writing their own vows, having a friend officiate, having your parent as best man or matron of honor (or the latest variation, having “flower grannies” preceding the couple down the aisle), today’s weddings are more and more about the couple creating their own traditions.

The purrfect detail

First comes love, then comes…kitten? For Elena Long and Sifan Ye, adopting a cat was an experience they could share even while dating long-distance as Elena pursued a Ph.D. at the University of Virginia. They got Daji, named for a fox spirit known for its beauty in Chinese legend, who spends most of her time keeping Sifan company.

“We learned all the cat things together, and since then she joined our everyday FaceTime talk,” says Elena. “When we finally decided to get married after being

together for seven years, it felt natural to let Daji witness our ceremony.”

The couple wed on March 15, 2025, at the UVA Chapel, where Daji was tasked with “signing” the marriage license. Elena reports she was very cooperative.

“I held her as usual in my arms and patted her,” she says. “She was very calm and stayed put the whole process, though she seemed confused when I pressed her paw on the ink pad (lol).”—CH

Love Deserves an Easy Landing

Your wedding should be unforgettable— for all the right reasons. Flying into Charlottesville Albemarle Airport (CHO) means your guests spend less time on the road and more time with you.

Convenient, welcoming and just around the corner from Virginia’s most beautiful wedding venues, CHO is the easiest way to arrive.

Enjoy your beautiful day.