If there is one word to describe Korleigh and Blake’s wedding, it’s this: “joy”. You could feel it in the air, seeping through your skin, and ultimately piercing through the heart like a cupid’s arrow. You could clearly see it on Blake’s face, tears of joy streaming down his face as his beautiful bride walked down the aisle – picture of her late father attached on the bouquet near her heart.
We are by no means experts in love and marriage. After all, our resume only consisted of 4 years of wedding photography and 1.5 years of marriage (though, to our credit, people say that you can learn a lot from witnessing other people’s relationship. Plus, consensus says that the first year of marriage is the hardest…and we at least passed that test! LOL) However, we have seen that couples who can laugh and get silly with one another tend to have a better chance at what we call a “5-star marriage”: the kind that finds joy in each other despite personality/character differences. The kind that thrives through life’s many trials. The kind that gracefully forgives the other’s missteps without ever losing hope in each other. The kind that ultimately stands the test of time. As we learned during our very fun (and at times silly) photoshoot, Korleigh and Blake seemed to have learned this “secret” as well :)
Aside from the joy and the laughter, another memorable part of the wedding was the food. Chef Lincoln Stevens from Block & Bottle Catering totally killed it! From the flavorful food stations all the way to the impeccable presentation (we felt like we were at a French countryside or something), it was fine dining all the way. Coming from a tropical country (Indonesia), we also took special note of his VERY exotic (and daring!) selection of fruits for his elaborate cheese display. From dragon fruits, rambutans (its literal translation is “hairy-lookin’ fruit… but don’t let its “hairyness” stop you, though, because they are delish!), lychee, mangosteen and more… Let’s just say that one photography team got so excited and took a few minutes that day to play the role of some sort of “exotic fruit” connoisseurs to several curious guests :)